Name: Yorkshire Pudding Recipe: Tall, Crispy, Golden Perfection
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 4 large cold eggs; 1½ cups cold whole milk; 1½ cups all-purpose flour; ¾ tsp kosher salt; ¼ cup beef drippings or oil

Introduction

Table of Contents

Yorkshire Pudding is the crowning glory of a British Sunday roast: impossibly tall, golden, crispy-edged popovers with a tender, custardy center that soak up gravy like a dream. Four simple ingredients, one screaming-hot pan, and pure kitchen magic. Presented in a white ceramic dish straight from the oven, optionally garnished with flaky sea salt, these Yorkshire Puds offer dramatic height and pure comfort that make everyone fight for the tallest one.

Ingredients

For the Yorkshire Puddings (makes 12 standard muffin tin or 8 popover tin): • 4 large eggs (cold)
• 1½ cups whole milk (cold)
• 1½ cups all-purpose flour
• ¾ tsp kosher salt
• ¼ cup beef drippings, lard, or neutral oil (duck fat is a luxury)

For Serving: • Roast beef gravy, extra flaky salt

Step-by-Step Process

Make the batter (ahead)
Whisk eggs + milk + salt until smooth. Add flour all at once and whisk just until no lumps remain (some bubbles are good). Rest batter 30 min–2 hrs at room temp or overnight in fridge.
Preheat aggressively
Place muffin or popover tin in the oven. Preheat oven to 450°F (230°C) with tin inside for at least 20 minutes—pan must be smoking hot.
Add fat
Carefully remove blazing-hot tin. Add 1 tsp fat to each cup—it should sizzle furiously.
Fill quickly
Give rested batter one gentle stir. Pour into hot fat until ¾ full (it will sizzle and bubble).
Bake without peeking
Return to the oven immediately. Bake for 20 minutes at 450°F, then reduce the oven temperature to 350°F and continue baking for an additional 10–15 minutes, until deep golden and tall. DO NOT OPEN OVEN DOOR first 20 minutes.
Remove & serve
They deflate slightly—that’s normal. Serve immediately while still tall and crisp.
Reheat leftovers
5 minutes at 400°F revives them almost perfectly.

Tips for Sky-High Yorkshire Puds

• Cold ingredients + rested batter = maximum rise
• Pan and fat must be smoking hot—cold fat = flat puds
• Never open oven door first 20 min—temperature drop kills rise
• High smoke point fat is key—beef drippings give authentic flavor
• Use a proper popover tin for the tallest results
• Make batter the day before—convenient and better rise

Variations and Customization

• Giant Yorkshire: bake in a cast-iron skillet for one massive pud
• Herby: add chopped rosemary or thyme to batter
• Cheesy: sprinkle Parmesan last 5 minutes
• Gluten-Free: use 1:1 GF flour (Cup4Cup works best)
• Toad-in-the-Hole: nestle sausages in batter before baking
• Sweet Version: reduce salt, add sugar, + serve with jam

Storage and Serving Tips

• Best eaten within 10 minutes—peak height and crisp
• Reheat 400°F 5 minutes—almost as good as fresh
• Freeze up to 2 months—reheat from frozen 8–10 min
• Quick refresh: 2 minutes under the broiler
• Don’t cover—steam makes them soggy
• Serve with roast beef, gravy, or as dessert with berries

Nutritional Information

Based on 12 servings:
• Calories: 140 kcal
• Protein: 5g
• Total Fat: 8g (Saturated 2g)
• Carbohydrates: 13g

FAQ

1. My Yorkies didn’t rise—what happened?
Cold pan, opened oven door, or batter not rested.

2. Can I use a muffin tin?
Yes—standard works, popover tin gives taller results.

3. Can I make batter ahead?
Yes—up to 48 hours in fridge. Bring to room temperature before using.

4. Dairy-free version?
Use almond milk + extra egg yolk.

5. Why beef drippings?
Authentic flavor and the highest smoke point.

Conclusion

These Yorkshire Puddings are pure kitchen sorcery—four humble ingredients that transform into towering, golden, gravy-soaking miracles. One tray on the table and suddenly Sunday roast feels like a coronation, with everyone reaching for the tallest, crispiest one. Master this once, and it becomes your signature “I’m basically British royalty” move that turns any roast dinner into legend.