Description
Traditional Yorkshire Pudding is a classic British side dish made from a simple batter of eggs, flour, milk, and beef tallow. Baked at a high temperature, these puddings puff up with a crisp golden exterior and a soft, airy interior, perfect alongside roasts, roasted potatoes, and gravy. This recipe includes key tips for achieving the best texture and flavor, making it an essential component of any hearty roast dinner.
Ingredients
Scale
Yorkshire Pudding Batter
- 4 large eggs
- 1 cup + 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
For Cooking
- 1/4 cup beef tallow (beef dripping, culinary grade)
Instructions
- Prepare the Batter: In a mixing bowl, whisk or beat together the flour, salt, and eggs until the mixture is relatively smooth. Gradually add the whole milk while continuing to whisk until the batter is lump-free and smooth. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to improve flavor and texture.
- Preheat the Oven and Heat the Tins: Preheat your oven to 450°F (232°C). Place a teaspoon or two of beef tallow in each compartment of a traditional Yorkshire pudding tin or muffin tin. Put the tin in the oven for 6-7 minutes until the fat is piping hot and almost smoking.
- Add the Batter to the Tin: Carefully remove the hot tin from the oven and immediately pour the batter into each section to between half and three-quarters full. If making two large Yorkshire puddings in 8-inch cast iron pans, fill each pan just under half full, noting these will need longer to bake.
- Bake the Yorkshire Puddings: Return the tins to the oven and bake for 11-13 minutes or until the puddings have puffed up and have a deep golden-brown color. Avoid opening the oven door during baking to maintain the heat and rising effect.
- Serve Immediately: Serve the Yorkshire puddings hot straight from the oven, traditionally accompanying roast beef, roasted potatoes, vegetables, and brown gravy.
Notes
- Yorkshire pudding is a beloved British classic renowned for its crispy exterior and airy inside.
- Resting the batter overnight enhances the flavor and texture significantly.
- Using beef tallow lends an authentic, rich flavor and contributes to the crispy texture.
- Ensure the fat in the tin is smoking hot before adding batter to achieve maximum puff and crispiness.
- Do not open the oven door during baking to prevent the puddings from collapsing.
- If making large puddings in cast iron pans, expect a slightly longer baking time.
Nutrition
- Serving Size: 1 Yorkshire pudding
- Calories: 111 kcal
- Sugar: 1 g
- Sodium: 126 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 56 mg
