Traditional Yorkshire Pudding
User Reviews
5
Traditional Yorkshire Pudding
Description
Yorkshire Pudding is made from a smooth batter combining eggs, all-purpose flour, whole milk, and salt. The ingredients are whisked until lump-free and refrigerated for at least two hours or overnight to develop flavor and improve rise. Beef tallow, known for its rich flavor, is spooned into pudding tins or cast iron pans and heated in a very hot oven until smoking hot. The cold batter is poured into the hot fat, which causes it to immediately sizzle and puff up during baking.
The result is a pudding with crisp, golden edges and a soft, airy center. Yorkshire puddings can be made as small individual portions or larger puddings using suitable baking dishes. The high heat and hot fat are essential to achieve good rise and texture.
Traditionally served as an accompaniment to roast beef and gravy, Yorkshire puddings also work well with any roasted or braised meats. They add a textural contrast with their crispy outside and tender crumb inside, soaking up sauces effectively.
You can freeze Yorkshire puddings once cooled for up to a month, then reheat by toasting or warming in the oven to refresh their crispiness.
Ingredients
- 4 egg large
- 1 cup all-purpose flour 2 tablespoons
- 1 cup milk whole
- 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
- beef tallow click link for recipe) Highly Recommended, instruction included
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.
Notes
- Rest batter refrigerated for at least 2 hours or overnight to enhance flavor and rise.
- Use beef tallow for pan coating to achieve rich flavor and excellent puffing.
- Freeze cooled Yorkshire puddings in airtight bags for up to one month; reheat by toasting before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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