YORKSHIRE PUDDING RECIPE
This classic Yorkshire pudding recipe yields tall, fluffy, and golden puffs perfect for roast dinners. Made with simple pantry ingredients, they’re light, crisp on the outside, and delightfully soft inside — ideal for gravy soaking.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- ½ teaspoon salt
- ¼ cup beef drippings or vegetable oil
Instructions
Make the Batter:
- In a large bowl, whisk together flour and salt. Add eggs and milk. Whisk until smooth. Let the batter rest for 30 minutes at room temperature.
Preheat Oven:
- Preheat oven to 450°F (230°C). Place a 12-cup muffin tin in the oven to heat for at least 10 minutes.
Add Drippings and Heat:
- Carefully remove the hot muffin tin. Add about 1 teaspoon of beef drippings or oil into each cup. Return the tin to the oven for 2–3 minutes to heat the oil until very hot.
Pour and Bake:
- Quickly pour the batter evenly into each muffin cup, filling about halfway. Bake for 20–25 minutes without opening the oven door, until puffed and deep golden.
Serve Immediately:
- Remove from oven and serve hot with roast beef and gravy.
Notes
- Make Ahead: Batter can be prepared up to 1 day in advance and kept in the fridge. Bring to room temperature before baking.
- Customizing the Flavor: Add a pinch of rosemary or thyme to the batter for a herby twist.
- Serving Suggestions: Best served with roast beef, lamb, or chicken — and plenty of rich gravy.
- Allergy-Friendly Options: Use dairy-free milk and oil instead of beef drippings for a non-dairy version.
- Storage Tips: Store cooled puddings in an airtight container. Reheat in a hot oven to restore crispness. Avoid microwaving.