British
Yorkshire Pudding
A proper Yorkshire pudding should rise high with crisp, bronzed edges and a soft, slightly custardy centre. Serve it straight from the oven with roast beef gravy or alongside a Sunday roast.
Ingredients
- Large egg1
- Plain flour30g
- Whole milk50ml
- Cold water1 tbsp
- Fine salt1/4 tsp
- Beef dripping1 tbsp
Method
- Crack the egg into a jug, add the flour and salt, and whisk to a smooth, thick paste.
- Gradually whisk in the milk and cold water until the batter is smooth and about the consistency of single cream.
- Rest the batter at room temperature for 30 minutes.
- Place a 2-hole Yorkshire pudding tin or two holes of a muffin tin in the oven and preheat to 220°C fan or 240°C conventional.
- Divide the beef dripping between the two holes and return the tin to the oven for 5 minutes until the fat is shimmering and very hot.
- Quickly stir the batter, pour it into the hot fat, filling each hole about halfway, and immediately return the tin to the oven.
- Bake for 18 to 20 minutes without opening the oven door, until the puddings are well risen, deep golden, and crisp.
- Serve immediately while puffed and hot.
Common questions
Can I substitute the beef dripping in Yorkshire pudding?
Yes. Goose fat, beef tallow, or a neutral high-smoke oil like sunflower or vegetable oil work well. Avoid butter alone, as it can burn at this oven temperature and won’t give the same crisp, puffed result.
How long should I rest the batter, and can I make it ahead?
Rest the batter for at least 30 minutes at room temperature for better rise and texture. You can also make it a few hours ahead and leave it covered at room temperature, then stir briefly before baking.
Why did my Yorkshire puddings not rise or turn out soggy?
Common causes are batter too thick, fat not hot enough, oven temperature too low, or opening the door during baking. Also avoid overfilling the tins; half full gives the batter room to climb and crisp.
How should I store leftover Yorkshire puddings and reheat them?
Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a hot oven at 200°C until crisp and hot, about 5 to 8 minutes. They soften in the microwave.
What should I serve with Yorkshire puddings?
They’re best with roast beef and gravy, but also work with sausages, roast chicken, or a vegetarian onion gravy. Serve them straight from the oven while puffed and crisp, since they deflate quickly as they cool.