Ingredients
Scale
- 4 large eggs (room temperature)
- 150 g all-purpose flour (about 1 cup plus 2 teaspoons)
- 175 g whole milk (about ¾ cup)
- 25 g water (about 1 tablespoon plus 2 teaspoons)
- 2 g kosher salt (about ½ teaspoon)
- 100 ml beef drippings, lard, shortening, or vegetable oil (about ½ cup)
Instructions
- Prepare the Batter
- In a medium bowl, whisk together the eggs, flour, milk, water, and salt until completely smooth. The batter should be lump-free and slightly runny.
- Pro Tip: For the best results, let the batter rest at room temperature for at least 30 minutes. This allows the gluten to relax, leading to a more uniform rise.
- If you have time, refrigerate the batter overnight and bring it to room temperature before baking. The longer resting time enhances the texture.
- Preheat the Oven and Pans
- Adjust your oven rack to the center position and preheat the oven to 450°F (230°C).
- Divide the beef drippings, vegetable oil, or shortening evenly among the wells of a muffin tin, popover tins, or two 8-inch cast-iron skillets.
- Place the tin or skillet in the oven and allow the fat to heat until it’s smoking hot—this should take about 10 minutes.
- Why This Matters: Preheating the oil ensures the batter starts cooking immediately upon contact, creating a dramatic rise and crispy edges.
- Fill the Pans and Bake
- Carefully remove the hot pan from the oven and place it on a heat-proof surface.
- Quickly pour the batter into each well, filling it about halfway. Work efficiently to maintain oven temperature.
- Immediately return the pan to the oven and bake without opening the door.
- For muffin tins: Bake for 15-20 minutes.
- For cast-iron skillets: Bake for 25-30 minutes.
- The Yorkshire Puddings are done when they have quadrupled in volume, turned a deep golden brown, and are crisp on the edges.
- Serve Immediately
- Remove the puddings from the oven and serve immediately while they’re hot and airy. They pair perfectly with roasted meats, vegetables, and gravy.
- If you have leftovers, let them cool completely before storing.
Notes
Why Didn’t My Yorkshire Pudding Rise?
- Cold Batter: Always use room-temperature batter for the best lift. If refrigerated overnight, let it sit at room temperature for 30 minutes before baking.
- Not Enough Heat: The oil must be smoking hot before adding the batter. If it’s not sizzling, the puddings won’t rise properly.
- Oven Door Opened: Do not open the oven during baking—heat loss can cause the puddings to collapse.
Why Did My Yorkshire Puddings Collapse?
- Underbaked: They need to be deep golden brown and fully set before removing them from the oven.
- Too Much Batter: Overfilling the tins can weigh them down and prevent a good rise. Fill only halfway.
How Do I Make Them Extra Crispy?
- Use Beef Drippings: This adds extra crispness compared to vegetable oil.
- Bake on the Highest Rack: Ensures better browning.
- Let Them Sit in the Oven for 2 Extra Minutes: Once they are golden brown, turn off the oven and leave them inside for 2 extra minutes for added crispiness.
- Prep Time: 5 minutes
- Cook Time: 35 minutes