Description
A classic British Yorkshire Pudding recipe that yields golden, puffed puddings with crisp edges and a soft center. This traditional side dish is perfect for serving alongside roast beef and gravy, featuring a simple batter made from flour, eggs, milk, and water, baked to perfection in a hot oven.
Ingredients
Scale
Dry Ingredients
- 250 grams flour
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup milk
- 1/2 cup water
- 2 eggs
- 2 1/2 tbsp butter (plus extra for greasing pan)
Instructions
- Sift Dry Ingredients: In a large bowl, sift together the flour and salt to ensure the mixture is smooth and well combined.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients, then pour in the water and milk. Use a whisk to thoroughly beat the mixture, ensuring no lumps remain.
- Prepare Eggs: In a separate small bowl, beat the eggs until frothy to add airiness to the batter.
- Mix Eggs Into Batter: Add the beaten eggs into the batter and continue to beat until the batter is smooth and well incorporated.
- Refrigerate Batter: Cover the bowl with plastic wrap and refrigerate for at least 5 hours, or preferably overnight, to let the batter rest and develop flavor.
- Prepare Baking Pan: When ready to bake, generously butter a 12-cup muffin tin to prevent sticking and help crisp the pudding edges.
- Preheat Oven & Rest Batter: Remove the batter from the refrigerator. Preheat your oven to 400°F (205°C), then beat the batter again until small bubbles form on the surface.
- Heat Pan: Place the buttered muffin tin into the oven for 1-2 minutes until the butter is sizzling and slightly browned. This helps start the cooking immediately when the batter is added.
- Add Batter & Bake: Remove the tin from the oven and quickly pour the batter evenly into the 12 muffin cups. Work fast to maintain heat, then return the tin to the oven as quickly as possible.
- Bake Until Golden: Bake for 15-20 minutes, or until the puddings are golden brown and puffed. If additional browning is needed, move the tin to the top shelf of the oven for a few more minutes until the edges are crisp and golden.
- Serve: Remove the puddings from the oven and enjoy immediately for best texture and flavor.
Notes
- Resting the batter overnight enhances the texture and flavor of the puddings.
- Ensure the baking tin is hot with sizzling butter before adding the batter to achieve the characteristic puffed rise.
- Serve Yorkshire puddings immediately for the best crispness and puffiness.
- For extra crisp edges, finish baking on the top shelf of the oven for a few minutes.
- This recipe yields 12 individual puddings, making it ideal for a family roast dinner.
