Yorkshire Pudding
A quintessential British classic, these light and airy Yorkshire puddings are baked in sizzling hot beef drippings to achieve a gloriously puffed, golden-brown crust with a soft, custardy interior. The perfect accompaniment to a traditional Sunday roast.
For 6 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large bowl, sift the all-purpose flour and salt together. Make a well in the center.
- c.Crack the eggs into the well. Using a whisk, beat the eggs and gradually incorporate the flour from the sides to form a very thick, smooth paste. This helps prevent lumps.
- d.Begin adding the milk in a slow, steady stream while whisking continuously. Continue until all the milk is incorporated and you have a smooth, thin batter with the consistency of single cream.
- 2
Step 2
- a.Rest the Batter
- b.Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. For even better results, you can refrigerate it for several hours or overnight (bring to room temperature before using). This step allows the starch granules to swell and results in a lighter pudding.
- 3
Step 3
- a.Preheat Oven and Fat
- b.Preheat your oven to 220°C (425°F).
- c.Add about 1 teaspoon of beef drippings (or your chosen fat) into each of the 12 cups of a standard muffin tin.
- d.Place the tin in the preheated oven for 10-15 minutes. The fat must be sizzling and smoking hot; this is the most critical step for a successful rise.
- 4
Step 4
- a.Bake the Puddings
- b.Carefully and safely remove the scorching hot tin from the oven. Give the batter one last quick whisk.
- c.Working quickly, pour the batter into each cup, filling them about halfway to two-thirds full. The batter should sizzle as it hits the hot fat.
- d.Immediately return the tin to the oven and bake for 20-25 minutes. Do not open the oven door during this time.
- e.The puddings are ready when they are well-risen, deep golden brown, and crisp. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Room temperature ingredients (eggs and milk) are essential for a light, airy texture.
- 2The single most important step is ensuring the fat is smoking hot before adding the batter. This initial blast of heat creates the steam that makes them rise.
- 3Do not open the oven door during baking. The sudden temperature drop will cause your puddings to deflate.
- 4For the best results, make the batter ahead of time and let it rest in the refrigerator for several hours or even overnight. Just bring it to room temperature before using.
- 5Use a metal muffin tin, as it conducts heat better than silicone or ceramic, which is crucial for a good rise.
Adapt it for your goals.
Herbaceous
Add 1 tablespoon of finely chopped fresh herbs like rosemary, thyme, or chives to the batter for an aromatic twist.
CheesyCheesy
Fold in 1/2 cup of grated sharp cheddar or Gruyère cheese into the batter just before pouring it into the hot tin.
Toad in the HoleToad-in-the-Hole
For a classic main course, brown 6-8 pork sausages in a large roasting tin with the fat, then pour the entire batch of batter over them and bake for 30-35 minutes until puffed and golden.
Why this is on our healthy list.
Source of Protein
The eggs and milk in the batter provide a good source of high-quality protein, which is essential for muscle repair and building body tissues.
Provides Energy
The carbohydrates from the flour offer a quick source of energy, making it a satisfying part of a hearty meal.
Frequently asked questions
The most common reasons are: the fat wasn't hot enough, the oven temperature was too low, or the oven door was opened during baking. Using cold ingredients can also hinder the rise.