Classic Crispy Yorkshire Puddings
Achieve perfect rise and crispiness with these classic Yorkshire puddings, made with a simple batter and baked in scorching hot fat. Ideal as a side for a traditional roast.
Equipment
- large bowl
- whisk
- jug
- cling film or tea towel
- 12-hole muffin tin or Yorkshire pudding tray
Ingredients
Dry Ingredients
- 1 cup plain (all-purpose) flour
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk whole milk works best
- 2 large eggs
For Baking
- 2-4 tablespoons beef dripping, lard, or vegetable oil beef dripping offers the best flavor
Instructions
Preparation
- Whisk together the flour and salt in a large bowl, then combine the eggs and milk in a separate jug.
- Gradually pour the wet ingredients into the dry, whisking until a smooth, lump-free batter is formed.
Resting
- Cover the batter and refrigerate for at least 30 minutes, or ideally several hours, to allow the gluten to relax.
Baking
- Preheat your oven to 220°C (425°F) / 200°C Fan and place 1-2 teaspoons of fat into each cup of a 12-hole muffin tin or Yorkshire pudding tray.
- Heat the tray in the oven for 10-15 minutes until the fat is sizzling hot and just beginning to smoke.
- Carefully remove the hot tray, quickly whisk the rested batter, and pour it into the hot fat, filling each cup about one-third full.
- Immediately return the tray to the oven and bake for 20-25 minutes, or until golden brown, well-risen, and crisp, without opening the oven door for the first 15-20 minutes.
Serving
- Remove from the oven and serve the Yorkshire puddings hot and immediately.
Notes
The resting period for the batter is crucial for achieving a good rise in your Yorkshire puddings. Ensure the fat is extremely hot before adding the batter; this "thermal shock" creates the signature puff. Avoid opening the oven door during baking to prevent collapses, especially in the initial stages.