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. Pair with
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Recipe
Easy Yorkshire Pudding
Equipment
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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
