Here is a simple, traditional, perfectly puffed Yorkshire Pudding recipe — crispy on the outside, soft and airy inside!

🥄 Classic Yorkshire Pudding Recipe

✅ Ingredients (makes 12 puddings)

• 1 cup (125g) all-purpose flour
• 1 cup (240ml) milk (room temperature)
• 3 large eggs (room temperature)
• ½ tsp salt
• ¼ cup (60ml) vegetable oil or beef drippings

👩‍🍳 Instructions

1. Preheat the oven

• Heat your oven to 230°C (450°F).
• Place a 12-cup muffin tin inside to heat up fully (very important!).

2. Make the batter

In a mixing bowl:

1. Whisk eggs + milk until smooth.
2. Add flour and salt.
3. Whisk until the batter is silky, lump-free, and slightly thin.
4. Let it rest 15–30 minutes for best rise.

3. Heat the oil

• Remove the hot muffin tin from the oven.
• Add ½–1 tsp oil or beef drippings into each cup.
• Return to the oven for 5 minutes until the oil is very hot and smoking.

4. Pour the batter

• Carefully pour the batter into each muffin cup—fill only halfway.
• Work quickly so the tin stays hot.

5. Bake

• Bake at 230°C (450°F) for 20–25 minutes.
• Do NOT open the oven door while baking (this makes them collapse).

6. Serve

• Serve immediately!
• Perfect with roast beef, gravy, or filled with savory stews.

⭐ Tips for Perfectly Puffy Yorkshire Puddings

• Use room-temperature ingredients.
• Batter should rest at least 15 minutes (1 hour is even better).
• Oil must be smoking hot before pouring batter.
• Don’t open the oven!

If you want, I can also give you:
✅ A no-fail Yorkshire pudding batter you can make the night before
✅ Giant Yorkshire pudding version
✅ Air fryer Yorkshire pudding recipe

Just tell me!