📝 About This Recipe
A cornerstone of British culinary heritage, the Yorkshire Pudding is a magnificent feat of simple wheat chemistry, transforming a humble batter into a towering, crispy, and airy vessel. Traditionally served alongside a Sunday roast, these puddings boast a hollow, custardy center and a dramatic, golden-brown crown. When executed with precision, they provide the perfect structural integrity to hold pools of rich, savory onion gravy.
🥗 Ingredients
The Batter Base
- 200 grams All-purpose flour (sifted for maximum aeration)
- 4 pieces Large eggs (at room temperature)
- 200 ml Whole milk (full fat provides the best structure)
- 50 ml Cold water (helps create a crispier exterior)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Freshly cracked black pepper (optional, for a savory kick)
The Fat for Sizzling
- 12 teaspoons Beef drippings (can substitute with vegetable oil or lard)
👨🍳 Instructions
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1
Sift the 200g of all-purpose flour into a large mixing bowl and add the salt and pepper. Create a well in the center of the flour.
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2
Crack the 4 room-temperature eggs into the well. Using a balloon whisk, begin incorporating the flour into the eggs slowly, starting from the center and moving outward.
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3
Gradually pour in the 200ml of whole milk while whisking continuously. Ensure there are no lumps remaining; the batter should be the consistency of heavy cream.
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4
Whisk in the 50ml of cold water. This small addition of water creates steam during baking, which helps the puddings rise higher and stay crisp.
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5
Transfer the batter into a large jug (this makes pouring much easier later) and let it rest at room temperature for at least 60 minutes. This allows the gluten to relax and the starch granules to swell.
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6
Preheat your oven to 220°C (425°F/Gas Mark 7). It is vital that the oven is fully up to temperature before you begin.
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7
Place 1 teaspoon of beef drippings (or oil) into each compartment of a 12-hole muffin tin or a specific Yorkshire Pudding tin.
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8
Place the tin in the hot oven for 5-10 minutes until the fat is literally shimmering and slightly smoking. This is the secret to preventing sticking and ensuring a massive rise.
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9
Quickly remove the tin from the oven and carefully pour the rested batter into the centers of the holes, filling them about halfway to two-thirds full.
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10
Immediately return the tin to the oven and close the door gently but quickly. Do not slam the door, as the vibration can collapse the puddings.
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11
Bake for 20-25 minutes. Do NOT open the oven door during this time, or the puddings will deflate instantly.
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12
Once the puddings have risen tall and are a deep, golden brown, remove them from the oven. They should feel firm and crisp to the touch.
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13
Serve immediately while hot and crisp, ideally straight from the oven to the dinner plate.
💡 Chef's Tips
Use equal volumes of eggs, flour, and milk if you don't have a scale; just measure them in the same cup. Never use self-rising flour; the rise must come from the steam and the eggs, not chemical leaveners. Ensure your eggs and milk are at room temperature to prevent the fat from cooling down when you pour the batter. If you don't have beef drippings, use an oil with a high smoke point like vegetable or sunflower oil; avoid olive oil or butter. If the puddings are soft, they likely need another 2-3 minutes in the oven to set their structure.
🍽️ Serving Suggestions
Serve alongside a classic Roast Beef with plenty of horseradish cream. Fill the hollow centers with rich onion gravy and mushy peas for a traditional pub-style side. Try a sweet twist by serving leftovers with golden syrup or jam for a rustic dessert. Pair with a robust British Ale or a full-bodied Cabernet Sauvignon to complement the savory fats. Use them as 'wraps' by flattening them slightly and filling with sliced roast pork and apple sauce.