Description
Yorkshire pudding rises to culinary fame with its golden, crispy exterior and airy interior, offering a quintessential British delight. Perfect alongside roast meats, this classic side dish brings comfort and tradition to your dining experience.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 150 grams (5.3 ounces) plain flour
- 175 grams (6.2 ounces) whole milk
Liquid Ingredients:
- 25 grams (0.9 ounces) water
Seasoning and Fat:
- 2 grams (0.07 ounces) kosher salt
- 100 milliliters (3.4 fluid ounces) beef drippings or oil
Instructions
- Create a silky-smooth mixture by vigorously whisking eggs, milk, water, flour, and salt until no lumps remain.
- Allow the batter to relax and develop flavor at room temperature for 30 minutes, or refrigerate overnight for enhanced texture.
- Position oven rack in the middle and heat to 230°C, simultaneously warming a metal baking tin with a thin layer of fat until it begins to smoke intensely.
- Carefully transfer the rested batter into the scorching hot tin, filling each compartment approximately halfway to ensure optimal rising.
- Slide the tin into the preheated oven and bake undisturbed for 15-20 minutes, resisting the urge to open the oven door to maintain consistent high temperature.
- Extract the Yorkshire puddings when they have dramatically risen and transformed into a rich, golden-brown color with crisp exterior edges.
Notes
- Always use room temperature eggs to ensure smooth, lump-free batter consistency and better rising.
- Let the batter rest at least 30 minutes to allow flour to fully absorb liquid, creating a lighter, airier texture.
- Choose high-smoke-point oils like beef dripping or vegetable oil for authentic crispy edges and golden color.
- For gluten-free version, substitute regular flour with a 1:1 gluten-free flour blend to maintain similar structure and rise.
- Prep Time: 5 mins
- Cook Time: 15-25 mins
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 206 kcal
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 111 mg