Crispy Yorkshire Puddings with Beef Dripping
Golden, risen Yorkshire puddings made with a smooth batter of eggs, milk, sparkling water, and flour, cooked in preheated beef dripping or oil until deep golden and crisp. A classic British side dish that requires a hot tin and undisturbed oven time to achieve the signature puffed texture.
Ingredients
Instructions
- 1
Preheat oven to 425°F (fan 400°F, gas 7). Put beef dripping or oil into the holes of a 4-hole Yorkshire pudding tin or deep 6-hole muffin tin. Place in oven for 5 minutes until fat is very hot and smoking.
- 2
Mix milk and sparkling water in a jug. Sift flour and salt into a large bowl. Season beaten eggs with black pepper.
- 3
Make a well in the centre of the flour, pour in the eggs and whisk, drawing in flour as you go. Gradually whisk in the milk mixture until batter is smooth.
- 4
Transfer batter to a jug. Pour into hot tin, filling each hole no more than three-quarters full.
- 5
Cook without opening oven door for 20-25 minutes until risen, deep golden, and crisp. Serve hot.
Tips
Do not open the oven door during cooking to avoid the puddings collapsing.
Ensure the fat or oil is smoking hot before adding batter for maximum rise and crispness.
Fill each hole no more than three-quarters full to allow room for the batter to puff up.
Good to Know
Best served fresh and hot; leftovers can be reheated in a warm oven but will not retain the original crispness.
Batter can be made up to 2 hours ahead and kept at room temperature. Do not refrigerate as this affects rise.
Serve immediately while hot and crispy, traditionally alongside roast beef and gravy.
Common Mistakes
Do not skip preheating the fat or oil to smoking hot to avoid flat, soggy puddings.
Do not open the oven door during cooking to avoid deflating the puddings.
Do not fill holes more than three-quarters full to avoid batter overflowing.