Description
Make classic British Yorkshire puddings that are crispy outside and light inside using this simple, reliable recipe.
Ingredients
Scale
- 140g plain flour
- 4 large eggs
- 200ml milk (whole milk works best)
- Pinch of salt
- Vegetable oil or beef dripping, for cooking
Instructions
- Sift the flour and salt into a large bowl. Make a well in the center.
- Crack the eggs into the well. Begin whisking the eggs, gradually incorporating the flour from the sides.
- Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar in consistency to single cream.
- Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to several hours in the refrigerator. Resting improves the rise.
- Preheat your oven to 220°C (425°F / Gas Mark 7). Place a 12-hole muffin tin or a roasting tin into the oven.
- Add about 1 teaspoon of oil or beef dripping to each hole of the hot tin. Heat the oil in the oven for 10 minutes until it is smoking hot.
- Carefully remove the hot tin from the oven. Quickly and evenly pour the batter into the hot fat, filling each hole about halfway.
- Immediately return the tin to the oven. Do not open the oven door for the first 20 minutes.
- Bake for 20 to 25 minutes, or until the puddings are well-risen, deep golden brown, and crisp. Serve immediately.
Notes
- Use beef dripping instead of oil for the most traditional flavor and best crispness.
- The fat must be smoking hot before you add the batter; this shock helps the pudding rise quickly.
- Do not use cold ingredients; ensure the milk and eggs are at room temperature before mixing.
- For individual puddings, use a standard muffin tin. For a large pudding, use a small roasting tin.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pudding
- Calories: 120
- Sugar: 2
- Sodium: 80
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 5
- Cholesterol: 65