Classic Yorkshire Pudding Recipe

Introduction

Yorkshire pudding is a classic British side dish known for its light, airy texture and golden, crispy exterior. Traditionally served alongside roast beef and gravy, it’s a simple yet delicious addition to any meal.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole milk
• 3 large eggs
• 1/2 teaspoon salt
• 4 tablespoons beef drippings or vegetable oil

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Pour a small amount of beef drippings or oil into each cup of a muffin tin and place in the oven to heat until very hot.
2. Step 2: In a bowl, whisk together flour, eggs, milk, and salt until smooth. Let the batter rest for at least 30 minutes to improve texture.
3. Step 3: Carefully remove the hot muffin tin from the oven. Pour the batter evenly into the hot oil-filled cups, filling each about halfway.
4. Step 4: Quickly return the tin to the oven and bake for 20-25 minutes without opening the door, until the puddings have risen and are golden brown.
5. Step 5: Remove from the oven and serve immediately with roast beef and gravy.

Tips & Variations

• Resting the batter allows the flour to fully hydrate, leading to better rise and texture.
• For a lighter pudding, use half milk and half sparkling water in the batter.
• Substitute vegetable oil for drippings if you prefer a vegetarian option.
• Make sure the oil is smoking hot before adding batter to get the characteristic puff.

Storage

Yorkshire puddings are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 400°F (200°C) for 5-7 minutes to regain crispness. Avoid microwaving, as this will make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why didn’t my Yorkshire puddings rise?

The oil or drippings may not have been hot enough before adding the batter, or the oven temperature was too low. Also, avoid opening the oven door during cooking to prevent sudden temperature drops.

Can I make Yorkshire pudding batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it refrigerated. Bring it back to room temperature and whisk well before using for best results.

Classic Yorkshire Pudding Recipe

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Yorkshire pudding is a classic British side dish made from a simple batter of eggs, flour, and milk. Traditionally served alongside roast beef and gravy, it has a crispy, golden exterior with a soft and airy interior. This recipe guides you through creating perfect Yorkshire puddings that rise beautifully and complement any roast dinner.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 individual Yorkshire puddings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: British

Ingredients

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For the Batter

• 1 cup (120g) all-purpose flour
• 1 cup (240ml) whole milk
• 3 large eggs
• 1/2 teaspoon salt

For Cooking

• 3 tablespoons beef drippings or vegetable oil

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 220°C (425°F). Place a 12-cup muffin tin or individual pudding molds in the oven to heat for about 10 minutes, ensuring the oil gets very hot.
2. Mix Batter: In a mixing bowl, whisk together the flour and salt. In a separate bowl, beat the eggs and milk until combined. Gradually add the wet ingredients to the flour mixture, whisking until the batter is smooth and free of lumps. Let the batter rest for 10-15 minutes to allow gluten relaxation and better rising.
3. Heat Oil: Once the oven and pan are hot, carefully remove the pan from the oven and add about a teaspoon of beef dripping or oil to each cup. Return the pan to the oven for an additional 5 minutes until the oil is smoking hot.
4. Pour Batter into Hot Oil: Quickly but carefully pour the batter evenly into each hot oil-filled cup, filling about halfway. The batter should sizzle as it hits the hot oil, which helps create the rise.
5. Bake the Yorkshire Puddings: Place the pan back in the oven and bake for 20-25 minutes without opening the oven door. The puddings will puff up dramatically and turn a deep golden brown.
6. Serve Immediately: Remove from the oven and serve Yorkshires hot, ideally with roast beef and gravy. They are best eaten fresh to enjoy the crisp texture.

Notes

• Do not open the oven door while baking to prevent puddings from collapsing.
• Resting the batter helps in achieving a better rise and texture.
• Use hot fat to ensure the batter sizzles on contact, producing a crisp exterior.
• For a different flavor, you can substitute beef dripping with vegetable oil or sunflower oil.
• Yorkshire puddings are best served immediately for optimal texture; reheating can soften them.

Keywords: Yorkshire pudding, British side dish, roast beef accompaniment, baked batter, traditional recipe, crispy pudding