Imagine a golden, puffed-up delight that’s crispy on the outside and irresistibly tender inside. Whether served alongside a roast or enjoyed on its own, Yorkshire Pudding turns any meal into a memorable occasion. Let’s make this British classic a new favorite in your kitchen!
Ingredients
You’ll need:
- 4 large eggs
- 1 cup + 2 teaspoons all-purpose flour (150g)
- ¾ cup whole milk (175g)
- 1 tablespoon + 2 teaspoons water (25g)
- ½ teaspoon kosher salt (2g)
- ½ cup beef drippings, lard, or vegetable oil (100ml)
Step-by-Step Directions
1. Whisk the Perfect Batter
In a medium bowl, whisk together eggs, flour, milk, water, and salt until smooth. For best results, let the batter rest for at least 30 minutes at room temperature or refrigerate overnight. This resting step ensures a light and airy pudding!
2. Preheat for Perfection
Set your oven rack to the center and preheat to 450°F (230°C). Divide the drippings or oil into two 8-inch cast iron skillets, a popover tin, or a muffin tin. Place them in the oven for about 10 minutes until the fat is smoking hot.
3. Fill and Bake
Carefully remove the pans from the oven and place them on a heatproof surface. Divide the batter evenly, filling each compartment halfway. Return the pans to the oven immediately. Bake for 15 minutes for smaller tins or 25 minutes for larger pans. Your puddings should puff up dramatically, with a rich golden brown color.
4. Serve and Savor
Serve immediately while they’re hot and crisp. Leftovers can be frozen for up to three months—simply reheat in a hot toaster oven for a quick treat!
FAQs
Q: Can I use another type of oil instead of beef drippings?
Absolutely! Vegetable oil or even melted butter works just fine.
Q: How do I store leftovers?
Cool them completely, then freeze in a sealed bag. Reheat in a hot oven to regain that crispy texture.
Q: Why didn’t my Yorkshire puddings rise?
Ensure the fat is hot enough before adding the batter, and don’t open the oven door during baking.
Yorkshire Pudding
Ingredients
- 4 large eggs
- 1 cup + 2 teaspoons all-purpose flour 150g
- ¾ cup whole milk 175g
- 1 tablespoon + 2 teaspoons water 25g
- ½ teaspoon kosher salt 2g
- ½ cup beef drippings lard, or vegetable oil (100ml)
Instructions
Whisk the Perfect Batter
- In a medium bowl, whisk together eggs, flour, milk, water, and salt until smooth. For best results, let the batter rest for at least 30 minutes at room temperature or refrigerate overnight. This resting step ensures a light and airy pudding!
Preheat for Perfection
- Set your oven rack to the center and preheat to 450°F (230°C). Divide the drippings or oil into two 8-inch cast iron skillets, a popover tin, or a muffin tin. Place them in the oven for about 10 minutes until the fat is smoking hot.
Fill and Bake
- Carefully remove the pans from the oven and place them on a heatproof surface. Divide the batter evenly, filling each compartment halfway. Return the pans to the oven immediately. Bake for 15 minutes for smaller tins or 25 minutes for larger pans. Your puddings should puff up dramatically, with a rich golden brown color.
Serve and Savor
- Serve immediately while they’re hot and crisp. Leftovers can be frozen for up to three months—simply reheat in a hot toaster oven for a quick treat!
Notes
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