Classic Yorkshire Pudding
Hot fat sends the rested batter climbing into a puffed, golden Yorkshire pudding with crisp edges. Tear into the airy center while it is fresh from the oven and let the roast gravy run through it.
Recipe link
Prep time5 min
Cook time30 min
Total time50 min
- Course
- Side Dish, Breads
- Cuisine
- Granny's Recipes, British
- Difficulty
- Easy
- Est. calories / serving
- 180
Ingredients
Yorkshire Pudding Batter
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- ½ teaspoon salt
- 3 tablespoons beef tallow or vegetable oil
Gravy
- 1 packet brown gravy mix, optional (optional) — optional
- Water — according to package instructions
Instructions
- Preheat the Oven: Position a rack in the center of the oven and preheat oven to 425°F.
- Make the Batter: In a mixing bowl, whisk together the flour, salt, milk, and eggs just until smooth and lump-free. Do not overbeat. Let the batter rest for 15 minutes while the oven heats. Do not taste the raw batter.1 cup all-purpose flour, ½ teaspoon salt, 1 cup milk, 2 large eggs
- Heat the Fat: Add the beef tallow or vegetable oil to a 9-inch square metal baking pan. Place the pan on the center oven rack for 5–7 minutes, until the fat is melted, very hot, and shimmering.3 tablespoons beef tallow or vegetable oil
- Pour the Batter: Using oven mitts, remove the hot pan and place it on a heatproof surface. Whisk the batter briefly, then carefully pour it into the center of the pan. The fat should sizzle around the edges. Return the pan to the oven immediately.
- Bake: Bake at 425°F for 20–25 minutes without opening the oven door during the first 20 minutes, until the pudding is dramatically puffed, deeply golden brown, and crisp around the edges, with the center set but still tender.
- Prepare Gravy: While the pudding bakes, prepare the gravy with water according to the package instructions, if serving.1 packet brown gravy mix, water according to package instructions
- Serve: Cut the family-style pudding into 6 portions and serve immediately with warm gravy spooned over the top.
Notes
- Heat Is Essential: The beef tallow or vegetable oil must be thoroughly heated before adding the batter to achieve the signature rise and crisp exterior.
- Let the Batter Rest: A 15-minute resting period allows the flour to hydrate. The batter may also be covered and refrigerated for up to 12 hours. Let refrigerated batter stand while the oven preheats, then whisk it briefly before pouring.
- Keep the Oven Closed: Avoid opening the oven door during the first 20 minutes of baking, as a sudden loss of heat can cause the pudding to deflate before its structure has set.
- Choose Your Pan: Use a 9-inch square metal baking pan for the family-style pudding shown. The metal pan heats quickly and helps the batter rise, brown, and crisp.
- Serve Immediately: Yorkshire pudding is at its crispiest and most impressive when served straight from the oven.
- Storage and Reheating: Cool leftovers completely, cover, and refrigerate for up to 3 days or freeze for up to 3 months. Thaw frozen pudding in the refrigerator, then reheat in a 425°F oven for about 8 minutes, until hot and crisp.
- Serving Suggestions: Serve with Swedish Meatballs with Cream Gravy, Sweep Steak, or Braised Meat Stew.
Nutrition (Approximate Per Serving)
Yield
1 family-style Yorkshire pudding baked in a 9-inch square pan — Serving size: ⅙ of the pudding
- Calories
- 180
- Carbohydrates
- 17.5 g
- Protein
- 5.5 g
- Fat
- 10 g
- Saturated Fat
- 2 g
- Cholesterol
- 70 mg
- Sodium
- 240 mg
- Fiber
- 0.5 g
- Total Sugars
- 2 g
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- 9-inch square metal baking pan (Use the approved 9-inch square metal pan for the family-style pudding.)
- Oven mitts