Description
A classic English Yorkshire Pudding recipe featuring a crispy golden exterior and fluffy interior, perfect for serving alongside roast beef or soaking up gravy.
Ingredients
Scale
Batter Ingredients
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 1/4 cups whole milk (300mL)
- 3 large eggs
For Cooking
- 1/4 cup beef roast drippings, lard, or oil (60mL)
Instructions
- Prepare Batter: Combine the flour and salt in a medium mixing bowl. In another bowl, whisk together the milk and eggs until well blended. Gradually add the milk mixture to the flour mixture, whisking until smooth. Place the batter in the refrigerator to chill while you prepare the oven.
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 425°F. Spoon 1 teaspoon of beef drippings or oil into each cup of a 12-cup muffin tin. Place the tin in the oven until the oil is very hot, about 10 minutes.
- Pour Batter into Hot Oil: Stir the chilled batter briefly. Remove the muffin tin from the oven and quickly pour about ¼ cup of cold batter into each muffin cup. Immediately return the muffin tin to the oven.
- Bake to Perfection: Bake for 20 minutes or until the puddings are puffy, golden brown, and crispy on the outside. Serve immediately for best texture and flavor.
Notes
- Use beef drippings for an authentic rich flavor, or substitute with lard or oil if preferred.
- Do not open the oven door during baking, as this can cause the puddings to deflate.
- Serve Yorkshire Puddings hot right from the oven for best crispiness.
- These puddings are perfect for soaking up gravy or accompanying roast beef dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 112 kcal
- Sugar: 1 g
- Sodium: 221 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g
- Carbohydrates: 9 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 50 mg
