The Ultimate Foolproof Crispy & Fluffy Yorkshire Pudding Recipe
Make tall, golden Yorkshire puddings that are crispy outside and airy inside. This easy recipe guarantees a perfect rise every time, making it the best accompaniment for your Sunday roast.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 12 individual puddings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- Vegetable oil or beef drippings (for the tin)
Instructions
- Combine the eggs, flour, milk, and salt in a bowl. Whisk until the batter is smooth and lump-free.
- Cover the bowl and chill the batter in the refrigerator for at least 30 minutes, or up to 4 hours. Chilling helps achieve a better rise.
- Preheat your oven to 450°F (230°C). Place a 12-hole muffin tin or a shallow roasting tin into the oven while it preheats.
- Add about 1 teaspoon of vegetable oil or beef drippings into each cup of the hot tin. The fat must be smoking hot before you add the batter.
- Carefully remove the hot tin from the oven. Quickly and evenly pour the cold batter into the hot fat, filling each cup about one-third full.
- Immediately return the tin to the oven. Do not open the oven door for the first 15 minutes of baking.
- Bake for 20 to 25 minutes, or until the Yorkshire puddings are well-risen, deep golden brown, and crisp.
- Serve immediately with gravy and your roast dinner.
Notes
- For the tallest puddings, the oil must be extremely hot before you pour in the batter.
- Do not use a gluten-free flour blend unless you specifically adjust the liquid ratio, as this recipe relies on traditional wheat flour structure.
- This recipe works well for individual puddings or one large pudding in a roasting pan.
Nutrition
- Serving Size: 1 pudding
- Calories: 110
- Sugar: 1
- Sodium: 120
- Fat: 5
- Saturated Fat: 1.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 5
- Cholesterol: 55