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The Optimal Foolproof Yorkshire Pudding Recipe for a Towering Rise

Four golden brown, tall, and fluffy yorkshire pudding items sitting on a white plate.
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Learn the secrets to making perfect Yorkshire puddings every time. This easy recipe guarantees tall, fluffy puddings with crispy edges, the ideal accompaniment for your roast dinner.

Ingredients

Scale
  • 140 g plain flour
  • 4 large eggs
  • 200 ml whole milk
  • 200 ml cold water
  • 1/2 tsp salt
  • 2 tablespoons beef drippings or neutral oil for the tins

Instructions

  1. Place 12-hole muffin tin into the oven. Add about 1 teaspoon of beef drippings or oil into each cup. Preheat the oven to 220°C (425°F). The fat must be smoking hot before you add the batter.
  2. In a large bowl, sift the flour and salt together. Make a well in the center.
  3. Crack the eggs into the well. Begin whisking the eggs, gradually incorporating the flour from the sides until you have a thick, smooth batter.
  4. Slowly whisk in the milk until the batter is smooth. Then, whisk in the cold water until the batter is the consistency of thin cream. Do not overmix.
  5. Let the batter rest at room temperature for at least 30 minutes, or chill it in the refrigerator for up to 4 hours. Chilling helps achieve a better rise.
  6. When the fat is smoking hot, carefully remove the tin from the oven. Work quickly to pour the batter evenly into the hot fat, filling each cup about two-thirds full.
  7. Immediately place the tin back into the hot oven. Do not open the oven door for the first 15 minutes of cooking.
  8. Bake for 20 to 25 minutes, or until the puddings are well-risen, golden brown, and crispy. Serve immediately with your roast beef and gravy.

Notes

  • The most important step for a towering rise is ensuring the fat in the tin is smoking hot before you pour in the batter.
  • Use equal volumes of milk and water for a lighter texture.
  • For the best results, use beef drippings instead of oil for authentic flavor.
  • Do not check the oven door during the initial 15 minutes of baking; this causes the puddings to collapse.

Nutrition

Find it online: https://cookincorner.com/yorkshire-pudding-foolproof-recipe-rise/