Yorkshire Pudding is a classic British dish traditionally served alongside a roast beef dinner. Made with simple pantry staples, this savory and delicious pudding is easy to prepare and always a crowd-pleaser.
The pudding has a crispy outer layer and a soft, fluffy center, making it the perfect complement to a rich and hearty meal.
So, whether you're looking to impress your guests or want to enjoy a comforting and satisfying dish, Yorkshire Pudding is sure to fit the bill. So, let's get started and make this timeless recipe together!
How to Make Yorkshire Pudding
Note: The full instructions are provided in the recipe card below.
In a small bowl, sift the flour. Set aside. Using a hand, whisk the eggs and kosher until frothy. Gradually beat the flour into the eggs to make a smooth batter. Whisk in the milk and water until combined and not lumpy.
Stir in the chopped scallions. Cover and leave to stand at room temperature for about 1 hour. Preheat the oven to 400°f/425°f. Add one teaspoon of fat of your choice into each compartment of two 4-hole Yorkshire pudding tins.
Place the tin in the oven for 12-15 minutes to heat the oil and containers until hot. Stir the batter and pour it into a jug. Remove the hot tins from the oven. Carefully and evenly, pour batter into the middle of the *(fat of your choice) in each hole.
(The wells should be filled between ½ of the way. Remember that the oil is boiling. Watch out as the oil will sizzle a bit as the batter hits it).
Put the tins back into the oven and bake for about 30 minutes or until the Yorkshires are well-risen, golden brown, and crisp. Serve immediately with your choice of roast and all the trimmings.
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📖 Recipe
Easy Yorkshire Pudding
Tools
Ingredients
- 6 large eggs , room temperature
- 2 cup all-purpose flour spoon and level off with the back of a knife
- 1 teaspoon kosher salt
- ⅔ cup whole milk
- ⅔ cup water
- ½ cup chopped Scallions , optional
- beef dripping , Avocado Oil, sunflower oil, canola oil, vegetable oil, lard, etc. As needed
Instructions
- In a small bowl, sift the flour. Set aside
- Using a hand, whisk in a bowl, beat the eggs, and kosher until frothy. Gradually beat the flour into the eggs to make a smooth batter.
- Whisk in the milk and water until combined and not lumpy. Stir in the chopped scallions. Cover and leave to stand at room temperature for about 1 hour.
To cook the Yorkshire Pudding:
- Preheat the oven to 400°f/425°f
- ***THE OVEN MUST HAVE REACHED THIS TEMPERATURE BEFORE YOU PUT THE DISH WITH BUTTER IN.
- Add one teaspoon of fat of your choice into each compartment of two 4-hole Yorkshire pudding tins. *(enough to lightly cover the bottom. If you only have one tin, you’ll have to do this in two batches).
- Place the tin in the oven for 12-15 minutes to heat the oil and containers until very hot. ***(This is important for the rise).
- Stir the batter and pour it into a jug. Remove the hot tins from the oven. Carefully and evenly,
- pour some batter into the middle of the *(fat of your choice) in each hole. *(The wells should be filled between ½ of the way.
- Remember that the oil is boiling. Watch out as the oil will sizzle a bit as the batter hits it).
- Put the tins straight back into the oven and bake for about 30 minutes or until the Yorkshires are well risen, golden brown, and crisp.
- Serve immediately with your choice of roast and all the trimmings.
Notes
- To make 14-16 more miniature Yorkshire puddings, put ½ teaspoon of ( fat of your choice ) into each hole of a deep muffin tin (each cup measuring about 7cm diameter x 2.5cm deep), then heat up as described in step 2, before pouring in the batter. Bake the Yorkshires for 30 minutes.
- It is essential you heat the pan with the fat of your choice to* HOT *before adding the batter. This allows the edges to start cooking immediately, and the edges will get crispy, and you won't end up with a soggy, mushy pudding.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
