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The Classic Yorkshire Pudding

The classic British side dish at its best with our Ultimate Yorkshire Pudding recipe. These light and crispy puddings are the perfect accompaniment to a traditional roast dinner. By following our step-by-step instructions, which include resting the batter and using a smoking-hot tin, you’ll achieve the perfect rise and texture. Serve these golden delights alongside roast beef and gravy for an authentic, mouth-watering meal that’s sure to impress.

INGREDIENTS
  • 150g plain flour
  • 4 large eggs
  • 200ml whole milk
  • 100ml water
  • ½ tsp salt
  • 2 tbsp beef dripping or vegetable oil
METHOD

  1. Prepare the Batter:
    • Sift the flour and salt into a large mixing bowl.
    • Make a well in the centre and crack the eggs into it.
    • Gradually incorporate the flour into the eggs using a whisk or wooden spoon, then slowly add the milk and water mixture, whisking continuously until the batter is smooth and lump-free.
    • Cover the bowl and let the batter rest at room temperature for at least 30 minutes, preferably 1 hour. Resting allows the flour to fully hydrate and the gluten to relax, resulting in a lighter pudding.
  2. Preheat the Oven and Tin:
    • Preheat your oven to 220°C (fan 200°C)/425°F/gas mark 7.
    • Place a 12-hole muffin tin or a large roasting tin in the oven to heat up. The tin must be very hot before adding the batter to ensure the puddings rise properly.
  3. Heat the Fat:
    • Add a small amount (about ½ tsp) of beef dripping or vegetable oil into each hole of the muffin tin, or spread evenly if using a roasting tin.
    • Return the tin to the oven and heat until the fat is smoking hot. This will take about 5-7 minutes.
  4. Add the Batter:
    • Quickly and carefully remove the hot tin from the oven. Immediately pour the batter into the tin, filling each hole about halfway. The hot fat will help create a crisp outer layer.
  5. Bake:
    • Return the tin to the oven and bake for 20-25 minutes without opening the oven door. This ensures the steam is trapped inside, helping the puddings to rise. They should be golden brown, well-risen, and crisp.
  6. Serve Immediately:
    • Serve the Yorkshire puddings straight from the oven for the best texture.

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Old Fashioned Beef Dripping

Grass-fed Native Breed Beef Dripping.

Rendered from 100% North Yorkshire, grass-fed beef fat. Perfect for high temperature frying and roasting. Great for steaks, Yorkshire puddings and roast potatoes. Adds an extra beefy flavour.

£5.75

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Sides and Matches:

Serve with a classic roast beef dinner, gravy, and vegetables. Other good matches include roasted root vegetables, mashed potatoes, and horseradish sauce.

Science Behind the Methods:

  • Resting the Batter: This step is crucial as it allows the starch in the flour to absorb the liquid fully, leading to a smoother batter and better rise.
  • Hot Tin and Fat: Starting with a hot tin and hot fat causes an instant steam explosion when the batter hits the surface, which is necessary for the rapid rise and hollow centre typical of Yorkshire puddings.
  • High Heat: Baking at a high temperature ensures the steam inside the batter expands quickly, helping the puddings to rise and stay puffed. The high heat also creates a crisp, golden exterior while the interior remains light and airy.

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Hot Tips

  • Resting the Batter: Resting allows the flour to hydrate fully and the gluten to relax, resulting in a lighter, more tender pudding.
  • Hot Tin and Fat: The combination of a preheated tin and hot fat is crucial for creating the characteristic rise and crisp edges of Yorkshire puddings.
  • Don’t Open the Oven Door: Opening the door during baking can cause the puddings to deflate due to the loss of steam and sudden temperature drop.

Pairings

Wines:

  • Red Wine - Cabernet Sauvignon: A full-bodied red wine with robust tannins and dark fruit flavours, perfect for complementing the savoury and crispy Yorkshire pudding, especially with roast beef.
  • White Wine - Chardonnay: An oaked Chardonnay, with its buttery and slightly creamy texture, pairs beautifully with the rich, savoury flavours of Yorkshire pudding and gravy.

Beers:

  • English Ale: A traditional English ale, with its malty sweetness and balanced bitterness, enhances the comforting and hearty nature of Yorkshire pudding.
  • Stout: A rich stout, with deep, roasted malt flavours and a creamy texture, pairs wonderfully with the savoury notes of Yorkshire pudding and roast meats.

Non-Alcoholic Options:

  • Sparkling Apple Juice: The crisp, refreshing taste of sparkling apple juice provides a nice contrast to the savoury and rich flavours of Yorkshire pudding.
  • Herbal Tea: A warm herbal tea, such as rosemary or thyme, complements the savoury flavours and offers a soothing, aromatic experience.

Spirits:

  • Whisky: A smooth, well-aged whisky with notes of caramel and spice provides a delightful contrast to the savoury Yorkshire pudding, especially if served with a traditional Sunday roast.
  • Port: A slightly sweet, rich port can complement the savoury elements of the dish and provide a pleasant finish to the meal.

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