What is Yorkshire Pudding (and Why It’s Not a Dessert)
Yorkshire pudding is a classic British dish made from a simple batter of eggs, flour, and milk. Despite its name, it’s not a dessert. It was originally a way to use roast meat drippings. Traditionally, Yorkshire pudding is served alongside Sunday roasts, making it a staple of British cuisine.
Prep Time: 10 mins
Cook Time: 20–25 mins
Additional Time: 5 mins (resting batter, optional)
Total Time: 35–40 mins
Servings: 12 (standard 12-cup muffin tin)
Ingredients
Traditional Yorkshire pudding uses simple ingredients:
- 1½ cups plain flour (all-purpose)
- 1½ cups milk
- 4 large eggs
- ¾ teaspoon salt
- 3–4 tablespoons beef drippings, vegetable oil, or sunflower oil
This fits a standard 12-cup muffin tin. Use about 1 teaspoon of fat per cup and heat it until smoking hot before adding the batter—this helps the puddings rise.
Instructions
- Preheat the oven to 425°F (220°C) and place a 12-cup muffin tin inside to heat.
- Meanwhile, whisk the flour and salt together in a bowl.
- Add the eggs and whisk until smooth. Slowly whisk in the milk until the batter is thin and lump-free. If time allows, let it rest 15–30 minutes.
- Remove the hot muffin tin from the oven and add about 1 teaspoon of fat to each cup. Return the tin to the oven until the fat is very hot and just starting to smoke.
- Carefully pour the batter into the cups, filling each about halfway.
- Bake 20–25 minutes until well risen, deep golden, and crisp.
- Remove from the oven and serve immediately.
Common Yorkshire Pudding Mistakes (And How to Avoid Them)
Fat not hot enough: If the fat isn’t smoking hot, the batter won’t rise. Heat until the fat shimmers and smokes lightly.
Opening the oven door too early: Steam escape kills the rise. Keep the door closed for at least the first 15 minutes.
Overfilling cups: Fill each cup only halfway. Too much batter prevents proper rise and crisp edges.
Skipping the batter rest: Let the batter rest 15 minutes to hydrate the flour and improve texture.
Using cold ingredients: Use room-temperature ingredients for even rise.
Texture and Appearance
The ideal Yorkshire pudding has crisp edges, a soft, airy interior, and substantial rise—perfect for holding gravy or sauces.
Serving Suggestions
Traditionally: Serve alongside roast beef and rich gravy for a hearty Sunday roast.
As a starter: Pair with broth or a light topping.
As a main: Fill with meats or vegetables for a creative plate.
Sweet: Top with berries, cream, or ice cream for a simple dessert.
Did you make this? Leave a comment!
