Yorkshire Pudding

Name: Yorkshire Pudding
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 4 large large eggs, room temperature preferred; 150 g all-purpose flour, sifted; 175 g whole milk, room temperature; 2 g kosher salt; 25 g water; 100 ml beef drippings, lard, shortening, or vegetable oil

Traditional British Yorkshire Pudding with Crispy Edges

Yorkshire pudding is kitchen theater at its finest — watch plain batter transform into towering, golden cups with impossibly crispy shells and airy centers. The key lies in raging-hot fat and unwavering confidence.

EnglishDinnerSide DishComfort FoodBaking

Prep30 min

Cook25 min

Total55 min

Servings12

Difficultymedium

Ingredients

4 largelarge eggs, room temperature preferred
150 gall-purpose flour, sifted
175 gwhole milk, room temperature
2 gkosher salt
25 gwater
100 mlbeef drippings, lard, shortening, or vegetable oil

Instructions

Combine the eggs, flour, milk, water, and salt in a medium bowl, whisking until completely smooth with no lumps visible. Let this batter rest at room temperature for 30 minutes, or cover and refrigerate overnight — the gluten needs time to relax for the proper rise.
⏱ 30 min
Heat your oven to 450°F. Distribute the fat evenly among your muffin tins or Yorkshire pudding pans — about 1 teaspoon per well. Slide the pans into the oven and let that fat heat until it's genuinely smoking hot, roughly 10 minutes. This blazing temperature is non-negotiable.
⏱ 10 min
Working quickly, pull the pans out and set them on a heatproof surface. Pour the batter evenly into each well, filling them between half and three-quarters full — it should sizzle on contact. Get those pans back in the oven immediately and bake for 15-25 minutes until the puddings have quadrupled in size, turned deep golden brown, and sound hollow when tapped.
⏱ 25 min
Rush them to the table while they're still puffed and proud, or let them cool completely if you're planning to freeze them for up to 3 months. To reheat frozen puddings, just pop them in a hot toaster oven until they crisp up again.