Description

This Yorkshire Pudding recipe creates perfectly crispy and airy puddings with a golden brown exterior. The batter is easy to prepare, and the hot oil in the muffin tin ensures a beautiful rise, making these a classic and essential part of any roast dinner.

Ingredients

140 g (1 cup + 2 tbsp) plain (all-purpose) flour

4 medium eggs

200 ml (¾ cup + 1 tbsp) semi-skimmed milk

6 tsp beef dripping or lard (substitute with vegetable oil for a vegetarian option)

¼ tsp salt

¼ tsp black pepper

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Instructions

In a mixing jug, add the flour and create a well in the center. Crack the eggs into the well and gradually whisk them into the flour until a thick batter forms.
Slowly whisk in the milk until smooth. Let the batter rest in the fridge for at least 30 minutes, or up to overnight.
Preheat the oven to 220°C (425°F) fan. Add ½ tsp of lard, dripping, or vegetable oil into each hole of a 12-hole metal muffin tin. Heat the tin in the oven for 10 minutes, or until the fat is very hot.
Remove the batter from the fridge, stir in the salt and pepper. Carefully pour the batter into the hot muffin tin holes, filling them halfway. The fat should sizzle on contact with the batter.
Bake for 15–18 minutes without opening the oven door, until the Yorkshire puddings puff up and turn golden brown.
Remove from the oven and serve immediately with a roast dinner or gravy.

Notes

Resting the batter is key to achieving a perfect rise. For best results, let the batter rest for at least 30 minutes, or up to overnight.

The oil or fat must be very hot before adding the batter for a successful rise.

Don’t open the oven door during baking as this may cause the puddings to collapse.

For a vegetarian version, use vegetable oil or plant-based fats.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 pudding
Calories: 130
Sugar: 1g
Sodium: 120mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg