Yorkshire Pudding
Tall, crisp batter puddings with hollow centers and browned edges, traditionally served with roast meat and gravy. The hot fat and very hot oven give them their signature rise.
Prep
10m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 140gAll-Purpose Flour
- 4gSalt
- 3pcsEgg
- 220mlWhole Milk
- 35gBeef Tallow
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 220°C (428°F).
- 02
Put the beef tallow into a muffin tin and heat it in the oven until very hot.
- 03
Whisk the all-purpose flour and salt together in a bowl.
- 04
Whisk in the eggs, then gradually whisk in the whole milk until the batter is smooth.
- 05
Carefully pour the batter into the hot tin.
- 06
Bake without opening the oven door until the puddings are well risen, crisp, and deep golden.
- 07
Serve immediately.
Ratings & Reviews
Log in to rate and review this recipe.