Yorkshire Pudding
User Reviews
4.7
Yorkshire Pudding
Description
This Yorkshire Pudding recipe uses a batter of flour, salt, whole milk, and eggs, combined and then rested in the refrigerator to improve texture and flavor. The batter is baked in a muffin tin filled with hot beef drippings or a suitable fat heated until smoking, which causes the puddings to rise dramatically and develop crispy, golden crusts. The interiors remain light and airy with soft centers. The hot fat ensures the batter rapidly sets and puffs up, creating the distinctive hollow shape.
Yorkshire Puddings are traditionally served alongside roast beef or other hearty dishes and should be eaten immediately as they deflate quickly. Using a metal pan is preferred for heat retention and crispiness; avoiding silicone or glass pans improves rise and texture. Opening the oven during baking should be avoided to maintain the puffed structure. This recipe's attention to rest time and hot fat makes for reliable results.
Ingredients
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 1/4 cups milk 300mL, whole
- 3 large egg
- 1/4 cup beef drippings 60mL, or lard, or oil
Instructions
- Combine the flour and salt in a medium mixing bowl. Whisk together the milk and eggs in another medium mixing bowl until well blended. Gradually add the milk mixture to the flour mixture, whisking until smooth. Place in the refrigerator while proceeding.
- Preheat the oven to 425°F.
- Once the oven is to temperature, spoon 1 teaspoon of beef drippings or oil into each cup of a 12-cup muffin tin. Place the muffin tin in the oven until the oil is very hot, about 10 minutes.
- Stir the chilled batter. Remove the muffin tin from the oven and quickly pour about ¼ cup of cold batter into each muffin cup. Immediately return the muffin tin to the oven.
- Bake for 20 minutes or until the puddings are puffy, golden brown, and crispy. Serve immediately.
Notes
- Resting the batter in the refrigerator is essential for better structure and flavor; skipping this results in flat puddings.
- Use a metal muffin tin for best heat retention; avoid silicone or glass pans for crispier outcome.
- Ensure the fat is very hot before pouring the batter to help puddings rise and avoid sogginess.
- Do not open the oven door during baking to prevent the puddings from collapsing.
- The puddings will deflate quickly after baking, so serve immediately for best texture.
- You can vary crispiness or height by substituting some milk with water or adding extra egg whites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 50mg | 17% |
| Sodium | 221mg | 9% |
| Potassium | 67mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 109IU | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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