Traditional Yorkshire Pudding Recipe (2024)

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This savory mouthwatering Yorkshire pudding really is a quintessential British dish! No traditional British Sunday roast would be complete without a tasty Yorkshire pudding, and rightfully so!

This delicious dish is usually served with roast beef, or a prime rib, carrots, green peas, and a generous lashing of brown gravy, although I’ve seen some meat variations such as roast duck mentioned too – that’s one I’m keeping to try later!

Traditional Yorkshire Pudding Recipe (1)

What Exactly Is Yorkshire Pudding?

This Yorkshire pudding is plain old-fashioned English cooking at its best and I’m not gonna lie : these are my carb nemesis. I like them better than the roast they go with. Any chance I get, I will make these.

If you’ve never come across Yorkshire pudding before, you’re probably wondering what exactly it is! To give you an idea, the legendary Martha Stewart has referred to it as a “cross between a popover and a souffle”.

Traditional Yorkshire Pudding Recipe (2)How to Make Yorkshire Pudding

  1. Preheat the oven to 400 F.
  2. Using a large measuring cup with a spout, beat the eggs and milk until combined.
  3. Stir in the flour and mix until smooth. Set aside for 10-15 minutes.
  4. Place ½ tsp of oil or drippings into each muffin tin well.
  5. Place the muffin tins in the oven until the oil is SUPER HOT.
  6. Remove from the oven, and divide the batter evenly in the wells.
  7. Bake for 5 minutes in the oven at 400 F, then reduce to 350 F for another 20-25 minutes.
  8. Remove when puffed and golden and serve!

Traditional Yorkshire Pudding Recipe (3)

This Main Meal Was Traditionally Served as A First Course

Although this hearty pudding is usually served alongside meat and vegetables as the main meal today, it was originally served with gravy as a first course. The idea was that it would fill you up so that you wouldn’t need to eat as much of the pricier meat served in the second course. Pretty economical, eh?!

Traditional Yorkshire Pudding Recipe (4)

Warning: Yorkshire Pudding Won’t Last!

Yorkshire pudding won’t last very long, and not just because it’s delicious! These puddings lose their crispness really fast so it’s best to have everyone ready to eat right before your pudding is ready to serve. Your puddings really should go straight from the oven to the plate. Leftover Yorkshire pudding is NEVER a problem in my house. EVER.

Traditional Yorkshire Pudding Recipe (5)

  • Using the drippings from your roast beef gives these Yorkshire puddings that traditional taste you want.
  • Save your beef drippings from other roasts and use them in this recipe. You can freeze leftover beef drippings and then use them later.
  • Don’t under bake! Make sure you cook them until they are dark golden brown and crispy like shown or they will deflate.

Hope you guys enjoy these! They are seriously one of my favorite side dishes to make with a roast beef, try them with my chuck roast – oh man, that mushroom gravy over top of these Yorkshire puddings? HEAVEN!

Love,

Karlynn

Traditional Yorkshire Pudding Recipe (6)

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Traditional Yorkshire Pudding Recipe (7)

Traditional Yorkshire Pudding Recipe

How to make fantastic Traditional Yorkshire Puddings! These light and fluffy popovers are perfect for your roast beef and gravy!

5 from 13 votes

Traditional Yorkshire Pudding Recipe (8)

Review

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Prep Time
4 minutes
Cook Time
25 minutes
Course
Side Dish
Cuisine
British
Servings
12
Calories
92
Author
Karlynn Johnston

Ingredients

  • 3 large eggs room temperature
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons beef drippings oil works

Instructions

  • Preheat your oven to 400°F.

  • In a large measuring cup with a spout, beat the eggs with milk until combined. Stir in the flour, mixing to make sure that there is no lumps.Set aside and let rest for 10-15 minutes.

  • Place 1/2 teaspoon of oil or drippings into each muffin tin well.

  • Place the muffin tins into the hot oven until the oil or drippings are very hot and almost smoking.

  • Remove the muffin tin from the oven, and divide the batter evenly among the muffin wells.

  • Place in the oven, close and bake for 5 minutes.

  • Reduce the heat to 350 °F and bake 20-25 minutes more or until puffed and very golden.

  • Remove and serve.

Recipe Notes

  • Beef drippings are traditional and I really suggest if you have a roast beef, use the drippings for this!

Nutrition Information

Calories: 92kcal, Carbohydrates: 9g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 57mg, Sodium: 129mg, Potassium: 58mg, Fiber: 1g, Sugar: 1g, Vitamin A: 109IU, Calcium: 32mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Shantel says

    Reply

    I used to live in England and I’ve been looking for some good recipes from there. I made this tonight and it was amazing! I even got the approval of my brother-in-law who happens to be British!Traditional Yorkshire Pudding Recipe (13)

  2. Kate says

    Reply

    Absolutely love yorkies! Like you I would rather have the puddings and gravy than the meat! My own tip is to put the batter in the fridge while waiting for the oil to heat. Really makes the puddings puff right up. If you have never tried these I urge to do so. You will not regret it.Traditional Yorkshire Pudding Recipe (14)

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Traditional Yorkshire Pudding Recipe (2024)

FAQs

What is the secret to Yorkshire pudding? ›

Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.

