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The Perfect Foolproof Yorkshire Pudding: Crispy Outside, Fluffy Inside

Four golden brown, perfectly risen yorkshire pudding resting in a white baking tray near a window.
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Make light, airy, and perfectly crisp Yorkshire puddings every time. This classic British side dish uses simple pantry ingredients and is ideal for your Sunday roast or holiday dinner.

Ingredients

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

Instructions

  1. Place a 12-hole muffin tin or a large roasting tin into the oven. Add about 1 teaspoon of beef dripping or oil into each cup. Preheat the oven to 450°F (230°C). Heating the fat until it is smoking hot is key to a good rise.
  2. While the fat heats, prepare the batter. Sift the flour and salt into a large bowl. Make a well in the center.
  3. Crack the eggs into the well. Begin whisking the eggs, gradually incorporating the flour from the sides.
  4. Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar in consistency to thin cream. Do not overmix; a few small lumps are acceptable.
  5. Let the batter rest at room temperature for at least 30 minutes, or chill it in the refrigerator for up to several hours. Resting improves the final texture.
  6. Once the oven and fat are very hot, carefully remove the tin from the oven. The fat should be shimmering or just starting to smoke. Work quickly to avoid losing heat.
  7. Pour the batter evenly into the hot fat, filling each cup about one-third full. Work fast to keep the fat hot.
  8. Immediately return the tin to the hot oven. Do not open the oven door for the first 20 minutes of cooking.
  9. Bake for 20 to 25 minutes, or until the puddings are well-risen, deep golden brown, and crispy.
  10. Serve immediately with roast beef and gravy.

Notes

  • For the best rise, the batter must be cold and the fat must be smoking hot when you pour the batter in.
  • Use beef dripping for the most traditional flavor, but vegetable oil works well if you need a vegetarian option.
  • This recipe makes individual Yorkshire puddings. For a large, single pudding, use a 9×13 inch baking dish and increase the fat to 1/4 cup.

Nutrition

Find it online: https://cheffinity.com/foolproof-yorkshire-pudding-recipe/