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The Best Foolproof Yorkshire Pudding Recipe for a Perfect Rise

Three perfectly risen, golden brown yorkshire pudding resting on a light-colored plate.
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Make tall, crispy Yorkshire puddings with light, airy centers every time. This simple recipe uses basic ingredients and the hot fat technique for guaranteed success, perfect for your Sunday Roast.

Ingredients

Scale
  • 140 g plain flour
  • 4 large eggs
  • 200 ml whole milk
  • 200 ml cold water
  • 1/2 tsp salt
  • Beef drippings or neutral oil for the tins

Instructions

  1. Place your Yorkshire pudding tin in the oven. Add about 1 teaspoon of beef drippings or oil to each cup. Preheat the oven to 220°C (425°F).
  2. In a large bowl, sift the plain flour and salt together.
  3. Make a well in the center of the flour. Add the eggs to the well.
  4. Whisk the eggs, gradually incorporating the flour from the sides until you have a thick paste.
  5. Slowly whisk in the milk until the batter is smooth. Then, whisk in the cold water until the batter is the consistency of thin cream. Do not overmix.
  6. Let the batter rest at room temperature for at least 30 minutes, or chill it in the refrigerator for up to 12 hours.
  7. Once the oven is fully preheated, carefully remove the hot tin from the oven. The fat must be smoking hot.
  8. Quickly and carefully pour the batter evenly into the hot fat, filling each cup about one-third full.
  9. Immediately place the tin back into the hot oven. Do not open the oven door for the first 20 minutes of cooking.
  10. Bake for 20 to 25 minutes, or until the puddings are well-risen, golden brown, and crispy.
  11. Serve immediately with roast beef and gravy.

Notes

  • For the best rise, ensure your fat is smoking hot before adding the batter. This is the secret to tall Yorkshire puddings.
  • Use whole milk for richer flavor and better structure.
  • Resting the batter is key; it allows the gluten to relax, resulting in a lighter texture.

Nutrition

Find it online: https://dishicious.com/yorkshire-pudding-guaranteed-perfect-rise/