Yorkshire Pudding Recipe

This classic Yorkshire Pudding is constructed from a simple batter of all-purpose flour, fresh eggs, whole milk, and—crucially—the savory rendered fat drippings from a prime rib roast. The high-heat bake creates a spectacular, billowing golden dome with a shatteringly crisp exterior that gives way to a soft, custard-like hollow perfect for catching gravy. It is the non-negotiable partner to a traditional Sunday Roast beef dinner, bringing a sense of British culinary heritage to the table for the whole family.

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Yorkshire Pudding Ingredients

• 3/4 cup all-purpose flour: The structural base; plain flour is standard, do not use self-raising.
• 3 eggs: Large eggs provide the leavening steam and rich, custardy interior.
• 3/4 cup milk: Whole milk is best for flavor and browning, though 2% works in a pinch.
• 1/2 cup pan drippings: Taken directly from your roast prime rib of beef. This rendered beef fat is the secret to the authentic savory flavor and high rise.
• 1/2 teaspoon salt: Essential for seasoning the batter.

How To Make Yorkshire Pudding

1. Heat the Oven: Preheat your oven to a blistering 450 degrees F (230°C). Success relies on intense heat, so ensure the oven is fully up to temperature before you begin baking.
2. Prepare the Dry Ingredients: Sift the all-purpose flour and salt together into a mixing bowl. Sifting aerates the flour, ensuring a lump-free batter.
3. Whisk the Liquids: In a separate bowl, beat the eggs and milk together vigorously until the mixture is light, pale, and foamy.
4. Combine: Pour the wet ingredients into the dry ingredients. Stir just until incorporated. Do not overbeat at this stage; a few small lumps are fine, but overworking the gluten can lead to a tough pudding. Chef’s Tip: Let the batter rest for 15-30 minutes if you have time.
5. The “Smoking Hot” Step: Pour the beef drippings into a 9-inch pie pan, a cast-iron skillet, or a square baking dish. Place the pan in the hot oven for a few minutes until the fat is literally smoking hot. This thermal shock is vital for the rise.
6. Bake: Carefully remove the hot pan from the oven. Immediately pour the batter into the sizzling fat. It should hiss and bubble on contact. Return the pan to the oven instantly. Bake for 15 to 20 minutes until the pudding is impressively puffed, deep golden brown, and dry to the touch.

Recipe Tips

• The Golden Rule of Heat: The fat must be smoking hot before the batter hits it. If the fat is lukewarm, the batter will just absorb the grease and turn into a heavy, oily puck rather than rising.
• Don’t Open the Door: Resist the urge to peek! Opening the oven door releases the heat and can cause the rising pudding to collapse instantly. Only check through the glass window until the time is up.
• Resting the Batter: Allowing the batter to rest at room temperature for 30 minutes allows the gluten to relax and the starch grains to swell, resulting in a lighter, taller pudding.
• Fat Substitutes: If you don’t have enough beef drippings, you can use lard, duck fat, or a high smoke-point vegetable oil (like sunflower or canola). Do not use butter, as it burns at these high temperatures.

What To Serve With Yorkshire Pudding

• Roast Beef: The undisputed champion pairing, served with plenty of horseradish sauce.
• Onion Gravy: A rich, dark gravy is essential for pouring into the crisp “cup” of the pudding.
• Toad in the Hole: Place sausages in the pan before adding the batter to turn this side dish into a main meal.
• Steamed Vegetables: Carrots and broccoli provide a fresh contrast to the rich batter.

How To Store Yorkshire Pudding

• Refrigerate: Leftover puddings can be stored in an airtight container or bag in the fridge for up to 2 days. They will lose their crispness but can be revived.
• Reheat: Place the puddings on a baking sheet in a 400°F oven for 5-8 minutes. This will crisp them up again nicely.
• Freeze: Yorkshire puddings freeze exceptionally well. Freeze them on a baking sheet first, then transfer to a bag for up to 1 month. Reheat from frozen in a hot oven for 8-10 minutes.

Yorkshire Pudding Nutrition Facts

• Calories: 260 kcal
• Fat: 18g
• Carbohydrates: 18g
• Protein: 8g
• Cholesterol: 165mg

Nutrition information is estimated per serving and leans heavily on the fat content from the drippings.

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