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
This recipe is shared in partnership with VisitBritain. —The Editors
large pinch salt
neutral oil (or lard)
In This Recipe
Pour the flour and eggs into a bowl with about 1/3 of the milk and whisk together until smooth. Once smooth, whisk in the remaining milk (if you add all the milk in the first stage you’re more likely to get lumps). Add a pinch of salt and whisk to combine. Set aside while you preheat the oil.
Add 1 tablespoon of neutral oil (or even better lard or beef drippings, something with a high smoke point) to each portion of a 12-whole muffin pan. Place the muffin pan into an oven set to 425°F (or 220°C), and heat until the oil is very hot, about 5 to 7 minutes.
Transfer the batter into a jug 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. Place the muffin pan into the oven and bake for about 20 to 25 minutes, or until well-risen and golden brown.