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The Perfect Foolproof Yorkshire Pudding: Crispy Outside, Fluffy Inside

Four golden brown, fluffy yorkshire pudding cups sitting on a white plate near a window.
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Follow this simple recipe to make classic British Yorkshire puddings that are golden brown, incredibly crispy on the outside, and light and airy inside. This is the best Yorkshire pudding recipe for your Sunday roast.

Ingredients

Scale
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • Vegetable oil or beef dripping, for the tin

Instructions

  1. Combine the flour and salt in a large bowl. Make a well in the center.
  2. Crack the eggs into the well. Begin whisking the eggs slowly, gradually incorporating the flour from the sides.
  3. Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar in consistency to heavy cream. Do not overmix; a few small lumps are acceptable.
  4. Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, or up to 12 hours. Resting the batter helps the gluten relax, leading to a better rise.
  5. Preheat your oven to 450°F (230°C). Place a 12-cup muffin tin (or a large roasting tin for one large pudding) into the oven while it preheats.
  6. Add about 1/2 inch of vegetable oil or beef dripping into each cup of the hot tin. The fat must be smoking hot before you add the batter. This step is key for a good rise.
  7. Carefully remove the hot tin from the oven. Quickly and evenly pour the cold batter into the hot fat, filling each cup about two-thirds full. Work fast to keep the fat hot.
  8. Immediately return the tin to the oven. Do not open the oven door for the first 20 minutes of baking.
  9. Bake for 20 to 25 minutes, or until the puddings are dramatically puffed up, deep golden brown, and crisp.
  10. Serve immediately with your roast dinner and gravy.

Notes

  • For the tallest rise, use beef dripping instead of oil, as it has a higher smoke point.
  • The temperature difference between the cold batter and the smoking hot fat is essential for the initial puff.
  • If you are making one large Yorkshire pudding, the cooking time may be slightly longer, around 30 to 35 minutes.
  • This recipe makes individual Yorkshire puddings. For a large pudding, use a 9×13 inch roasting pan and increase the fat slightly.

Nutrition

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