Yorkshire Puddings

Yorkshire puddings are light, airy, golden-brown popovers traditionally served with roast beef, but they’re delicious with any hearty meal. Their crisp exterior and soft, custardy center make them irresistible, and the simple batter comes together in minutes. Resting the batter and preheating the oil are the keys to getting that signature puff. Serve them hot from the oven for the very best texture.

Ingredients

• 1 cup flour
• 4 eggs
• 3/4 cup milk
• 6 teaspoons lard or vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Whisk flour and eggs together in a bowl, then stir in milk until just combined; slight lumps are fine.
2. Refrigerate batter 30 minutes or up to overnight.
3. Preheat oven to 425°F. Add 1/2 teaspoon oil or lard to each well of a 12-cup muffin tin.
4. Heat the oiled muffin tin in the oven for 10–12 minutes until very hot.
5. Stir salt and pepper into the chilled batter.
6. Carefully remove the hot tin and quickly pour batter evenly into the wells.
7. Return to the oven immediately and bake 16–18 minutes, until tall, puffy, and golden.

Prep Time: 5 minutes | Cooking Time: 30 minutes | Total Time: 35 minutes (+ chilling)
Kcal: ~85 kcal per pudding | Servings: 12

Tips

• The hotter the oil, the bigger the rise—don’t skip preheating the muffin tin.
• Resist opening the oven door while baking; sudden temperature drops can deflate the puddings.

FAQ

Can I use beef drippings instead of oil?
Yes—drippings are traditional and add great flavor.

Do I have to rest the batter?
Resting helps gluten relax and improves rise, so it’s highly recommended.

Why are my puddings dense?
The tin may not have been hot enough, or the oven door was opened too early.

Can I make them ahead?
They’re best fresh, but you can reheat them in a hot oven for a few minutes.

Can I freeze Yorkshire puddings?
Yes—freeze after baking and reheat at 400°F until crisp.