A proper Yorkshire pudding should be tall, crisp at the edges and soft in the middle, with a hollow ready for gravy. The secret is a very hot tin, a well-rested batter and an oven door that stays firmly shut. This simple recipe uses equal volumes of flour, eggs and milk, so it is easy to scale up for a crowd. Makes 12.
Ingredients
- 140g plain flour
- 4 large eggs (about 200ml)
- 200ml whole milk
- Pinch of salt
- About 6 tbsp beef dripping, goose fat or sunflower oil
Method
- Whisk the flour, eggs and salt together until smooth, then slowly whisk in the milk. Pour into a jug and rest for at least 30 minutes, or overnight in the fridge.
- Heat the oven to 230°C (210°C fan) / gas 8. Put half a tablespoon of dripping or oil into each hole of a 12-hole muffin tin and heat in the oven for 10 minutes until the fat is smoking hot.
- Take the tin out carefully and pour the batter quickly into each hole, filling them about two-thirds full. It should sizzle as it goes in.
- Return to the oven straight away and bake for 20 to 25 minutes until risen, deep golden and crisp. Do not open the oven door for the first 20 minutes.
- Serve at once with roast beef, gravy and all the trimmings.
What to serve with Yorkshire puddings
Roast beef is the classic partner, but they are just as good with roast pheasant, a venison haunch, sausages or simply a pool of onion gravy. For a Christmas dinner they make a brilliant extra alongside the turkey or goose.
Tips
- Get the fat properly hot. If it is not smoking, the batter will not rise.
- Use batter at room temperature and pour it quickly.
- Beef dripping or goose fat gives the best flavour. Sunflower oil gives the best rise.
- Freeze cooked puddings on a tray, then bag them. Reheat from frozen at 200°C for 8 to 10 minutes.
FAQs
Why did my Yorkshire puddings not rise?
Usually the fat was not hot enough, the oven door was opened too early or the oven was too cool. Always preheat the tin until the fat smokes.
Should Yorkshire pudding batter rest?
Yes. Resting for at least 30 minutes relaxes the gluten and gives a lighter, taller pudding.
Can I make Yorkshire puddings ahead?
Yes. Make the batter the day before, or bake the puddings and freeze them. Reheat from frozen in a hot oven.
Can I use self-raising flour?
You do not need to. Plain flour with plenty of egg and a very hot tin gives a better rise.
Related reading
- Roast Haunch of Venison Recipe: Tender, Rested & Gravy-Ready
- Roast Goose Recipe: Crisp Skin & Goose Fat Roast Potatoes
- Toad in the Hole Recipe: Crisp Yorkshire Batter & Onion Gravy
- More game and country recipes
- The Field Guide: country clothing and countryside know-how
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