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The Perfect Foolproof Yorkshire Pudding: Crispy Outside, Fluffy Inside

Three golden brown, crispy yorkshire pudding puffs stacked slightly on a light-colored plate.
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Learn how to make classic British Yorkshire puddings that puff up tall, stay crispy on the outside, and remain light and airy inside. This recipe is simple and delivers perfect results for your Sunday roast.

Ingredients

Scale
  • 6 tablespoons beef dripping or vegetable oil
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup whole milk
  • Pinch of salt

Instructions

  1. Place a 12-hole muffin tin (or a roasting tin for larger puddings) into the oven. Add about 1 teaspoon of beef dripping or oil into each cup.
  2. Preheat your oven to 450°F (230°C). The fat must be smoking hot before you add the batter.
  3. While the fat heats, make the batter. Sift the flour and salt into a large bowl. Make a well in the center.
  4. Crack the eggs into the well. Begin whisking the eggs, gradually incorporating the flour from the sides.
  5. Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar in consistency to thin cream. Do not overmix; a few small lumps are acceptable.
  6. Let the batter rest at room temperature for at least 30 minutes, or chill for up to several hours. This resting period helps achieve a better rise.
  7. Carefully remove the hot tin from the oven. The fat should be shimmering and smoking slightly. Work quickly to avoid losing heat.
  8. Pour the batter evenly into the hot fat, filling each cup about one-third full.
  9. Immediately return the tin to the hot oven. Do not open the oven door for at least 20 minutes.
  10. Bake for 20 to 25 minutes, or until the puddings are well-risen, deep golden brown, and crisp.
  11. Serve your fluffy Yorkshire puddings immediately with roast beef and gravy.

Notes

  • The secret to a great rise is extremely hot fat. If you are making a large pudding in a roasting tin, ensure the fat is smoking hot before pouring in the batter.
  • For individual puddings, use a 12-hole muffin tin. For a large pudding, use a 9×13 inch roasting pan.
  • If you want to try Gordon Ramsay Yorkshire Pudding technique, ensure your batter is very cold before pouring it into the smoking hot fat.
  • This recipe uses simple pantry ingredients, making it a cost-effective side dish.

Nutrition

Find it online: https://delishdiarist.com/foolproof-yorkshire-pudding-recipe/