Description
Traditional British Yorkshire Pudding recipe with a crisp exterior and soft, airy interior. Made from a simple batter of eggs, flour, milk, water, and salt, baked in hot fat until puffed and golden brown. Perfect as a side dish for roasts or a base for savory toppings.
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)
Cooking Fat
- 100 ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)
Instructions
- Prepare Batter, Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let the batter rest at room temperature for at least 30 minutes. For best results, transfer the batter to an airtight container and refrigerate overnight or up to 3 days. Remove from refrigerator while preheating the oven.
- Preheat Oven and Fat, Adjust the oven rack to the center and preheat to 450°F (230°C). Divide the cooking fat evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins, one 12-well standard muffin tin, or one 24-well mini muffin tin. Place the pans in the oven and preheat until the fat is smoking hot, about 10 minutes.
- Fill Pans with Batter, Transfer the hot pans to a heat-proof surface. Divide the batter evenly between every well or between the two pans. Fill the wells between 1/2 and 3/4 full; if using pans, fill about 1/4 full. Immediately return the pans to the oven.
- Bake Yorkshire Puddings, Bake until the puddings have quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Small puddings take about 15 minutes, while popover- or skillet-sized ones take around 25 minutes.
- Serve or Store, Serve the Yorkshire puddings immediately. 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.
Notes
- Resting the batter overnight produces the best rise and texture, but puddings can be baked immediately after making the batter if needed.
- To make a full 12 popovers using a 6-well popover pan, scale up the recipe by 50%.
- If using skim or low-fat milk, omit the water and increase milk to 200 g (7 ounces; about 1 cup minus 2 tablespoons).
- Ensure the fat is smoking hot before adding batter for maximum puff.
Nutrition
- Serving Size: 1 pudding
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
