Perfect Puffy and Crispy Yorkshire Puddings
Follow this simple method to make light, tall, and crispy Yorkshire puddings perfect for your Sunday roast and gravy.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 12 puddings
- Category: Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup milk (whole milk works best)
- 1/2 teaspoon salt
- Vegetable oil or beef dripping, for cooking
Instructions
- Combine the flour and salt in a large bowl.
- Whisk the eggs into the flour mixture until just combined.
- Gradually whisk in the milk until you have a smooth, thin batter. Do not overmix.
- Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to several hours in the refrigerator.
- Preheat your oven to 450°F (230°C). Place a 12-hole muffin tin or a dedicated Yorkshire pudding tin into the oven while it preheats.
- Add about 1/2 teaspoon of oil or beef dripping into each cup of the hot tin. The fat must be smoking hot before you add the batter.
- Carefully remove the hot tin from the oven. Quickly and evenly pour the batter into the hot fat, filling each cup about halfway.
- Immediately return the tin to the hot oven. Do not open the oven door for the first 15 minutes of cooking.
- Bake for 20 to 25 minutes, or until the puddings are well-risen, deep golden brown, and crisp.
- Serve immediately with roast meat and gravy.
Notes
- For the tallest rise, the fat must be extremely hot before you pour in the batter.
- Use whole milk for the richest flavor and best texture.
- Do not substitute the fat; beef dripping gives the most traditional flavor.
Nutrition
- Serving Size: 1 pudding
- Calories: 120
- Sugar: 2
- Sodium: 150
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 5
- Cholesterol: 70