Print

The Perfect Foolproof Yorkshire Pudding: Crispy Outside, Fluffy Inside

Four golden brown, puffed-up yorkshire pudding items sitting on a white plate near a sunlit window.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light, airy, and perfectly crisp Yorkshire puddings every time. This classic British side dish is simple to prepare and ideal for soaking up gravy from your Sunday roast.

Ingredients

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

Instructions

  1. Place a 12-hole muffin tin or a roasting tin into the oven. Add about 1 teaspoon of beef dripping or oil into each cup. Preheat the oven to 450°F (230°C). The fat must be smoking hot before you add the batter.
  2. While the fat heats, prepare the batter. Sift the flour and salt into a large bowl. Make a well in the center.
  3. Crack the eggs into the well. Begin whisking the eggs, gradually incorporating the flour from the sides.
  4. Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar in consistency to thin cream. Do not overmix; a few small lumps are acceptable.
  5. Let the batter rest at room temperature for at least 30 minutes, or chill it for several hours for best results.
  6. Carefully remove the hot tin from the oven. Work quickly to avoid losing heat.
  7. Pour the batter evenly into the hot fat, filling each cup about one-third full.
  8. Immediately return the tin to the hot oven. Do not open the oven door for the first 15 minutes of cooking.
  9. Bake for 20 to 25 minutes, or until the puddings are well-risen, golden brown, and crisp. Serve immediately with your roast dinner and gravy.

Notes

  • The secret to a high rise is ensuring your fat is smoking hot before the batter goes in.
  • Chilling the batter for an hour or more helps the gluten relax, leading to a lighter texture.
  • For individual Yorkshire puddings, use a 12-hole muffin tin. For a large pudding, use a standard roasting tin.
  • This recipe uses simple pantry ingredients, making it a cost-effective side dish for your Sunday roast.

Nutrition

Find it online: https://chefsily.com/yorkshire-pudding-recipe-foolproof-fluffy-crispy/