Yorkshire Pudding
Elevate your next roast dinner with classic, golden-brown Yorkshire Pudding—a quintessential British side dish that boasts a delicate crispiness on the outside and an airy, tender center. Made with simple pantry staples like all-purpose flour, eggs, and milk, this impressive recipe is surprisingly easy to prepare. The secret to achieving the perfect rise lies in resting the batter and heating the oil until it’s smoking hot before baking—a technique that ensures irresistibly light and fluffy results. Whether you use vegetable oil or traditional beef dripping, these puddings pair beautifully with rich gravy and savory meats, making them an essential addition to any Sunday roast. Ready in just 35 minutes, they’re best enjoyed fresh from the oven for a showstopping centerpiece that’s as comforting as it is crowd-pleasing!
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Recipe Information
Ingredients
- 125 grams all-purpose flour
- 3 large eggs
- 300 milliliters milk
- 2 tablespoons vegetable oil or beef dripping
- 0.5 teaspoons salt
Instructions
Preheat your oven to 220°C (425°F).
In a medium-sized mixing bowl, sift the flour and add the salt.
Make a well in the center of the flour and add the eggs.
Using a whisk, slowly incorporate the eggs into the flour from the center, gradually drawing in the flour from the sides.
Once the eggs and flour are combined, slowly add the milk, continuing to whisk until you achieve a smooth batter with no lumps.
Let the batter rest for at least 30 minutes at room temperature if time allows. This step helps to achieve a better rise in the oven.
Place a 12-cup muffin tin into the preheated oven for 5 minutes to heat up thoroughly.
Carefully remove the tin from the oven and add about 1/2 teaspoon of vegetable oil or beef dripping into each muffin cup, ensuring the bottom is well coated.
Return the tin to the oven to heat the oil until it's smoking hot, about 5 minutes.
Quickly remove the tin from the oven and pour the batter evenly into the hot muffin cups. The batter should sizzle right away if the oil is hot enough.
Return the tin to the oven and bake for 20-25 minutes without opening the oven door, until the puddings are well risen and golden brown.
Serve immediately as a side dish; Yorkshire puddings are best enjoyed freshly baked.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 17.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 441 mg | 34% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 700 mg | 15% | |
*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.
