Texture is everything here. The outside should be golden brown and crisp, while the inside remains light and slightly custardy. Opening the oven door too early can cause them to collapse, so patience is key. Once baked, Yorkshire puddings should be served immediately, when they’re at their tallest and crunchiest.
While beef drippings are traditional and give the most authentic flavor, vegetable oil or rendered bacon fat also work well. Yorkshire puddings are incredibly versatile too. They can be made in a muffin tin for individual servings or in a large pan for slicing and sharing. Leftovers, if you have any, can even be reheated briefly in a hot oven to restore some crispness.
Whether you’re serving a Sunday roast or simply want to try a classic comfort food, Yorkshire puddings are impressive, satisfying, and surprisingly simple once you understand the technique.
Ingredients
1 cup all-purpose flour
1 cup milk
3 large eggs
½ teaspoon salt
2–3 tablespoons beef drippings or vegetable oil
Instructions
Preheat the oven to 450°F (230°C). Place the drippings or oil into a muffin tin and heat in the oven until very hot.
In a bowl, whisk the flour and salt. Add eggs and milk, whisking until smooth and lump-free. Let the batter rest for at least 20–30 minutes.
Carefully remove the hot tin from the oven. Quickly pour the batter into the hot fat, filling each cup about halfway. Return to the oven immediately and bake for 20–25 minutes without opening the door, until puffed and deeply golden. Serve right away.