Ultimate Yorkshire Pudding
Crispy, golden Yorkshire puddings with dramatic rise and tender centers, made using a rested batter and smoking-hot fat for foolproof results every time.
Equipment
- Mixing bowl
- Whisk
- Muffin tin or cast iron skillet
- Oven
Ingredients
Yorkshire Pudding Batter
- 4 Large eggs room temperature
- 1 cup All-purpose flour spooned and leveled
- ¾ cup Whole milk
- ½ tsp Kosher salt
- 1 tbsp Water
- ½ cup Beef drippings or oil for baking
Instructions
- Whisk eggs, flour, milk, water, and salt until completely smooth. Rest the batter for at least 30 minutes or refrigerate overnight for best results.
- Preheat oven to 450°F (230°C). Divide fat into baking vessels and heat in the oven until smoking hot.
- Carefully pour batter into the hot fat, filling wells halfway. Return immediately to the oven.
- Bake until dramatically risen and deep golden brown, about 20–25 minutes depending on size. Do not open the oven door early.
- Serve immediately while crisp and hot.
Notes
For best rise, ensure the fat is smoking hot before adding batter. Batter improves when rested overnight. Avoid opening the oven door during baking.