For an extra crispy result, ensure the beef fat is smoking hot before adding the batter. Do not open the oven door during baking, as this can cause the puddings to deflate. If beef fat is unavailable, you can substitute with duck fat or a high-quality vegetable oil, though the flavor will be slightly different. For a vegetarian option, consider using a high-quality vegetable oil infused with roasted garlic and herbs for added flavor.
Traditional Yorkshire Pudding
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS66
Transport yourself back to the roaring hearths of old with these golden, crispy-edged Yorkshire puddings. Infused with the rich depth of rendered beef fat, these are more than mere popovers; they're a savory testament to culinary tradition, perfect for soaking up the luscious drippings of a Sunday roast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol82 mg
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Fiber0 g
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Protein10 g
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Saturated Fat1 g
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Sodium198 mg
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Sugar1 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a mixing bowl, whisk together the eggs and salt until light and frothy, achieving a pale yellow hue (2 minutes).
02
StepGradually whisk in the milk and flour until the batter is smooth and free of lumps. The consistency should be thin, lightly coating the back of a spoon (3 minutes).
03
StepTransfer the batter to a 4-cup measuring cup for easy pouring. Cover and chill in the refrigerator for at least 15 minutes to allow the gluten to relax.
04
StepPreheat the oven to 400 degrees F (200 degrees C) with the oven rack positioned in the center.
05
StepSpoon 1 tablespoon of melted beef fat into each cup of a 12-cup nonstick muffin tin. Use your finger to generously grease the sides and tops of each cup. Place the prepared tin on a baking sheet.
06
StepPlace the muffin tin in the preheated oven until the fat is smoking hot, a crucial step for achieving maximum puff (10-15 minutes).
07
StepRemove the tin from the oven and working quickly, spoon the chilled batter into the cups, filling each one approximately halfway.
08
StepReturn the tin to the oven and bake until the puddings are golden brown, impressively puffed, and crisp around the edges (25 minutes).
09
StepRemove from the oven and immediately poke a small hole in the center of each pudding to release steam, preventing them from becoming soggy. Serve hot, warm, or at room temperature, ideally alongside a succulent roast.
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Viviane Franey
Jun 27, 2025I was skeptical about chilling the batter, but it really works! Best Yorkshire puddings I've ever made.
Meaghan Dickens
Jun 15, 2025Fantastic recipe! Clear instructions and great results.
Cordie Homenick
May 13, 2025A bit too greasy for my liking, I'll try with less fat next time.
Rhett Braun
Feb 4, 2025I didn't have beef fat, so I used olive oil and they were still good, but I'll definitely try it with beef fat next time.
Frankie Roob
Dec 22, 2024I accidentally overfilled the cups and they overflowed a bit, but they still tasted amazing!
Alejandra Sawayn
Dec 6, 2024My family devoured these. So easy and delicious!
Ross Torp
Sep 9, 2024These came out perfectly! The beef fat makes all the difference.