Yorkshire Pudding Recipe
Golden, crisp, and marvelously airy, this Yorkshire Pudding Recipe transforms simple pantry staples into a show-stopping side. Serve it alongside a hearty roast or savor it all on its own.
Baked in a searing hot oven, this batter rises dramatically, delivering a puffed-up masterpiece with a tender interior and irresistibly crunchy edges.
Key Ingredients for a Perfect Yorkshire Pudding Recipe
- All-purpose flour – Forms the sturdy yet tender base, creating structure without heaviness.
- Salt – Enhances flavor and sharpens the golden, savory notes.
- Large eggs – Essential for lift and richness, giving the puddings their signature rise.
- Whole milk – Adds moisture and a soft, luscious texture to balance the crisp exterior.
- Oil or fat – Critical for that initial sizzle, setting the foundation for the dramatic puff and crispiness.
How to Make This Yorkshire Pudding Recipe
Start by whisking flour and salt together, then gradually add the warmed milk until smooth. Whisk in the eggs, creating a silky batter, and let it rest at room temperature.
Preheat the oven to a fierce 425°F/220°C. Add a teaspoon of oil or fat into each muffin cup and heat until just smoking hot. Quickly pour the batter into the cups, filling them about a third full.
Bake undisturbed for 15–20 minutes until they are magnificently puffed and richly golden. Resist the urge to open the oven door early—it’s the secret to keeping their glorious height.
Recipe Tips and Fun Variations for Yorkshire Pudding
Achieving the ultimate Yorkshire pudding is all about heat and patience. Make sure your oil is shimmering hot before adding the batter, and always preheat your oven thoroughly. A rested batter leads to a more uniform rise, so don’t skip the 30-minute rest.
For a tasty twist, mix fresh herbs like rosemary or thyme into the batter before baking. If you love a cheesier version, sprinkle a bit of sharp cheddar into the cups just before pouring the batter.
Keeping Your Yorkshire Pudding Fresh and Delicious
If you find yourself with leftovers (a rare occurrence!), cool them completely before storing. Place in an airtight container and refrigerate for up to three days. Reheat in a hot oven to restore their crispness—microwaving will sadly make them soggy. For longer storage, freeze them individually on a tray before transferring to a freezer bag, and reheat straight from frozen in a hot oven for best results.
Would you also like a few serving ideas to go along with them?
Yorkshire Pudding Recipe
Ingredients
- 12 teaspoons lard oil from roast meat, or vegetable oil
- ½ cup 74 grams all-purpose flour
- 2 large eggs at room temperature
- ¼ teaspoon salt
- ½ cup 118 ml whole milk, gently warmed
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, whisking briefly. Gradually incorporate the warmed milk while continuing to whisk until a smooth batter forms without any lumps. Whisk in the eggs until fully blended, then let the mixture rest at room temperature for 30 minutes.
- Meanwhile, preheat the oven to 425°F (220°C). Place 1 teaspoon of oil into each compartment of a muffin tray and transfer the tray to the oven, allowing the oil to heat for about 10 minutes until it begins to smoke.
- Carefully slide the oven rack outward and pour the rested batter into each muffin cup, filling each about one-third full. Gently return the tray to the oven and bake for 15 to 20 minutes without opening the door, ensuring the puddings rise and turn a rich golden brown.