Yorkshire pudding is a classic British side dish made from a simple batter of eggs, flour, and milk, traditionally baked in beef drippings. This version uses suet, which melts into the batter as it bakes, creating an exceptionally crisp exterior and a light, airy interior that rises dramatically. The suet adds a savory richness that complements roast beef perfectly, making this the ideal accompaniment for a Sunday roast.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs (100 g), at room temperature
- 1 cup (240 ml) whole milk, at room temperature
- 2 tablespoons (30 g) beef suet, finely grated or chopped
- 2 tablespoons (30 ml) beef drippings or vegetable oil (for the tin)
Instructions
- Preheat the oven to 425°F (220°C). Place a 12-hole Yorkshire pudding tin or a 9-inch square baking pan in the oven to heat up.
- In a large mixing bowl, whisk together the flour and salt. Make a well in the center and crack in the eggs. Gradually pour in the milk while whisking, starting from the center and working outward, until you have a smooth batter. The consistency should be like heavy cream.
- Stir the grated suet into the batter. It will be lumpy, but that’s fine—it will melt during baking. Let the batter rest at room temperature for at least 15 minutes (or up to 1 hour).
- Carefully remove the hot tin from the oven. Add about 1/2 teaspoon of beef drippings or oil to each hole (or about 1 tablespoon if using a square pan). Swirl to coat the bottom and sides. Return the tin to the oven for 2–3 minutes until the fat is smoking hot.
- Quickly pour the batter into the hot fat, filling each hole about halfway (or pour all at once into the square pan). Work fast to keep the fat hot.
- Bake for 20–25 minutes, without opening the oven door, until the puddings are puffed, golden brown, and crisp. The internal temperature of the batter should reach 160°F (71°C) as a safe minimum for egg dishes, though they are typically fully cooked by this time.
- Serve immediately. Yorkshire puddings deflate quickly, so bring them straight to the table.
Tips
- Get the fat smoking hot: The single most important step is to heat the fat until it’s almost smoking before adding the batter. This creates the immediate steam that makes the puddings rise.
- Rest the batter: Letting the batter rest for at least 15 minutes relaxes the gluten and helps the puddings rise higher and cook more evenly.
- Don’t open the oven: Opening the oven door during baking lets out steam and causes the puddings to collapse. Resist the urge to peek until the very end.
- Substitute for suet: If you can’t find beef suet, use frozen grated butter or a vegetarian suet alternative. The texture will be slightly less crisp, but still delicious.
Serving Suggestions
Serve these Yorkshire puddings as a classic side to roast beef with gravy, roasted potatoes, and seasonal vegetables. They also work beautifully with any roast meat, such as pork or lamb, or as a base for a hearty sausage and onion gravy. For a traditional British meal, fill them with a spoonful of rich beef gravy and a slice of roast beef.
Variations
- Herb Yorkshire Pudding: Add 1 teaspoon of dried thyme or rosemary to the dry ingredients for an aromatic twist.
- Cheese Yorkshire Pudding: Stir in 1/2 cup (50 g) of grated sharp cheddar cheese into the batter before resting. The cheese adds a savory, nutty flavor.
- Mini Yorkshire Puddings: Use a mini muffin tin and reduce the baking time to 12–15 minutes. Perfect for appetizers or party snacks.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate, but they will still puff nicely.
Storage and Reheating
Store leftover Yorkshire puddings in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until crisp. Avoid microwaving, as it makes them soggy. You can also freeze baked Yorkshire puddings for up to 2 months; reheat directly from frozen in a 375°F (190°C) oven for 8–10 minutes.
Frequently Asked Questions
Why did my Yorkshire puddings not rise? The most common reasons are that the fat wasn’t hot enough, the batter was overmixed (developing too much gluten), or the oven door was opened during baking. Ensure the fat is smoking hot and the batter is smooth but not beaten excessively.
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. Bring it back to room temperature before using, and give it a gentle stir.
What is suet and where can I find it? Suet is the hard fat found around the kidneys of beef or mutton. It is available in butcher shops or in the frozen section of some supermarkets, often sold as “shredded suet.” If unavailable, use frozen butter as a substitute.
Can I use oil instead of beef drippings? Yes, vegetable oil or canola oil works well. However, beef drippings add a richer, meatier flavor that complements the roast. If using oil, choose one with a high smoke point.
Why do my Yorkshire puddings stick to the tin? This usually happens if the tin wasn’t greased enough or the fat wasn’t hot enough. Make sure to coat the tin generously and heat the fat until it’s shimmering before adding the batter.
Can I make a single large Yorkshire pudding? Absolutely. Use a 9-inch round baking dish or a cast-iron skillet and bake for 30–35 minutes. The cooking time will be longer, and the center may be slightly softer, which is perfect for soaking up gravy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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