Yorkshire Pudding Recipe

The ultimate Yorkshire Pudding recipe is made with a simple batter of all-purpose flour, eggs, milk, and rich beef drippings. This recipe creates a dramatically puffed and golden-brown pudding that is wonderfully crispy on the outside with a soft, tender, and slightly custardy center. It’s the perfect companion for a traditional Sunday roast, making 12 individual puddings to complete your cozy family meal.

Yorkshire Pudding Ingredients

• 1 cup all-purpose flour
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1/2 teaspoon salt
• 1/4 cup beef drippings (or vegetable oil, canola oil, or lard)

How To Make Yorkshire Pudding

1. Make the batter: In a medium bowl, whisk together the flour and salt. Create a small well in the center and crack the eggs into it. Begin whisking the eggs, gradually incorporating the flour from the sides.
2. Combine and rest: Slowly pour in the milk while continuing to whisk until you have a smooth, thin batter, similar in consistency to heavy cream. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This step is crucial for a good rise.
3. Preheat the oven and fat: Place a 12-cup muffin tin on a baking sheet. Add about 1 teaspoon of beef drippings or oil into each cup. Place the tin in the oven and preheat to 425∘F (220∘C). Heat the tin for at least 10-15 minutes, until the fat is smoking hot.
4. Fill the hot tin: Give the rested batter a final whisk. Carefully remove the smoking hot tin from the oven. Working quickly and safely, pour the batter into each cup, filling them about halfway. The batter should sizzle as it hits the hot fat.
5. Bake the puddings: Immediately return the tin to the oven. Bake for 15-20 minutes without opening the oven door. The puddings should be dramatically risen, deep golden brown, and crisp.
6. Serve immediately: Yorkshire puddings are best served hot, straight from the oven, as they will begin to deflate as they cool.

Recipe Tips

• Rest The Batter: Don’t skip the resting period. This allows the gluten in the flour to relax and the starch granules to swell, leading to a lighter, taller, and more tender pudding.
• Get The Fat Smoking Hot: This is the most important secret to a dramatic rise. When the cool batter hits the smoking hot fat, it creates a burst of steam that shocks the pudding into puffing up immediately.
• Don’t Open The Oven Door: Peeking while the puddings bake will cause the oven temperature to drop suddenly. This change in temperature will make your beautiful, risen puddings collapse before they have a chance to set.
• Use Room Temperature Ingredients: Allowing the milk and eggs to come to room temperature before mixing helps create a smoother, more uniform batter that will rise more evenly.

What To Serve Yorkshire Pudding

Yorkshire pudding is the quintessential partner for a classic British Sunday roast. It is traditionally served alongside roast beef, smothered in a rich onion gravy made from the meat drippings. It also pairs wonderfully with roast chicken, leg of lamb, or even with sausages and gravy for a comforting dish known as “Toad in the Hole.”

How To Store Yorkshire Pudding Leftovers

• Refrigerate: Yorkshire puddings are best enjoyed fresh from the oven. If you have leftovers, they can be stored in an airtight container at room temperature or in the refrigerator for up to 2 days. To reheat, place them in a hot oven for 3-5 minutes to restore their crispness.
• Freeze: Cool the puddings completely, then place them on a baking sheet in the freezer until solid. Transfer the frozen puddings to a freezer-safe bag. They can be frozen for up to one month. Reheat from frozen in a hot oven until crisp.

Yorkshire Pudding Nutrition Facts

• Serving Size: 1 pudding (recipe makes 12)
• Calories: 85 kcal
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 110mg
• Total Carbohydrate: 7g
• Dietary Fiber: 0.3g
• Sugars: 1g
• Protein: 3g

Frequently Asked Questions

• Why didn’t my Yorkshire puddings rise? This is the most common issue. The two main reasons are that the fat was not smoking hot when the batter was added, or the oven was not preheated to a high enough temperature. Resting the batter is also a key factor for achieving a good rise.
• Can I use self-rising flour? It is strongly recommended to use all-purpose (plain) flour. Self-rising flour contains leavening agents that can interfere with the specific type of rise that gives Yorkshire puddings their characteristic hollow, crispy structure.
• Can I prepare the batter ahead of time? Yes, absolutely. The batter actually improves with a longer rest. You can prepare it, cover it, and store it in the refrigerator for up to 24 hours before you plan to bake the puddings.
• What can I use instead of beef drippings? If you don’t have beef drippings, any fat with a high smoke point will work well. Good substitutes include vegetable oil, canola oil, lard, or even shortening. Avoid using butter or olive oil, as they will likely burn at the high temperature required.

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