Yorkshire Pudding

Prep Time:
5 mins

Cook Time:
25 mins

Additional Time:
1 hr

Total Time:
1 hr 30 mins

Servings:
12

Yield:
12 Yorkshire puddings

Ingredients

Directions

To make the batter: Whisk flour and salt together in a large bowl; make a well in the center. Gradually whisk in milk until smooth. Beat in eggs, then whisk in water until light and frothy. Cover and let stand at room temperature for 1 hour, or refrigerate overnight.

Allrecipes / Diana Chistruga

Cover and let stand at room temperature for 1 hour, or refrigerate overnight. Preheat the oven to 400 degrees F (205 degrees C).

Allrecipes / Diana Chistruga

Place 1 teaspoon beef drippings into each cup of a 12-cup muffin tin. Set the pan in the oven until the fat is very hot and sizzling, about 5 minutes.

Allrecipes / Diana Chistruga

Carefully remove the muffin tin from the oven. Whisk the batter briefly, then pour it evenly into the hot cups, filling each about two-thirds full.

Allrecipes / Diana Chistruga

Bake until puffed and deep golden brown, 20 to 25 minutes. Do not open the oven door during baking. Serve immediately.

Allrecipes / Diana Chistruga

Test Kitchen Tips

If the batter has been refrigerated, allow it to come to room temperature before using.

Use beef drippings rendered from a roast, or purchase beef tallow from a butcher shop. Substitute vegetable oil or melted butter if preferred.

You can bake the batter in a 9×13-inch baking dish to make a large Yorkshire pudding: Pour all the beef drippings into the dish and heat until sizzling. Add the batter and bake until puffed and golden, about 30 minutes. Cut into squares and serve.

id=”theme-fromtheeditor__bg_1-0″

Nutrition Facts (per serving)