Foolproof Yorkshire Puddings: Light, Puffy, and Crispy
Follow this simple guide to make classic Yorkshire puddings that rise tall, have crispy edges, and soft, gravy-holding centers. This recipe uses basic ingredients and reliable technique for perfect results every time.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 12 medium puddings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 large eggs
- 1/2 teaspoon salt
- Vegetable oil or beef drippings (for the tin)
Instructions
- Combine the flour and salt in a medium bowl.
- Whisk the eggs into the flour mixture until just combined.
- Gradually pour in the milk while whisking constantly until you have a smooth, thin batter. Do not overmix; a few small lumps are acceptable.
- Cover the batter and let it rest in the refrigerator for at least 30 minutes, or up to 24 hours for the best rise.
- Preheat your oven to 450°F (230°C). Place a 12-cup muffin tin or a specific Yorkshire pudding tin into the oven while it preheats.
- Add about 1 teaspoon of vegetable oil or beef drippings into each cup of the hot tin. The fat must be smoking hot.
- Carefully remove the hot tin from the oven. Quickly and evenly divide the batter among the cups, filling each about one-third full.
- Return the tin immediately to the hot oven. Do not open the oven door for the first 15 minutes of baking.
- Bake for 20 to 25 minutes, or until the puddings are well-risen, golden brown, and crispy.
- Serve immediately with your roast dinner and gravy.
Notes
- For the tallest rise, the oven temperature must be high, and the fat must be smoking hot before you add the batter.
- If you use beef drippings instead of oil, you will achieve a richer flavor.
- Resting the batter is key; this allows the gluten to relax, resulting in lighter puddings.
Nutrition
- Serving Size: 1 pudding
- Calories: 110
- Sugar: 1
- Sodium: 150
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 4
- Cholesterol: 55