Crisp on the outside, soft and airy on the inside, Yorkshire pudding is a beloved British side dish that has graced holiday tables for centuries. Traditionally served alongside roast beef, it soaks up rich pan drippings and adds a golden, savory counterpart to a festive meal. This version is simple and reliable, with a batter you can make ahead and let rest—developing flavor and ensuring tall, puffy puddings. Whether prepared on Christmas Day, with a prime rib feast, or for a cozy Sunday roast, Yorkshire pudding is an irresistible holiday classic that never goes out of style.
INGREDIENTS:
2 cups flour
2 cups milk
1 teaspoon salt
4 whole eggs
1/2 cup (or more) beef fat drippings
METHOD:
Preheat oven to 450°F.
In a blender, combine flour, milk, and salt. Blend until smooth. Add eggs one at a time, blending well after each addition until the batter is silky. Cover and let rest for at least 30 minutes at room temperature (or overnight in the refrigerator; bring to room temperature before using).
After roasting your beef, carefully pour off about ½ cup of hot drippings. Pour them into a 9 × 12-inch baking dish or roasting pan. Place the pan in the oven until the fat is sizzling hot.
Quickly pour the rested batter into the hot pan over the drippings. Bake at 450°F for 10 minutes, then reduce oven temperature to 375°F (190°C) and continue baking until puffed and golden brown, about 20 minutes more.
Cut into 8 squares or portions and serve immediately while crisp and steaming hot. Yorkshire pudding is best enjoyed fresh from the oven.
BAKER’S NOTES AND TIPS:
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Rest the Batter: Allowing the batter to rest for at least 30 minutes (or overnight in the fridge) relaxes the gluten and ensures taller, puffier puddings. Always bring chilled batter back to room temperature before baking.
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Hot Fat is Essential: The beef drippings must be sizzling hot before you pour in the batter—this shock of heat is what creates the dramatic rise and crisp edges.
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Don’t Open the Oven: Resist the temptation to peek while baking. Opening the oven door releases heat and steam, which can cause the puddings to collapse.
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Serve Immediately: Yorkshire pudding is at its best right out of the oven, when the crust is crisp and airy. It will soften as it sits, so plan to serve as soon as possible.
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Alternative Pan: If you prefer individual portions, bake the batter in a muffin tin with a teaspoon of hot drippings in each cup. Reduce the bake time slightly (about 15 minutes at 450°F, then 10–12 minutes at 375°F).
