Print

Classic Yorkshire Pudding Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

Classic Yorkshire Pudding is a traditional British side dish, known for its light, airy texture and golden, crispy exterior. Made from a simple batter of flour, eggs, milk, and roast drippings, it pairs perfectly with roast beef and gravy, offering a delightful way to soak up savory juices.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1 cup milk
  • 2 tablespoons butter, melted
  • 2 large eggs, beaten

For Cooking

  • 2 to 4 tablespoons roast drippings

Instructions

  1. Make the batter: In a large bowl, whisk together the all-purpose flour and kosher salt. Form a well in the center, then add the milk, melted butter, and beaten eggs. Beat everything together until the batter is completely smooth with no lumps and has a consistency similar to whipping cream.
  2. Let the batter rest: Allow the batter to sit at room temperature for 1 hour to help achieve the light and airy texture when baked.
  3. Preheat the oven: Set your oven temperature to 450°F (232°C) to preheat thoroughly for baking the pudding.
  4. Preheat the roasting dish with drippings: Put 1 to 2 teaspoons of roast drippings in each well of a popover or muffin pan, or spread the drippings evenly on the bottom of a 9×12-inch metal or ceramic baking dish. Place the pan or dish in the oven and heat for 2 to 3 minutes for muffin/popoever pans, or 10 minutes for the baking dish, ensuring the fats are hot to help the pudding rise properly.
  5. Pour the batter: Carefully remove the hot pan from the oven. For popovers or muffin pans, pour the batter into each well filling only about one-third full. For the baking dish, pour the entire batter evenly over the hot drippings.
  6. Bake the pudding: For popovers/muffin pans, bake at 450°F (232°C) for 10 minutes, then reduce the heat to 350°F (177°C) and bake for another 5 to 10 minutes until the puddings are puffed up and golden brown. For the baking dish, bake at 450°F (232°C) for 15 minutes, then reduce to 350°F (177°C) and bake for an additional 15 to 20 minutes until puffed and golden.
  7. Serve: If you used the baking dish method, cut the baked Yorkshire pudding into squares to serve alongside your roast.

Notes

  • Ensure the roast drippings are very hot before pouring the batter; this creates steam that helps the puddings rise.
  • Allowing the batter to rest for an hour helps develop texture and improves rise.
  • You can substitute beef drippings with vegetable oil or other fats if preferred, though traditional flavor might vary.
  • Use a metal or ceramic pan for best heat conduction and crispiness.
  • Serve immediately for the best texture as Yorkshire pudding tends to deflate as it cools.

Keywords: Yorkshire Pudding, British Side Dish, Roast Beef Accompaniment, Traditional British Recipe, Popovers

Find it online: https://islawhite.com/classic-yorkshire-pudding-recipe/