Yorkshire pudding
Classic Yorkshire Puddings (Popovers) are tall, and hollow pancakes. The ultimate vessel for gravy. Made with just eggs, milk, flour, and salt, they are crispy on the outside and custard-soft inside. This foolproof method guarantees a massive rise every time, making them the perfect side for any roast dinner.
Servings 12 portions
Ingredients
Instructions
- Blend: Combine milk, eggs, flour, and salt in a blender. Blitz until smooth and lump-free. The batter should be the consistency of thin cream.
- Rest: Transfer to a pouring jug. Refrigerate for at least 1 hour (or overnight) to relax the gluten.
- Heat: Preheat oven to 200°C (390°F). Place a knob of fat or a tablespoon of oil into each hole of a 12-cup muffin tin or Yorkshire pudding tray. Place the tin in the oven for 10-15 minutes to get hot.
- Pour: Carefully pour the cold batter into the center of the hot fat, filling each hole ¾ full.
- Bake: Bake for 15-20 minutes. Do not open the oven door. They are done when tall, crispy, and deep golden brown.
Video
Notes
1. The "Equal Volume" Rule: Classic Yorkshire Puddings isn't weighted, but measured in volume. The traditional ratio is 1 part milk, 1 part flour, and 1 part egg. If you don't have a scale, just use a mug to measure equal volumes of all three—it works every time.
2. Duck Fat vs. Oil: I use a mix of Duck Fat and olive oil, but you can use pure fat or pure oil. Never use butter—it will burn while cooking.
3. Cold Batter is Key: There is a myth that the oil needs to be smoking hot. Actually, the secret is thermal shock. Keeping your batter fridge-cold until the very last second creates instant steam when it hits the hot pan, forcing the pudding upwards.
4. The "Soggy Bottom" Fix: If your puddings are rising but the bottoms are soft/doughy, flip them upside down in the tin for an extra 5 minutes of baking. This exposes the base to the hot air and crisps it up perfectly.
5. Don't Open the Door: Opening the oven in the first 15 minutes lets the steam escape and causes the puddings to collapse.
6. Freezing & Reheating: These freeze well, but are of course better served straight away. Bake, cool, and freeze in bags. To serve, reheat them from frozen in a 200°C (390°F) oven or Air Fryer for 3–4 minutes until crispy.
7. Make Ahead: You can make the batter up to 2 days in advance and keep it in the fridge. Give it a quick stir or whisk before pouring.
Nutrition
Serving: 60grams Calories: 73kcal Carbohydrates: 11g Protein: 2g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 0.01g Cholesterol: 4mg Sodium: 9mg Potassium: 45mg Fiber: 0.3g Sugar: 1g Vitamin A: 36IU Calcium: 28mg Iron: 1mg
Keywords:popovers, Yorkshire pudding
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