Easiest Most Yorkshire-y Yorkshire Pudding Recipe to Ever Yorkshire!

beef drippings

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil reduces saturated fat and is more accessible.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: plain flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and suitable for lactose intolerance.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Crack enough eggs to fill your mug, which is about 6 large eggs for 12 Yorkshire puddings.

Add the eggs to a large jug or bowl.

Whisk the eggs a little to help with mixing later.

Fill the same mug with plain or all-purpose flour and add to the egg mixture.

Fill the mug to the top with full fat milk and add to the mix.

Optionally, add a pinch of salt and some black pepper.

Mix the ingredients together using an immersion blender for a smooth batter, or whisk by hand, adding milk in stages to avoid clumping.

Cover the batter and refrigerate for at least a few hours or overnight.

Preheat the oven to 220°C (425°F).

Add fat (beef drippings, lard, or oil) to each section of the Yorkshire pans or muffin tins.

Pop the pans in the oven while it preheats to get the fat hot.

For muffin tins, let the batter come to room temperature before using; for Yorkshire pans, use the batter cold.

Place a pan of water in the bottom of the oven while preheating to create steam for better rising.

Stir the batter if it has separated.

Pour the batter into a jug for easy pouring.

Open the oven and pour the batter into the hot tins, filling them 2/3 or 3/4 full.

Bake for 20 to 25 minutes until deep golden brown, without opening the oven during baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens