Yorkshire Pudding Recipe
with beef gravy
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Ingredients
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Yorkshire puddings
Beef gravy
Method
Yorkshire puddings
- 1
Make the batter
In a mixing bowl, sift 1 cup all-purpose flour and add 1/2 tsp salt. Make a well in the center. Crack 3 large eggs into the well. Whisk the eggs gradually incorporating the flour, then slowly add 1 cup whole milk and 1/4 cup water while whisking to produce a smooth, lump-free batter. The batter should be the consistency of heavy cream. Let batter rest at room temperature for at least 30 minutes (up to 2 hours) to relax the gluten and allow air bubbles to develop.
- 2
Preheat and heat fat
Place a 12-hole muffin tin or a 6-hole large popover tin in the oven and preheat to 230°C / 450°F. Put about 1/2 teaspoon to 1 teaspoon of vegetable oil (or 3 tablespoons divided across the tin) into each cup (enough to cover the bottom). When the oven reaches temperature and right before baking, heat the tin with the oil for 5–7 minutes until the oil is smoking hot.
- 3
Bake puddings
Carefully remove the hot tin from the oven. Working quickly, stir the batter briefly to recombine (do not overmix). Pour batter into each hot cup, filling each about two-thirds full (you should hear a sizzle when batter hits the hot oil). Immediately return the tin to the oven and bake at 230°C / 450°F for 10 minutes, then reduce heat to 200°C / 400°F and bake for another 10–12 minutes until the puddings are well-risen, golden-brown and crisp. Do not open the oven door during the first 15 minutes of baking.
- 4
Finish and hold
Remove Yorkshire puddings from the oven and transfer to a warm rack or plate. They are best served immediately; if holding briefly, keep them in a warm (not hot) oven (about 90–100°C / 200°F) for up to 20 minutes so they remain crisp.
Beef gravy
- 5
Make a roux
After roasting beef (or using reserved pan juices), skim fat so you have about 3 tablespoons of fat/drippings. In a medium saucepan over medium heat, add the 3 tablespoons beef drippings and heat until shimmering. Whisk in 2 tablespoons all-purpose flour and cook, stirring constantly, for 1–2 minutes until the raw flour taste is gone and the color is light golden (this is your roux).
- 6
Deglaze and simmer
Gradually whisk in 2 cups beef stock, a little at a time, ensuring no lumps form. Bring the mixture to a gentle simmer. Add 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce (optional for color), 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Simmer uncovered for 6–8 minutes, stirring occasionally, until the gravy is glossy and has thickened to a pourable consistency. If too thick, thin with up to 1/4 cup additional stock or water; if too thin, simmer a few minutes longer.
- 7
Strain and finish
Taste and adjust seasoning with salt and pepper. For an extra-smooth gravy, strain through a fine-mesh sieve into a warm gravy boat or saucepan. Keep warm until serving. If you are using reserved beef pan juices that are particularly concentrated, reduce added stock accordingly and adjust seasoning.
