Classic Yorkshire Pudding Recipe
Yorkshire Pudding is a classic English side dish featuring a light and airy batter baked to golden perfection using roast drippings. This recipe creates a puffy, crispy exterior with a tender, creamy interior, perfect for serving alongside roast beef and gravy to complete your Sunday roast or holiday feast.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: British
Ingredients
Scale
Yorkshire Pudding Batter
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup milk
- 2 tablespoons butter, melted
- 2 large eggs, beaten
For Baking
- 2 to 4 tablespoons roast drippings
Instructions
- Make the Batter: In a large mixing bowl, whisk the all-purpose flour and kosher salt together. Create a well in the center and add the milk, melted butter, and beaten eggs. Beat the mixture thoroughly until the batter is perfectly smooth with no lumps and has the consistency of whipping cream. Let the batter rest for 1 hour to develop the texture.
- Preheat the Oven and Pan: Preheat your oven to 450°F (232°C). Place the roasting drippings into the wells of a popover pan or muffin pan—use at least a teaspoon of drippings in each well. Put the pan in the oven for 2 to 3 minutes to get the drippings very hot. Alternatively, for a traditional sheet pan Yorkshire pudding, pour the drippings into a 9×12-inch metal or ceramic baking dish and heat it in the oven for 10 minutes.
- Pour Batter and Bake: Carefully remove the hot pan from the oven. Pour the batter into each well, filling only about one-third full for popovers, or pour all of the batter into the heated baking dish if using the sheet pan method. Bake the popovers for 10 minutes at 450°F, then reduce oven temperature to 350°F (177°C) and continue baking for an additional 5 to 10 minutes until they are puffy and golden brown. For the sheet pan Yorkshire pudding, bake for 15 minutes at 450°F, then reduce to 350°F and bake for 15 to 20 more minutes until puffed and golden. Cut into squares if using the sheet pan.
Notes
- Allowing the batter to rest for an hour helps the gluten relax and improves the pudding’s rise and texture.
- Using very hot roast drippings is critical to achieving a crispy and well-risen Yorkshire pudding.
- The batter should have the consistency of whipping cream; adjust with a little more milk if too thick.
- Serve immediately for the best crispiness, typically as a side to roast beef and gravy.
- You can substitute beef drippings with vegetable oil if unavailable, but traditional roast drippings give the best flavor.
Keywords: Yorkshire pudding, British side dish, roast beef accompaniment, popover batter, traditional English pudding
Find it online: https://cheflenacooks.com/classic-yorkshire-pudding-recipe/
