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The Perfect Foolproof Yorkshire Pudding

A single, perfectly risen yorkshire pudding with a golden-brown crust and a hollow center, sitting on a white plate.
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A reliable recipe for classic British Yorkshire puddings, resulting in a crispy exterior and a light, airy center, ideal for serving with roast dinners.

Ingredients

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  • 140g plain (all-purpose) flour
  • 4 large eggs
  • 200ml milk (whole milk works best)
  • Pinch of salt
  • Vegetable oil or beef dripping, for cooking

Instructions

  1. Sift the flour and salt into a large bowl. Make a well in the center.
  2. Crack the eggs into the well. Begin whisking the eggs slowly, gradually incorporating the flour from the sides.
  3. Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar in consistency to single cream. Do not over-whisk.
  4. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or chill for several hours. Resting improves the rise.
  5. Preheat your oven to 220C (425F/Gas Mark 7). Place a 12-hole muffin tin or a deep roasting tin into the oven. Add about 1 teaspoon of oil or dripping into each hole. Heat the oil until it is smoking hot, about 10 minutes.
  6. Carefully remove the hot tin from the oven. Quickly and evenly pour the batter into the hot oil, filling each hole about halfway.
  7. Immediately return the tin to the oven. Do not open the oven door for at least 20 minutes while the puddings are rising.
  8. Bake for 20 to 25 minutes, or until the puddings are well risen, deep golden brown, and crisp. Serve immediately.

Notes

  • Use very hot fat. This is the most important step for a good rise.
  • Ensure your oven temperature is high enough before putting the batter in.
  • Do not use cold ingredients; let the eggs and milk come to room temperature before mixing.
  • For individual puddings, use a 12-hole muffin tin. For larger puddings, use a deep roasting pan.

Nutrition

Find it online: https://whiskdaily.com/best-yorkshire-pudding-recipe-fluffy-crispy/