Dairy Free Classic Yorkshire Pudding

Total time1 hr 5 min

Prep time10 min

Cook time25 min

These golden, puffed puddings rise dramatically above the rim while baking, thanks to a smooth, well-rested batter and screaming-hot fat in each muffin cup. Whisked eggs and flour form the base, giving the batter that signature heavy-cream consistency that puffs so beautifully in a hot oven. Beef drippings or vegetable oil in the tin create that essential sizzle the moment batter hits the pan, crisping the edges while the centers stay light and hollow. The result is a batch of crisp-sided, cloud-like puddings with deeply golden crowns, perfect for scooping up gravy or serving alongside a roast. Straightforward pantry staples and a few technique tips — resting the batter, keeping the fat smoking hot, and not peeking in the oven — are really all it takes to get that classic rise every time. It's a dependable one to add to your dairy free side dish lineup.

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Ingredients

6 servings

3 large eggs
¾ cup whole milk
Planet Oat Oatmilk Original - 52 fl oz Chobani Original Oatmilk - 52 fl oz Chobani Oatmilk Extra Creamy 52 fl oz Planet Oat Original Extra Creamy Oatmilk 52 fl oz Califia Farms Dairy Free Extra Creamy OatMilk 48 FL OZ
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Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
¼ cup water
¾ cup all-purpose flour
½ tsp fine salt
3 tbsp beef drippings oil or vegetable oil

Instructions

1
Whisk the eggs, milk, and water together in a mixing bowl until fully combined. Add the flour and salt, then whisk vigorously until the batter is completely smooth with no lumps and has the consistency of heavy cream. Let the batter rest at room temperature for at least 30 minutes.
2
Place the oven rack in the upper-middle position and preheat the oven to 450°F (230°C). Add about 3/4 tsp of beef drippings or vegetable oil to each cup of a 12-cup muffin tin, then place the tin in the oven for 10–12 minutes, until the fat is smoking hot.

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