Foolproof Yorkshire Puddings: Achieving Maximum Rise, Crispiness, and Perfect Fluffy Centers
Follow this simple method to make tall, crispy-edged Yorkshire puddings with light, fluffy centers, perfect for any roast dinner.
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 min
- Yield: 12 puddings
- Category: Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 200 ml milk (whole milk works best)
- 100 g plain (all-purpose) flour
- Pinch of salt
- Vegetable oil or beef dripping, for heating
Instructions
- Combine the eggs, milk, flour, and salt in a bowl. Whisk until you have a smooth, thin batter, similar in consistency to single cream. Do not overmix.
- Pour the batter into a jug for easy pouring. Cover the jug and let the batter rest at room temperature for at least 30 minutes, or up to several hours in the refrigerator. Resting helps the gluten relax and improves the rise.
- Preheat your oven to 220°C (200°C Fan/Gas Mark 7). Place a 12-hole muffin tin (or a dedicated Yorkshire pudding tin) into the oven.
- Add about 1 teaspoon of vegetable oil or beef dripping into each hole of the tin. Place the tin back into the oven for at least 10 minutes until the fat is smoking hot. This step is crucial for a high rise.
- Carefully remove the hot tin from the oven. Work quickly: pour the batter evenly into the hot fat, filling each hole about halfway. The fat should sizzle immediately when the batter hits it.
- Place the tin back into the center of the hot oven immediately. Do not open the oven door for the first 20 minutes of cooking.
- Bake for 20 to 25 minutes, or until the puddings are well-risen, deep golden brown, and crisp.
- Serve immediately with your roast dinner and gravy.
Notes
- If your puddings do not rise, the fat was likely not hot enough, or you opened the oven door too early.
- For the crispiest results, use beef dripping instead of vegetable oil.
- If you are making a large batch, heat the oil in a roasting tray instead of a muffin tin, then pour the batter in and cut into squares after baking.
Nutrition
- Serving Size: 1 pudding
- Calories: 110
- Sugar: 2
- Sodium: 80
- Fat: 6
- Saturated Fat: 1.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0.5
- Protein: 4
- Cholesterol: 55