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Yorkshire Pudding Recipe
Light, puffy, and utterly irresistible, this Yorkshire Pudding Recipe brings a taste of a traditional British side dish to your roast dinner.
Full Recipe Introduction
Yorkshire pudding is a classic British batter-based treat—crispy on the outside, fluffy inside—that’s served alongside a savory roast dinner. Though it’s called a “pudding,” think of it more like an oven-baked popover cup that soaks up gravy with gusto. I first learned this recipe from my grandmother, who whipped up a batch every Christmas morning in her Yorkshire kitchen—well, in spirit anyway, since we’ve been in Ohio for three decades. What makes this version special? Simple pantry staples, a quick rest for the batter, and just enough beef drippings (or olive oil for a lighter twist) to create that iconic rise. Plus, each serving clocks in at under 150 calories when you don’t drown them in butter—balanced comfort food comes calling.
Why You’ll Love This Recipe
– Perfectly Puffy Every Time: even amateur bakers score that dramatic rise.
– Super Easy Batter: just four ingredients plus a pinch of salt.
– Traditional British Charm: bring an authentic side dish to your table.
– Ready in Under an Hour: from mixing bowl to golden oven cups.
– Fluffy Yet Crispy: light interior meets crackly edges in each bite.
– Versatile for Any Meal: Holiday roast, Sunday dinner, or a casual weeknight feast.
– Homemade with Minimal Fuss: no fancy tools—just a whisk and muffin tin.
– Kid-Friendly Fun: watching them puff is half the joy!
Ingredients
– 1 cup (120g) all-purpose flour (sifted for extra fluffiness)
– 1 cup (240ml) whole milk (room temperature; sub skim for lighter texture)
– 3 large eggs (pasture-raised if possible, at room temp)
– ¼ teaspoon fine sea salt (adjust to taste)
– 2–3 tablespoons beef drippings or vegetable oil (for that crisp, golden base)
Tips on choosing and prepping:
• Measure flour with a spoon to avoid packing.
• Let eggs and milk come to room temperature—cold batter can stall the rise.
• Use a non-stick or well-seasoned tin to ensure easy release.
Directions
1. Preheat and Prepare
Heat your oven to 425°F (220°C). Place 1 teaspoon of beef drippings or oil into each cup of a 12-cup muffin tin. Slide the tin into the oven for 5 minutes so the fat gets smoking hot—this is the secret to a dramatic puff.
2. Whisk the Batter
In a large bowl, whisk flour and salt. Crack in eggs, then pour in milk gradually while whisking until you have a smooth, lump-free batter. (Tip: a small electric whisk or standard balloon whisk both work well.)
3. Rest for Better Rise
Let the batter sit for 20–30 minutes. This relaxes the gluten and helps trap steam during baking—science you can taste. Feel free to grab a cup of tea or prep your roast veggies while you wait.
4. Fill the Tin
Carefully remove the hot tin from the oven (oven mitts on!). Pour batter evenly into each cup, filling about two-thirds full so there’s room to puff. If a drop of batter meets sizzling fat, you’re on target.
5. Bake to Perfection
Return the tin to the oven and bake for 20–25 minutes without opening the door—patience pays off. Keep an eye on the color: you want deep golden brown edges, not pale or burnt.
6. Serve Immediately
Transfer puddings to a warm platter the moment they emerge; they’ll begin to deflate as they cool. Arrange around your roast beef or pork, drizzle with hot gravy, and watch them vanish.
Servings & Timing
Yield: Makes 12 Yorkshire puddings
Prep Time: 10 minutes (plus 25-minute batter rest)
Cook Time: 25 minutes
Total Time: about 1 hour from start to finish
Variations
– Herb-Infused: stir in 1 teaspoon chopped fresh rosemary or thyme for a fragrant twist.
– Cheddar Surprise: sprinkle 2 tablespoons grated sharp cheddar into each cup before baking.
– Gluten-Free: swap to a 1:1 gluten-free flour blend—results vary, but rise is still delightful.
– Vegan Style: use aquafaba (3 tablespoons) and almond milk; omit drippings for plant-based puffiness.
– Spicy Cheddar: add a pinch of cayenne and grated Pepper Jack cheese for a kick.
– Mini Poppers: bake in a mini muffin tin for bite-sized appetizers at your next gathering.
Storage & Reheating
• To Store: Keep leftovers in an airtight container in the fridge for up to 2 days—though they’re best fresh.
• Reheating: Warm puddings at 350°F (175°C) for 5–7 minutes to crisp up edges again.
• Make-Ahead Tip: Bake puddings fully, cool, then freeze flat on a tray. Transfer to a freezer bag for up to 1 month; reheat from frozen at 350°F for 10–12 minutes.
Notes
– I learned that pouring batter into super-hot fat is non-negotiable—skip it, and your puddings flop.
– If your first batch settles too quickly, slightly lower oven temp to 400°F next time.
– For extra crunch, brush the tin with clarified butter instead of oil.
– Use scale measurements if you crave consistency; cups can be tricky.
FAQs
Q: Why didn’t my puddings rise?
A: Likely the fat wasn’t hot enough or you opened the oven door too soon—keep it closed and scalding hot.
Q: Can I make the batter ahead?
A: Yes, you can rest it up to 2 hours in the fridge—bring back to room temp before baking.
Q: What’s the difference between a Yorkshire pudding and a popover?
A: Popovers use milk and water for extra steam; Yorkshire puddings traditionally rely on beef drippings for flavor.
Q: Is it normal for them to collapse quickly?
A: Absolutely—these puffs deflate as they cool; serve right away for best impact.
Q: Can I use oil instead of drippings?
A: Sure—vegetable or sunflower oil works, though you’ll miss that meaty depth.
Q: How do I get the insides completely cooked?
A: Ensure batter isn’t too thick; thin it slightly with an extra tablespoon of milk.
Conclusion
This Yorkshire Pudding Recipe delivers light, airy batter cups with crisp, golden crust—an iconic side dish that elevates any roast dinner. Give it a whirl this weekend, and don’t forget to tell me how they turned out in the comments. Feeling inspired? Explore my [Perfect Roast Beef Recipe](https://yourblog.com/roast-beef) and turn your meal into a true British feast.
Yorkshire Pudding
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.
