Yorkshire pudding is a traditional British side dish that pairs perfectly with roast beef and gravy. Made from a simple batter of eggs, flour, and milk, it rises dramatically in the oven to create a golden, crispy exterior with a soft, airy interior. The key to success is hot fat and a hot oven, ensuring the batter puffs up instantly. This recipe yields two generous puddings, ideal for a cozy dinner or as part of a Sunday roast. Serve warm for the best texture and flavor.
Yorkshire Pudding
Description
Yorkshire pudding is a traditional British side dish that pairs perfectly with roast beef and gravy. Made from a simple batter of eggs, flour, and milk, it rises dramatically in the oven to create a golden, crispy exterior with a soft, airy interior. The key to success is hot fat and a hot oven, ensuring the batter puffs up instantly. This recipe yields two generous puddings, ideal for a cozy dinner or as part of a Sunday roast. Serve warm for the best texture and flavor.Ingredients
Directions
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Preheat oven to 425&# 194;°F (220ðC).
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In a bowl, beat eggs and salt lightly with a fork.
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Gradually add flour to the eggs, beating continuously to avoid lumps.
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Add milk a little at a time, mixing until the batter is smooth and resembles thin pancake batter.
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Let the batter rest at room temperature for 1 hour.
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Place 2 tablespoons of beef fat in a baking pan and heat in the preheated oven until smoking hot.
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Carefully remove the pan from the oven and pour the batter into the hot fat.
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Return to the oven and bake for 20 minutes without opening the door.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 366.4kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.0g5%
- Cholesterol 93.2mg32%
- Sodium 32.8mg2%
- Total Carbohydrate 68.7g23%
- Dietary Fiber 2.4g10%
- Sugars 0.5g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the fat is very hot before adding the batter. This sudden heat causes the pudding to rise.
Do not open the oven door during baking, as the temperature drop can cause the puddings to collapse.
Yorkshire puddings are best served immediately while still warm and crispy. They can be reheated in a hot oven to restore crispness.
Beef fat is traditional, but you can use vegetable oil or lard if preferred.
