The Best Yorkshire Pudding
Elevate your Sunday roast to perfection with "The Best Yorkshire Pudding" recipe! These golden, crisp, and impossibly airy puddings are a British classic, made with pantry staples like all-purpose flour, eggs, and milk. The secret to their signature rise lies in resting the batter and preheating the pan to achieve beautifully puffed results every time. A swift pour of sizzling hot oil creates the irresistible crisp edges, while the tender, hollow centers are perfect for soaking up rich gravies. This quick and easy recipe, ready in just 35 minutes, yields six irresistible puddings perfect for complementing roast beef or enjoyed on their own as a savory snack. Delightfully simple yet so satisfying, these Yorkshire puddings will become a must-have on your dining table!
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 3 large Eggs
- 200 milliliters Milk
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or dripping
Instructions
Preheat your oven to 220°C (425°F). Place a 12-hole muffin tin on the middle rack to heat while the oven preheats.
In a large mixing bowl, sift the all-purpose flour and add the salt. Make a well in the center.
Crack the eggs into the well and whisk gently, gradually incorporating the flour.
Slowly pour in the milk, whisking constantly, until you have a smooth, lump-free batter. Transfer the batter to a jug for easier pouring and let it rest for at least 15 minutes.
Carefully remove the hot muffin tin from the oven. Pour about 1/2 teaspoon of vegetable oil or dripping into each muffin hole. Return the tin to the oven and heat the oil for 5 minutes until it is smoking hot.
Quickly but carefully remove the tin again and immediately pour the batter evenly into the muffin holes, filling each about halfway. Work swiftly to prevent the oil and tin from cooling down.
Bake in the oven for 20–25 minutes without opening the door, until the puddings are golden brown, puffed up, and crisp.
Immediately remove the Yorkshire puddings from the tin and serve hot. Enjoy with your roast dinner or as a delightful standalone snack!
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.9 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 359 mg | 28% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
