Perfect Yorkshire Pudding Recipe
Creating the batter is incredibly simple, but how you treat it makes all the difference. Here's the key: let the batter rest. Give it at least 30 minutes on the counter. Some swear by a full hour or even chilling it in the fridge — both can yield excellent results.
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Servings: 7 puddings
Calories: 150kcal
Cost: 4
Equipment
- mixing bowl
- Whisk or electric mixer
- 12-hole muffin tin (or a roasting tray for a giant pudding)
- Measuring jug and spoon
Ingredients
- Here’s what you’ll need to get started:
- 4 large eggs
- 140 g 1 cup plain flour
- 200 ml ¾ cup whole milk
- ½ tsp salt
- 2 tbsp vegetable oil or beef drippings
- Tip: For the most authentic flavor use beef drippings. But if you're making it vegetarian, sunflower or canola oil works well too.
Instructions
- Crack the eggs into a bowl and whisk.
- Add the flour and whisk until it forms a paste.
- Gradually pour in the milk while whisking to prevent lumps.
- Add the salt.
- Let the batter rest for at least 30 minutes at room temperature.
- Let’s Bake! The Foolproof Yorkshire Pudding Method
- Preheat your oven to 220°C (425°F).
- Pour ½ teaspoon of oil into each hole of your muffin tin.
- Place the tin in the oven for 7–10 minutes until the oil is smoking hot.
- Carefully remove the tin and pour in the rested batter — fill each hole just halfway.
- Bake for 20–25 minutes. Do not open the oven! This interrupts the steam that makes them rise.
- Serve immediately, while they’re crisp and hot.
Notes
For fluffier puddings, use equal weights of eggs, flour, and milk instead of measuring by volume.
Add herbs like thyme or rosemary to the batter for a savory twist.
Experiment with a pinch of nutmeg for a warming flavor.
Serve with a drizzle of gravy or try a sweet version with jam and powdered sugar.
Always preheat the tin and fat to ensure the puddings rise properly.
Add herbs like thyme or rosemary to the batter for a savory twist.
Experiment with a pinch of nutmeg for a warming flavor.
Serve with a drizzle of gravy or try a sweet version with jam and powdered sugar.
Always preheat the tin and fat to ensure the puddings rise properly.
Nutrition
Calories: 150kcal
