Description
Traditional Yorkshire Pudding is a classic British side dish known for its crispy edges and soft, airy center. Made with simple ingredients like eggs, flour, milk, salt, and beef tallow, this recipe offers a flavorful and authentic way to enjoy this beloved English treat. Perfectly baked to a deep golden brown, Yorkshire puddings are traditionally served alongside roast meats, roasted potatoes, vegetables, and rich brown gravy.
Ingredients
Scale
Yorkshire Pudding Batter
- 4 large eggs
- 1 cup + 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
Cooking Fat
- 1/4 cup beef tallow (beef dripping, for authentic flavor and best results)
Instructions
- Prepare the batter: In a mixing bowl, whisk or beat together the flour, salt, and eggs until the mixture is relatively smooth. Gradually add the milk while continuing to whisk until you achieve a smooth, lump-free batter. Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours, preferably overnight, to enhance flavor and texture.
- Preheat the oven and prepare the tins: Set your oven to 450°F (232°C). Using a traditional Yorkshire pudding tin, or a regular muffin tin, place about a teaspoon or two of beef tallow into each cup. Place the tins in the hot oven for approximately 6-7 minutes until the fat is piping hot and sizzling.
- Fill the tins and bake: Carefully remove the hot tins from the oven. Pour the rested batter into each tin, filling between half to three-quarters full. For larger Yorkshire puddings made in two 8-inch cast iron pans, fill slightly less than half full, noting they will take a bit longer to bake. Immediately return the tins to the oven and bake for 11-13 minutes, or until the puddings have risen dramatically and turned a deep golden brown.
- Serve immediately: Serve the Yorkshire puddings hot from the oven alongside your roast dinner. They pair beautifully with roasted potatoes, vegetables, and brown gravy for a traditional British meal.
Notes
- Yorkshire Pudding is an iconic part of British cooking, cherished for its crispiness and flavor.
- Resting the batter overnight enhances its flavor and texture, but a minimum of 2 hours resting still yields excellent results.
- Using beef tallow (dripping) ensures authentic flavor and crispiness; avoid substitutes like vegetable oil for traditional taste.
- A very hot oven and preheated fat are crucial to achieving the signature rise and crisp texture.
- If using larger cast iron pans, expect a slightly longer baking time compared to individual puddings.
Nutrition
- Serving Size: 1 Yorkshire pudding
- Calories: 111 kcal
- Sugar: 1 g
- Sodium: 126 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 56 mg
