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Lofty Yorkshire Puddings

Three golden brown, tall Yorkshire pudding items sitting on a white plate near a window.
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Make crisp, hollow Yorkshire puddings with soft centers, essential for serving with roast beef and gravy.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/4 cup beef drippings or vegetable oil

Instructions

  1. Place a 12-cup muffin tin into the oven. Add about 1 teaspoon of beef drippings or oil into each cup.
  2. Preheat the oven to 450 degrees F (232 degrees C). You need the fat to be smoking hot.
  3. While the fat heats, whisk the flour and salt together in a bowl. Make a well in the center.
  4. Add the eggs to the well, then gradually whisk in the milk until you have a smooth, thin batter. Do not overmix.
  5. Let the batter rest at room temperature for at least 30 minutes, or up to 1 hour. This resting period helps achieve a better rise.
  6. Carefully remove the hot tin from the oven. Quickly and steadily pour the batter evenly into the cups, filling each about one-third full. The fat should sizzle immediately.
  7. Return the tin to the oven immediately. Bake for 15 minutes without opening the oven door.
  8. Reduce the oven temperature to 375 degrees F (190 degrees C) and bake for another 10 to 15 minutes, or until the puddings are puffed, golden brown, and crisp.
  9. Serve immediately with gravy.

Notes

  • The key to a high rise is ensuring your fat is smoking hot before you add the batter.
  • Do not open the oven door during the first 20 minutes of baking. This prevents the puddings from collapsing.
  • If you do not have beef drippings, use a neutral, high smoke point oil.

Nutrition

Find it online: https://kitchenslang.com/yorkshire-pudding-recipe-lofty-rise/