Yorkshire Pudding
Light, crispy, and golden with a soft, airy center , Yorkshire puddings are a classic British side that turns simple ingredients into something special. The secret is a rested batter and getting the fat and pan piping hot before baking.
Ingredients
- 4 large eggs
- 1 cup 250 ml whole milk
- 1 cup 125 g all-purpose flour
- 1 pinch fine salt
- 2 tbsp beef drippings lard, or vegetable oil
- 2 tbsp cold water
Instructions
- In a mixing bowl, whisk together eggs, milk, and salt until combined.
- Gradually sift in the flour while whisking until smooth and lump-free.
- Let the batter rest for at least 30 minutes (up to a few hours).
- Preheat oven to 450°F (230°C).
- Add a small amount of beef drippings, lard, or oil into each cup of a Yorkshire pudding tin or muffin tin.
- Place the tin in the oven until the fat is smoking hot.
- Add the cold water to the rested batter and give it a final whisk.
- Carefully pour the batter into the hot fat, filling each cup about one-third full.
- Bake for about 20 minutes until puffed, deep golden brown, and crisp.
- Serve immediately with roast beef and gravy, or use them as a base for savoury toppings.
Notes
Variations
- Cheesy Yorkshire Puddings: Add grated cheddar or Parmesan to the batter before baking.
- Herb Yorkshire Puddings: Add fresh thyme, rosemary, or chives for extra flavour.
Mini Yorkshire Puddings: Bake in a mini muffin tin for smaller portions.
- Fridge: Store cooled Yorkshire puddings in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe bag or container for up to 1 month.
- Reheating: Reheat in a 375°F (190°C) oven for 5–10 minutes until hot and crisp again.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife