Perfect Yorkshire Puddings
Crispy on the outside, light and tender inside — classic British comfort food that pairs beautifully with roast and gravy.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| 1 cup | Milk (whole or semi-skim) |
| 3 large | Eggs |
| ½ teaspoon | Salt |
| As needed | Vegetable oil or beef drippings |
Equipment
- 12-cup muffin tin (standard size)
- Mixing bowl and whisk
- Measuring cups and spoon
- Oven mitts and a wire rack for cooling
Instructions
- Preheat & heat the tin: Preheat the oven to 425°F (220°C). Place the empty 12-cup muffin tin in the oven so it becomes very hot.
- Make the batter: In a bowl whisk together 1 cup flour, 1 cup milk, 3 eggs and ½ teaspoon salt until smooth and lump-free. For best results, let the batter rest 10 minutes at room temperature (optional).
- Heat the fat: Remove the hot tin from the oven and add about 1/4 inch of vegetable oil or beef drippings to each cup. Return the tin to the oven for ~5 minutes until the oil is smoking hot and sizzling.
- Fill & bake: Carefully pour the batter into the hot cups, filling each about halfway. The oil should sizzle when the batter hits it. Immediately return the tin to the oven and bake 20–25 minutes until the puddings are deeply puffed and golden brown.
- Don’t peek: Avoid opening the oven door while baking — drafts cause deflation.
- Serve immediately: Remove from oven and serve straight away while puffed and crisp. Yorkshire puddings deflate as they cool, so enjoy them hot with roast and gravy.
Chef’s tips:
- Use very hot fat — that thermal shock is what makes them rise dramatically.
- If the batter seems thick after resting, whisk in a tablespoon or two of milk to loosen it slightly.
- For extra flavor, use beef drippings in place of oil when serving with roast beef.
- Double the recipe easily — bake in batches and keep warm in a low oven (200°F / 95°C) on a wire rack set over a baking sheet.
Variations & Serving
- Mini puddings: Use a mini-muffin tin and reduce bake time to 12–15 minutes for bite-sized Yorkshire poppers.
- Herbed batter: Fold in a teaspoon of chopped fresh thyme or rosemary for a savory twist.
- Sweet version: Serve slightly warm with lemon curd or jam for a sweet treat.
Traditionally served alongside roast beef and rich gravy, Yorkshire puddings also shine with braised meats, Sunday roasts, or as a dramatic base for spooned stews.
