Authentic Yorkshire Pudding

A traditional British side dish, Yorkshire pudding is known for its crispy exterior and soft, airy interior. Perfect for soaking up gravy, it's a staple at Sunday roasts and festive meals.

35 min total Base: 4 servings 196 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Plain flour, Eggs, Whole milk, Vegetable oil, Salt — quantities stay the same regardless of serving count.

Plain flour

140 g(fixed)

Eggs

4 large(fixed)

Whole milk

200 ml(fixed)

Vegetable oil

15 ml(fixed)

Salt

1 tsp(fixed)

Instructions

Preheat the oven to 230°C (450°F).

Sift 140g plain flour into a mixing bowl and add 1 teaspoon salt.

Make a well in the center and crack in 4 large eggs.

Gradually whisk in 200ml cold whole milk until the batter is smooth and lump-free.

Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes.

Pour 15ml vegetable oil into each compartment of a 12-hole muffin tin.

Place the tin in the preheated oven and heat until the oil is smoking hot.

Carefully remove the tin from the oven and pour the rested batter evenly into each compartment, filling each about halfway.

Return the tin to the oven and bake for 20-25 minutes until the puddings have risen and are golden brown.

Avoid opening the oven door during baking to ensure proper rise.

Serve immediately while hot and crispy.

💡 Chef's Tip

For a richer flavor, substitute vegetable oil with goose fat. Ensure the oil is smoking hot before adding the batter to achieve maximum rise. Do not open the oven door during baking to prevent deflation.

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