Foolproof Fluffy & Crispy Yorkshire Puddings
Make classic British Yorkshire Puddings that rise tall, stay crispy, and are light inside every time you bake them. This recipe uses simple ingredients for a perfect result.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 65 min
- Yield: 12 individual puddings 1x
- 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 (high-CPC phrase: beef dripping)
Instructions
- Combine the eggs, milk, flour, and salt in a bowl. Whisk until the batter is smooth and lump-free. Do not overmix.
- Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, or up to 4 hours. This resting period helps achieve a better rise.
- Preheat your oven to 450°F (230°C). Place a 12-hole muffin tin into the oven.
- Add about 1 teaspoon of beef dripping or oil into each cup of the hot muffin tin. Heat the tin with the fat in the oven for 10 minutes until the fat is smoking hot.
- Carefully remove the hot tin from the oven. Quickly and carefully pour the cold batter evenly into the hot fat, filling each cup about one-third full.
- Immediately return the tin to the oven. Do not open the oven door for the first 15 minutes of baking.
- Bake for 20 to 25 minutes, or until the Yorkshire puddings are deeply golden brown, tall, and crisp.
- Serve immediately with your roast dinner and gravy.
Notes
- For the tallest rise, the batter must be cold and the fat must be smoking hot when you pour the batter in.
- Use individual muffin tins for individual Yorkshire puddings, or a larger roasting tin for one large pudding.
- If you do not have beef dripping, use a high smoke point oil like sunflower or vegetable oil.
Nutrition
- Serving Size: 1 pudding
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 6
- Cholesterol: 75