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
Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.
What is the best oil to use when making 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.
Why is my Yorkshire pudding not rising enough? ›
The fat must be smoking hot in the pan before you cook the batter. If your Yorkshire pudding tin isn't hot enough before the batter is added, all attempts are destined to flop – so add fat or oil to the tin, and heat in the top of the oven at 230? C for 10 minutes first (and keep it at that temperature when cooking).
Should you add baking powder to Yorkshire pudding? ›
No and here is the reason why! It must be plain flour (no baking powder). 1/ High temperature oven. Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin.
Should Yorkshire pudding batter be thick or runny? ›
Yes, the batter should be runny, about the consistency of heavy cream. Here is my very quick, easy and amazing cheap recipe together with some important points which will make sure the puddings are a success.
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.
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.
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? ›
Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.
What happens if you put too much milk in Yorkshire puddings? ›
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.
The more steam that you can make the better the puddings will be. 1 - Oil needs to be between 220 and 250C, use vegetable, sunflower, or rapeseed oil as this will get to the right temperature without burning which will ruin the flavour. A proper Yorkshire pudding is a thing of beauty.
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.
Do you bake Yorkshire puddings on top or bottom of oven? ›
With Yorkshire puddings you need an extremely hot oven to get the best results. In a fan oven you put them on the middle rack so that the hot air can blast over the batter, although the top rack seems to work just as well as long as you leave enough clearance for rising, and there will be a lot of that.
Is it better to make Yorkshire pudding batter the day before? ›
You can make the batter up to 24 hours ahead, or use it straight away. If making ahead, cover and chill. Heat oven to 230C/210C fan/gas 8. Pour a little vegetable or sunflower oil into each hole of a muffin tray and heat for at least 10 minutes until hot.
Do you bake Yorkshire puddings on top or middle of oven? ›
They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven. The top shelf is the hottest and therefore the best for cooking them, but you don't want them to get squashed against the oven roof.
How to stop Yorkshire puddings from deflating? ›
To keep the puddings from deflating while waiting for everyone to come to the table, I turn my oven off and leave the door partially open with the puddings inside.
How do you elevate pudding? ›
Upgrade your instant pudding by layering it with a sweet topping. Put a dollop of whipped cream on top for a creamy taste with minimal effort. Or, place fresh fruit on top for an elaborate display. Use fruits like strawberries, raspberries or sliced banana for the best flavor combos.
Does water help Yorkshire puddings rise? ›
Yorkshire pudding batter has just three ingredients – milk, eggs and flour – but the addition of water can make the finished result puffy and light. The fat content of the milk and eggs brings richness, but it's the water that helps them crisp up.
Can you put too much oil in Yorkshire pudding? ›
When the oil is hot enough, the batter will immediately cook and seal on the outside, allowing them to set and rise properly. The #2 way that Yorkshire Pudding fails, is adding too much oil to the pan.
