Yorkshire Pudding Recipe
Yorkshire puddings are golden, crispy, and airy pastries, traditionally served with roast dinners. Made from a simple batter of eggs, flour, milk, and water, they puff up dramatically in a hot oven, creating a crisp exterior with a soft, hollow center perfect for soaking up gravy.
Equipment
- Mixing bowl
- Whisk
- cast-iron skillet
- Popover tin, or muffin tin
- Measuring cups and spoons
- Oven
- Aluminum baking sheet (for stability)
Ingredients
- 2 g kosher salt
- 4 large eggs
- 100 ml vegetable oil
- 25 g water
- 175 g whole milk
- 150 g all-purpose flour
Instructions
- Whisk together eggs, flour, milk, water, and salt in a medium bowl until smooth.
- Let the batter rest at room temperature for at least 30 minutes, or for best results, refrigerate overnight and bring to room temperature before baking.
- Preheat the oven to 450°F (230°C) with the rack in the center position.
- Divide drippings or another fat evenly among your chosen pans or tins and place them in the oven until the fat is smoking hot about 10 minutes.
- Remove the pans, place them on a heat-proof surface, and divide the batter evenly, filling each well between 1/2 and 3/4 full.
- If using pans, fill them about 1/4 of the way.
- Immediately return to the oven and bake until they have puffed up, turned deep brown, and sound hollow when tapped.
- Smaller puddings take about 15 minutes, while larger ones need around 25 minutes.
- Serve immediately.
Notes
- Resting the batter allows gluten to relax, improving texture and rise.
- For taller puddings, avoid opening the oven during baking.
- The batter should be thin; adjust milk if too thick for better rise.