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    Home » Recipes » Side Dishes » Yorkshire Pudding

    Yorkshire Pudding

    Published: November 22, 2022 · Modified: Nov 22, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Tried and true, this traditional Yorkshire Pudding recipe is absolutely foolproof! They come out crispy and flavorful every time. It’s a side dish that goes well with a Sunday roast or any holiday meal. All you need are five simple ingredients to make this classic, old-fashioned English side.

    A blue platter with five Yorkshire puddings with a plant and more Yorkshire pudding in the background.
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    Pinterest graphic of an overhead view of multiple Yorkshire pudding inside of a muffin tin.
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    Pinterest graphic of an oval platter of six Yorkshire pudding with more in the background in the muffin tin.

    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

    Ingredient needed to make Yorkshire pudding.

    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

    Set of two photos showing liquid whisked in a bowl and poured into a bowl of dry ingredients.

    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.

    Set of two photos showing oil added to a muffin tin and batter poured in.

    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.

    Close up view of Yorkshire pudding in a baking tray.

    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.
    Overhead view of an oval platter with six Yorkshire puddings.

    Frequently Asked Questions

    Can I make this ahead of time?

    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.

    What is the difference between this recipe and popovers?

    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.

    How do I store leftovers?

    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!

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    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!

    Baked Yorkshire pudding inside of a muffin tin.
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    5 from 4 votes

    Yorkshire Pudding

    This Yorkshire Pudding recipe is not your average dinner roll! They're a traditional English dish with a crispy, fluffy exterior and soft middle that's perfect for soaking up any gravy or sauce.
    Course Side Dish
    Cuisine British
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 12 servings
    Calories 112kcal
    Author John Kanell

    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.

    Video

    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.

    Nutrition

    Calories: 112kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 221mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 109IU | Calcium: 40mg | Iron: 1mg
    *Nutrition Disclaimer
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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