Description
Classic English Yorkshire Pudding with a crispy, golden exterior and soft, fluffy interior perfect for serving with roast beef and gravy.
Ingredients
Scale
Yorkshire Pudding Batter
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 1/4 cups whole milk (300mL)
- 3 large eggs
Fat for Cooking
- 1/4 cup beef roast drippings, lard, or oil (60mL)
Instructions
- Prepare the Batter: Combine the flour and salt in a medium mixing bowl. In a separate bowl, whisk together the milk and eggs until smooth and well blended. Gradually pour the liquid mixture into the flour mixture, whisking continuously until the batter is smooth. Place the batter in the refrigerator to chill while preparing the oven and tin.
- Preheat Oven: Set the oven to 425°F and allow it to fully preheat.
- Heat the Fat: Spoon 1 teaspoon of beef drippings, lard, or oil into each cup of a 12-cup muffin tin. Place the tin in the preheated oven and heat until the fat is very hot and almost smoking, about 10 minutes.
- Mix Batter and Pour: Quickly stir the chilled batter once more. Remove the hot muffin tin from the oven and immediately pour about 1/4 cup of cold batter into each cup to capture the heat and steam.
- Bake: Return the tin to the oven and bake for 20 minutes or until the Yorkshire puddings have puffed up significantly and turned golden brown with a crispy texture on the outside.
- Serve: Serve the Yorkshire puddings immediately, ideally alongside roast beef and gravy for the traditional experience.
Notes
- Ensure the fat is very hot before adding the batter to achieve the best rise and crispiness.
- Do not open the oven door during baking to prevent the puddings from collapsing.
- Use whole milk for creamier puddings, but milk alternatives can be tried for variation.
- This recipe makes exactly 12 servings, suitable for a family meal or gathering.
- Yorkshire Pudding is best served fresh and hot as it loses its crisp texture as it cools.
Nutrition
- Serving Size: 1 serving
- Calories: 112 kcal
- Sugar: 1 g
- Sodium: 221 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g
- Carbohydrates: 9 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 50 mg
