Traditional Yorkshire puddings are a beloved classic of British cuisine, often served alongside roast beef as part of a traditional Sunday roast. These golden, crispy, and airy puddings have a unique texture that makes them both a savory and satisfying side dish. Originating from Yorkshire, England, they were originally created as a way to stretch meat dishes and use up fat drippings.
Over the centuries, they’ve become a culinary staple known for their light interior and crisp outer shell. The key to perfect Yorkshire puddings lies in achieving the right batter consistency and baking them in a very hot oven to ensure maximum rise.
Whether served with a rich gravy or filled with savory meat and vegetables, Yorkshire puddings are a comforting addition to any hearty meal. This recipe honors the traditional preparation method while ensuring that you get consistent and delicious results every time. With just a few simple ingredients and a bit of attention to detail, you can bring this timeless British favorite to your table.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- ½ teaspoon salt
- Beef drippings or vegetable oil (for the pan)
Instructions
- Preheat the Oven
Start by preheating your oven to 220°C (425°F). This step is crucial as the high temperature is needed to give the puddings their signature rise and crispy texture. - Prepare the Batter
In a mixing bowl, add the flour and salt. Create a well in the center and crack in the eggs. Begin to whisk, slowly incorporating the flour from the sides. Gradually add the milk while continuing to whisk until the batter is smooth and lump-free. Let the batter rest for at least 30 minutes at room temperature. Resting allows the gluten to relax, resulting in better texture. - Heat the Pan and Fat
While the batter is resting, add a small amount of beef drippings or vegetable oil to each cup of a muffin or Yorkshire pudding tin. Place the tin in the preheated oven and allow the fat to get smoking hot. This step is essential for achieving that perfect sizzle when the batter is poured in. - Pour the Batter
Carefully remove the hot tin from the oven. Pour the batter evenly into each section, filling them just under halfway. The batter should immediately begin to sizzle in the hot fat—this is a good sign that your puddings will rise well. - Bake Without Opening the Oven
Return the tin to the oven and bake for 20–25 minutes, or until the puddings are puffed up and golden brown. Do not open the oven door during baking, as the temperature drop can cause the puddings to collapse. - Serve Immediately
Once baked, remove the puddings from the oven and serve immediately while they are still crispy. Yorkshire puddings are best enjoyed fresh and hot, traditionally served with roast beef, vegetables, and plenty of gravy.