Go Back

Yorkshire Pudding

Print Recipe Pin Recipe

Ingredients
  

  • 200 grams eggs (approx 4 large, 7 oz)
  • 150 grams all-purpose flour (approx 1 cup + 2 tsp)
  • 175 grams whole milk (approx 3/4 cup)
  • 2 grams salt (approx 1/2 tsp)
  • 25 grams water (1 tbsp + 2 tsp) if using skim milk, use total 200 grams
  • 100 ml beef dripping/lard/shortening/oil (approx 1/2 cup)

Instructions
 

  • Combine eggs, flour, milk, water, salt, and whisk until smooth.
  • Let batter rest at least 30 minutes at room temperature (see below).
  • Oven rack in the middle, preheat to 450F
  • Divide the oil/fat/etc. between the cooking containers (see below).
  • Preheat the cooking container until the oil is smoking hot, approx 10 minutes.
  • Fill the wells 1/2 - 3/4 (1/4 for pan), and immediately return to oven.
  • Bake until quadrupled in volume, deep brown all over. 15 min for smaller ones, 20-25 for larger ones. DO NOT OPEN THE OVEN DOOR.
  • Serve immediately.

Notes

Best results - let the batter sit in an airtight container in the fridge for 4-24 hours. If the batter separates a bit, don't worry, just stir everything together. If you see bubbles, consider throwing it out because the fermentation might make the Yorkies taste sour/funky. Leave it on the counter as you pre-heat the oven, minimum 30 minutes, 1 hour is better..
2x 8" cast iron skillets or 2x6-well popover tins, or 1x12-well muffin tin, or 1x24-well mini muffin tin.