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The Perfect Foolproof Yorkshire Pudding: Crispy Outside, Fluffy Inside

Close-up of several golden brown, tall, and airy yorkshire pudding pastries on a white plate.
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Learn how to make classic British Yorkshire puddings that puff up tall, stay crispy on the outside, and remain light and airy inside. This recipe is simple and reliable for your Sunday roast.

Ingredients

Scale
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • Vegetable oil or beef dripping for the tin

Instructions

  1. Combine the flour and salt in a large bowl. Make a well in the center.
  2. Crack the eggs into the well. Begin whisking the eggs, gradually incorporating the flour from the sides.
  3. Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar to heavy cream. Do not overmix; a few small lumps are acceptable.
  4. Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, or up to several hours. Resting the batter helps achieve a better rise.
  5. Preheat your oven to 450°F (230°C). Place a 12-hole muffin tin (or a roasting tin for larger puddings) into the oven.
  6. Add about 1 teaspoon of vegetable oil or beef dripping to each cup in the hot tin. Return the tin to the oven for 5 to 10 minutes until the fat is smoking hot. This step is crucial for a good rise.
  7. Carefully remove the hot tin from the oven. Quickly and evenly pour the batter into the hot fat, filling each cup about one-third full.
  8. Immediately place the tin back into the hot oven. Do not open the oven door for the first 15 minutes of baking.
  9. Bake for 20 to 25 minutes, or until the puddings are deeply golden brown, tall, and crisp.
  10. Serve your fluffy Yorkshire puddings immediately with your roast dinner and gravy.

Notes

  • For the best rise, the fat in the tin must be smoking hot before you add the batter.
  • Using beef dripping instead of oil adds a more traditional, rich flavor to your Yorkshire pudding.
  • If you want individual Yorkshire puddings, ensure the fat is very hot for each one.
  • If you are making a large pudding in a roasting tin, the cooking time might be slightly longer, around 30 minutes.

Nutrition

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