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Yorkshire Pudding Recipe

The Editors
Category
Puddings and Custards
Course
Side Dishes
Occasions
Christmas
Preparation Method
Bake
Sources
Favorite New England Recipes
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Yorkshire pudding is a cross between a dinner roll, popover, and soufflé. It’s the classic English side dish at the traditional “Sunday roast,” as it’s the perfect gravy-absorbing companion. In the U.S., Yorkshire pudding is a hit at Christmastime, served with roasted beef or sometimes roasted chicken.

Note: The word “pudding” in the U.S. means dessert. However, a Yorkshire Pudding is a puffed pastry baked with meat drippings. It’s not airy and hard like a popover but more of a soft, eggy side dish to the roast beef.

Named after the northern county in England, Yorkshire pudding was devised by cooks to use the fat that dropped into the dripping pan to cook a battered pudding while the meat was roasted. The Yorkshire pudding was served as a first course alongside a thick gravy; the low-cost ingredients dulled the appetite so that diners would not eat as much of the more expensive meat in the next course.

After the roast is finished, the beef drippings are added to the bottom of a large roasting pan or a large (12-cup) muffin tin. The oven’s heat (or fire) makes the pudding rise, and fat seeps in, so it puffs up. The Royal Society of Chemistry of England says, “A Yorkshire pudding isn’t a Yorkshire pudding if it is less than four inches tall.” That might be a “tall” challenge, but the idea is certainly to rise until puffed and golden brown. 

Ingredients
2 beaten eggs.
1 cup plain flour
3/4 cup whole milk
1/2 cup water
2 tablespoons beef drippings
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
  • Preheat the oven to 425°F. 
  • Begin by placing a sieve over a large and roomy mixing bowl, then sift the flour in.
  • Make a hole in the center of the flour and slowly whisk the beaten eggs into the flour. Add salt and pepper.
  • Gradually add the milk and water, whisking continuously. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again until all the liquid is mixed. Try to get the batter smooth and airy. 
  • (Optional Step: Cover and leave batter to rest for up to 1 hour. Just before cooking, whisk thoroughly again to break down any lumps and add some more air.)
  • Pour a small amount of drippings (or oil) into your pan or muffing tin. The baking pan should have deep straight sides to help the pudding rise. Or, if you’re using a 12-cup muffin tin, brush the drippings into the bottom (about 1 teaspoon per muffin cup). 
  • Heat the pan and drippings in the oven until sizzling hot. It’s very important to heat up the pan before adding the batter for the pudding to rise. 
  • Carefully take out the warmed tin/s. Pour the batter into the pan/tin with the drippings and QUICKLY return to the oven (preferably a middle or high shelf).
  • Bake 20 to 30 minutes until the puddings have risen and are golden brown. (DO NOT open the oven door in the first 10 to 15 minutes or those fluffy puddings will DROP and collapse! Use the oven light to keep an eye on them.)
  • When done, the pudding will be puffy and golden brown.
  • Serve the puddings at once with the roast and spoonfuls of hot gravy.
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The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Penny (not verified)

1 year 4 months ago

This is my grandsons favorite “pudding.” It’s made about five times a month in this house. I use melted butter though and not drippings. I let the mixture rest for 30 minutes then add it to the hot muffin pan with the sizzling butter in each cup. Absolutely delicious and a two thumbs up from my six year old grandson!

Don Marks (not verified)

1 year 4 months ago

Besides with dinner I like one with a spoonful of marmalade in

Debbie (not verified)

3 years 4 months ago

The Yorkshire pudding recipe says 2 cups of beaten eggs. Is that supposed to be 2 eggs?

Erica (not verified)

3 years 4 months ago

Our traditional Christmas breakfast is Yorkshire pudding cooked with butter instead of drippings and served with fresh berries and whipped cream. Soooooo good!

I would love to have your recipe with measurements using the butter. Sound great for desserts!
Thanks for sharing the idea!

Meloney (not verified)

3 years 4 months ago

If you use a muffin tin, how much of the mixture goes into each muffin mold

CatherineBoeckmann (not verified)

4 years 4 months ago

It’s very important to make sure your pan is hot before you add the batter! This is the simple reason why some puddings collapse. I like putting a little vegetable oil in my tins as it seems to work better. You could also heat up the drippings or vegetable oil on a frying pan and then add.

Heather (not verified)

4 years 4 months ago

My mother and grandmother always made their Yorkshire Pudding in a rectangular baking pan and we sliced it into squares, but everywhere I look I see this "popover" style. Are we the only ones who make our Yorkie this way?

Hi Heather, Not at all! The original Yorkshire Pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). We speak to this in the intro above. You can also make a popover version with the same batter and drippings in a muffin tin or popover pan. Many folks do the latter for presentation, even in the British pubs.