Yorkshire Pudding
A Yorkshire pudding is a light, fluffy dish that is usually cooked and served alongside a roast dinner, traditionally made with roast meat—especially roast beef. It comes from Yorkshire, a region in the United Kingdom, and is popular across the island. The exact recipe differs from area to area, even from family to family, so the below recipe offers a generic approach to the tasty pudding.[1]
- Prep
- 27 min
- Cook
- 1 hr 3 min
- Total
- 1 hr 30 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
2 x 4-hole Yorkshire pudding tins, or a 12-hole large muffin tin
Equipment
Large bowl
Equipment
Jug
Equipment
Whisk
Equipment
Sieve
Equipment
Silicone spatula
Equipment
Oven gloves
Procedure
Preheat the oven to 230°C (210°C convection)
Procedure
Fill your tin(s) with a thin layer of your chosen oil, and place into the oven to heat up.
Procedure
Sieve flour into a bowl, then beat in eggs until smooth.
Procedure
Slowly add the milk in stages, beating as you go until well-mixed.
Procedure
Season with salt and pepper. Add optional ingredients as desired.
Procedure
Transfer the batter to a pouring jug. For best results, rest the batter in the fridge for 1 hour.
Procedure
Being swift, but careful, remove the hot tin(s) from the oven, and evenly fill the holes with your batter.
Procedure
Place the tin(s) back into the oven, and leave them undisturbed for 20–25 minutes until puffed and golden brown. Opening the oven door can upset the cooking of the Yorkshire puddings—trust the process and watch with the door closed.
Procedure
Serve immediately. They can also be cooled and frozen for up to 1 month.
Notes, tips, and variations
For the best Yorkshire puddings, make sure your oil is as hot as it can be. Try a little batter first to see if it instantly puffs up.
Photo: stef yau from Seattle, USA · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 17 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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