Crispy on the outside, and tender on the inside, Yorkshire Pudding is the perfect compliment to so many dinners, one of my favorites being homemade Beef Stew. It can almost be used interchangeably with dinner rolls, but is denser in texture, and richer in flavor. It tastes somewhat like a popover, or puffed pastry, but is savory, not sweet.

Drawing inspiration from culinary experts Gordon Ramsay and Jamie Oliver, this recipe includes some of their useful tips and methods that make it reliable. The critical role of heat is a key factor, so make sure to follow all the directions that involve keeping the temperature consistent. Whether you leave the batter to rest overnight or for thirty minutes, this foolproof recipe will ensure each batch of Yorkshire Puddings turn out tasty every time. 

Ingredients for Yorkshire Pudding: 

• Milk: Whole milk is great for this recipe because it has a greater fat content, ensuring richness and flavor that pairs with a roast dinner.
• Eggs: Pasture-raised, organic eggs are my favorite.
• Flour: All-purpose Flour is the best to use in Yorkshire Pudding, and helps with the rise in the ovenl.
• Salt: Kosher salt‍
• Beef Drippings or Oil: Avocado Oil has a high smoke point of 520 degrees Fahrenheit, and works superbly in place of beef drippings or lard, which is the more traditional way to make Yorkshire Pudding.

How to Make Yorkshire Pudding:

STEP 1:

Sift flour into bowl: Sift the flour into a large mixing bowl, and add the salt. 

STEP 2:

Whisk in milk: A French whisk would be ideal for mixing batters, but if you don’t have one, a balloon whisk will work just fine. Create a well in the center of the flour mixture, and gradually add the milk, stirring vigorously to eliminate any lumps.

STEP 3:

Add eggs: Crack the eggs into a separate bowl, and break them up with a fork, whisking gently. Pour the eggs into the batter and whisk together until smooth. Pour the mix into a jug for easy pouring.

STEP 4:

Rest batter: Leave the batter to rest for at least 30 mins on the counter. For best results, keep it covered in the fridge overnight. (The longer the rest, the higher the rise.) Bring the batter to room temperature and give it a good stir if it has rested overnight.

STEP 5:

Heat oven: Place a 12 cup muffin pan into a 425 degrees Fahrenheit heated oven for about 15 mins. Add the oil to the muffin pan and heat until it is just smoking. Getting the oil nice and hot is essential for getting crispy, tall, Yorkshire Puddings.

STEP 6:

Pour batter and bake: You’re going to pour the batter while the muffin pan is resting on the oven rack in order to keep the pan and oil very hot. Open the oven, and use your oven mitts to pull the rack with the muffin pan out half-way. Moving quickly, pour the batter into each muffin cup to only ¾ full. You should hear a sizzling sound for each pour. Tuck the rack and muffin pan back into the oven, and bake for 15 mins until the Yorkshire Puddings have risen and are golden brown.

How to Serve Yorkshire Pudding:

1. Traditionally, Yorkshire Pudding is served alongside Beef roast with gravy, but it can be served in place of dinner rolls with a meal of your choice.
2. These Yorkshire Puddings can also be served with smoked salmon, cream cheese and chives.
3. For a truly decadent dinner, serve these Yorkshire Puddings with burgers in place of buns.