These Yorkshire puddings are light and crispy with a soft, doughy interior. No English roast beef dinner is complete without an authentic Yorkshire pudding recipe!
Pack your trunks and head over to King’s Cross station platform 9 3/4’s to catch the Hogwarts Express as we embark on our next exciting culinary adventure. Join us as we explore the wizarding world of Harry Potter and experience our very own Hogwarts Feast!
Our classic roast beef dinner at Hogwarts simply would not be complete without a plate of piping hot Yorkshire pudding. Crisp on the outside and soft on the inside, these darlings of the roast dinner are delicious smothered in beef dripping gravy. A well rested batter and screaming hot oil are all that’s needed to create these towering beauties for your next roast dinner!
Ingredients
Fat: When it comes to the fat, it’s definitely a treat to use drippings from the roast beef and certainly common in any authentic Yorkshire pudding recipe. However, there often isn’t enough drippings and it will impart a distinct flavour in the Yorkshire pudding. In that case you can certainly use vegetable oil or any other neutral oil instead.
Eggs: Eggs are what provide the lift, or puff, in Yorkshire pudding.
Popover pan: Not technically an ingredient but highly recommended. While you can certainly use a muffin tin, I find Yorkshire pudding made in a popover pan to be slightly superior. The space between each cup allows the hot air to circulate creating evenly cooked and browned Yorkshire pudding.
How to Make this Authentic Yorkshire Pudding Recipe
Make and rest the batter
In a mixing bowl combine the eggs and milk. Whisk to break up the eggs. Add the flour and salt and whisk until combined. Cover the bowl and let stand at room temperature for 1 hour. The batter can be made ahead of time and stored in the refrigerator. Do not skip the resting time.
Bake the Yorkshire pudding
Preheat the oven to 450 deg F. Spray two 6-cup popover pans or a 12-cup muffin pan with non-stick spray. Place the pans on rimmed baking sheets to catch any oil that spills over while baking. Fill each cup with about 2 tsp of oil.
Place the baking sheets in the hot oven and leave for 5 to 10 minutes until the fat is smoking hot. Whisk the batter just before pouring in case it has separated slightly while sitting.
Carefully take the pans out of the oven. Quickly but carefully pour the batter into the cups. Fill each cup half way with the batter. Return the pans to the oven.
Bake for 15 minutes and then reduce the oven temperature to 400 deg F. Do not open the door. Continue to bake for another 20 minutes until the puddings are puffed and well browned.
Transfer the Yorkshire pudding to a rack to cool. They will deflate a little over time. Serve with roast beef and enjoy!
More Harry Potter Inspired Recipes
- Felix Felicis co*cktail
- Fried Brussels Sprouts with Mustard Aioli
- Baked Cauliflower with Cheese
- Garlic and Herb Prime Rib Roast
- The Potions Master co*cktail
- Cider Roasted Parsnips
Print Pin
Authentic Yorkshire Pudding Recipe
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Resting Time 1 hour hour
Servings 12 servings
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup flour
- 1 tsp kosher salt
- about ½ cup vegetable oil or beef drippings
Instructions
In a mixing bowl combine the eggs and milk. Whisk to break up the eggs. Add the flour and salt and whisk until combined. Cover the bowl and let stand at room temperature for 1 hour. The batter can be made ahead of time and stored in the refrigerator. Do not skip the resting time.
Preheat the oven to 450℉. Spray two 6-cup popover pans or a 12-cup muffin pan with non-stick spray. Place the pans on rimmed baking sheets to catch any oil that spills over while baking. Fill each cup with about 2 tsp of oil.
Place the baking sheets in the hot oven and leave for 5 to 10 minutes until the fat is smoking hot. Whisk the batter just before pouring in case it has separated slightly while sitting.
Carefully take the pans out of the oven. Quickly but carefully pour the batter into the cups. Fill each cup half way with the batter. Return the pans to the oven.
