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Classic Yorkshire Pudding Recipe

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★★★★★

4.5 from 130 reviews

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/classic-yorkshire-pudding-recipe/