Traditional Yorkshire Pudding
Fluffy, golden, and irresistibly crispy, this Traditional Yorkshire Pudding recipe delivers a classic British side dish that’s as impressive as it is easy to make. Crafted from simple pantry staples like all-purpose flour, eggs, and milk, these puddings achieve their signature puff and crunch through a hot oil technique that ensures perfection every time. Whether paired with a hearty roast beef, rich gravy, and roasted vegetables or enjoyed on their own, these light and airy puddings are a timeless addition to any dinner table. With just 10 minutes of prep and a short resting time to enhance the batter’s texture, this recipe guarantees a showstopping side baked to golden perfection in under 30 minutes. Perfect for Sunday dinners or festive occasions, these Yorkshire puddings are a must-try for lovers of traditional comfort food.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 125 grams All-purpose flour
- 3 large Eggs
- 200 milliliters Milk
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil, lard, or beef drippings
Instructions
Preheat your oven to 220°C (425°F).
In a mixing bowl, sift the flour and salt together to combine and remove any lumps.
Create a well in the center of the flour, add the eggs, and whisk them into the flour until smooth.
Gradually add the milk in small amounts, whisking continuously, until you achieve a smooth, lump-free batter. The consistency should resemble heavy cream.
Allow the batter to rest for at least 10 minutes, or up to 30 minutes, at room temperature.
Place a 12-hole muffin tin (or a similarly sized Yorkshire pudding tin) into the oven to preheat. Add about 1/2 teaspoon of vegetable oil, lard, or beef drippings into each compartment of the tin and heat it in the oven until the fat is smoking hot.
Carefully remove the hot tin from the oven. Pour the batter evenly into each compartment, filling them about halfway to ensure room for rising.
Place the tin back into the hot oven and bake for 20-25 minutes without opening the door. The puddings should puff up and turn golden brown.
Once cooked, remove the Yorkshire puddings from the oven and serve immediately as a side dish with roast meats, gravy, and vegetables.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 98 mg | 2% | |
*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.
