Ultimate Crispy Yorkshire Puddings
Achieve perfectly risen, golden brown, and crispy Yorkshire puddings every time with this simple yet effective recipe. The key is to rest the batter and ensure the fat is sizzling hot before baking.
Equipment
- Large bowl
- Whisk
- Jug
- 12-hole muffin tin or Yorkshire pudding tray
Ingredients
Main Ingredients
- 1 cup all-purpose flour (125g)
- 1 cup milk (240ml, whole or semi-skimmed)
- 2 large eggs
- 1/2 teaspoon salt
- 4-6 tablespoons beef dripping or high smoke point vegetable oil (e.g., sunflower, canola)
Instructions
Preparation
- Whisk flour and salt in a bowl; in a separate jug, whisk eggs and milk until combined.
- Gradually add wet to dry ingredients, whisking until smooth, then refrigerate the batter for at least 30 minutes, ideally longer.
Baking
- Preheat oven to 425°F (220°C) and add 1-2 teaspoons of fat to each hole of a muffin tin, heating it in the oven for 10-15 minutes until sizzling.
- Carefully remove the hot tray, quickly whisk the rested batter, and swiftly pour it into each hot, fat-filled hole to about one-third to half full.
- Immediately return to the oven and bake for 20-25 minutes until risen, golden brown, and crispy, ensuring not to open the oven door during the first 15-20 minutes.
Serving
- Remove from the oven and serve immediately while hot.
Notes
For best results, make sure your beef dripping or oil is smoking hot before adding the batter. This is crucial for the Yorkshire puddings to rise properly and become crispy.