Traditional Yorkshire pudding to serve with roast beef, batter of flour, salt, eggs, butter, milk, cooked in pan with roast drippings.
Photography Credit:Elise Bauer
The texture of a Yorkshire pudding is nothing like a pudding in the modern sense of the word.
Not a custard, Yorkshire pudding is more like a cross between a soufflé and a cheese puff (without the cheese).
The batter is like a very thin pancake batter, which you pour into a hot casserole dish over drippings from roast beef or prime rib.
It then puffs up like a chef’s hat, only to collapse soon after you remove it from the oven.
Given that it’s loaded with beef drippings (read fat) or butter, or both, Yorkshire pudding is probably not the thing you want to eat regularly if you are watching your waistline.
But for a once a year indulgence, served alongside a beef roast?
Yorkshire pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). You can also make a popover version with the same batter and drippings in a muffin tin or popover pan.
Yorkshire Pudding Recipe
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons melted butter
- 2 eggs, beaten*
- 2-4 tablespoons of roast drippings
* If you double the recipe, add an extra egg to the batter.
1 Make batter: Whisk together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream.
Let sit for an hour.
2 Preheat baking dish with drippings: Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
3 Pour batter into dish, bake: Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot.
Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve.
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Yorkshire Pudding - Recipes
- Beat the eggs together in a mixing bowl using a balloon whisk.
- Sift the flour with the salt, then gradually beat this into the eggs to make a smooth batter.
- Whisk in the milk until combined. Cover and leave to stand at room temperature for about 1 hour.
- Preheat the oven to 220°C/200°C fan/Gas 7.
- Put 2 teaspoons of vegetable oil into each compartment of two 4-hole Yorkshire pudding tins (see tip, below). If you only have one tin, you’ll have to do this and cook the Yorkshires in two batches.
- Place the tin in the oven for 12-15 minutes to heat up the oil and tins until very hot (this is important for the rise).
- Stir the batter and pour into a jug. At the oven (this is safer than carrying a tin of hot oil across the kitchen), carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot. Watch out as the oil will sizzle a bit as the batter hits it.
- Put the tins straight back into the oven and bake for about 15 minutes or until the Yorkshires are well risen, golden brown and crisp. Serve immediately with your choice of roast and all the trimmings.
Traditional Yorkshire Pudding
Yorkshire pudding is a classic British side dish that's traditionally served with a Sunday roast. Similar to popovers, a runny batter made with eggs, milk, and flour is whisked together before resting. Fat such as beef drippings, bacon fat, or lard is added to the hot pan before the batter. Thanks to the eggs and the high heat, the batter puffs up in the hot oven, leaving the signature crater in the middle.
In the U.K., the word pudding means something totally different than in America. Rather than just a creamy dessert, pudding can refer to sweet and savory dishes of all different kinds, from black pudding to sticky toffee pudding. Yorkshire puddings are almost identical to American popovers, with crispy edges and a creamy center.
Yorkshire pudding shouldn't be reserved just for Christmas dinner. This recipe is simple enough for any weekend meal. Yorkshire pudding is traditionally served with gravy as a starter dish followed by the main dish, or alongside roast beef or similar meat for a dinner spread. Large Yorkshire puddings are filled with things like chili or sausage and served as popular pub food. You can also enjoy it as a dessert and top it with vanilla ice cream.
Preheat the oven to 220C/200C Fan/Gas 7.
Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.
Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven for 5 minutes, or until the oil is piping hot.
Carefully remove from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20–25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.
The Yorkshire puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The batter can be made up to two hours ahead. The cooked puddings can be frozen and cooked from frozen in a preheated oven for about 10 minutes. It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds.
Ten Amazing Ways to Enjoy Yorkshire Pudding Any Yorkshire Man Will Love
A lot of people reading this might now know what a “Yorkshire Pudding” really is, but this is not so much a pudding, but a tasty dinner side snack. Often served with a Sunday Roast Beef dinner I like them far too much to only have them once in a while, so I have been looking for alternative recipe ideas…
Sweet Yorkshire pudding recipe
Well, it just doesn’t get any more unusual than this. The maker Gary Kingshott thought that Yorkshire might make for a great dessert as well as a dinnertime treat, so come up with this ice cream and strawberry jam style recipe. I really like this and think it is a great use of the original Yorkshire’s.
Mini Prime Ribs and Yorkshire Puddings
This recipe like many of them you will see here turns the Yorkshire side order into the main snack. This recipe with roasted prime rib and a horseradish sauce looks and sounds great.
Giant Yorkshire Puddings filled with Sausage and Creamy Mash
Is it wrong to admit that I use Aunt Bessie’s ready-cooked Yorkshire’s for Sunday lunch? I do like making my own, but why to go through all that effort when they taste just as good as homemade things. Well, shame aside, I love this meal in a Yorkshire idea and it is also a kind of reversed Toad in the hole. (Toad in the whole is another pancake batter style recipe.)
Lamb, Rosemary & Garlic Meatballs in a Yorkshire pudding
This recipe is as much as a detour from the original style as it is possible to be. With a mix of Lamb Meatballs that have been seasoned with rosemary & garlic, it is a real mix of style and tastes. Well if you fancy trying it, just click on the image to find the recipe and making guide.
Yorkshire Pudding with Roasted Vegetables and Cheshire Cheese
As far as Yorkshire recipes go this is as healthy as they get. With a nice tangy Cheshire cheese and lots of seasoned vegetables, they are a good treat to have as a side dish at dinner time.
Yorkshire Pudding Sandwich
This is not so much a recipe idea, more an epic event of food! I have never heard or indeed seen this before and, to be honest, it blew my mind away. But what does it taste like? Well, I have no idea, but I am more than willing to find out.
