This Yorkshire pudding recipe is one of my favorite side dishes to make. They go well with everything, especially if there’s some gravy for it to soak up. You’ll love its crispy, fluffy exterior and soft middle. It’s a classic for a reason! It uses only five pantry staples ingredients so that you can whip them up as a last-minute addition to your menu.
If you’ve never had a Yorkshire pudding before, don’t let the name fool you. In the U.S., pudding usually refers to a custard-like dessert. However, in the U.K., pudding is a sweet or savory dish that often includes meat or fat. Yorkshire pudding is more of a cross between a popover and a souffle. While traditionally served with Sunday roast, you can serve them up with any main you’d like! Try serving it with my roast turkey recipe or roast chicken recipe.
What You Need to Make This Recipe
Flour — you only need plain all-purpose flour to make this recipe. Do not use self-rising flour, as it’s the heat and steam from the oven that helps them rise. They actually end up flatter with self-rising flour. You can use bleached or unbleached all-purpose flour.
Milk — I like using whole milk for the best flavor.
Eggs — the eggs add flavor to the pudding, and when whisking the eggs into the batter, they add air into the batter and set you up for a successful rise,
Oil — originally called dripping pudding, you bake Yorkshire pudding under a roast hanging above it, dripping fat down into the batter. However, for those of us who are not roasting beef on top of the pudding, beef roast drippings, lard, or oil can be used instead! I would use an oil with a high smoke point, such as vegetable oil.
How to Make Yorkshire Pudding
1. Combine the flour and salt in a medium mixing bowl. Whisk together the milk and eggs in another medium mixing bowl until well blended.
2. Gradually add the milk mixture to the flour mixture, whisking until smooth. Place in the refrigerator while proceeding.
3. Once the oven has heated to 425°F, spoon 1 teaspoon of beef drippings or oil into each cup of a 12-cup muffin tin. Place the muffin tin in the oven until the oil is very hot, about 10 minutes.
4. Stir the chilled batter. Remove the muffin tin from the oven and quickly pour about ¼ cup of cold batter into each muffin cup. Immediately return the muffin tin to the oven. Bake for 20 minutes or until the puddings are puffy, golden brown, and crispy. Serve immediately.
Pro Tips for Making This Recipe
- Do not skip resting the batter in the fridge. If you skip it, your Yorkshire pudding will become flat and less flavorful.
- You can also bake the pudding in a 9×13-inch baking dish, a 12-hole Yorkshire pudding tin, or a popover pan.
- You want to hear the batter “sizzle” when pouring it into the muffin tin. That means the oil is hot enough. If the oil is not hot, the batter will absorb the oil leading to an oily, soggy, and dense pudding. The hot oil is key to helping the batter set up and rise in the oven.
- Do not open the oven during baking time. Treat these puddings like a souffle. No peeking! These will deflate quickly.
- Don’t be alarmed if the Yorkies come out in different shapes and forms. They still taste the same!
- A metal pan is highly recommended due to heat retention. I don’t recommend using a silicone or glass pan.
- If you’d like the Yorkshire pudding to be crispier on the outside and slightly taller, replace some of the milk with water. For extra tall ones, you can add an extra egg white.
Frequently Asked Questions
You can rest the batter overnight in the fridge. The longer you rest it, the better! Resting the batter helps create a more complex flavor, and you’ll get a better texture. While you can bake them ahead of time, I suggest holding off until you’re ready to enjoy them, as they’re quite delicate and will lose their crisp texture.
While the ingredients are similar, Yorkshire pudding and popovers are not the same. Popovers can be made ahead of time as they require cooling time, whereas you should serve Yorkshire pudding immediately. Yorkies are also a little lighter, have a more hollow center in comparison, and are traditionally made with beef drippings.
Store leftover homemade Yorkshire puddings in an airtight container in the refrigerator for up to 5 days. You can reheat them in the microwave or oven. I suggest the oven to help them retain their crispy exterior. If you’d like to freeze them, you can place them into a freezer-safe airtight container or bags and freeze them for up to 3 months. Thaw them and reheat them in the oven to keep them crispy.
If you love this recipe try these out!
If you’ve tried this Yorkshire Pudding recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Yorkshire Pudding
Video
Equipment
- 12-cup muffin pan or pudding tin
- Mixing Bowls
Ingredients
- 1 cup all-purpose flour (120g)
- 1 teaspoon salt
- 1 1/4 cups whole milk (300mL)
- 3 large eggs
- 1/4 cup beef roast drippings, lard, or oil (60mL)
Instructions
- Combine the flour and salt in a medium mixing bowl. Whisk together the milk and eggs in another medium mixing bowl until well blended. Gradually add the milk mixture to the flour mixture, whisking until smooth. Place in the refrigerator while proceeding.
- Preheat the oven to 425°F.
- Once the oven is to temperature, spoon 1 teaspoon of beef drippings or oil into each cup of a 12-cup muffin tin. Place the muffin tin in the oven until the oil is very hot, about 10 minutes.
- Stir the chilled batter. Remove the muffin tin from the oven and quickly pour about ¼ cup of cold batter into each muffin cup. Immediately return the muffin tin to the oven.
- Bake for 20 minutes or until the puddings are puffy, golden brown, and crispy. Serve immediately.
Notes
- Do not skip resting the batter in the fridge. If you skip it, your Yorkshire pudding will become flat and less flavorful.
- You can also bake the pudding in a 9×13-inch baking dish, a 12-hole Yorkshire pudding tin, or a popover pan.
- You want to hear the batter “sizzle” when pouring it into the muffin tin. That means the oil is hot enough. If the oil is not hot, the batter will absorb the oil leading to an oily, soggy, and dense pudding. The hot oil is key to helping the batter set up and rise in the oven.
- Do not open the oven during baking time. Treat these puddings like a souffle. No peeking!
These will deflate quickly. - Don’t be alarmed if the Yorkies come out in different shapes and forms. They still taste the same!
- A metal pan is highly recommended due to heat retention. I don’t recommend using a silicone or glass pan.
- If you’d like them to be crispier on the outside and slightly taller, replace some of the milk with water. For extra tall ones, you can add an extra egg white.
Hi John, it’s me again. I love this recipe & I want to know if I could put these in my cast iron biscuit pan? It’s shallow large holes. & I love making biscuits in it. Merry Christmas to you & the family.