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The Perfect Foolproof Yorkshire Pudding

A golden brown, perfectly risen Yorkshire pudding split open to show its fluffy, airy interior.
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A reliable recipe for classic British Yorkshire puddings that bake up crispy on the outside and light and fluffy inside, perfect for your roast dinner.

Ingredients

Scale
  • 140g plain flour
  • 4 large eggs
  • 200ml milk (whole milk works best)
  • Pinch of salt
  • Vegetable oil or beef dripping, for cooking

Instructions

  1. Sift the flour and salt into a large bowl.
  2. Make a well in the center and crack the eggs into it.
  3. Gradually whisk the eggs into the flour until you have a smooth, thick batter.
  4. Slowly whisk in the milk until the batter is the consistency of thin cream.
  5. Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, or up to several hours for best results.
  6. Preheat your oven to 220C (425F). Place a 12-hole muffin tin or a roasting tin with deep indentations into the oven.
  7. Add about 1 teaspoon of oil or beef dripping into each hole. Heat the oil in the oven for 10 minutes until it is smoking hot.
  8. Carefully remove the hot tin from the oven. Quickly and evenly divide the batter among the hot holes, filling each about one-third full.
  9. Immediately return the tin to the oven and bake for 20 to 25 minutes. Do not open the oven door during the first 20 minutes.
  10. The puddings are ready when they are well risen, golden brown, and crisp. Serve immediately.

Notes

  • Use beef dripping instead of oil for the most traditional flavor and best crispness.
  • The oil must be smoking hot before you pour the batter in; this is key to a good rise.
  • Resting the batter improves the texture significantly.
  • Do not overcrowd the oven, as this can lower the temperature and prevent a good rise.

Nutrition

Find it online: https://spoonsprout.com/yorkshire-pudding-recipe-fluffy-crispy/