Yorkshire's famous "pudding" gets baked in searing-hot oil until crispy on the outside with a soft, hollowed interior. This recipe from The Great British Baking Show winner Edd Kimber is about as perfect as it gets: well-risen and golden brown every time. —Food52
Test Kitchen Notes
Yorkshire pudding can be used in a variety of ways, from sides to appetizers to a fun first course. For Edd Kimber's version, you probably have all of the ingredients in your pantry or fridge already, so you can make these fun puddings whenever you feel like it. The key here to make classic Yorkshire pudding is to heat the oil (or, ideally, lard) in the muffin cups beforehand so it's super hot before you add the batter. If the oil doesn't bubble when the batter touches it, it's not hot enough, so just leave the pan in the oven for a few more minutes. That hot oil or lard is the key to getting a crispy exterior. It's a fun trick that will ensure your Yorkshire pudding comes out perfectly every time. You should also let the batter rest for a few minutes before pouring into the hot pan.
Once these come out of the oven, it'll be difficult to resist not tearing into them right away with your fingers. Don't be sad if some, especially the larger ones, deflate after coming out of the oven; they'll still taste really good. You could also make them in a roasting pan or large cast-iron skillet if you don't want to bake individual portions. They're traditionally served with roast, but they're so versatile, you could even stuff them before baking with meats or stews. Or serve them cold for breakfast in the morning. Just be sure to always have a batch on hand on your countertop.
This recipe is shared in partnership with VisitBritain. —The Editors
- Prep time 5 minutes
- Cook time 30 minutes
- Makes 12 puddings
whole milk, divided
large pinch of kosher salt
neutral oil or lard
- Heat the oven to 425°F (or 220°C). In a large bowl, whisk the flour, eggs, and one-third of the milk until smooth. Whisk in the remaining milk (if you add all the milk in the first stage, you’re more likely to get lumps). Add the salt and whisk to combine. Set aside while you preheat the oil.
- Into each cup of a 12-whole muffin pan, pour 1 tablespoon of the oil (or even better lard or beef drippings, something with a high smoke point). Place the muffin pan into the oven and heat for 5 to 7 minutes, until the oil is very hot
- Transfer the batter into a jug or glass measuring cup for ease of pouring. Remove the pan from the heat and quickly but carefully pour the batter into the muffin pan, filling each portion about half full. The batter should bubble as it hits the oil—if not, the oil is not hot enough. Bake for 20 to 25 minutes, until well-risen and golden brown.