Yorkshire pudding is a classic British side dish—crispy on the outside, soft and airy inside. It’s most often served with roast beef and gravy.
🧾 Ingredients (makes 8–12 small puddings)
- 1 cup all-purpose flour
- 1 cup milk (room temperature)
- 3 large eggs
- ½ tsp salt
- 2–4 tbsp beef drippings, vegetable oil, or lard (very important)
🔥 Instructions
1. Heat the oven (key step)
- Preheat to 220°C (425°F)
- Place a muffin tin inside with a little oil in each cup
- Heat until the oil is smoking hot
2. Make the batter
- Whisk eggs, milk, and salt
- Add flour and whisk until smooth
- Let batter rest 15–30 minutes (optional but improves rise)
3. Pour and bake
- Carefully pour batter into hot, sizzling oil-filled cups
- Fill each about halfway
4. Bake
- Bake 20–25 minutes
- DO NOT open the oven door early (they will collapse)
🧠 Tips for perfect rise
- Batter should be thin like cream
- Oil must be extremely hot before pouring batter
- Room-temperature ingredients help the puff
- Resting batter improves texture and height
🍽️ Serving ideas
- Roast beef + gravy (classic “Sunday roast”)
- Sausages + onion gravy (toad-in-the-hole style variation)
- Breakfast with eggs and bacon
- Filled like savory popovers with chicken or mushrooms