Easy Yorkshire Pudding Recipe

Hey, I’m John Cannell and today we’re making easy, delicious Yorkshire pudding, so let’s get started.

Ingredients

• 1 cup (120 g) all-purpose flour
• 1 teaspoon salt
• 3 eggs
• 300 ml milk
• 1 teaspoon beef drippings, lard, duck fat, or vegetable oil per well

Instructions

Step 1: Mix the dry ingredients

In a medium bowl add the flour and salt. Whisk to distribute the salt evenly; set aside.

Step 2: Whisk the wet ingredients

In a large bowl crack the eggs, add the milk, and whisk until smooth.

Step 3: Combine the batters

Gradually pour the milk-and-egg mixture into the flour while whisking continuously until the batter is smooth and resembles crepe or pop-over batter.

Step 4: Chill the batter

Cover and refrigerate the batter for at least 10 minutes (up to 24 hours) while the oven preheats to 425 °F (220 °C).

Step 5: Heat the fat

Place 1 teaspoon of chosen fat into each well of a 12-hole muffin tin. Heat the tin in the oven for about 10 minutes until the fat is screaming hot.

Step 6: Fill the tin

Working quickly, stir the chilled batter and pour about ¼ cup into each well; the batter should sizzle immediately.

Step 7: Bake

Bake at 425 °F (220 °C) for 20 minutes, or until the puddings are puffed and golden. Serve immediately.

Serving Suggestions

Yorkshire puddings can be served as a side dish, topped with gravy, stuffed with savory fillings, or turned into toad-in-the-hole by adding sausages.