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The Perfect Foolproof Yorkshire Puddings

Three golden brown, perfectly risen Yorkshire puddings sitting on a white plate, showing their deep, hollow centers.
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Make classic British Yorkshire puddings that are crispy outside and light and fluffy inside using this simple, reliable recipe.

Ingredients

Scale
  • 140g plain flour
  • 4 large eggs
  • 200ml milk (whole milk works best)
  • Pinch of salt
  • Vegetable oil or beef dripping, for cooking

Instructions

  1. Sift the flour and salt into a large bowl. Make a well in the center.
  2. Crack the eggs into the well. Begin whisking the eggs, 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 single cream.
  4. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to several hours in the refrigerator. Do not skip resting.
  5. Preheat your oven to 220°C (425°F / Gas Mark 7). Place a 12-hole muffin tin (or a roasting tin for larger puddings) into the oven.
  6. Add about 1 teaspoon of oil or beef dripping into each hole of the tin. Heat the tin in the oven for at least 10 minutes until the fat is smoking hot.
  7. Carefully remove the hot tin from the oven. Quickly and carefully pour the batter evenly into the hot fat, filling each hole about halfway.
  8. Immediately return the tin to the oven. Do not open the oven door for the first 20 minutes.
  9. Bake for 20 to 25 minutes, or until the puddings are well risen, deep golden brown, and crisp. Serve immediately.

Notes

  • The key to a good rise is very hot fat. The fat must be smoking before you add the batter.
  • Use cold milk and eggs for the best initial batter consistency.
  • Resting the batter allows the gluten to relax, resulting in a lighter final texture.
  • For the best flavor, use beef dripping instead of vegetable oil.

Nutrition

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