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The Perfect Foolproof Yorkshire Pudding: Crispy Outside, Fluffy Inside

Close-up of a golden brown, puffy yorkshire pudding sitting in a white baking tray, showing its airy interior.
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You can make tall, golden Yorkshire puddings that are crispy outside and airy inside using this simple, reliable recipe. This traditional British side dish is perfect for your Sunday roast.

Ingredients

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

Instructions

  1. Combine the flour and salt in a large bowl. Make a well in the center.
  2. Crack the eggs into the well. Begin whisking the eggs, gradually incorporating the flour from the sides.
  3. Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar to heavy cream. Do not overmix; a few small lumps are acceptable.
  4. Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, or up to 12 hours. Resting the batter helps achieve a better rise.
  5. Preheat your oven to 450°F (230°C). Place a 12-hole muffin tin (or a roasting tin for larger puddings) into the oven. Add about 1 teaspoon of beef dripping or oil into each cup.
  6. Heat the tin and fat in the oven for 10 to 15 minutes until the fat is smoking hot. This step is key for a good rise.
  7. Carefully remove the hot tin from the oven. Quickly and evenly pour the batter into the hot fat, filling each cup about one-third full. Work fast to keep the heat in the tin.
  8. Immediately return the tin to the 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, deep golden brown, and crisp.
  10. Serve your fluffy Yorkshire puddings immediately with gravy and roast beef.

Notes

  • For the best rise, the batter must be cold and the fat must be smoking hot when you pour the batter in.
  • If you are making large puddings in a roasting pan, use about 1/2 inch of fat and bake for 30 to 35 minutes.
  • You can substitute the milk with a 50/50 mix of milk and water for a slightly lighter texture.
  • This recipe uses simple pantry ingredients, making it a cost-effective side dish for your Sunday roast.

Nutrition

Find it online: https://kitchenican.com/yorkshire-pudding-recipe-foolproof-puffy-triumphs/