Name: Yorkshire Pudding Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 65 min
Ingredients: 150 g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons); 175 g whole milk (6 ounces; 3/4 cup); 4 large eggs (200g; 7 ounces); 25 g water (0.85 ounces; 1 tablespoon plus 2 teaspoons); 2 g kosher salt (about 1/2 teaspoon)

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Yorkshire pudding, a beloved staple in traditional British cuisine, is the perfect accompaniment to a hearty roast dinner. Its light and airy texture, with a crisp exterior and soft, pillowy center, makes it an ideal partner for savory dishes, especially when paired with rich gravies or roasted meats. This classic side dish has stood the test of time, with its ability to elevate the simplest of meals into a comforting and indulgent experience.

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Ingredients Overview

The ingredients for Yorkshire pudding are straightforward, yet each one plays a crucial role in the final product. Beef drippings or lard not only add richness and flavor but also contribute to the crispness of the outer shell. Eggs, essential for giving the pudding its rise, create the signature airy texture, while flour and milk provide the structure. Water and salt, though minor in quantity, ensure the batter is well-seasoned and the consistency perfect for baking.

Step-by-Step Instructions for Perfect Yorkshire Pudding

Achieving the perfect Yorkshire pudding requires attention to detail and precision at every step. Here’s a guide to help you make flawless puddings every time.

Preparing the Batter

Start by whisking together the eggs, flour, milk, water, and salt. The key here is to mix until smooth, ensuring there are no lumps in the batter. A well-combined batter is essential for creating the even rise and smooth texture that define a successful Yorkshire pudding. Use a whisk to aerate the mixture, encouraging the batter to rise beautifully in the oven.

Resting the Batter

Allowing the batter to rest is non-negotiable. Resting at room temperature for at least 30 minutes helps the gluten in the flour relax, ensuring a more tender result. For an even fluffier pudding, refrigerate the batter overnight. The extended resting period helps develop the batter’s flavor and structure, giving the puddings a more impressive rise once they hit the hot oven.

Preheating the Oven and Fat

Preheating the oven to a high temperature is essential to ensure a dramatic rise. Equally important is heating the fat—whether you’re using beef drippings, lard, or vegetable oil—until it’s smoking hot. The batter should sizzle the moment it hits the fat, creating the crispy shell that Yorkshire puddings are known for. If the fat isn’t hot enough, the puddings won’t rise properly, resulting in a dense and soggy texture.

Baking and Watching for the Rise

Once the batter is poured into the hot fat, return the pans to the oven immediately. As the puddings bake, they should rise dramatically, quadrupling in size. Keep a close eye on them as they turn a deep golden-brown, signaling that they are perfectly crisp. Once they’re done, they should feel light and hollow to the touch, with a beautifully browned exterior.

Recipe Tips & Frequently Asked Questions

Achieving the Best Rise
Use room temperature ingredients for a better rise and ensure the fat is smoking hot before adding the batter.

Choosing the Right Pans
Muffin tins, popover pans, or cast iron skillets all work, but the size and shape of the pan can impact the final texture. Smaller tins produce crispier puddings, while larger pans give a softer center.

Resting the Batter
For best results, allow the batter to rest overnight. This helps to relax the gluten, leading to a better rise and a more tender texture.

Can I use other types of fat besides beef drippings?
Yes, vegetable oil or lard can be substituted, but beef drippings add a rich, savory depth of flavor. Choose based on your preference or dietary needs.

Why didn’t my Yorkshire puddings rise?
Common causes include not preheating the fat sufficiently, overfilling the tins, or failing to let the batter rest. Ensure the fat is hot enough and that the oven is fully preheated before baking.

How do I store and reheat leftovers?
Cool the puddings completely before freezing them in an airtight bag. When ready to eat, reheat them in a hot oven or toaster oven until they regain their crisp texture.

What to Serve With Yorkshire Pudding

Yorkshire pudding traditionally accompanies roast dinners, especially roast beef, and is typically served with rich gravy and roasted vegetables. For a complete and classic meal, serve your puddings alongside tender slices of roast beef, drizzled generously with gravy. For a twist on tradition, pair them with sausages in a dish known as “Toad in the Hole,” or enjoy them as a breakfast treat filled with bacon and eggs.

Storing and Reheating Yorkshire Puddings

When storing Yorkshire puddings, be sure to let them cool completely before placing them in a resealable freezer bag. They can last up to three months in the freezer, maintaining their light and airy texture if stored properly. To reheat, simply pop them into a preheated oven or toaster oven until they become hot and crisp again. Avoid using the microwave, as it tends to make them soggy.

For the ultimate Yorkshire pudding experience, serve them fresh from the oven for maximum crunch. Their versatility makes them a great canvas for creativity—try garnishing with fresh herbs for a pop of color, or stuffing them with savory fillings like roasted vegetables or grilled meats for a unique twist. However you serve them, Yorkshire puddings are sure to add a delightful touch to any meal, whether traditional or modern.

Ingredients

100ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)
150g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)
175g whole milk (6 ounces; 3/4 cup)
4 large eggs (200g; 7 ounces)
25g water (0.85 ounces; 1 tablespoon plus 2 teaspoons)
2g kosher salt (about 1/2 teaspoon)

Instructions

In a medium-sized bowl, whisk together the eggs, flour, milk, water, and salt until the mixture is smooth and free of lumps. Let the batter rest at room temperature for a minimum of 30 minutes. For even better results, cover the batter in an airtight container and refrigerate it overnight, or up to three days. When ready to bake, remove it from the fridge to come to room temperature while the oven preheats.

Position your oven rack in the center and preheat the oven to 450°F (230°C). Divide the drippings or chosen fat among your pans: either two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover pans, one 12-well standard muffin tin, or one 24-well mini muffin tin. Place the pans in the oven and heat until the fat is sizzling hot and starting to smoke, which should take about 10 minutes.

Once the fat is ready, carefully transfer the hot pans onto a heatproof surface, such as a baking sheet. Pour the batter into the wells, filling them between half and three-quarters full. If using larger pans, fill them up to about a quarter. Quickly place the pans back in the oven to bake.
Bake the Yorkshire puddings until they have risen dramatically—about four times their original size—and have taken on a deep golden-brown color. They should feel crisp to the touch and sound hollow when tapped. Smaller puddings will be done in around 15 minutes, while larger popover or skillet-sized ones will need closer to 25 minutes.

Serve immediately for the best texture, or let them cool completely before storing them in a resealable freezer bag. They can be frozen for up to three months and reheated in a hot toaster oven for a quick and delicious treat.