Description
Traditional Yorkshire Pudding is a classic British side dish known for its crispy exterior and soft, airy interior. Made from a simple batter of eggs, flour, milk, and a pinch of salt, it is baked in beef tallow to achieve that perfect golden brown finish. Ideal to serve alongside roast dinners, roasted potatoes, vegetables, and brown gravy, this recipe includes expert tips to ensure the crispiest, most flavorful Yorkshire puddings every time.
Ingredients
Scale
Yorkshire Pudding Batter
- 4 large eggs
- 1 cup + 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
Cooking Fat
- 1/4 cup beef tallow (beef dripping, culinary grade)
Instructions
- Prepare the Batter: In a mixing bowl, whisk or beat the flour, salt, and eggs together until relatively smooth. Gradually add the milk while whisking continuously until the batter is smooth and lump-free. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and improve texture.
- Preheat the Oven and Prepare Tins: Preheat your oven to 450°F (232°C). Place a teaspoon or two of beef tallow into each compartment of a traditional Yorkshire pudding tin or a regular muffin tin. Place the tin in the oven for 6-7 minutes until the tallow is piping hot.
- Pour Batter and Bake: Carefully remove the hot tin from the oven and immediately pour the batter into each tin, filling them between half to three-quarters full. The fat should be hot enough so the batter sizzles when poured. For larger Yorkshire puddings baked in two 8-inch cast iron pans, fill each pan slightly less than half full. Return the tins to the oven and bake for 11-13 minutes, or until the puddings are risen and have a deep golden brown color.
- Serve Immediately: Remove from the oven and serve the Yorkshire puddings immediately while they are airy and crisp. Traditionally, they are served alongside roast meats, roasted potatoes, vegetables, and brown gravy.
Notes
- Resting the batter in the refrigerator enhances the flavor and texture, producing a superior Yorkshire pudding.
- The use of beef tallow is traditional and imparts a rich flavor and crispness. Avoid using other fats that can alter the authentic taste.
- Using a preheated pan with hot fat is critical to achieving the iconic rise and puffiness of Yorkshire pudding.
- Experiment with cold versus room temperature batter to see which gives you preferred results.
- Yorkshire pudding is a celebrated British comfort food and a staple at Sunday roasts.
Nutrition
- Serving Size: 1 Yorkshire pudding
- Calories: 111 kcal
- Sugar: 1 g
- Sodium: 126 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 56 mg
