Here’s a classic, foolproof recipe for Yorkshire Puddings — tall, golden, and crispy on the outside with a soft, airy center
Traditional Yorkshire Puddings
Ingredients (Makes 12)
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1 cup (125 g) all-purpose flour
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1 cup (240 ml) whole milk
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3 large eggs
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½ tsp salt
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Beef drippings or vegetable oil (about 2–3 tsp per cup)
Instructions
1️⃣ Make the Batter
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In a bowl, whisk eggs and milk together.
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Gradually whisk in flour and salt until smooth.
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Let batter rest 30 minutes at room temperature (important for rise).
2️⃣ Heat the Pan
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Preheat oven to 220°C (425°F).
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Add about 2–3 teaspoons oil or beef drippings into each cup of a 12-hole muffin tin.
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Place tin in the oven for 10–15 minutes until the oil is very hot (almost smoking).
3️⃣ Pour & Bake
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Carefully remove the hot tin.
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Quickly pour batter into each cup, filling about halfway.
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Return to oven immediately.
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Bake 20–25 minutes — DO NOT open the oven door during baking.
Tips for Perfect Rise
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Batter should be smooth and slightly thin (like heavy cream).
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Oil must be smoking hot before adding batter.
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Avoid opening the oven early — they can collapse.
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Serve immediately for best crispness.
Perfect With:
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Roast beef
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Brown gravy
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Mashed potatoes
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Sunday roast dinner