British · Side · Medium
Yorkshire Pudding
Crisp, puffy, golden batter cups with a soft eggy center, made for catching gravy. Simple ingredients, spectacular rise.
The whole recipe in 60 seconds
Yorkshire Pudding, in 5 ideas
- Resting the batter relaxes the gluten for a better rise
- Smoking-hot fat is the single most important factor for puffing
- Never open the oven door early or the puddings collapse
- A thin batter, like single cream, gives the classic crisp shell
- Serving immediately matters because they deflate as they cool
What you need
Ingredients
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- 100ml water
- 1 tsp fine sea salt
- 8 tsp vegetable oil or beef dripping
How to make it
Directions
- Whisk the flour and salt in a large bowl. Make a well in the center.
- Beat the eggs, milk, and water together, then pour into the well and whisk to a smooth, thin batter. Rest at least 30 minutes, or up to overnight in the fridge.
- Heat the oven to 230C (210C fan). Put 1 teaspoon of oil or dripping into each hole of a muffin tin.
- Heat the tin in the oven for 10 minutes until the fat is smoking hot.
- Stir the batter, then pour it quickly into the holes, filling each about two thirds full. Work fast so the fat stays hot.
- Bake 20 to 25 minutes without opening the door until deeply golden, puffed, and crisp.
- Serve immediately, while they are at their tallest and crispiest.
These cost almost nothing to make, just flour, eggs, and milk. Use plain vegetable oil instead of dripping and they are practically free, still crisp, and still delicious.