Description
This classic Yorkshire Pudding recipe delivers light, puffy, and golden puddings that are crisp on the outside and tender inside, perfect for serving alongside roast meats or enjoyed on their own. The batter, made from eggs, flour, milk, and water, is rested for optimal rise and baked in hot fat until beautifully puffed and browned.
Ingredients
Scale
Batter
- 4 large eggs (200 g; 7 ounces)
- 150 g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)
- 175 g whole milk (6 ounces; 3/4 cup)
- 2 g kosher salt (about 1/2 teaspoon)
- 25 g water (0.85 ounces; 1 tablespoon plus 2 teaspoons)
For Cooking
- 100 ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)
Instructions
- Prepare Batter: Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until smooth. Let the batter rest at room temperature for at least 30 minutes or refrigerate overnight for best results. Remove from refrigerator before baking.
- Preheat Oven and Pans: Adjust oven rack to center and preheat oven to 450°F (230°C). Evenly divide beef drippings or chosen fat in two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins, one 12-well muffin tin, or one 24-well mini muffin tin. Heat in oven until fat is smoking hot, approximately 10 minutes.
- Fill Pans with Batter: Transfer hot pans to a heat-proof surface. Pour batter evenly into each well or pan; wells should be filled between half and three-quarters full, pans about one-quarter full.
- Bake Yorkshire Puddings: Immediately return pans to the oven and bake until puddings have quadrupled in volume, are deeply browned, crisp to touch, and sound hollow when tapped. Smaller puddings take about 15 minutes; larger popover or skillet sizes take about 25 minutes.
- Serve or Store: Serve immediately for best texture, or cool completely and freeze in zipper-lock bags for up to 3 months. Reheat in a hot toaster oven before serving.
Notes
- For best results, rest batter overnight; however, you may bake immediately after mixing if short on time.
- To make a full 12 popovers instead of 8 in 6-well popover pans, increase the recipe by 50%.
- If using skim or low-fat milk, omit the water and increase milk to 200 g (7 ounces; 1 cup minus 2 tablespoons).
Nutrition
- Serving Size: 1 Yorkshire pudding
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
