Traditional Yorkshire Pudding
Crisp, golden, and beautifully puffed, Yorkshire pudding is the classic partner to roast beef and rich pan gravy. The magic comes from a simple batter hitting very hot beef drippings, creating dramatic height, crisp edges, and a tender airy center.
Ingredients
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1 cup all-purpose flour
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1 cup whole milk
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4 large eggs
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1/2 tsp kosher salt
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3–4 tbsp beef drippings
Neutral oil may be substituted if needed
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Chef’s Tip
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The two secrets are rested batter and very hot fat. The batter should sizzle the instant it hits the pan. That immediate burst of heat helps create the dramatic rise.
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And resist the temptation to open the oven door—the sudden temperature drop can cause the puddings to collapse.
Directions
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In a large bowl, whisk the eggs until well blended.
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Add the milk and whisk again.
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Add the flour and salt and whisk until smooth.
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Cover and let the batter rest for at least 30 minutes. One hour is even better.
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Preheat the oven to 450°F / 230°C.
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Add about 1 teaspoon of beef drippings to each cup of a 12-cup muffin tin.
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Place the pan in the oven for 5–7 minutes, until the fat is extremely hot.
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Carefully remove the pan and immediately divide the batter among the cups, filling each about halfway.
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Return the pan to the oven immediately.
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Bake for 18–22 minutes, until tall, crisp, and deeply golden.
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Do not open the oven door while they bake.
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Serve immediately while hot and crisp.
🍷 Pairings & Kitchen Essentials
🍷 Wine Pairing
Chef’s Pairing
A Cabernet Sauvignon, Bordeaux-style blend, or Syrah pairs beautifully when Yorkshire pudding is served alongside roast beef.
🥗 Suggested Side
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Prime rib
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Roast beef
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Beef tenderloin
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Rich pan gravy
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Horseradish cream
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Roasted root vegetables
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