The Timeless Delight of Yorkshire Pudding

I grew up eating these, but I’ve always wondered why they aren’t made more often today. Yorkshire Pudding is a beloved British classic—crispy on the outside, soft and airy on the inside. Traditionally served with roast beef and rich gravy, it’s a dish that evokes nostalgia and comfort with every bite. Though simple in ingredients, its texture and flavor make it a standout side for any hearty meal.

What Is Yorkshire Pudding?

Yorkshire Pudding is not a dessert, despite its name. It’s a savory baked pudding made from a basic batter of eggs, flour, and milk, cooked in hot fat until it rises and forms a golden crust. Its unique texture—crispy edges with a tender center—makes it the perfect companion to roasted meats, especially beef.

Ingredients

For the Batter:

• 4 eggs
• 150 g all-purpose flour (about 1 cup plus 2 teaspoons)
• 175 g whole milk (about 3/4 cup)
• 25 g water (about 1 tablespoon plus 2 teaspoons)
• 2 g kosher salt (about 1/2 teaspoon)

For Cooking:

• 100 ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)

Instructions

1. Prepare the Batter

• In a large mixing bowl, whisk the eggs until light and frothy.
• Gradually add the flour and salt, continuing to whisk until smooth.
• Slowly pour in the milk and water, mixing until fully combined and lump-free.
• Allow the batter to rest at room temperature for at least 30 minutes.

2. Preheat the Oven and Tin

• Preheat your oven to 220°C (425°F).
• Place a 12-cup muffin tin or Yorkshire pudding tin into the oven with a small amount of oil or fat in each cup. Let it heat thoroughly.

3. Bake the Yorkshire Puddings

• Carefully remove the hot tin from the oven.
• Quickly pour the rested batter into each cup, filling about halfway.
• Return the tin to the oven immediately and bake for 20–25 minutes, or until puffed up, golden brown, and crispy.
• Do not open the oven during baking to prevent collapsing.

Serving Suggestions

Serve the Yorkshire puddings straight from the oven while they’re still hot and crisp. Traditionally, they’re paired with roast beef and gravy, but they’re also wonderful with lamb, sausages, or even savory fillings.

Yorkshire Pudding is more than just a side dish—it’s a taste of tradition and a reminder of home-cooked Sunday dinners. If you’ve never made it before, now is the perfect time to bring this timeless recipe back to the table.