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The Best Yorkshire Pudding Recipe (Quick & Easy)

The Best Yorkshire Pudding Recipe (Quick & Easy)

Light, crisp, deep golden Yorkshire puddings made with a simple egg batter and hot beef drippings, lard, or neutral oil. Makes 12 small puddings or 8 larger puddings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 eggs Large eggs, preferably at room temperature
  • 1 cup (140 g) Plain/all-purpose flour
  • 3/4 cup (180 ml) Whole milk
  • 1/4 cup (60 ml) Water
  • 1/2 teaspoon Fine salt
For the Tin
  • 4 tablespoons Beef drippings, lard, or neutral oil

Method
 

Step-by-Step
  1. Whisk the eggs, whole milk, water, and salt together in a bowl. Gradually whisk in the flour until the batter is smooth and has the consistency of thin cream.
  2. Rest the batter for 30 minutes to 1 hour if time allows. Bring it back to room temperature and whisk briefly before baking.
  3. Heat the oven to 425°F (220°C; 200°C fan). Add about 1 teaspoon of beef drippings, lard, or neutral oil to each cup of a 12-hole muffin tin.
  4. Place the filled tin in the oven for 5–10 minutes, until the fat is thoroughly hot. Carefully pour the batter into the hot tin, filling each cup roughly one-half to two-thirds full.
  5. Bake for 20–25 minutes, until the puddings are well risen, crisp, and deep golden brown. Do not open the oven during the first 20 minutes.
  6. Serve the Yorkshire puddings immediately with roast beef and gravy. Transfer them to a warm serving dish just before bringing them to the table.

Notes

Thoroughly hot fat and a hot pan are essential for a dramatic rise. Resting improves the texture, but keeping the oven door closed during the first 20 minutes is even more important. Room-temperature batter rises more reliably.