I love roast beef and yorkshire pudding. It’s just a classic. This is my tried and true recipe that makes the best Yorkshire Pudding (in my opinion).
Don’t worry if you don’t have any beef drippings. This recipe will work just as well with a little vegetable oil used in the pan instead.
Just remember to mix up the batter early, refrigerate at least an hour and then bring it back out of the fridge 30-45 minutes before cooking to bring it back to room temperature.
Summary: This is my tried and true yorkshire pudding recipe. It makes light, tall and fluffy pudding, perfect with gravy.
- 7/8 cup flour
- 1/2 tsp. salt
- 1/2 cup milk, at room temperature
- 1/2 cup water, at room temperature
- 2 eggs, at room temperature
- vegetable or canola oil for coating pan
- Have all ingredients at room temperature before mixing. In a bowl, combine flour and salt. Make a well in the centre. Pour in milk and water. Stir in the liquid, then beat until fluffy. Add eggs. Continue to beat until large bubbles rise to the surface. Cover and refrigerate for at least 1 hour. Remove from refrigerator 30-45 minutes before baking to allow it to come back to room temperature. Beat well again just before cooking.
- When ready to cook, preheat oven to 400° F. Prepare a 6-cup muffin tin by adding enough oil (vegetable or canola) to just cover the bottom of the cup. Place the muffin tin with just the oil in it into the oven and allow to heat until the oil is very hot (almost smoking hot). Carefully remove from oven and immediately pour the batter into each cup to about 3/4 full.
- Bake in the 400° oven for 20 minutes then reduce the heat to 350° F. and bake for 10-15 minutes longer. Serve immediately.
Prep time: 15 min | Cook time: 20 min | Total time: 1 hour 15 min
Number of servings (yield): 6