Nanna's Yorkshire Pudding
Rediscover the magic of traditional British cooking with *Nanna’s Yorkshire Pudding*, a time-honored recipe that promises golden, puffed perfection every time. Crafted with just six pantry staples, including eggs, milk, and a touch of beef drippings or vegetable oil, this classic dish is light, airy, and boasts irresistibly crispy edges. The secret to its signature rise lies in resting the batter and pouring it into a sizzling hot muffin tin—simple steps that unlock maximum fluffiness and texture. With a quick 10-minute prep and 25 minutes of baking time, these Yorkshire puddings are the ultimate accompaniment to roast beef, rich gravy, and Sunday dinner spreads. Whether you’re recreating a nostalgic family meal or exploring British cuisine for the first time, *Nanna’s Yorkshire Pudding* is a must-try for your table.
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Ingredients
- 125 grams All-purpose flour
- 2 large Eggs
- 150 milliliters Whole milk
- 100 milliliters Water
- 0.5 teaspoons Salt
- 2 tablespoons Vegetable oil or beef drippings
Directions
Step 1
Preheat your oven to 220°C (425°F) and ensure it is fully heated before starting.
Step 2
In a mixing bowl, sift the flour and add the salt.
Step 3
Create a well in the center of the flour and crack in the eggs.
Step 4
Begin whisking the eggs, gradually incorporating the flour until the mixture is thick and smooth.
Step 5
Slowly add the milk while whisking continuously to create a lump-free batter.
Step 6
Add the water to thin the batter slightly. The final consistency should be similar to heavy cream.
Step 7
Cover the bowl and let the batter rest for at least 15–30 minutes. This helps the Yorkshire pudding rise better.
Step 8
While the batter rests, pour about 1/2 teaspoon of oil or a small piece of beef dripping into each cavity of a 12-cup muffin tin.
Step 9
Place the muffin tin with oil or drippings in the oven for about 5–7 minutes to heat until smoking hot.
Step 10
Carefully remove the hot tin from the oven. Pour the batter evenly into the hot oil-filled cavities, filling each about halfway.
Step 11
Immediately return the tin to the oven and bake for 20–25 minutes or until the puddings are golden brown and puffed up. Do not open the oven door during cooking, as this can cause the puddings to collapse.
Step 12
Once cooked, remove the Yorkshire puddings from the tin and serve immediately. They pair perfectly with roast beef, gravy, and vegetables.
Nutrition Facts
| Serving size | (511.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 933.8 |
| Total Fat 42.9g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 390.6mg | 0% |
| Sodium 1385.8mg | 0% |
| Total Carbohydrate 103.3g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 8.1g | |
| Protein 30.5g | 0% |
| Vitamin D 150.1IU | 0% |
| Calcium 269.4mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 504.0mg | 0% |
Source of Calories