Yorkshire Puddings

A classic British staple, these puddings are known for their dramatic rise and airy centers. The key to a perfect “pop” is ensuring the fat in the pan is smoking hot before you pour in the chilled batter.

Yorkshire Puddings

Ingredients:

How To Make Yorkshire Puddings:

Step 1: Mix the Batter: In a small bowl with a pour spout (like a large measuring cup), mix together the 1 cup of flour and the 4 eggs. Gradually stir in the 3/4 cup of milk. Whisk the mixture until it is just combined; don’t worry if there are a few small lumps remaining.

Step 2: Chill the Batter: Refrigerate the batter for a minimum of 30 minutes, though you can leave it for up to 24 hours. Chilling the batter helps produce a better rise.

Step 3: Preheat Oven and Fat: When you are ready to bake, preheat your oven to 425°F. Add 1/2 tsp of oil or lard to each individual hole of a 12-count muffin tin. Place the muffin tin into the oven for 10–12 minutes until the fat is shimmering and very hot.

Step 4: Season the Batter: Remove the chilled batter from the refrigerator and stir in the 1/2 tsp salt and 1/2 tsp pepper.

Step 5: The Hot Pour: Working very quickly, carefully remove the hot muffin tin from the oven. Immediately pour the batter evenly into the 12 holes. You should hear a sizzle as the batter hits the hot fat. Return the pan to the oven as fast as possible to keep the heat in.

Step 6: Bake: Cook the puddings for 16–18 minutes. Do not open the oven door while they are baking, or they may collapse! Bake until they are tall, puffy, and a deep golden brown.

Step 7: Serve: Remove from the oven and serve immediately while hot and crisp.