Crispy Yorkshire Pudding Wedges with Horseradish Cream

Named for England’s Yorkshire county, these puddings puff when batter meets screaming-hot fat. Cut into crispy wedges and paired with sharp horseradish cream, they turn a British roast classic into a bold, tangy side.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 285 cal
• 9g protein
• 22g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 cup all-purpose flour
• 3 large eggs
• 1 cup whole milk
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup beef drippings or vegetable oil
• 3/4 cup sour cream
• 2 tbsp prepared horseradish
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 1 tbsp fresh chives, minced
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 450°F. Place a 10-inch cast-iron skillet on the center rack so it becomes screaming hot.
2. 2Whisk the flour, kosher salt, and black pepper together in a bowl. In a separate bowl beat the eggs, then stream in the milk and whisk until fully combined.
3. 3Pour the wet ingredients into the dry and whisk hard until the batter is completely smooth and the consistency of heavy cream. Rest 15 minutes at room temperature.
4. 4Carefully remove the hot skillet. Add the beef drippings or oil and swirl to coat the entire bottom and lower sides; return to the oven for 4 minutes until the fat shimmers.
5. 5Pour all the batter into the center of the hot fat in one swift motion. Immediately close the oven door and bake 20 to 25 minutes without peeking until the pudding has risen into a tall, deeply browned bowl with crisp edges.
6. 6While the pudding bakes, stir together the sour cream, horseradish, Dijon, lemon juice, and chives in a small bowl. Taste and adjust seasoning; chill until serving.
7. 7Transfer the finished Yorkshire pudding to a cutting board. Let it rest 2 minutes so the steam settles, then cut into 8 even wedges with a sharp knife or kitchen shears.
8. 8Arrange the wedges cut-side up on a platter so the crisp outer shell and airy interior are both visible. Sprinkle lightly with flaky sea salt.
9. 9Serve immediately with generous dollops of the cold horseradish cream for dipping or spooning over each wedge.