Ingredients (makes about 6–8 puddings)
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1 cup all-purpose flour
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1 cup milk (whole milk works best)
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3 large eggs
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1/2 tsp salt
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2–3 tbsp vegetable oil or beef drippings (for the tin)
Instructions
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Preheat oven:
Set oven to 425°F (220°C). Place a 6-cup muffin tin or ovenproof baking dish in the oven with 1/2 tsp of oil in each cup. The oil must be very hot before pouring in the batter—this is key for a good rise. -
Make the batter:
In a bowl, whisk together flour and salt. Beat eggs with milk, then gradually mix into the flour until smooth. Let the batter rest for at least 30 minutes (optional but helps with a better rise). -
Pour batter into hot oil:
Carefully remove the hot tin from the oven. Pour the batter into each cup until about 2/3 full. -
Bake:
Bake 20–25 minutes without opening the oven door until puffed and golden brown. -
Serve immediately:
Yorkshire puddings are best fresh from the oven. Serve with roast beef and gravy, or even as a vessel for a stew.
✅ Tips for perfect Yorkshire puddings:
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Rest the batter: This helps air bubbles form and improves the rise.
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High heat: The hotter the oil, the better the puff.
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Don’t peek: Opening the oven door too soon can make them collapse.
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Variations: Mini Yorkshire puddings are great for appetizers—just reduce baking time slightly.
I can also give a step-by-step method for extra-super crispy and tall Yorkshire puddings that always impress—like those you see in traditional Sunday roasts.
Do you want me to give that version?
