Yorkshire Pudding
Experience the delightful fluffiness of Yorkshire Pudding, a beloved staple that pairs beautifully with succulent roast beef and rich gravy. Made with just a few simple ingredients like eggs, flour, and milk, these golden puffs rise to perfection in a hot oven, creating a crispy exterior and a soft, airy center. Elevate your Sunday roast with this irresistible treat that’s sure to impress!
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 300g beef tallow (0.66 lbs)
🥛Dairy & Eggs(2)
- 1 cup eggs (240 ml)
- 1 cup milk (240 ml)
🫙Pantry Staples(1)
- 1 cup flour (125 g)
🧂Spices & Seasonings(1)
- pinch salt
👨🍳 Instructions
- 1
Mix together the flour, milk and eggs in a bowl until it’s well combined.
- 2
Rest the batter in the fridge for at least 2 hours or overnight.
- 3
Place a muffin tin on a tray into a 210°C (410°F) oven and fill 1/3 of each cup with the tallow/fat.
- 4
Place back in the oven for 10-15 minutes until the fat just starts to smoke, carefully remove the tray from the oven and onto the bench.
- 5
Pour the batter into the centre of each muffin cup until it’s full then carefully place the tray back into the oven.
- 6
Bake for 20-25 minutes or until puffed up and golden brown.
- 7
Remove the tray from the oven carefully as sometimes the fat pools in the centre.
- 8
Serve with lashing of gravy with your next Sunday roast.
💡 Pro Tips
- ✓Rest the batter for a minimum of 2 hours, or ideally overnight, so the flour's gluten strands fully relax and the starch granules hydrate completely, resulting in a thinner, more pourable batter that puffs higher.timing2 hours minimum, overnight ideal
- ✓Heat the fat until it's just beginning to smoke (around 210°C/410°F oil temp) before adding batter, because the violent sizzle on contact instantly sets the outer protein/starch matrix, trapping steam that drives the rise.technique210°C / 410°F
- ✓Never open the oven door during the first 15 minutes of baking; a sudden temperature drop of even 20-30°C collapses the steam-trapped structure before the walls have set, causing the puddings to deflate.timingfirst 15 minutes
- ✓Use a 1:1:1 ratio by volume of eggs, milk, and flour (not weight) for the classic structure—this ensures enough liquid-to-protein ratio for maximum steam generation without diluting the gluten network too much to hold it.ingredient1:1:1 ratio by volume
- ✓Use a metal muffin tin rather than ceramic or silicone, since metal's high thermal conductivity transfers heat instantly to the fat and batter, creating the sharp temperature differential needed for a crisp exterior and hollow center.equipmentmetal conducts heat faster than ceramic/silicone
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
Share this recipe
Yorkshire Pudding
Experience the delightful fluffiness of Yorkshire Pudding, a beloved staple that pairs beautifully with succulent roast beef and rich gravy. Made with just a few simple ingredients like eggs, flour, and milk, these golden puffs rise to perfection in a hot oven, creating a crispy exterior and a soft, airy center. Elevate your Sunday roast with this irresistible treat that’s sure to impress!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 300g beef tallow (0.66 lbs)
🥛Dairy & Eggs(2)
- 1 cup eggs (240 ml)
- 1 cup milk (240 ml)
🫙Pantry Staples(1)
- 1 cup flour (125 g)
🧂Spices & Seasonings(1)
- pinch salt
👨🍳 Instructions
- 1
Mix together the flour, milk and eggs in a bowl until it’s well combined.
- 2
Rest the batter in the fridge for at least 2 hours or overnight.
- 3
Place a muffin tin on a tray into a 210°C (410°F) oven and fill 1/3 of each cup with the tallow/fat.
- 4
Place back in the oven for 10-15 minutes until the fat just starts to smoke, carefully remove the tray from the oven and onto the bench.
- 5
Pour the batter into the centre of each muffin cup until it’s full then carefully place the tray back into the oven.
- 6
Bake for 20-25 minutes or until puffed up and golden brown.
- 7
Remove the tray from the oven carefully as sometimes the fat pools in the centre.
- 8
Serve with lashing of gravy with your next Sunday roast.
💡 Pro Tips
- ✓Rest the batter for a minimum of 2 hours, or ideally overnight, so the flour's gluten strands fully relax and the starch granules hydrate completely, resulting in a thinner, more pourable batter that puffs higher.timing2 hours minimum, overnight ideal
- ✓Heat the fat until it's just beginning to smoke (around 210°C/410°F oil temp) before adding batter, because the violent sizzle on contact instantly sets the outer protein/starch matrix, trapping steam that drives the rise.technique210°C / 410°F
- ✓Never open the oven door during the first 15 minutes of baking; a sudden temperature drop of even 20-30°C collapses the steam-trapped structure before the walls have set, causing the puddings to deflate.timingfirst 15 minutes
- ✓Use a 1:1:1 ratio by volume of eggs, milk, and flour (not weight) for the classic structure—this ensures enough liquid-to-protein ratio for maximum steam generation without diluting the gluten network too much to hold it.ingredient1:1:1 ratio by volume
- ✓Use a metal muffin tin rather than ceramic or silicone, since metal's high thermal conductivity transfers heat instantly to the fat and batter, creating the sharp temperature differential needed for a crisp exterior and hollow center.equipmentmetal conducts heat faster than ceramic/silicone