Light, airy, and beautifully golden, these individual Yorkshire puddings are perfect for Sunday dinners, holiday roasts, and special occasions.
There’s something irresistible about a tray of freshly baked Yorkshire puddings emerging from the oven, their crisp golden edges rising dramatically above the muffin tin.
Made from a simple batter of eggs, flour, and milk, these traditional British favorites require no yeast or baking powder. Their spectacular rise comes entirely from the steam created when the batter meets a very hot pan.
Rendered beef tallow gives the puddings their characteristic savory flavor and helps produce wonderfully crisp edges.
Individual Yorkshire puddings are especially convenient for entertaining because each guest receives a perfectly portioned pudding, ready to fill with a spoonful of rich gravy.
Serve them alongside roast beef, prime rib, or a traditional Sunday roast. They’re also delicious with a rich mushroom gravy for a meatless main course.
INGREDIENTS
1 cup + 2 tablespoons all-purpose flour
½ teaspoon fine sea salt
4 large eggs
1 cup whole milk
3 tablespoons (or so) rendered beef tallow, divided among the muffin cups
METHOD
In a medium mixing bowl, whisk together the flour and salt.
In a separate bowl or large measuring cup, whisk the eggs and milk until thoroughly combined.
Gradually whisk the egg mixture into the flour until the batter is smooth and free of lumps. The batter should be relatively thin and pour easily. Cover and let rest at room temperature for 30–60 minutes.
For convenience, the batter may also be prepared several hours ahead and refrigerated. Allow it to lose some of its chill before baking.
Position an oven rack in the middle of the oven and preheat to 425°F.
Use a standard 12-cup metal muffin tin. Place approximately 1 teaspoon of beef tallow in each muffin cup. Set the muffin tin in the hot oven for 8–10 minutes, until the tallow is melted and very hot.
While the pan heats, transfer the batter to a large measuring cup or pitcher with a pouring spout. Give the batter a quick whisk just before using.
Carefully remove the hot muffin tin from the oven. Working quickly, divide the batter evenly among the 12 cups, filling each approximately one-third to halfway full. The batter should sizzle as it hits the hot fat. Immediately return the muffin tin to the oven.
Bake for 20–25 minutes, until the puddings have risen well above the edges of the muffin tin and are deeply golden brown.
Do not open the oven during the first 18–20 minutes of baking.
The puddings should be crisp around the edges and lightly browned in the centers. If necessary, continue baking for another 2–3 minutes to ensure the sides are sufficiently crisp.
Remove the muffin tin from the oven and carefully lift out the puddings. Arrange them on a warm serving platter and bring them directly to the table.
Serve with roast beef, prime rib, rich gravy, or your favorite roasted vegetables.
YIELD: 12 individual Yorkshire puddings
KITCHEN NOTES
Use a metal muffin tin. A standard metal muffin tin produces the best results because it heats quickly and evenly. Avoid silicone pans, which don’t provide the same intense heat.
Don’t overfill the cups. Yorkshire puddings need room to rise. Filling the cups approximately one-third to halfway full produces attractive, airy puddings with crisp edges.
Preheat the fat thoroughly. This is one of the most important steps. The batter should begin cooking immediately when it contacts the hot fat.
Resist the temptation to peek. Opening the oven too early can interfere with the rise.
Make ahead for entertaining. Individual Yorkshire puddings can be baked earlier in the day, cooled completely, and refrigerated in a covered container. Reheat them in a 375°F oven for approximately 5–8 minutes, until hot and crisp. They won’t rise again, but their texture will improve considerably compared with serving them cold.
Freezing: Once completely cooled, arrange the puddings in a single layer and freeze until firm. Transfer to a freezer-safe container or bag. Reheat directly from frozen in a 375°F oven for approximately a–10 minutes, until heated through and crisp.
Serving suggestion: For an elegant holiday presentation, place one Yorkshire pudding beside each serving of prime rib and offer a small pitcher of rich beef gravy at the table.
