Golden, crisp around the edges, and beautifully tender in the center, this classic British pudding is the perfect accompaniment to Sunday roast beef.
Few dishes capture the spirit of traditional English cooking quite like Yorkshire pudding. Made with nothing more than flour, eggs, milk, and a little salt, this humble batter transforms in a hot oven into a magnificent, golden pudding with dramatically puffed edges and a tender, slightly custardy center.
Originally, Yorkshire pudding was cooked beneath roasting meat, where the flavorful drippings fell into the batter as it baked. In earlier generations, it was often served as a first course with gravy, helping satisfy hungry families before the more expensive roast was brought to the table.
It was practical cooking at its finest.
Today, Yorkshire pudding is a beloved accompaniment to roast beef and Sunday dinners throughout Britain. Although vegetable oil is sometimes used in modern recipes, traditional beef drippings—or good-quality rendered beef tallow—give the pudding wonderful flavor and beautifully crisp edges.
This version is baked in one large roasting pan, producing a spectacular golden pudding that’s brought to the table and cut into generous portions.
INGREDIENTS
1 cup all-purpose flour + 2 tablespoons
½ teaspoon fine sea salt
4 large eggs
1 cup whole milk
3 tablespoons rendered beef tallow or beef drippings
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 pour the egg mixture into the flour, whisking continuously until the batter is smooth and free of lumps. The consistency should resemble thin pancake batter or heavy cream.
Cover and allow the batter to rest at room temperature for 30–60 minutes. This gives the flour time to hydrate and helps produce a more uniform texture.
If preparing the batter several hours ahead, refrigerate it and remove it from the refrigerator approximately 30 minutes before baking.
Position an oven rack in the middle of the oven and preheat to 425°F.
Place the beef tallow in a heavy 9-by-13-inch metal roasting pan. Put the pan in the oven for approximately 8–10 minutes, until the fat is thoroughly heated and shimmering.
The pan and fat must be very hot before adding the batter. This initial burst of heat helps create Yorkshire pudding’s characteristic rise.
Give the rested batter a quick whisk to recombine the ingredients.
Carefully remove the hot roasting pan from the oven and immediately pour the batter into the pan. It should sizzle as it meets the hot fat.
Return the pan to the oven without delay.
Bake for 25–30 minutes, until the pudding has risen dramatically and is deeply golden brown, with crisp edges and a set center.
Avoid opening the oven during the first 20 minutes of baking, as a sudden temperature drop may cause the pudding to collapse.
Remove the pudding from the oven and bring it directly to the table. Serve immediately.
Cut into generous squares and serve with roast beef, rich brown gravy, and roasted vegetables.
Yorkshire pudding is at its very best while still hot, crisp, and gloriously puffed.
KITCHEN NOTES
Choose the right pan. A sturdy metal roasting pan conducts heat efficiently and produces excellent results. Avoid glass or ceramic baking dishes, which do not respond to rapid temperature changes in the same way.
The importance of hot fat. The beef tallow should be shimmering hot when the batter is added. If the fat isn’t sufficiently heated, the pudding may turn out heavy rather than light and crisp.
Don’t worry about a little deflation. Yorkshire pudding naturally settles somewhat after leaving the oven. This is normal and doesn’t affect its wonderful flavor.
A traditional variation: If you’ve just roasted beef, you can use some of the rendered drippings in place of the tallow. Strain the drippings and separate the fat from the meat juices before measuring.
Make-ahead tip: The batter can be prepared several hours ahead and refrigerated. Whisk briefly before baking.
Serving suggestion: For a truly traditional English Sunday dinner, serve Yorkshire pudding with roast beef, pan gravy, roasted potatoes, and seasonal vegetables
