Yorkshire Pudding
Classic Yorkshire puddings made with flour, eggs, milk, and hot oil, baked until beautifully puffed and golden. Crisp on the edges with a light, airy center, they’re served alongside rich beef stew—perfect for soaking up every last spoonful.
Yield: 8-10 Yorkshire Puddings
Prep Time: 10 Minutes
Cook Time: 20-25 Minutes
Special Equipment: Muffin Tin
Ingredients
• Equal volumes eggs, all-purpose flour, and milk
(Use the same measuring vessel for all three)
• 1 teaspoon salt
• Black pepper, optional
• Oil or meat drippings (beef drippings preferred)
Directions
1. Preheat oven to 425°F. Place your pan in the oven while it heats.
• Use a muffin tin, 8x8, 9x13, or cast iron skillet.
2. Add enough oil or meat drippings to just cover the bottom of the pan or each cavity. Let it heat in the oven until almost smoking.
3. In a bowl, add the eggs. Whisk in the flour, salt, and pepper until combined.
4. Slowly whisk in the milk until the batter is smooth and completely lump-free.
5. Carefully remove the hot pan from the oven.
6. Immediately pour batter into the pan, filling each cavity about ⅔ full.
7. Return to the oven right away.
8. Bake 20–25 minutes, until puffed, deeply golden, and crisp.
Important:
Do not open the oven door while baking—steam is what makes them rise.
Tips
• Resting the batter 15–30 minutes improves rise (optional but recommended).
• Serve immediately
Yorkshire puddings deflate as they cool.
• Perfect with roast beef, gravy, or as a savory base for fillings.
