Yorkshire pudding has long been a traditional side dish for British meals. Contrary to its name, this "pudding" is a savory dish typically served alongside the main course - namely, roast beef. However, it was originally served with gravy as an appetizer dish, when meat was more expensive. Yorkshire pudding is a balancing act of ingredients, temperature, and fat. When you get it right, little else compares. Serve this dish for a twist for your next holiday dinner or Sunday roast.
- Servings 8
- Dish Side
- Time 25 HOURS
- Skill Beginner
Yorkshire Pudding ingredients
The day before you plan to bake the Yorkshire pudding, create the batter. Start by placing the flour into a large bowl, then add all of the eggs and half of the milk.
Using a whisk, mix the batter until smooth and lump-free. Once the batter is smooth and lump-free, add in the remaining milk and mix. Adding the milk in two stages creates a smoother batter with less liquid.
Using a whisk, mix the batter until smooth and lump-free. Once the batter is smooth, add in the remaining milk and mix. Adding the milk in two stages creates a smoother batter with less liquid.
Pass the batter through a fine chinois to strain. Transfer into an airtight container and allow to rest in the fridge overnight, or for up to 3 days in advance. Do not season the batter at this point to prevent the eggs from cooking.
When ready to bake, preheat the oven to 392°F.
Distribute the beef tallow evenly into 8 muffin tins that measure 3½” in diameter X 1¾” deep.This will be 20 g of tallow for each tin.
Place a baking dish full of water on the bottom rack of the oven. Place the greased muffin tins onto the center rack.
While the fat is heating up, pull the Yorkshire mixture out of the refrigerator and season it with salt
Once the fat is smoking, remove the muffin tins from the oven and immediately pour the mixture into each mold, making sure it comes ¾ of the way up the tin.
Place the filled muffin tins in the oven and cook at 392°F for 15 min on the convection setting if it is available. After cooking for 15 minutes, lower the oven temperature to 338°F and cook for another 15 minutes if using a convection oven, or 25 minutes if using a standard oven..
Note: Be sure NOT to open the oven when you turn the temperature down to keep the steam inside the oven. If you are not using a convection oven, you may need to add an additional 10 minutes to reach the temperature.
After the Yorkshire puddings have cooked, remove them from the oven and allow them to rest in the muffin tins for 3 minutes before transferring them onto a wire rack to finish cooling.
Serve immediately or allow them to cool completely, and transfer to an airtight refrigerator to store for up to 4 days in the refrigerator. When ready to serve, reheat them in the oven at 350°F for 10 minutes.
You can serve them right out of the oven once they have rested for a couple of minutes or you can cool them down completely and save them for 4 days in the refrigerator. When ready to serve, reheat them in the oven at 350F for 10 minutes.