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Perfect Puffy and Crispy Yorkshire Puddings

Close-up of several golden brown, perfectly risen yorkshire pudding cups on a white plate.
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Follow this simple method to make light, tall, and crispy Yorkshire puddings perfect for your Sunday roast and gravy.

Ingredients

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  • 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

  1. Combine the flour and salt in a large bowl.
  2. Whisk the eggs into the flour mixture until just combined.
  3. Gradually whisk in the milk until you have a smooth, thin batter. Do not overmix.
  4. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to several hours in the refrigerator.
  5. 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.
  6. 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.
  7. Carefully remove the hot tin from the oven. Quickly and evenly pour the batter into the hot fat, filling each cup about halfway.
  8. Immediately return the tin to the hot oven. Do not open the oven door for the first 15 minutes of cooking.
  9. Bake for 20 to 25 minutes, or until the puddings are well-risen, deep golden brown, and crisp.
  10. 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

Find it online: https://spoonfulsnap.com/perfect-puffy-crispy-yorkshire-pudding/