Description
Traditional Yorkshire Pudding is a classic British side dish made from a simple batter of flour, eggs, milk, and water. Baked in a hot oven to achieve puffed, golden brown puddings with crispy edges and a soft center, these puddings perfectly complement roasts and gravy. This recipe includes a resting period for the batter to develop flavor and ensures a light, airy texture.
Ingredients
Scale
Dry Ingredients
- 250 grams flour
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup milk
- 1/2 cup water
- 2 eggs
- 2 1/2 tbsp butter (plus extra for greasing pan)
Instructions
- Sift Dry Ingredients: In a large bowl, sift together the flour and salt to ensure the mixture is smooth and well combined.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients, then pour in the water and milk. Use a whisk to thoroughly beat the mixture, ensuring no lumps remain.
- Prepare Eggs: In a separate small bowl, beat the eggs until frothy to add airiness to the batter.
- Mix Eggs Into Batter: Add the beaten eggs into the batter and continue to beat until the batter is smooth and well incorporated.
- Refrigerate Batter: Cover the bowl with plastic wrap and refrigerate for at least 5 hours, or preferably overnight, to let the batter rest and develop flavor.
- Prepare Baking Pan: When ready to bake, generously butter a 12-cup muffin tin to prevent sticking and help crisp the pudding edges.
- Preheat Oven & Rest Batter: Remove the batter from the refrigerator. Preheat your oven to 400°F (205°C), then beat the batter again until small bubbles form on the surface.
- Heat Pan: Place the buttered muffin tin into the oven for 1-2 minutes until the butter is sizzling and slightly browned. This helps start the cooking immediately when the batter is added.
- Add Batter & Bake: Remove the tin from the oven and quickly pour the batter evenly into the 12 muffin cups. Work fast to maintain heat, then return the tin to the oven as quickly as possible.
- Bake Until Golden: Bake for 15-20 minutes, or until the puddings are golden brown and puffed. If additional browning is needed, move the tin to the top shelf of the oven for a few more minutes until the edges are crisp and golden.
- Serve: Remove the puddings from the oven and enjoy immediately for best texture and flavor.
Notes
- Resting the batter overnight improves the texture and flavor of the Yorkshire puddings.
- Ensure the muffin tin and butter are very hot before adding the batter to encourage maximum puffing.
- Do not open the oven door during baking to prevent the puddings from collapsing.
- Use full-fat dairy for richer flavor if preferred.
- Serve immediately for best results as the puddings deflate when cooled.
