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British

Yorkshire Pudding

Tall, hollow, crisp-edged batter puddings baked in smoking-hot beef dripping — the classic Sunday roast side from Yorkshire, made to be filled with gravy.

SnacksLunch & dinner
40 min10 prep · 30 cookEasy484 kcalper serving
Yorkshire Pudding

Method

  1. Sift 60 g of plain flour into a bowl with 0.25 tsp of fine salt and make a well in the centre. Crack in 1 egg and whisk it into the flour to a thick, smooth paste.
  2. Whisk in 90 ml of whole milk a splash at a time, beating out lumps as you go, until you have a loose batter the consistency of single cream with a few bubbles on top. Cover and rest at room temperature for 30 minutes so the flour hydrates and the gluten relaxes.
  3. Heat the oven to 230C (210C fan) with a shelf in the upper third. Divide 1 tbsp of beef dripping between the holes of a 4-hole Yorkshire pudding tin (or three holes of a 12-hole muffin tin) and slide it into the oven for 10 minutes, until the fat is shimmering and just smoking.

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Per serving

484kcal
16gprotein
48gcarbs
25gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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