The Recipe · No.704 · Yorkshire Pudding

Yorkshire Pudding, and Where to Source It

They rise on one thing: the fat has to be smoking-hot and the batter cold when they meet, so the outside sets into a shell the instant it hits the pan. Open the oven early to peek and they collapse, so leave the door shut until they are towering and bronze.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook25 min
Makes12 puddings
CuisineBritish
Part One
The Ingredients — and where to get them
Eggs
The whole lift; no baking powder here. Room-temperature eggs whip more air into the batter.
4
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Flour
Plain all-purpose, whisked smooth and rested so the gluten relaxes. Fresh-milled flour has real flavor.
1 cup
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Milk
Whole milk thins the batter to pouring-cream consistency, the key to a big rise.
1 cup
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Beef drippings
The traditional fat, and it carries a roast flavor no oil matches. Spoon it hot into each cup.
1/4 cup
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Rest the batterWhisk eggs, flour, milk, and salt to a smooth thin batter and rest it at least 30 min, ideally chilled.
  2. Smoke the fatPut a spoon of drippings in each tin cup and heat in a hot oven until the fat is smoking. This is non-negotiable.
  3. Pour and shutPour cold batter into the ripping-hot fat, filling each cup halfway, and close the door.
  4. Do not peekBake untouched until towering, hollow, and deep gold. Serve immediately, before they deflate.
Part Three
The Toolkit

Muffin tin · Whisk · Batter jug

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