Yorkshire pudding is a baked pudding made with eggs, flour, milk, or water in a batter. It is a versatile food that can be served in a variety of ways based on the contents, size, and other meal components. It can be served as a first dish with onion gravy.
- 140 g (1cup+1tbsp) plain (all purpose) flour
- 4 medium eggs
- 200 ml (¾cup+1tbsp) Semi Skimmed milk – (I prefer to use semi-skimmed or half fat milk)
- 6 tsp beef dripping or lard – (replace with vegetable oil for a vegetarian version)
- ¼ tsp salt
- ¼ tsp black pepper
- Make a well in the center of the flour in a jug.
- With a balloon whisk, combine the eggs and flour, gradually bringing the flour into the center with the eggs.
- Stir in the milk with a whisk until everything is well mixed. If it’s a touch lumpy, that’s acceptable.
- Chill the container in the refrigerator for at least 30 minutes (or up to overnight). This is necessary in order for the flour particles to swell (also, cold batter hitting a very hot pan should result in a good rise).
- Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit).
- 12 tsp lard in each hole of a 12-hole metal bun tin (*for larger Yorkshire puddings, see recipe note 1 below). Preheat oven to 350°F for 10 minutes.
- Remove the jug of Yorkshire pudding batter from the fridge, season with salt and pepper, and mix again.
- Open the oven door and, if it’s safe to do so(* note 2), pull out the tray and quickly pour the batter into each of the prepared muffin holes (be careful, the melted lard will be very hot!). Close the door and bake for 15-18 minutes, or until golden and risen
- Yorkshire puddings in a larger size:
- With the Yorkshire pudding batter, you can make 6 huge Yorkshire puddings instead of 12 mini Yorkshire puddings.
- Make the Yorkshire puddings in a big, deep Yorkshire pudding tin (—affiliate link). Heat 1 tsp lard/dripping in each hole in the oven for 10 minutes at 220C/425F. Cook for 25-30 minutes, dividing the batter between the holes. For the last 5 minutes of cooking, flip each Yorkshire pudding in the pan to ensure a nice, crisp base.
- Category: breakfast
- Method: Baking
- Cuisine: British
- Serving Size: 12
- Calories: 92kcal
- Sugar: 0g
- Sodium: 31mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 58mg
Keywords: foods that start with Y, breakfast, Yorkshire Pudding