PudwiseThe science of the perfect Yorkshire
One trusted Yorkshire pudding recipe, calibrated to your exact location and kitchen. Set your conditions, get the same confident rise every time.
Pudwise classic individual puddings
Dialled in12 individual puddings
30m
Rest
10m
Preheat
210°
Oven
22m
Bake
Ingredients
| Plain (all-purpose) flour | 200 g (7.1 oz) |
| Large eggs | 4 |
| Whole milk | 300 ml (10.6 fl oz) |
| Fine salt | 0.50 tsp |
| beef dripping (for the tin) | about 1 tsp per hole |
The fat
beef dripping takes fierce heat and gives the best rise and flavour. Get it smoking-hot before the batter goes in.
Method
- Whisk the flour, eggs, milk and salt to a smooth batter the thickness of single cream. Rest it, covered, for 30 minutes (longer is fine).
- Put about 1 tsp per hole of beef dripping into your cupcake / bun tin and heat the empty tin in the oven at 210 C fan until the fat is smoking-hot, about 10 minutes.
- Give the batter a final whisk. Working fast so the tin stays hot, fill each hole about halfway and slide straight back in.
- Bake 22 minutes without opening the door. They are done when tall, deep golden and crisp.
- Do not open the oven while they climb: the rush of cold air is the most common cause of a collapse.
Why this recipe, for you
- At 0 m you are close enough to sea level that no altitude compensation is needed.
- Humidity is moderate (55%), so the standard liquid ratio is right.
- Target heat: 230 C conventional / 210 C fan / gas mark 8. Your fan oven wants 210 C fan.
Pudwise is baking guidance grounded in how batter behaves, not a lab instrument. Log your bakes and it gets sharper for your kitchen.