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

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.
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.
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.
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.
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.
Serve Immediately:
- Serve the Yorkshire puddings straight from the oven for the best texture.

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Wagyu Beef Dripping

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Old Fashioned Beef Dripping

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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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