Description
Traditional Yorkshire Pudding is a classic British side dish known for its crispy exterior and soft, airy interior. Made from simple ingredients like eggs, flour, and milk, and baked in hot beef tallow, it pairs perfectly with roasts, roasted potatoes, vegetables, and rich brown gravy. This recipe includes expert tips to achieve the best texture and flavor.
Ingredients
Scale
Yorkshire Pudding Batter
- 4 large eggs
- 1 cup + 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
Cooking Fat
- 1/4 cup beef tallow (called beef dripping in the UK; use culinary tallow, not soap-making tallow)
Instructions
- Prepare the Batter: In a mixing bowl, whisk or beat together the flour, salt, and eggs until relatively smooth. Gradually add the milk while whisking continuously until the batter is smooth and free of lumps. Cover the batter with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to develop maximum flavor and achieve better texture.
- Preheat the Oven and Prepare the Tin: Preheat your oven to 450°F (230°C). Place a teaspoon or two of beef tallow into each compartment of a traditional Yorkshire pudding tin and place the tin in the hot oven for about 6-7 minutes, until the fat is piping hot and starting to smoke slightly.
- Fill the Tin: Carefully remove the hot tin from the oven and immediately pour the batter into each cup, filling them between half and three-quarters full. If using two 8-inch cast iron pans to make larger Yorkshire puddings, fill to slightly less than half full. The heat should be sufficient to make the batter sizzle when poured in.
- Bake the Yorkshire Puddings: Place the tin back in the oven and bake for 11-13 minutes, or until the puddings have risen dramatically and turned a deep golden brown with crispy edges.
- Serve: Serve the Yorkshire puddings immediately alongside roast meat, roasted potatoes, vegetables, and brown gravy for a traditional British meal.
Notes
- Yorkshire pudding is a beloved British classic that embodies the warmth of traditional English cooking.
- Resting the batter overnight enhances flavor and texture, producing the crispiest, most flavorful puddings.
- Use culinary-grade beef tallow for best flavor; avoid using soap-making tallow.
- Ensure the fat in the tin is extremely hot before pouring in the batter to achieve a crispy rise.
- If making larger Yorkshire puddings in cast iron pans, baking time may be slightly longer than with individual puddings.
Nutrition
- Serving Size: 1 Yorkshire pudding
- Calories: 111 kcal
- Sugar: 1 g
- Sodium: 126 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 56 mg
