Yorkshire Pudding
Classic, crispy Yorkshire puddings with a fluffy center, ideal for roast dinners or holiday meals.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour About 125 g
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk 240 ml; whole milk gives best richness.
- 3 large eggs
Fats
- 1/4 cup vegetable oil or beef dripping 60 ml; for the richest flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and place a standard 12-cup muffin tin in the oven to heat.
- In a medium bowl, whisk together the flour and salt until evenly combined.
- In a separate bowl, whisk the eggs and milk together until smooth and frothy.
- Pour the wet mixture into the dry ingredients and whisk until smooth, then let it rest for 10–20 minutes if time allows.
Cooking
- Carefully remove the hot muffin tin from the oven and pour about 1/4 to 1/2 teaspoon of vegetable oil or beef dripping into each cup.
- Return the tin to the oven until the fat is very hot and shimmering.
- Pour the batter quickly into each cup to fill about halfway.
- Immediately return the tray to the oven and bake for 20–25 minutes without opening the door.
- Serve immediately to maintain puff and crispness.
Notes
For richer puddings, use beef dripping; vegetable oil keeps it vegetarian. Store leftovers in an airtight container at room temperature for up to 24 hours, refrigerate longer. Reheat at 375°F (190°C) for 5–8 minutes.