Boys Who Can Cook

The Best Yorkshire Pudding

Name: The Best Yorkshire Pudding
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 4 large eggs (200g; 7 ounces); 150g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons); 175g whole milk (6 ounces; 3/4 cup) (see note); 25g water (.85 ounces; 1 tablespoon plus 2 teaspoons) (see note); 2g kosher salt (about 1/2 teaspoon); 100ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)

8 servings

servings

5 minutes

active time

1 hour 15 minutes

total time

Start Cooking

Ingredients

4 large eggs (200g; 7 ounces)

150g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)

175g whole milk (6 ounces; 3/4 cup) (see note)

25g water (.85 ounces; 1 tablespoon plus 2 teaspoons) (see note)

2g kosher salt (about 1/2 teaspoon)

100ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)

Directions

Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.

Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see notes), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.

Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.

Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.

Nutrition

Serving Size

Makes 2 skillet-sized, 8

Calories

219 kcal

Total Fat

15 g

Saturated Fat

2 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

95 mg

Sodium

142 mg

Total Carbohydrate

16 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

6 g