Sandra This golden, towering Alton Brown Yorkshire Pudding is made with a simple batter of eggs, flour, and milk, and ready in just under an hour. The batter hits the smoking hot beef drippings to create a spectacular rise with a hollow, custardy interior. I personally love how the crisp exterior acts as the perfect vessel for soaking up rich brown gravy.
The Secret To Getting It Right
I used to struggle with puddings that refused to rise, resulting in dense, flat discs rather than the airy triumphs I wanted. My biggest mistake was rushing the process and using cold milk and eggs straight from the fridge, which shocks the hot fat and inhibits the steam needed for that dramatic puff.
I learned that patience is the real key to this recipe. By letting the batter rest at room temperature while the roast finishes, the flour hydrates fully and the gluten relaxes, ensuring a tender structure that can stretch to impressive heights without collapsing.
Alton Brown Yorkshire Pudding Ingredients
- 2 cups all-purpose flour (approximately 9 ounces)
- 1 1/2 teaspoons kosher salt
- 4 large eggs, room temperature
- 2 cups whole milk, room temperature
- 1/4 cup beef drippings (or vegetable oil with a high smoke point)
How To Make Alton Brown Yorkshire Pudding
- Blend the Batter: Combine the flour, salt, eggs, and milk in a blender or food processor. Pulse or blend for about 30 seconds until the mixture is completely smooth and bubbly.
- Rest the Mixture: Leave the batter in the blender or transfer it to a pouring pitcher and let it sit at room temperature for at least 30 minutes (up to an hour) to allow the flour to hydrate.
- Heat the Pan: While the batter rests, preheat your oven to 400°F. Place about 1 teaspoon of beef drippings into each cup of a 12-cup muffin tin (or use a dedicated Yorkshire pudding tin) and place it in the oven for 10 minutes until the fat is smoking hot.
- Bake the Puddings: Working quickly to keep the heat in, pour the rested batter into the hot tins, filling them about halfway. Bake for 20 to 25 minutes until they are quadrupled in volume and deep golden brown.
Recipe Tips
- Don’t open the door: Resist the urge to peek during the first 20 minutes of baking; opening the oven releases the heat and steam that keeps the puddings inflated, causing them to collapse instantly.
- Room temperature is vital: Cold batter hits the hot fat and lowers the temperature too quickly, so ensure your eggs and milk sit out for at least 30 minutes before mixing.
- Use the right fat: Beef drippings offer the most authentic flavor, but if you don’t have enough, use an oil with a high smoke point like canola or grapeseed oil so it doesn’t burn in the hot oven.
What To Serve With Yorkshire Pudding
These puddings are the traditional partner for a standing rib roast or roast beef, serving as a scoop for the meat juices. They also pair beautifully with onion gravy and sausages for a classic Toad in the Hole experience.
How To Store
These are best eaten immediately while crisp, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F oven for about 5 minutes to restore their crunch; avoid the microwave as it makes them chewy.
FAQs
Why didn’t my Yorkshire puddings rise?
This usually happens if the oil wasn’t hot enough when the batter was poured, or if the oven door was opened during baking.
Can I make the batter ahead of time?
Yes, you can make the batter the night before and store it in the fridge, but you must let it come back to room temperature before baking.
Do I need a special pan?
While a dedicated Yorkshire pudding tin produces shallower, wider cups, a standard standard muffin tin works perfectly fine and creates taller, popover-style puddings.
Nutrition
- Calories: 145
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 280mg
- Total Carbohydrate: 16g
- Protein: 6g
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