The Perfect Foolproof Yorkshire Pudding: Crispy Outside, Fluffy Inside
Make light, airy, and perfectly crisp Yorkshire puddings every time. This traditional British side dish is simple to prepare and ideal for your Sunday roast or holiday dinner.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 12 individual puddings
- Category: Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 cup beef dripping or vegetable oil (for the tin)
Instructions
- Combine the flour and salt in a large bowl. Make a well in the center.
- Crack the eggs into the well. Begin whisking the eggs, gradually incorporating the flour from the sides.
- Slowly pour in the milk while continuously whisking until you have a smooth, lump-free batter, similar in consistency to thin cream.
- Pour the batter through a fine-mesh sieve into a jug or bowl to remove any remaining lumps. This step helps create a smoother texture.
- Cover the batter and let it rest in the refrigerator for at least 30 minutes, or up to several hours. Resting is key for a good rise.
- Preheat your oven to 450°F (230°C). Place a 12-hole muffin tin or a large roasting tin into the oven while it preheats.
- Once the oven is hot, carefully remove the hot tin. Add about 1 teaspoon of beef dripping or oil into each cup. The fat must be smoking hot.
- Quickly and carefully pour the cold batter into the hot fat, filling each cup about one-third full. Work fast to keep the heat in the tin.
- Immediately place the tin back into the center of the hot oven. Do not open the oven door for at least 20 minutes.
- Bake for 20 to 25 minutes, or until the puddings are deeply golden brown, very crisp, and dramatically puffed up.
- Serve immediately with your roast dinner and gravy.
Notes
- The secret to tall Yorkshire puddings is very hot fat and a cold batter. Do not skip the resting time for the batter.
- If you are making one large Yorkshire pudding, use a 9×13 inch baking dish and increase the fat slightly.
- For the best flavor, use beef dripping (tallow) instead of vegetable oil.
- If you want individual Yorkshire puddings, use a standard 12-hole muffin tin.
Nutrition
- Serving Size: 1 pudding
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 6
- Cholesterol: 75