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British · Dessert
Yorkshire Pudding
Golden, puffy Yorkshire puddings rise dramatically in the oven, their crispy exteriors giving way to airy, tender centers that soak up savory beef drippings beautifully. The magic lies in the hot fat and precise timing—a batter of eggs, milk, and flour transforms into something utterly irresistible. Perfect for Sunday roasts or whenever you want to impress with a showstopping British classic.
Prep time
10 minutes
Total time
35 minutes
Servings
12
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 cup beef drippings or vegetable oil
Instructions
- Preheat oven to 425°F (220°C). Place a 12-cup muffin tin in the oven to heat.
- In a large bowl, whisk eggs until well beaten. Gradually add milk while whisking continuously.
- Sift flour and salt into the egg mixture. Whisk vigorously until batter is completely smooth with no lumps. Let batter rest for 30 minutes at room temperature.
- Carefully remove the hot muffin tin from oven. Add 1 teaspoon of beef drippings or oil to each cup—it should sizzle.
- Quickly pour batter evenly into the hot cups, filling each about 1/3 full.
- Immediately return to oven and bake for 20-25 minutes until puddings are golden brown, well-risen, and crispy. Do not open oven door during cooking.
- Serve immediately while hot and puffy, as they will deflate quickly once removed from oven.
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