The Best Yorkshire Pudding

Our classic pudding is deeply savory, making it the perfect accompaniment for roasted meats. The beef fat adds both richness and flavor but also keeps the pudding from sticking to the pan. Be sure to let the dough rest before baking. This allows the flour to hydrate and create the soft pillowy texture that Yorkshire puddings are known for. It's also important to preheat the pan; the puddings won't rise and puff unless your tin is literally smoking hot.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 15 min
  • Yield: 12 puddings
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Ingredients

1 cup all-purpose flour

1 cup milk 

3 large eggs 

Kosher salt 

1/4 cup rendered beef fat (see Cook's Note) 

Directions

  1. Preheat the oven to 400 degrees F.
  2. Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth—be sure not to over mix. Let sit for 30 minutes.  
  3. Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.  

Cook’s Note

Yorkshire puddings are traditionally served alongside roasted beef. Use the rendered fat from your roast to grease the tins or substitute vegetable shortening, such as Crisco.