Traditional Yorkshire Pudding
A British classic: crispy, puffy baked pudding that rises dramatically in the oven and pairs perfectly with roast dinner. Golden exterior, tender interior, utterly showstopping.
- Total time
- 30 min
- Servings
- 6
- Calories
- 218
- Protein
- 6g
Ingredients
- 1 cup all-purpose flour
- 2 whole eggs, large
- 1 cup whole milk
- 4 tablespoons beef dripping or vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Set the oven to 425°F and wait until the heating indicator light goes off or you hear a beep, about 10 minutes, so the oven is fully hot before the pudding goes in.
- 2
Place 1 cup flour into a medium bowl and use a whisk to stir it for 10 seconds, breaking up any lumps you see so the flour is light and even.
- 3
Crack both eggs into a separate medium bowl and whisk them together for 15 seconds until the yolks and whites are fully combined and slightly pale.
- 4
Pour the whisked eggs into the flour bowl and use a whisk to stir until just combined — about 20 strokes until there are no dry flour streaks, but stop before the mixture looks completely smooth.
- 5
Slowly pour 1 cup milk into the egg-flour mixture while whisking gently for 30 seconds until the batter is smooth, silky, and no lumps remain.
- 6
Sprinkle in 0.5 teaspoon salt and 0.25 teaspoon black pepper, then whisk for 5 seconds to distribute them evenly throughout the batter.
- 7
Set the batter aside at room temperature for 15 minutes so the flour fully absorbs the liquid and the pudding will rise taller in the oven.
- 8
Pour 4 tablespoons beef dripping or vegetable oil evenly into a 12-inch cast iron skillet or a 9-by-13-inch metal baking pan and place it on the middle oven rack.
- 9
Bake the oil until it is smoking and shimmers when you tilt the pan, about 4–5 minutes — it must be very hot so the batter puffs up immediately on contact.
- 10
Carefully pull out the oven rack and slowly pour the batter into the smoking-hot oil, then immediately push the rack back into the oven to avoid the pudding deflating.
- 11
Bake without opening the oven door for 20–25 minutes until the pudding is risen high above the pan edges and the top is deep golden brown, like caramelized honey.
- 12
Remove the pudding from the oven and let it rest in the hot pan for 2 minutes so it sets slightly and stays as puffy as possible.
- 13
Slide a metal spatula around all four sides of the pudding to loosen it from the pan, then cut it into 6 equal squares if using a square pan, or into wedges if round.
- 14
Transfer each piece to a warm plate and serve immediately while it is still crispy and hot, before the steam causes it to deflate.
Tools you’ll need
- 12-inch cast iron skillet or 9-by-13-inch metal baking pan
- medium mixing bowls (2)
- whisk
- measuring cups and spoons
- oven thermometer (optional, for accuracy)
- metal spatula
- cutting knife
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