Yorkshire Pudding
Classic Yorkshire pudding: a light, puffed British batter pudding that's crisp on the outside and tender inside — perfect with roast beef and gravy.
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Servings: 8 puddings (serves 4)
Calories: 220kcal
Ingredients
- 140 g plain/all-purpose flour 1 cup
- 4 large eggs
- 200 ml whole milk 3/4 cup + 1 tbsp
- 50 ml water optional
- 1/2 tsp fine salt
- 4 tbsp beef drippings lard, or vegetable oil (for tin)
- Black pepper to taste
Instructions
- Preheat the oven to 220°C (425°F) and place a 12-hole muffin tin or a larger tin in the oven to heat.
- Sift the flour and salt into a mixing bowl to remove lumps.
- Break the eggs into the flour and whisk briefly to form a thick paste.
- Gradually pour in the milk while whisking until the batter is smooth and lump-free.
- Add 1–2 tbsp water if desired for a lighter batter; whisk until glossy and well blended.
- Strain the batter if needed, cover and rest at room temperature for 20–30 minutes.
- When the tin is smoking-hot, add about 1/2–1 tbsp hot fat into each well and return to the oven until the fat shimmers.
- Give the batter a final whisk, remove the tin, and quickly pour batter into each well to two-thirds full.
- Return the tin to the oven immediately and bake undisturbed at 220°C (425°F) for 20–25 minutes until risen and golden.
- For extra crispness, increase heat to 230°C (450°F) for the final 2–3 minutes, then remove and serve immediately.
Nutrition
Calories: 220kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Sodium: 250mg | Fiber: 0.5g