Yorkshire Pudding
A common English side dish, a baked pudding made from a batter of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For a main course, it may be served with beef and gravy, and is part of the traditional Sunday roast.
Prep Time
5 minutes (plus resting time)
Cook Time
25 minutes
Total Time
1 hour
Difficulty
Medium
Skills Required
Baking, Batter
Ingredients & Nutrition
100 kcal
Calories
4g
Protein
6g
Fat
8g
Carbs
0.5g
Fiber
1g
Sugar
120mg
Sodium
- 1 cup All-Purpose Flour
- 3 Eggs
- 1 cup Milk
- 1/2 tsp Salt
- 1/4 cup Beef Drippings or Vegetable Oil
Equipment Needed
- Muffin Tin
- Mixing Bowls
- Whisk
Let AI Suggest Variations
- A large Yorkshire pudding can be baked in a single roasting tin and filled with sausages to make "Toad in the Hole".
- For a lighter texture, some recipes use half milk and half water.
- The batter must be well-rested, and the fat must be sizzling hot for the best rise.
- Can be served as a dessert with jam or golden syrup.
Instructions:
1. In a bowl, whisk together flour and salt. In a separate bowl, whisk eggs and milk together.
2. Gradually pour the wet ingredients into the dry, whisking constantly until you have a smooth, thin batter. Let it rest for at least 30 minutes at room temperature.
3. Preheat oven to 425°F (220°C).
4. Add a teaspoon of beef drippings or oil to each cup of a 12-cup muffin tin. Heat the tin in the oven for 5-10 minutes until the fat is smoking hot.
5. Carefully pour the batter into the hot tin, filling each cup about halfway.
6. Bake for 20-25 minutes, without opening the oven door, until the puddings are well-risen, golden brown, and crispy.
7. Serve immediately with a roast dinner.