Classic Yorkshire Pudding

Crunchy, fluffy, delectable puddings
Course Breads, Side Dish
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author John Winslow


  • 4 large eggs
  • 1 1/4 Cup all purpose flour
  • 3/4 cup whole milk
  • 1 1/3 tsp water
  • 1/2 tsp Kosher or Sea Salt
  • 12 tsp beef drippings lard, shortening, or vegetable oil, or clarified butter can be substituted for drippings.


  1. Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven, stir and let sit.
  2. Adjust oven rack to center position and preheat oven to 460°F. Place about 1-2 tsp of either Roast drippings, vegetable oil, shortening, or clarified butter in each well of the muffin tin. Preheat in the oven until the fat is just starting to smoke.
  3. Take the pans from the oven and close the door. Fill the wells approximately 3/4 full with batter and return the pan to the oven. Standard 12 muffin tins should be done between 15 and 20 minutes.
  4. Serve immediately.