Yorkshire Pudding

Yorkshire Puddings are crispy, puffy and delicious! Made with a simple batter that is whisked together and baked in hot beef drippings (or oil) in muffin tins.

Course Side Dish

Cuisine English

Keyword Yorkshire Pudding

Prep Time 45

Cook Time 25

Total Time 1 10

Servings yorkshire puddings

Calories 138kcal

Ingredients

4 whole eggs at room temperature
1 1/2 cups milk at room temperature
1/2 teaspoon salt
1 1/2 cups all purpose flour
6 tablespoons beef drippings or canola oil

US Customary - Metric

Instructions

If you are just pulling your eggs from the fridge, be sure to place eggs in a bowl of hot water for 10 minutes, to bring to room temperature.
Warm milk in microwave for 30-45 seconds, to bring to room temperature.
In a large bowl using a large whisk, beat the eggs and milk for about 2 minutes; you want to get as much air into this mixture as possible. (You can use a hand mixer for 1 minute.)
Add the salt, and lightly add the flour using a sugar duster or sifter (don't overlook the sifting step - it makes a difference!) Lightly whisk the batter just until no flour clumps appear. Don't over-mix, or puddings will be dense.
Set the batter aside, and let it stand for 30 minutes. (You can also put the batter into a pitcher or large glass measuring cup at this point - it makes it easier to pour later on).
Using a standard muffin tin, add 1/2 TBSP of beef drippings (or canola oil) to each cup. Set aside.
Move oven rack to lower-middle position. Place large baking sheet on oven rack, and then the oiled muffin tins on top of the baking sheet.
Preheat oven to 450 degrees (with the pans inside the oven). Once the oven is ready, let it sit for another 5 minutes to make sure the oil gets nice and hot.
Working quickly, open the oven and pour the batter into each oiled muffin tin, about 2/3 the way full. Try not to keep the oven door open for long, as you don't want the temperature to drop.
Quickly close the oven door, and let bake for 5 minutes. Keeping the oven door closed (don't peak!), lower the heat down to 375 degrees and bake for another 10-15 minutes, or until a deep golden brown.
Remove from muffin tins, and serve immediately.

Notes

Note that the puddings may deflate slightly after removing from the oven - this is normal. If you don't want them to deflate as quickly, you can place a large sheet of tinfoil loosely on top of the puddings, and put them back in the oven for another 5 minutes. This will allow them to be a bit sturdier, but it will also cause them to a brown more - so keep a close eye on them. We prefer them softer, so I don't usually do this step.

Nutrition