Description
This classic Yorkshire Pudding recipe produces light, crispy, and fluffy puddings that perfectly complement any British roast dinner. Made with simple ingredients and rested for the best rise, these puddings are a delicious and traditional side dish that can be prepared ahead of time and baked fresh when needed.
Ingredients
Scale
Batter
- 4 large eggs (200 g; 7 ounces)
- 150 g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)
- 175 g whole milk (6 ounces; 3/4 cup)
- 25 g water (0.85 ounces; 1 tablespoon plus 2 teaspoons)
- 2 g kosher salt (about 1/2 teaspoon)
For Baking
- 100 ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)
Instructions
- Make the Batter: Combine eggs, flour, milk, water, and salt in a medium bowl. Whisk until the batter is smooth and homogenous. Let the batter rest at room temperature for at least 30 minutes. For best results, transfer to an airtight container and refrigerate overnight or up to 3 days, removing it from the refrigerator while the oven preheats.
- Preheat Oven and Prepare Fat: Adjust oven rack to the center position and preheat oven to 450°F (230°C). Divide the beef drippings or fat evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins, one 12-well muffin tin, or one 24-well mini muffin tin. Preheat until the fat is smoking hot, about 10 minutes.
- Fill Pans With Batter: Carefully transfer the hot pans to a heat-proof surface. Pour the batter evenly into each well or pan. Wells should be filled between half and three quarters full. If using pans, fill about one quarter full. Work quickly to prevent the fat from cooling.
- Bake the Yorkshire Puddings: Immediately return the filled pans to the oven. Bake until the puddings have quadrupled in size, are deep golden brown all over, crisp to the touch, and sound hollow when tapped. Small puddings take about 15 minutes; larger popover or skillet-sized puddings take around 25 minutes.
- Serve or Store: Serve immediately for best texture. Alternatively, cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving to restore crispiness.
Notes
- Yorkshire puddings rise best when the batter has rested overnight, but can be baked immediately if necessary.
- To make a full 12 popovers using 6-well pans, increase the recipe by 50% as the basic quantity doesn’t fill these pans evenly.
- If using skim or low-fat milk, omit the water and increase the milk quantity to 200 g (7 ounces; 1 cup minus 2 tablespoons).
- Use a heavy pan like cast iron or non-stick oven-safe skillets for best results with hot fat.
- Serve promptly for maximum crispness and texture.
Nutrition
- Serving Size: 1 Yorkshire pudding
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
