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Foolproof Fluffy Yorkshire Puddings: Crispy Edges and Tall Puffs

Close-up of a golden brown, perfectly risen yorkshire pudding with a crispy edge, sitting on a white plate.
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Follow this simple guide to make light, tall, and crispy Yorkshire puddings perfect for any roast dinner.

Ingredients

Scale
  • 140g plain flour
  • 4 large eggs
  • 200ml milk (whole milk works best)
  • Pinch of salt
  • Vegetable oil or beef dripping, for heating

Instructions

  1. Sift the flour and salt into a large bowl. Make a well in the center.
  2. Crack the eggs into the well. Begin whisking the eggs, gradually incorporating the flour from the sides.
  3. Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar in consistency to single cream.
  4. Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, or up to 12 hours for best results.
  5. Preheat your oven to 220°C (425°F or Gas Mark 7). Place a 12-hole muffin tin or individual pudding tins into the oven.
  6. Add about 1 teaspoon of vegetable oil or beef dripping into each cup of the hot tin. Heat the oil in the oven for 10 minutes until it is smoking hot.
  7. Carefully remove the hot tin from the oven. Quickly and carefully pour the batter evenly into the hot oil, filling each cup about one-third full. Work fast to keep the heat in.
  8. Immediately return the tin to the oven. Bake for 20 to 25 minutes. Do not open the oven door during the first 20 minutes of cooking.
  9. The Yorkshire puddings are done when they are well-risen, deep golden brown, and crisp. Serve immediately.

Notes

  • The key to tall puddings is extremely hot fat. The oil must be smoking hot before you add the batter.
  • Resting the batter allows the starch in the flour to relax, resulting in a lighter texture.
  • Use the same volume of milk and eggs (e.g., if you use 4 eggs, use the same volume of milk).

Nutrition

Find it online: https://kitchnkudos.com/foolproof-yorkshire-pudding-recipe-puffs/