Yorkshire Puddings are a classic British staple, famous for their dramatic rise, crisp edges, and soft, airy centers. Traditionally served alongside roast beef and gravy, they’re not a dessert at all but a savory accompaniment designed to soak up rich pan juices. Simple in ingredients yet precise in technique, Yorkshire puddings are a perfect example of how a few basics can create something truly special.
The magic of Yorkshire puddings comes from the batter and the heat. Made from eggs, flour, and milk, the batter is similar to a thin pancake mixture. Letting the batter rest allows the flour to fully hydrate and the gluten to relax, which helps create that iconic puff. Equally important is the fat and the oven temperature. Hot oil or beef drippings in a screaming-hot pan create an instant sizzle when the batter is poured in, causing steam to form rapidly and forcing the pudding to rise tall and proud.