No roast beef dinner should be served without it.
Although traditionally British, this side dish is also loved by Americans. Yorkshire is so beloved that we celebrate twice a year: the first Sunday in February in the U.K. and October 13 in the U.S. and everywhere else.
It is not surprising that Yorkshire has become a family favourite across the U.S. Roast beef, Yorkshire pudding and the whole buffet of traditional European foods made their way across America with pioneers and settlers. People cook what they know. As with all times and places, the more money you had, the better you ate. Originally roast beef and Yorkshire pudding would have been only for the middle classes and wealthy.
Yorkshires are essentially pancake batter cooked in beef fat drippings or oil which puffs them up into golden crispy goodness. Traditionally made in one pan, muffin tins is a great way to make individual portions to soak up all the great beef gravy.
Classic British Yorkshire Pudding Recipe
Equipment
- 1 whisk
Ingredients
- 12 tbsp. Beef dripping, goose fat, or neutral oil (about 1 tsp per muffin hole)Beef dripping, goose fat, or neutral oil (about 1 tsp per muffin hole) Beef dripping, goose fat, or neutral oil (about 1 tsp per muffin hole)
- 1 cup unbleached white flour
- 1/4 tsp. salt
- 3/4 cup milk room temperature
- 4 large eggs Room temperature
Instructions
- Ideally make the batter ahead of time and let rest at room temperature.
Make the batter
- In a bowl, whisk flour and salt together.Crack in eggs, whisk until smooth.Gradually add milk, whisking until the batter is lump-free.The texture should be like single cream. If it’s too thick, splash in a bit more milk.
- Let the batter rest at least 30 minutes at room temperature (an hour is ideal; overnight in the fridge if you’re organized).
Prepare the tin
- Preheat your oven to 425°F (fan 200°C).Place a 12-hole muffin tin inside with a teaspoon of fat in each cup.Get that fat smoking hot—it should shimmer and almost haze.
Bake
- Working quickly, pour batter into the sizzling fat (each hole about halfway).Back in the oven, no peeking. Yorkshire puds are like divas—they collapse if you slam the door.Bake for 20–25 minutes until they’ve ballooned sky-high and turned golden brown.Serve immediatelyStraight from oven to table. They wait for no one.
