Traditional Yorkshire Pudding
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5.0
717 reviews
Excellent
Traditional Yorkshire Pudding
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Consistently ranked as one of the most beloved icons of British culture, Yorkshire pudding captures all the warmth and charm of old-fashioned English cooking. This recipe includes all the tips & tricks you need to create the BEST, the crispiest, most flavorful Yorkshire pudding!
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Ingredients
- 4 large eggs
- 1 cup + 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 cup beef tallow (called beef dripping in the UK), the flavorful culinary tallow, not the kind for soap-making
- Make your own beef tallow (click link for recipe) Highly Recommended
Instructions
- **SEE BLOG POST for a complete discussion on tips and tricks for creating the best results**
- In a mixing bowl, whisk or beat together the flour, salt and eggs until relatively smooth. Gradually add the milk, whisking until the batter is smooth and lump-free. Cover with plastic wrap refrigerate for at least 2 hours and preferably overnight for maximum flavor. The longer the batter rests the better the flavor will be. (*See blog post for discussion about cold versus room temperature batter to determine which results you prefer)
- Preheat the oven to 450 degrees F. Using a traditional Yorkshire pudding tin (*see blog post for discussion about which type of tin to use), place a teaspoon or two of beef tallow in each tin and place the tin in the oven for about 6-7 minutes until piping hot. Pour the batter into each tin (the pan should be hot enough that the batter sizzles) between 1/2 to 3/4 full. (Note: If making two large Yorkshire puddings in two 8-inch cast iron pans, fill each pan slightly less than half full. These will need to bake slightly longer than individual puddings.) Bake the Yorkshire puddings for 11-13 minutes or until a deep golden brown.
- Makes enough for 12 Yorkshire pudding tins or regular muffin tin or two 8-inch cast irons if making two large Yorkshire puddings.
- Serve immediately. Traditionally served with a roast, roasted potatoes, veggies and brown gravy.
Equipments used:
Notes
- To Freeze: Let the Yorkshire puddings cool completely then freeze them in ziplock bags or an airtight container for up to one month. Let thaw and then toast in the oven.
Nutrition Information
Show Details
Serving
1Yorkshire pudding
Calories
111kcal
(6%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
56mg
(19%)
Sodium
126mg
(5%)
Potassium
58mg
(2%)
Sugar
1g
(2%)
Vitamin A
110IU
(2%)
Calcium
33mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 12Yorkshire puddings
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1Yorkshire pudding | |
| Calories | 111kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 126mg | 5% |
| Potassium | 58mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 110IU | 2% |
| Calcium | 33mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
717 reviews
Excellent
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