British · Dessert
Yorkshire Pudding
Equal volumes of egg, flour and milk, a long rest, and violently hot fat — four rules, sky-high puddings, no exceptions
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 6
Ingredients
- Plain flour — 140 g
- Free-range eggs — 4 (about 200 ml)
- Whole milk — 200 ml
- Fine sea salt — 3 g
- Beef dripping or neutral oil — 60 g
- White pepper — 0.5 g
Method
- Whisk flour and salt with the eggs to a thick paste, then whisk in milk until smooth and pourable. No lumps.
- Rest at room temperature at least 1 hour — overnight in the fridge is better (bring back to room temp).
- Heat oven to 220°C. Divide dripping between a 12-hole muffin tin; heat 10 minutes until smoking.
- Re-whisk the batter; pour into a jug.
- Working at the open oven, fill each hole two-thirds — the batter must scream on contact.
- Bake 20–25 minutes without opening the door, until towering, bronzed and crisp.
- Serve within minutes; they wait for no gravy.