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yorkshire pudding recipe best authentic traditional English British

Traditional Yorkshire Pudding

Kimberly Killebrew
Consistently ranked as one of the most beloved icons of British culture, Yorkshire pudding captures all the warmth and charm of old-fashioned English cooking.  This recipe includes all the tips & tricks you need to create the BEST, the crispiest, most flavorful Yorkshire pudding!
Print Recipe
4.99 from 229 votes
Prep Time 5 minutes
Cook Time 12 minutes
Resting Time 2 hours
Total Time 2 hours 17 minutes
Course Side Dish
Cuisine British, english
Servings 12 Yorkshire puddings
Calories 111 kcal

Ingredients
 
 

  • 4 large eggs
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 cup beef tallow (called beef dripping in the UK), the flavorful culinary tallow, not the kind for soap-making
  • Make your own beef tallow (click link for recipe) Highly Recommended

Instructions
 

  • **SEE BLOG POST for a complete discussion on tips and tricks for creating the best results**
  • In a mixing bowl, whisk or beat together the flour, salt and eggs until relatively smooth.  Gradually add the milk, whisking until the batter is smooth and lump-free.  Cover with plastic wrap refrigerate for at least 2 hours and preferably overnight for maximum flavor.  The longer the batter rests the better the flavor will be.  (*See blog post for discussion about cold versus room temperature batter to determine which results you prefer)
  • Preheat the oven to 450 degrees F.  
    Using a traditional Yorkshire pudding tin (*see blog post for discussion about which type of tin to use), place a teaspoon or two of beef tallow in each tin and place the tin in the oven for about 6-7 minutes until piping hot.  
    Pour the batter into each tin (the pan should be hot enough that the batter sizzles) between 1/2 to 3/4 full.  (Note: If making two large Yorkshire puddings in two 8-inch cast iron pans, fill each pan slightly less than half full.  These will need to bake slightly longer than individual puddings.)  Bake the Yorkshire puddings for 11-13 minutes or until a deep golden brown.
  • Makes enough for 12 Yorkshire pudding tins or regular muffin tin or two 8-inch cast irons if making two large Yorkshire puddings.
  • Serve immediately.   Traditionally served with a roast, roasted potatoes, veggies and brown gravy.

Notes

To Freeze:  Let the Yorkshire puddings cool completely then freeze them in ziplock bags or an airtight container for up to one month.  Let thaw and then toast in the oven.  

Nutrition

Serving: 1Yorkshire pudding | Calories: 111kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 126mg | Potassium: 58mg | Sugar: 1g | Vitamin A: 110IU | Calcium: 33mg | Iron: 0.7mg
Keyword Yorkshire Pudding
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