Name: Easy Yorkshire Pudding Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 1 cup all-purpose flour; 1 cup whole milk; 3 large eggs; 1 ½ teaspoons salt; ¼ cup butter (or beef drippings, bacon fat, or a combination of butter and oil)

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Introduction

Yorkshire pudding is a classic British side dish known for its light, airy texture and crispy edges. This easy recipe uses simple ingredients to create a perfect puffed pudding that’s ideal alongside roast dinners or gravy.

A metal muffin tray holds nine golden brown Yorkshire puddings, each with a rough, uneven top layer that is puffy and crispy with a darker brown color, showing crispy edges curling inward; beneath the top layer, a lighter, creamy yellow smooth inner layer is visible, filling the cups partially. One cup is empty, showing the clean, shiny silver metal. The tray rests on a white marbled surface, with a knife on the lower left and a white cloth with blue checkered lines in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 cup whole milk
3 large eggs
1 ½ teaspoons salt
¼ cup butter (or beef drippings, bacon fat, or a combination of butter and oil)

Instructions

Step 1: Preheat the oven to 450 degrees Fahrenheit. In a large bowl, whisk together the flour, milk, eggs, and salt until fully combined. Set the batter aside and let it rest for 20 minutes.
Step 2: Remove all oven racks except the one at the very bottom. Pour the butter or fat into a 10-inch skillet or evenly divide it between a 12-cup muffin pan.
Step 3: Place the skillet or muffin tin on a baking sheet and heat in the oven for 5 minutes, until the fat is shimmering and hot.
Step 4: Carefully remove the hot pan from the oven and whisk the batter once more. Pour the batter into the skillet or muffin cups immediately.
Step 5: Return the pan to the oven and bake for 25 minutes, until the puddings have puffed up and turned golden brown. Serve them hot and fresh out of the oven.

Tips & Variations

For extra flavor, use beef drippings instead of butter to achieve a richer taste.
Make sure the fat is very hot before adding the batter; this helps the puddings rise and become crispy.
Resting the batter allows the flour to absorb the liquid, resulting in a smoother texture.
If you prefer smaller puddings, use a muffin tin for perfectly portioned servings.

Storage

Yorkshire puddings are best enjoyed immediately for maximum puffiness and crispness. You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven (around 350°F) for 5–7 minutes to help restore some crispness.

How to Serve

The image shows a white plate holding five golden-brown popovers with a crispy, uneven surface and soft, slightly hollowed centers. Each popover has a puffed, irregular shape with a light, airy texture and some browned spots giving a toasted look. The plate is placed on a white marbled surface, and in the background, a white cloth with thin blue stripes is softly crumpled. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Let it come back to room temperature before baking for best results.

Why didn’t my Yorkshire puddings rise?

The key is a very hot oven and hot fat. Make sure your oven is fully preheated and the fat in your pan is sizzling before adding the batter. Also, avoid opening the oven door during baking, as this can cause them to deflate.