Ultimate Yorkshire Pudding Recipe: Crispy, Puffy Perfection

Master the art of making tall, crispy, and deliciously light Yorkshire puddings with this foolproof recipe. Perfect for your Sunday roast or holiday feast!

Yorkshire pudding is a classic British side dish that turns a simple batter of eggs, flour, and milk into a crisp, golden puff of deliciousness. While it may seem daunting, with a few key tips you’ll be serving up restaurant-quality Yorkshire puddings in no time. Let’s dive into the secrets of making these savory treats rise to new heights!

The Science Behind Perfect Yorkshire Puddings

The magic of Yorkshire puddings lies in the transformation of a basic batter through the power of steam and hot fat. As the batter hits the sizzling pan, it quickly sets around the edges while the center remains liquid. The moisture in the batter turns to steam, causing the pudding to puff up dramatically. The result? A crispy exterior with a tender, slightly custardy interior.

Key Tips for Yorkshire Pudding Success

1. Rest Your Batter

For the tallest, tastiest puddings, let your batter rest overnight in the refrigerator. This allows the flour to fully hydrate and the gluten to relax, resulting in a stretchier batter that rises higher and develops more complex flavors.

2. Use the Right Fat

Traditional beef drippings provide the best flavor, but clarified butter or vegetable oil work well too. The key is to get the fat smoking hot before adding the batter.

3. Don’t Overfill Your Pans

Fill your tins or pans only about 1/4 to 1/3 full. This gives the puddings room to rise dramatically without overflowing.

4. Serve Immediately

Yorkshire puddings wait for no one! Have your guests seated and ready before these puffy delights come out of the oven. They’re at their absolute best when served piping hot and crispy.

Ingredients

• 4 large eggs (200g; 7 ounces)
• 150g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)
• 175g whole milk (6 ounces; 3/4 cup) (see notes)
• 2g kosher salt (about 1/2 teaspoon)
• 25g water (0.85 ounces; 1 tablespoon plus 2 teaspoons) (see notes)
• 100ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)

Directions

1. In a medium bowl, whisk together eggs, flour, milk, water, and salt until you have a smooth batter. For best results, transfer the batter to an airtight container and refrigerate overnight or up to 3 days. If time is short, let it rest at room temperature for at least 30 minutes. When ready to cook, remove the batter from the refrigerator while the oven preheats.
2. Position your oven rack in the center and preheat to 450°F (230°C). Divide your chosen fat between two 8-inch cast iron skillets, a 6-well popover tin, a 12-well standard muffin tin, or a 24-well mini muffin tin. Place in the oven and heat until the fat is smoking hot, about 10 minutes.
3. Carefully remove the hot pan(s) from the oven and quickly pour in the batter, filling each well between 1/2 and 3/4 full (or about 1/4 full if using skillets). Immediately return to the oven and bake until the Yorkshire puddings have quadrupled in size, are deep golden brown all over, and sound hollow when tapped. Cooking times vary: about 15 minutes for smaller puddings, and around 25 minutes for larger ones.
4. Serve your Yorkshire puddings right away for maximum crispiness and wow-factor. If you have leftovers (unlikely!), cool them completely, then store in a freezer bag for up to 3 months. Reheat in a hot toaster oven before serving.

Recipe Notes

For best results, rest your Yorkshire pudding batter overnight. However, you can cook them immediately after mixing if time is short. This recipe makes about 8 puddings in a standard 6-well popover pan. For a full dozen, increase all ingredients by 50%. If using skim or low-fat milk, omit the water and use 200g (7 ounces; 1 cup minus 2 tablespoons) of milk instead.

Serving Suggestions

Serve your Yorkshire puddings alongside a traditional roast beef dinner, or get creative! Fill them with thickened French onion soup for a delicious twist, or try them for breakfast topped with a poached egg and Hollandaise sauce. However you serve them, these crispy, puffy delights are sure to be the star of your meal!