Dinner Party

Edd Kimber's Yorkshire Pudding

by:
June 24, 2021
5 Ratings
Photo by Rocky Luten
Author Notes

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
Ingredients
  • 1 cup all-purpose flour
  • 1 cup eggs
  • 1 cup whole milk, divided
  • 1 large pinch of kosher salt
  • 12 tablespoons neutral oil or lard
In This Recipe
Directions
  1. 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.
  2. 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
  3. 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.

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  • judy
    judy
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    Thingamajig

2 Reviews

judy February 24, 2021
This triggers a very deep food memory. Dad made these about once a week to go with Sunday "Roast Beast" beef roast. the recipe was 1, 1 &2: 1 cup each flour and milk--we only ever had non-fat milk, so I am pretty sure that is what he used. WE would have had a typical British fry-up breakfast for Saturday breakfast. The bacon fat was saved for Sunday Yorkshires. A knob of fat the size of he end of his thumb went into each muffin cup--the pan was quite gnarly, had been around for decades--aluminum and long before non-stick. The oven was cranked up to 400 after the roast was done and the pan with the bacon knobs went into the oven. While the fat was getting hot, he beat the two eggs , added the milk, they added the flour in a few tablespoons at a time. He only ever used a hand egg beater. He did this in a big 4 cup measuring cup. He would check the fat with a drop of water flicked from his fingers. If it spit, the fat was hot enough, if not, back into the oven for a few more minutes to finish heating. Then he poured the batter into the fat until about 1/2 full. For some reason the last one was always a little shorter than the rest! Even as he was pouring in the batter the first ones would begin to cook in the hot fat. They went into the oven when the roast came out. And NO ONE was allowed to open the oven door OR jump around so they wouldn't fall. Dad made gravy and got the meal set on the table for serving. The roast resting made delicious "dish gravy". What he called the juices that drained off the roast while resting. When carving the meat, Mom would serve the other parts of the meal: par-boiled potatoes that were roasted with the beast. Roasted onions as well, and green beans or asparagus or carrots. Then the meat and a golden Yorkshire was added to the plate, and over that Yorkshire was drizzled some dish gravy. The plate was passed, youngest first with the mushroom gravy tea had made. We all got to put our own raven over our meal. Then that first bite of Yorkshire. Still remember. And I remember the last time he ever made that meal. The weekend after my Mom died, and he was not able to make the Yorkshire....it was just too hard. I have never been able to duplicate his Yorkshire--or his roast beast for that matter. I do OK, and am generally an excellent home cook...but there was something about that Yorkshire and roast beast........Thanks for the food memory.
 
Thingamajig February 25, 2019
As a teen, mom gave me the job of making these as mine always came out puffy big n perfect. Then as an adult, when I tried they didn't puff. Very disappointing. What was I doing wrong {without knowing}? Thanks ♥