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The Perfect Foolproof Yorkshire Pudding: Crispy Outside, Fluffy Inside

Close-up of a golden brown, fluffy Yorkshire pudding with a deep well, fresh from the oven.
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Make light, airy, and perfectly crisp Yorkshire puddings every time. This simple recipe uses basic ingredients to achieve the classic tall, golden rise you need for your Sunday roast.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 cup beef dripping or vegetable oil (for the tin)

Instructions

  1. Place 1 tablespoon of beef dripping or oil into each cup of a 12-cup muffin tin.
  2. Preheat your oven to 450°F (230°C). Place the tin with the fat into the hot oven for at least 10 minutes while you make the batter. The fat must be smoking hot.
  3. While the fat heats, whisk the flour and salt together in a large bowl.
  4. Make a well in the center and crack the eggs into it. Begin whisking the eggs, gradually incorporating the flour from the sides.
  5. Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar to thin cream. Do not overmix.
  6. Carefully remove the hot tin from the oven. Work quickly to pour the batter evenly into the hot fat, filling each cup about one-third full.
  7. Immediately return the tin to the oven. Do not open the oven door for the first 20 minutes of cooking.
  8. Bake for 20 to 25 minutes, or until the puddings are well-risen, deep golden brown, and crisp.
  9. Serve immediately with your roast dinner and gravy.

Notes

  • For the best rise, the batter should rest in the refrigerator for at least 30 minutes, or up to 4 hours, before baking.
  • The key to a tall pudding is extremely hot fat. If the fat is not smoking when you pour the batter in, the puddings will not puff correctly.
  • Use individual muffin tins for perfect individual Yorkshire puddings, or a larger tin for a large pudding (adjust baking time slightly).

Nutrition

Find it online: https://completelyyummy.com/yorkshire-pudding-recipe-fluffy-crispy-guide/