Yorkshire Pudding
Light, puffy, and utterly irresistible, this Yorkshire Pudding Recipe brings a taste of a traditional British side dish to your roast dinner.
Ingredients
- 1 cup all-purpose flour (sifted)
- 1 cup whole milk (room temperature)
- 3 large eggs (at room temperature)
- 1/4 teaspoon fine sea salt adjust to taste
- 2-3 tablespoons beef drippings or vegetable oil for that crisp, golden base
Instructions
- Heat your oven to 425°F (220°C). Place beef drippings or oil in each cup of a 12-cup muffin tin and heat in the oven until smoking hot.
- Whisk flour and salt in a bowl. Add eggs and gradually pour in milk while whisking until smooth. Let the batter rest for 20-30 minutes.
- Pour the batter into the hot tin, filling each cup two-thirds full.
- Bake for 20-25 minutes without opening the door, until deep golden brown edges form.
- Transfer puddings to a warm platter and serve with roast beef or pork and hot gravy.
Notes
For extra crunch, brush the tin with clarified butter instead of oil. Use scale measurements for consistent results. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
Calories: 150kcal
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