Description

This classic Yorkshire Pudding recipe produces light, airy, and perfectly crisp puddings ideal to accompany any roast dinner. The batter benefits from resting overnight, resulting in a beautiful rise and golden brown finish. Whether baked in traditional pans or muffin tins, these puddings quadruple in size and develop a hollow, crisp texture that’s irresistible.

Ingredients

Scale

Yorkshire Pudding 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)
25 g water (0.85 ounces; 1 tablespoon plus 2 teaspoons)
2 g kosher salt (about 1/2 teaspoon)

For Cooking

100 ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)

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Instructions

Prepare the Batter: In a medium bowl, whisk together the eggs, all-purpose flour, whole milk, water, and kosher salt until you have a smooth, lump-free batter. Let the batter rest at room temperature for at least 30 minutes to allow gluten to relax and improve texture. For best results, cover and refrigerate the batter overnight up to 3 days, then bring it to room temperature before baking.
Preheat the Oven and Pans: Position an oven rack in the center and preheat your oven to 450°F (230°C). Evenly distribute the beef drippings or chosen fat among two 8-inch cast iron skillets, two 6-well popover tins, one 12-well standard muffin tin, or one 24-well mini muffin tin. Place these pans in the oven and heat until the fat is smoking hot, about 10 minutes.
Fill and Bake: Carefully remove the hot pans and place them on a heat-proof surface. Pour the rested batter evenly into each well – filling between half to three quarters full for muffin tins or about a quarter full for larger skillets. Quickly return the pans to the oven and bake until the puddings have quadrupled in volume, are deep brown, crisp to the touch, and sound hollow when tapped. Smaller puddings bake for about 15 minutes; larger popover or skillet-sized puddings take about 25 minutes.
Serve or Store: Serve Yorkshire puddings immediately for best texture. To store, let them cool completely, then freeze in a zipper-lock bag for up to 3 months. Reheat in a hot toaster oven before serving to restore crispness.

Notes

Resting the batter for at least one night yields the best rise and texture, but the puddings can be made and baked immediately if necessary.
The batter quantity does not divide evenly into 6-well popover pans; scale the recipe by 50% to make a full 12 popovers instead of 8.
If using skim or low-fat milk, omit the water and increase milk to 200 g (7 ounces; just under 1 cup) for proper consistency.
Ensure the fat is very hot (smoking) before adding batter to achieve maximum rise.
Use cast iron or oven-safe non-stick pans to prevent sticking and promote even cooking.

Nutrition

Serving Size: 1 pudding
Calories: 160 kcal
Sugar: 1 g
Sodium: 180 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 100 mg