Description
Classic Yorkshire Pudding is a traditional English side dish featuring a crispy, puffy exterior and a soft, tender interior. Made from a simple batter of flour, eggs, milk, and beef drippings or oil, these golden puddings are perfect for soaking up gravy or sauces and complement roast dinners beautifully.
Ingredients
Scale
Batter
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 1/4 cups whole milk (300mL)
- 3 large eggs
Cooking Fat
- 1/4 cup beef roast drippings, lard, or oil (60mL)
Instructions
- Prepare Batter: Combine the flour and salt in a medium mixing bowl. In another bowl, whisk together the milk and eggs until well blended. Gradually add the milk mixture to the flour mixture, whisking continuously until smooth. Cover and place the batter in the refrigerator to chill while you prepare the oven and tins.
- Preheat Oven: Heat your oven to 425°F (220°C) to ensure it reaches the right temperature for creating the rise and crispiness in the puddings.
- Heat Fat in Muffin Tin: Spoon 1 teaspoon of beef drippings or oil into each cup of a 12-cup muffin tin. Place the tin in the oven for about 10 minutes, until the fat is very hot and almost smoking. This step is crucial for getting the puddings to rise properly.
- Add Batter to Hot Fat: Stir the chilled batter briefly, then carefully remove the hot muffin tin from the oven. Quickly pour about 1/4 cup of cold batter into each muffin cup, being careful not to splash, as the hot fat will cause the batter to bubble.
- Bake Yorkshire Puddings: Immediately return the muffin tin to the oven and bake for 20 minutes or until the puddings are puffed up, golden brown, and crisp on the outside. Avoid opening the oven door during baking to prevent the puddings from collapsing.
- Serve Immediately: Remove from the oven and serve Yorkshire puddings hot as a delicious accompaniment to roast beef and gravy or your favorite dishes.
Notes
- For best results, ensure the fat is smoking hot before adding the batter to encourage maximum rising and a crispy texture.
- Do not open the oven door during baking to maintain the high heat and prevent the puddings from deflating.
- Beef drippings provide the best traditional flavor, but lard or vegetable oil are good alternatives.
- Yorkshire puddings are best served fresh and hot, as they tend to lose their crispiness upon cooling.
- Leftovers can be reheated in a hot oven to regain some crispness.
- Use whole milk for richer flavor; skim may yield a less tender pudding.
Nutrition
- Serving Size: 1 serving
- Calories: 112 kcal
- Sugar: 1 g
- Sodium: 221 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g
- Carbohydrates: 9 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 50 mg
