Yorkshire Pudding
Ingredients
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- 1 cup all-purpose flour
- 1/2 tsp fine salt
- 1 cup whole milk
- 4 large eggs
- 4 tbsp beef drippings
Instructions
1. Whisk the all-purpose flour with the salt in a large bowl.
2. In a separate jug, whisk the eggs with the milk until smooth.
3. Make a well in the dry mixture, then gradually whisk in the egg–milk mixture until the batter is smooth and pourable. Cover and rest 45–60 minutes at room temperature.
4. Set an oven rack in the center and heat the oven to 450°F (230°C). Place a 12-cup muffin tin on a sheet tray, divide the beef drippings evenly among the cups (about 1 tsp each), and heat until the fat is very hot and just smoking, 8–10 minutes.
5. Whisk the batter briefly to recombine. Working quickly, pour it into the hot tin, filling each cup 1/2 to 2/3 full.
6. Bake until puffed tall, deep golden brown, and crisp at the edges, 20–25 minutes; do not open the oven for the first 15 minutes.
7. Serve immediately while crisp.
Yorkshire Pudding is a lofty, golden bake with a shattering-crisp shell and a tender, custardy interior. The simple batter of flour, eggs, and milk transforms dramatically when it hits smoking-hot fat, creating deep hollows ready to catch gravy. Savory and airy, it’s the quintessential companion to roast beef, though it’s equally satisfying on its own straight from the oven.
Developed in Northern England, the pudding began life as a way to stretch a roast, with batter cooked beneath turning spits to catch beef drippings. By the 18th century it had taken the name “Yorkshire” to highlight the region’s famed crisp texture from fierce coal-fired heat. Today, it remains a Sunday roast icon, celebrated for its thrift, theatrics, and ability to carry rich pan juices.