Bake for 15 minutes and then reduce the oven temperature to 400℉. Do not open the door. Continue to bake for another 20 minutes until the puddings are puffed and well browned.
Transfer the Yorkshire puddings to a rack to cool. They will deflate a little over time. Serve with roast beef and enjoy!
FAQs
There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in.
What is the best consistency for Yorkshire pudding? ›
Top Tips for the Best Ever Yorkshire Puddings
The batter should be the consistency of pouring cream and you should let it rest for about an hour in the fridge. Cold batter and hot oil are the successful combination for a well risen and crisp pudding.
What is the best oil to use for Yorkshire pudding? ›
Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.
Should Yorkshire pudding batter be thin or thick? ›
Basically it's equal parts eggs flour milk. Originally Answered: Should Yorkshire pudding batter be runny? Yes, the batter should be runny, about the consistency of heavy cream.
How long should Yorkshire pudding batter rest? ›
Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.
Do more eggs make Yorkshire puddings rise? ›
Yorkshire puddings don't need baking powder or other raising agent, the secret to a good rise is plenty of eggs, hot fat and a hot oven.
Should you whisk Yorkshire pudding batter? ›
Method. Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter. Chill in the fridge for at least 30 mins or up to a day.
Is it best to use water or milk in Yorkshire puddings? ›
Yorkshire Pudding Theory #5: Add Water for Crisper Puddings
Again, this was a simple matter of adding water while keeping the ratio of liquid to flour the same. As expected, puddings with more water in them rise up puffier and crisper.
Should you rest Yorkshire pudding batter in the fridge? ›
4: Pour the batter into a jug, cover and leave to rest in the fridge for at least 4 hours, but ideally overnight if you have time. 5: When ready to cook, pre-heat the oven to 180 C and heat up your pudding trays, adding a little oil or beef dripping into each 'cup' and heat for at least 10 mins.
Can you put too much oil in Yorkshire puddings? ›
This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.
Plain flour is key, according to the Brits. The addition of bicarb or baking powder should not be added to the mix at all, and can even cause the puds to become flat, dense, or even burn.
Why do my Yorkshire puddings collapse when I take them out of the oven? ›
If it's as soon as you take it out, it's a problem with it being undercooked. If it takes a few minutes to deflate, it can be an issue with cooling them too quickly. You can get around this problem by taking a sharp knife or skewer and poking a couple of holes in the top of each one.
Why do Yorkshire puddings go cakey? ›
It is almost always because the oil wasn't hot enough. Yorkshire Puddings rise because the water molecules in the milk turn to steam and as they rise, they force the batter upwards to make the puddings grow.
Can I use butter instead of oil for Yorkshire puddings? ›
Can you use butter in Yorkshire pudding instead of dripping? No, because the batter must be poured onto sizzling hot fat & butter would burn too easily, it must be beef dripping. If the pudding doesn't rise properly it's because the fat wasn't hot enough.
Why is my Yorkshire pudding not puffing up? ›
A common fault that results in flat yorkshires is not having things hot enough. The oven needs to be very hot, and you need to use a metal dish with fat or oil that is hot enough to sizzle when you pour the mixture in. Get it straight into the oven and do not open the door for the duration of the cooking time.
Why aren t my Yorkshire puddings rising? ›
One of the main reasons why Yorkshires don't rise is because the oil isn't hot enough, so make sure it's bubbling and sizzling as you pour your batter in. Make sure you aren't over-filling the tin – fill each hole about a third or halfway up, any more and they may collapse through the weight of batter.
Why are my Yorkshire puddings not rising? ›
The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter. Too much batter or not enough fat in the tin.
Why is my Yorkshire pudding not rising enough? ›
Measure Your Ingredients
Always use equal volumes of egg, milk, and all-purpose flour. If you use too much flour, the resulting pudding will be heavy and dense. Without enough egg, there will be insufficient air beaten in for a successful rise. Too much milk will make the batter too loose.
