Yorkshire Pudding Recipe
This Yorkshire Pudding Recipe is a staple for every British Sunday dinner. Not actually a pudding at all, it is a savory side dish very similar to a popover, but a slightly different shape.
Made from an egg, flour and milk batter that is then ‘fried’ in the oven in very hot oil, this famous side dish is usually served with a roast beef dinner. A staple for Sunday dinner’ in England, the drippings from the roast beef are usually used to cook them, but any high temperature oil can be used.
The difference between Yorkshire pudding & Popovers
I did not know what a popover was until I moved the the U.S. They are made with the same batter and the only differences are Yorkshire Puddings are baked in a muffin pan that starts with heating oil in the pan first, then the batter is added. Popovers are made in a popover pan that looks similar to a muffin pan but the cups are longer/taller.
How do you serve Yorkshire pudding?
Yorkshire Pudding are traditionally served with a ‘Sunday roast’. The British Sunday roast (or roast beef dinner) is a Sunday tradition of roast beef, vegetables, potatoes and of course, the Yorkshire pudding. They are also served with a big turkey dinner for Christmas.
The fat used in the Yorkshire Pudding pan is typically the rendered beef fat when roasting the beef. If you’re making a lamb, pork, chicken or roast turkey and there is no fat, vegetable oil can be substituted.
There are a couple of very important rules that have to be followed in order to yield the perfect ‘Yorkies’ (as we call them back home):
- The oil has to be VERY HOT.
- DO NOT OPEN THE OVEN DOOR WHEN THEY ARE COOKING. Not for anything, well unless it’s an emergency, but then, and only then are you allowed to open the door. You are of course, allowed to open it when they are done.
- Pour the batter from a jug, it’s safer and works best.
- Use an oil that can withstand high temperatures like vegetable or sunflower oil, not olive oil.
If you’ve made this Yorkshire Pudding Recipe or any other recipe, please leave a comment below. I love to hear from my readers!
Yorkshire Pudding Recipe
Batter is baked in a hot oven until puffed, light and crispy
Ingredients
- ½ cup (74 grams) all-purpose flour
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ½ cup (118 ml) whole milk, slightly warmed
- 12 teaspoons oil or fat from a meat roast, lard or oil of your choice
Instructions
- To a large bowl add the flour and salt. Whisk and slowly drizzle in the milk until there are no lumps. Whisk in the egg. Allow to rest for 30 minutes.
- Preheat oven to 425°F/220°C. Add 1 teaspoon oil to each of the muffin tray cups and place in the oven. Heat for 10 minutes until the oil starts to smoke.
- Slide the oven rack out of the oven and carefully fill each cup 1/3 way full. Slide the pan back into the oven and bake for 15-20 minutes until browned and puffed. Do not open the oven door before they are finished baking, they will deflate.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 59Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 63mgSodium 72mgCarbohydrates 5gFiber 0gSugar 1gProtein 3g
32 Comments on “Yorkshire Pudding Recipe”
Can these be made ahead and frozen?
You certainly can make ahead and freeze. You can also make the batter a day or so ahead and refrigerate. I would wrap the pudding individually for freezing then warm them up in the oven when ready to serve. Enjoy.
This is my go-to recipe and I make these often. Just like mum used to make 🙂
Thank you so much
Hi, these were great, and not a single one leftover (I made 12); served it as you have it pictured, roast beef, mashed potatoes, roasted carrots, brown gravy. It will now be a Christmas Eve tradition in this house. Thanks!
This is wonderful to hear.
It is my opinion that anybody that has not eaten a properly made yorkshire pudding with good gravy is probably unaware that they have a large hole in there life. Live better eat more yorkies. yours JGB.
Well said John 🙂
The big hole is in 5he pudding… for gravy 😁
I thought it was time I made my own (after having my mum make them my whole life) and they turned out great! I’ll keep this recipe.
Ha ha, thank you for choosing my recipe and I’m happy you enjoyed them.
I had lots of drippings this time. Had put my rack up as high as it would go, which was actually too high the Yorkies puffed up too high hitting top of oven. I also had some difficulty getting the drippings hot enough so turn on the broiler element. That worked they were delicious… going to be doing a turkey for Easter, will try this with turkey drippings
I love your improvising on getting drippings hot as this is the important part and turning on the broiler is a great tip. Thanks for the feedback.
Don’t mess around with oil, its much better to use lard or even better save up all your bacon fat and use that.
The bacon fat ones are the best hands down.
Thanks for the tips.
These got devoured before I could get a picture! Hands down best recipe for Yorkies I have yet to find! I will say that may need an extra two mins if your oven is non convection… I had to quickly throw mine back in when I noticed it was still a little raw… but still turned out amazing!
I love to hear this. Everyone’s ovens are calibrated differently and the recipe time is for a non-convection oven. Thank you for the feedback.
Is there a specific way to make British gravy? Thanks!
We make gravy the same as the U.S., but the type of gravy depends on if I’m serving beef or chicken.I have a few options if you need them.
If I’m serving roast beef, I use this recipe:
https://culinaryginger.com/roast-beef-dinner-sunday-roast/
For roast chicken, this recipe:
https://culinaryginger.com/rosemary-roast-chicken-with-delicious/
And if I’m making a gravy from scratch, I make this onion gravy that is so good with sausages and mash:
https://culinaryginger.com/bangers-and-mash/
Let me know if you have anymore questions 🙂
I served these with prime rib for xmas dinner because my bro in law is British and he gave them his thumbs up. they tasted good.
I’m glad they were a hit 🙂
Hello again! Yorkshire pudding brings back memories of going to Lawrey’s for Prime Rib. Wow, haven’t done that in years.
I know these are a traditional dish from your Country. You made them look so good that they need to be exported!
I always thought a Yorkie was a toy dog, not a pudding. 🙂 Sorry, lame joke. So these look a lot like popovers but maybe not quite. It’s all very interesting. I definitely like the idea of adding meat drippings to the batter, sounds amazing. And although I’ve never had a carvey as Helen described, it sounds like something I’d definitely enjoy! Especially if I can get a plate of yorkies. 🙂 But does it bother you that these are nothing like pudding?? Or am I just being silly again? 😉
I know this was quite a few years back, but my Aunt makes these every Christmas Eve and it’s exactly like the picture shown except my family and I call them Popovers.
Well, Janette, it seems that I unwittingly celebrated national Yorkshire pud day with … a Yorkshire pud! I’ve just arrived back in the UK after a long time away and went for a Sunday carvery … a buffet of roasted meats and veg at a local pub, in case any of your readers don’t know. And of course there were Yorkshire puddings on offer! Great to have a recipe like yours to hand … thanks for the tips!
Thank you Helen, I do miss a good carvery 🙂
Hey Janette, I’ve never had Yorkshire pudding before, but this looks extremely delicious and definitely worth trying! Pinned!
LOVE these!!! We call them popovers and they are on my top 10 list of all-time favorites. Adding the oil to the tins is not something I’ve tried – I’ll have to remember to do that. Fantastic recipe Janette!
Thank you Erica, I was fascinated when I came to America and say that you called it the popover, great name.
this is exactly how I make yorkies 🙂 I always use the pan drippings. I had no idea there was a day dedicated to yorkshire pudding, giggle. xo
Thank you Katherine. Sadly my beef didn’t give me enough drippings this time.