Foolproof Yorkshire Puddings
Learn the secret to perfect, towering Yorkshire puddings every time! This easy recipe uses a simple batter, a hot pan, and three key rules for a crisp, airy, and impressive side dish.
Ingredients
- 1 cup 125g all purpose flour
- 1 cup 240ml whole or 2% milk
- 1 cup approx. 4 medium beaten eggs (about 200ml)
- 3-4 tbsp vegetable canola, or sunflower oil (or beef drippings)
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Make Batter: In a large bowl, whisk together the flour and beaten eggs until a smooth, thick paste forms. Gradually whisk in the milk until the batter is completely smooth and the consistency of heavy cream. Whisk in salt and pepper.
- Rest Batter: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or ideally up to 24 hours.
- Preheat Oven & Pan: Place a 12 cup muffin tin in the oven. Preheat oven to 425°F (220°C). Let the empty tin heat up for 10-15 minutes.
- Heat the Oil: Carefully remove the hot tin. Add 1 tsp of oil to each cup. Return to the oven for 5-7 minutes until the oil is shimmering and very hot.
- Pour & Bake: Working quickly, pour the cold batter into a large measuring cup. Pull the oven rack out, and carefully pour batter into the center of each hot oil filled cup, filling each halfway. Immediately close the oven door.
- Bake Undisturbed: Bake for 18-22 minutes. DO NOT OPEN THE DOOR. Bake until puffed, deep golden brown, and crisp.
- Serve: Immediately remove puddings from the tin. Serve hot.
Notes
- Key to Success: Cold batter + Smoking hot oil + No peeking = Perfect puffs.
- Make Ahead/Freeze: Batter keeps 2 days in fridge. Cooked puddings freeze perfectly for 3 months. Reheat from frozen at 400°F for 8-12 mins.
- Fat: For best flavor, use beef drippings. Do not use olive oil or butter.