What is the best oil or fat for Yorkshire pudding? ›

What is best oil or fat for Yorkshire puddings? Gordon Ramsay's recipe calls for vegetable oil or beef dripping, but you can also use sunflower oil, lard or solid vegetable shortening. Avoid olive oil or butter as they burn easily and have low 'smoke' points.

What is the best consistency for Yorkshire pudding? ›

Top Tips for the Best Ever Yorkshire Puddings

The batter should be the consistency of pouring cream and you should let it rest for about an hour in the fridge. Cold batter and hot oil are the successful combination for a well risen and crisp pudding.

Why didn't my Yorkshire pudding puff up? ›

The Yorkshire pudding tins must not be over-filled

Over-filling your Yorkshire pudding tin will lead to heavy puddings, which won't rise to lofty heights. Whether you're making individual Yorkshire puddings or a large pud to carve up, only fill the tin about a third of the way for optimum puds.

What is the US version of Yorkshire pudding? ›

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

How long should Yorkshire pudding batter rest? ›

Let your batter rest

Our no-fail yorkies recipe recommends transferring your batter to a jug after mixing, then leaving it to rest for at least 15 minutes. If you leave your batter to rest overnight, as is the case in our mushroom yorkshires recipe, make sure you give it a good stir before cooking.

Should Yorkshire pudding batter be thick or runny? ›

Yes, the batter should be runny, about the consistency of heavy cream. Here is my very quick, easy and amazing cheap recipe together with some important points which will make sure the puddings are a success.

Should you chill Yorkshire pudding batter? ›

And room temperature batter is ideal

Room temperature vs cold batter: if your batter is at room temperature when it hits the hot pan, you will get a better rise with a crispier hollow pudding. If your batter is cold, your Yorkshires will be slightly more dense inside but with that perfect gravy-pooling cup shape.

Should you rest Yorkshire pudding batter in the fridge? ›

4: Pour the batter into a jug, cover and leave to rest in the fridge for at least 4 hours, but ideally overnight if you have time. 5: When ready to cook, pre-heat the oven to 180 C and heat up your pudding trays, adding a little oil or beef dripping into each 'cup' and heat for at least 10 mins.

What are common mistakes with Yorkshire puddings? ›

Here are some common mistakes when it comes to Yorkshire pudding and ways to avoid them.
  1. Adding the wrong amount of flour. ...
  2. Not adding the right amount of milk. ...
  3. Getting the ratio of eggs wrong. ...
  4. Creating a lumpy batter. ...
  5. Not letting the batter rest. ...
  6. Using the wrong oil. ...
  7. Not heating up the oil first. ...
  8. Overfilling the tin.
Jun 11, 2023

Should you stir Yorkshire pudding batter after resting? ›

10 Tips to Make Sure Your Yorkshire Puddings Rise
  1. 01 of 10. Measure Your Ingredients. ...
  2. 02 of 10. Mix Thoroughly. ...
  3. 03 of 10. Let the Batter Rest. ...
  4. 04 of 10. Use the Right Fat. ...
  5. 05 of 10. Then Stir Again. ...
  6. 06 of 10. Wipe Instead of Washing. ...
  7. 07 of 10. Don't Fill to the Rim. ...
  8. 08 of 10. Keep Batter Cool and Oven Hot.
Dec 8, 2019

Why do my Yorkshire puddings taste bland? ›

It made with milk, flour and eggs, so it;s bland by nature. The real beauty of this food is to eat it with a generous helping of rich dark gravy made with meat juices. This will transform the Yorkshire Pudding into a “Best of British” dish.

Can you put too much oil in Yorkshire pudding? ›

When the oil is hot enough, the batter will immediately cook and seal on the outside, allowing them to set and rise properly. The #2 way that Yorkshire Pudding fails, is adding too much oil to the pan.

Does an extra egg help Yorkshire puddings rise? ›

If you want to go Instagram-ready with sky-high fluffy Yorkshires, add an extra egg white to your batter. They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven.

Can you open the oven door when cooking Yorkshire puddings? ›

Don't open the oven door during the cooking time as the puddings may collapse.

What makes Yorkshire pudding really rise high? ›

Yorkshire puddings don't need baking powder or other raising agent, the secret to a good rise is plenty of eggs, hot fat and a hot oven. My mother's secret recipe is 1oz plain flour, 2 fl. oz. milk, 1 egg, a drop of water, and a little salt and pepper.

Should Yorkshire pudding batter be cold or room temperature? ›

And room temperature batter is ideal

Room temperature vs cold batter: if your batter is at room temperature when it hits the hot pan, you will get a better rise with a crispier hollow pudding. If your batter is cold, your Yorkshires will be slightly more dense inside but with that perfect gravy-pooling cup shape.

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