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Yorkshire Pudding Recipe

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These light and fluffy puddings are the perfect accompaniment to a roast dinner, especially when paired with gravy.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour
  • 1 cup (240 ml) whole milk
  • 3 large eggs
  • 1/2 tsp salt
  • 2–3 tbsp beef drippings or vegetable oil

Instructions

Prepare the Batter:

  1. Mix the Ingredients:
    • In a medium bowl, whisk together the flour and salt. Make a well in the center and add the eggs. Gradually whisk in the milk until you have a smooth, lump-free batter.
  2. Let the Batter Rest:
    • Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This step ensures the puddings rise properly.

Preheat the Oven and Pan:

  1. Preheat the Oven:
    • Preheat your oven to 425°F (220°C). Place a 12-cup muffin tin or a Yorkshire pudding tin in the oven to heat.
  2. Add the Fat:
    • Once the tin is hot, add about 1/2 tsp of beef drippings or vegetable oil to each cup. Return the tin to the oven and heat until the fat is shimmering and very hot (about 5 minutes).

Bake the Yorkshire Puddings:

  1. Pour in the Batter:
    • Carefully remove the hot tin from the oven. Pour the batter evenly into the cups, filling each about halfway.
  2. Bake:
    • Bake for 20-25 minutes, or until the puddings are puffed up and golden brown. Do not open the oven door during baking, as this can cause them to collapse.

Serve:

  1. Serve Immediately:
    • Yorkshire puddings are best served fresh and hot, straight from the oven. Pair them with a roast dinner and plenty of gravy.

Notes

  • For an authentic touch, beef drippings are preferred, but vegetable oil works well too.
  • Yorkshire puddings can be made ahead and reheated in the oven for 5-7 minutes at 375°F (190°C).
  • Batter resting time improves texture and rise but is optional if you’re in a hurry.

Find it online: https://ukfinda.com/yorkshire-pudding-recipe/