Beef with Horseradish in Yorkshire Puddings
With a pulled beef style and horseradish sauce, this recipe is sure to get people coming back for more. The best bit about this recipe is that they are prepared Yorkshire puddings which I use, so it doesn’t take an awful lot of time to whip them up.
Mushroom Stuffed Yorkshire Puddings
I have to admit I do like some nice mushrooms, the bigger the better. These with garlic, onion and parsley are sure to be a nice bit-piece style dinner. While not really traditional these would be perfect for fish dinners as well.
Giant Yorkshire pudding
The first time I went to Yorkshire and saw a whole Sunday dinner inside a giant Yorkshire pudding, it was like my eyes had been opened for the first time. Why should I settle for the little side order Yorkshire’s when I could be having my whole meal inside one!
Yorkshire Puddings stuffed with Broccoli, Cheddar & Cottage Cheese
Now, these are what I think might well be a perfect Sunday dinner time snack. With a Yorkshire filled with Cheddar and cottage cheese, they look too tasty for words and also really healthy as well. Well, I don’t quite know how healthy cottage cheese is, but hey! The Broccoli totally counteracts that!
- 225g plain flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 eggs, beaten (see tip)
- 300ml milk
- beef dripping, as needed
- Sift flour, salt and pepper into a large bowl and add the beaten eggs and half of the milk. Whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk till smooth. Let the batter rest for 30 minutes (or this can be speeded up by placing it in the fridge for 10 minutes).
- Put a muffin tray with 1/2 teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 C) until you hear the oven click and reach temperature.
- Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and reduce temperature immediately to 230 C / Gas 7. Bake for 20 minutes.
When you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds! The eggs form the glue that make them rise and stay together!
Preheat the oven to 220°C, gas 7.
Sieve the flour with the salt into a bowl and make a well in the centre. Gradually work in the beaten eggs, then whisk in the milk – the consistency should be like single cream. Leave the batter to stand for at least an hour. You’ll need some Yorkshire pudding tins, either individual ones or one big tin.
Put the oil or goose fat into your Yorkshire pudding tin and put it in the oven for at least 5 mins, until it’s smoking hot. Give the batter a stir, quickly pour it into the tin and watch it sizzle! Quickly put the tin into the oven and bake for about 30 mins or until the pudding has risen to golden-brown perfection.
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible —up to several hours.
Place a pea-sized piece of lard, dripping or 1/2 teaspoon vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2-inch hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tablespoons of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
Leave to cook until golden brown, about 20 minutes. Repeat the last step again until all the batter is used up.
Traditionally called “dripping pudding” because it was baked under the roast hanging above it, dripping fat down onto the pan of batter, Yorkshire puddings aren’t Yorkshire puddings without beef fat (called “beef dripping” in the UK).
Beef fat not only contributes the best flavor, it makes all the difference in the texture of the puddings.
There’s a reason French fries used to be deep fried in beef tallow – it unequivocally produces the crispiest, most flavorful results. The higher in saturated fat the oil is, the crispier the results will be, and longer they’ll remain crispy. Using vegetable oils or butter will result in limper Yorkshire puddings.
To make beef tallow yourself – and MUCH cheaper – follow the same procedure outlined in this tutorial for rendering your own lard.
Serving Yorkshire Puddings
I have a few bits of advice here, the most important being this: Make sure your guests are seated and ready a few minutes before your puddings come out of the oven. Yorkshire puddings are light, they are delicate, and they lose heat fast. Like time and tide, a Yorkshire pudding waits for no one, so you better be ready when it is.
My mother loves Yorkshire puddings but never gets them enough. The few times we've served them at family dinners, it's been alongside the roast, which lets you mop up the drippings. I've come to prefer serving them the more traditional way: as a course on their own before the meat lands on the table. Serve them hot and filled with pan drippings and gravy. It creates a nice bed in your stomach for your meat and vegetables to settle into later on (and of course, filling up on puddings means more reasonable meat portions later on. The holidays are all about reasonable dining, right?).
Having spent a few months living in the north of England, I have some fond memories of overcooked (but very crispy) beef roasts moistened with plenty of Bisto gravy. No, it's not natural tasting, but yes, it's salty and savory. Typically I eschew store-bought beef stock* for its distinctly fake flavor, but there is something nostalgic about it for me here, where a little store-bought stock flavored with sautéed onions and thickened with cornstarch is an almost perfect match for Yorkshire puddings. Real gravy is great, but don't be ashamed to go with whatever calls to you at the moment.
*Even in meaty recipes, I'll use store-bought chicken stock in place of beef stock, as packaged chicken stock typically has a much higher ratio of actual chicken, while beef stock is not much more than brown water flavored with yeast extracts.
Recently I tried something that might have forever changed my life for the better: thickened French onion soup. I had a few quarts of our recipe kicking around in the fridge (I'm working on a pressure cooker version of that dish). On a whim I decided to reduce it to about half its original volume, jazz it up with a little splash of soy sauce, then thicken it all to a glossy, gravy-like consistency with a cornstarch slurry.
Oh my, was it tasty. For that batch I went with a low hydration batter and a large muffin tin to maximize cupping, turning each pudding into a little tureen for the thickened French onion soup, simultaneously combining three cultures (and probably offending all of them in the process) into one delicious hodgepodge.
It doesn't matter. I'll take a Yorkshire pudding any time, anywhere, breakfast, lunch or dinner. In fact, I just remembered that I have a cup of batter leftover in the fridge from last night's onion-soup extravaganza. Cuppy Yorkshire puddings with a poached egg and some Hollandaise sounds like a pretty serious end-of-December breakfast to me. All it needs is one of those cutesy British food names and we'll have a new classic on our hands. Muckery cluck or peg-in-pud will do.