📝 About This Recipe
A cornerstone of British culinary heritage, the Yorkshire Pudding is a golden, airy masterpiece designed to cradle rich gravies and savory juices. This recipe yields a dramatic rise and a perfect contrast between a crisp, lacy exterior and a soft, custard-like base. Whether served alongside a traditional roast beef or enjoyed as a standalone treat, these puddings are the soulful heart of a comforting weekend feast.
🥗 Ingredients
The Batter Base
- 200 grams All-purpose flour (sifted for a smoother texture)
- 4 pieces Large eggs (at room temperature)
- 200 milliliters Whole milk (full fat provides the best structure)
- 50 milliliters Cold water (helps create a crispier edge)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Black pepper (freshly cracked)
The Fat and Aromatics
- 4 tablespoons Beef dripping or Lard (can substitute with vegetable oil if needed)
- 1 teaspoon Fresh thyme (leaves only, finely chopped for the batter)
- 1/4 teaspoon Mustard powder (optional, for a subtle savory kick)
👨🍳 Instructions
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1
In a large mixing bowl, sift the 200g of all-purpose flour and add the sea salt, black pepper, and mustard powder. Create a well in the center of the dry ingredients.
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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 from the inside out.
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3
Slowly pour in the 200ml of whole milk while whisking continuously. The goal is a smooth, lump-free paste before adding the remaining liquid.
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4
Whisk in the 50ml of cold water and the chopped thyme leaves. The batter should have the consistency of heavy cream.
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5
Transfer the batter into a large jug, cover with plastic wrap, and let it rest at room temperature for at least 30 to 60 minutes. This allows the starch molecules to swell and the gluten to relax, ensuring a better rise.
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6
Preheat your oven to 425°F (220°C). It is vital that the oven is fully up to temperature before you begin cooking.
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7
Place a 12-hole muffin tin or a traditional Yorkshire pudding tin into the oven. Add approximately 1 teaspoon of beef dripping or oil into each hole.
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8
Heat the tin and fat in the oven for 10-15 minutes until the fat is literally shimmering and slightly smoking. This 'screaming hot' fat is the secret to the lift.
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9
Give the rested batter one final quick whisk to ensure it's aerated. Carefully slide the oven rack out (do not take the tin out of the oven if possible to maintain heat).
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10
Quickly and confidently pour the batter into the centers of the holes, filling each about 1/2 to 2/3 full. You should hear a distinct sizzle as the batter hits the fat.
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11
Immediately close the oven door. Bake for 20-25 minutes without opening the door. Opening the door too early will cause the puddings to collapse.
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12
Once the puddings are deep golden brown and have risen significantly, remove them from the oven. Serve immediately while they are at their crispest.
💡 Chef's Tips
Always use room temperature eggs to ensure the batter emulsifies properly and rises evenly. Never open the oven door during the first 15 minutes of baking, as the rush of cool air will deflate the puddings. If you don't have beef dripping, use an oil with a high smoke point like vegetable or sunflower oil; avoid olive oil or butter which will burn. Resting the batter is non-negotiable for a soft, airy interior—if you're in a rush, even 20 minutes is better than nothing.
🍽️ Serving Suggestions
Serve alongside a classic Roast Beef with plenty of rich onion gravy poured directly into the pudding center. Pair with roasted root vegetables like honey-glazed carrots and parsnips. For a modern twist, serve with a dollop of horseradish cream and thin slices of rare steak as an appetizer. Leftovers can be served cold with jam or golden syrup for a traditional sweet treat. Complement the meal with a robust red wine like a Malbec or a classic British Ale.