Description
Follow this simple recipe to make classic British Yorkshire puddings that are crispy on the outside and light and fluffy inside, perfect for your roast dinner.
Ingredients
Scale
- 140g plain flour
- 4 large eggs
- 200ml milk (whole milk works best)
- Pinch of salt
- Vegetable oil or beef dripping, for cooking
Instructions
- Sift the flour and salt into a large bowl. Make a well in the center.
- Crack the eggs into the well. Begin whisking the eggs, gradually incorporating the flour from the sides.
- Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar in consistency to single cream. Do not over-whisk.
- Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to several hours in the refrigerator. This resting time helps achieve a better rise.
- Preheat your oven to 220°C (425°F / Gas Mark 7). Place a 12-hole muffin tin or a large roasting tin into the oven. Add about 1 teaspoon of oil or dripping to each hole.
- Heat the tin with the oil in the hot oven for at least 10 minutes until the fat is smoking hot. This step is crucial for a good rise.
- Carefully remove the hot tin from the oven. Quickly and carefully pour the batter evenly into the holes, filling each about one-third full.
- Immediately return the tin to the hot oven. Do not open the oven door for the first 20 minutes of cooking.
- Bake for 20 to 25 minutes, or until the puddings are well-risen, deep golden brown, and crisp. Serve immediately.
Notes
- Use cold milk and eggs for the best temperature contrast when hitting the hot fat.
- Ensure your fat is smoking hot before adding the batter; this shock causes the dramatic rise.
- For individual puddings, use a muffin tin. For one large pudding, use a small roasting tin.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pudding
- Calories: 130
- Sugar: 1
- Sodium: 50
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 5
- Cholesterol: 60