Yorkshire Pudding
Classic British Yorkshire pudding, crispy on the outside and soft inside.
10 mins
Prep Time
25 mins
Cook Time
6
Servings
Ingredients
- 140g plain flour
- 4 eggs
- 200ml milk
- 2 tbsp vegetable oil or beef dripping
- 1/2 tsp salt
Nutrition Facts
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Instructions
Preheat oven to 220°C (425°F). Add a small amount of oil or beef dripping to each cup of a muffin tin and place in the oven to heat.
Sift the flour and salt into a large mixing bowl. Make a well in the center and crack in the eggs.
Gradually whisk the eggs into the flour, slowly incorporating the surrounding flour to avoid lumps.
Gradually add the milk while continuing to whisk, until you have a smooth batter with the consistency of single cream.
Let the batter rest for at least 15 minutes at room temperature (or up to several hours in the fridge).
Carefully remove the hot muffin tin from the oven. Quickly pour the batter into the hot fat, filling each cup about halfway.
Immediately return to the oven and bake for 20-25 minutes until puffed up and golden brown. Do not open the oven door during baking.
Serve immediately while still puffed up, traditionally with roast beef and gravy.
Chef's Tips
- Hot Fat is Key: The fat must be smoking hot when you add the batter to get the best rise.
- Batter Resting: Allowing the batter to rest helps develop the gluten for better texture.
- No Peeking: Resist opening the oven door while cooking as this can cause the puddings to collapse.
- Alternative Pans: Can be made in one large tin for a single large pudding if preferred.
- Leftovers: Reheat in a hot oven for a few minutes to crisp up again.
