Description
Yorkshire Pudding is a classic English side dish featuring a crispy, golden exterior and a soft, airy center. Made from a simple batter of flour, eggs, and milk, and baked in hot beef drippings or oil, it’s perfect for soaking up gravy and complementing roast dinners.
Ingredients
Scale
Batter
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 1/4 cups whole milk (300mL)
- 3 large eggs
For Cooking
- 1/4 cup beef roast drippings, lard, or oil (60mL)
Instructions
- Make the Batter: Combine the flour and salt in a medium mixing bowl. In a separate bowl, whisk together the milk and eggs until fully blended. Gradually add the milk mixture to the flour mixture while whisking continuously until the batter is smooth. Place the batter in the refrigerator to chill while you prepare to bake.
- Preheat Oven and Prepare Tins: Preheat your oven to 425°F (220°C). Spoon 1 teaspoon of beef drippings, lard, or oil into each cup of a 12-cup muffin tin.
- Heat the Fat: Place the muffin tin with the fat into the preheated oven and heat until the fat is very hot and almost smoking, about 10 minutes.
- Fill the Muffin Cups: Stir the chilled batter briefly. Remove the hot muffin tin from the oven and quickly pour about 1/4 cup of cold batter into each muffin cup to avoid losing heat. Return the muffin tin immediately to the oven.
- Bake the Puddings: Bake for 20 minutes without opening the oven door, until the Yorkshire puddings have puffed up, are golden brown, and crispy on the outside.
- Serve Immediately: Once baked, serve the Yorkshire puddings straightaway to enjoy their crispy texture and fluffy interiors, ideally with gravy or roast meat.
Notes
- For best results, ensure the fat in the muffin tin is extremely hot before adding the batter to achieve the classic rise and crispiness.
- Do not open the oven door during baking to prevent the puddings from collapsing.
- You can substitute whole milk with semi-skimmed milk, but whole milk yields a richer texture.
- Use beef drippings for traditional flavor, or lard/oil as alternatives.
- Yorkshire puddings are best enjoyed fresh out of the oven as they tend to deflate upon cooling.
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
