Yorkshire Pudding
Yorkshire Pudding is a classic British side dish made from a simple batter of flour, eggs, milk, and salt, baked in hot beef drippings or oil until puffed and golden. The method involves chilling the batter, heating the fat in a muffin tin until very hot, and then quickly pouring in the batter to yield airy, crispy puddings with golden, crisp edges and tender interiors. The hot fat is key to producing the characteristic rise and texture. These puddings are best served immediately and can be made in various pan types, preferably metal for heat retention.
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
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 112
% 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.