Yorkshire Pudding Recipe - Culinary Ginger (2024)

November 25, 2018 — last updated May 24, 2023

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This Yorkshire Pudding Recipe is a staple for every British Sunday dinner. Not actuallya pudding at all,it is a savory side dishvery similar to a popover, but a slightly different shape.

Yorkshire Pudding Recipe - Culinary Ginger (1)

Made from an egg, flour and milk batter that is then ‘fried’ in the oven in very hot oil, this famous side dish is usually served with a roast beef dinner. A staple for Sunday dinner’ in England, the drippings from the roast beef are usually used to cook them, but any high temperature oil can be used.

The difference between Yorkshire pudding & Popovers

I did not know what a popover was until I moved the the U.S. They are made with the same batter and the only differences are Yorkshire Puddings are baked in a muffin pan that starts with heating oil in the pan first, then the batter is added. Popovers are made in a popover pan that looks similar to a muffin pan but the cups are longer/taller.

Yorkshire Pudding Recipe - Culinary Ginger (2)

How do you serve Yorkshire pudding?

Yorkshire Pudding are traditionally served with a ‘Sunday roast’. The British Sunday roast (orroast beef dinner) is a Sunday tradition of roast beef, vegetables, potatoes and of course, the Yorkshire pudding. They are also served with a big turkey dinner for Christmas.

The fat used in the Yorkshire Pudding pan is typically the rendered beef fat when roasting the beef. If you’re making a lamb, pork, chicken or roast turkey and there is no fat, vegetable oil can be substituted.

Yorkshire Pudding Recipe - Culinary Ginger (3)

There are a couple of very important rules that have to be followed in order to yield the perfect ‘Yorkies’ (as we call them back home):

  • The oil has to be VERY HOT.
  • DO NOT OPEN THE OVEN DOOR WHEN THEY ARE COOKING. Not for anything, well unless it’s an emergency, but then, and only then are you allowed to open the door. You are of course, allowed to open it when they are done.
  • Pour the batter from a jug, it’s safer and works best.
  • Use an oil that can withstand high temperatures like vegetable or sunflower oil, not olive oil.

If you’ve made this Yorkshire Pudding Recipe or any other recipe, please leave a comment below. I love to hear from my readers!

Yield: 12

Yorkshire Pudding Recipe

Yorkshire Pudding Recipe - Culinary Ginger (4)

Batter is baked in a hot oven until puffed, light and crispy

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Ingredients

  • ½ cup (74 grams) all-purpose flour
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (118 ml) whole milk, slightly warmed
  • 12 teaspoons oil or fat from a meat roast, lard or oil of your choice

Instructions

  1. To a large bowl add the flour and salt. Whisk and slowly drizzle in the milk until there are no lumps. Whisk in the egg. Allow to rest for 30 minutes.
  2. Preheat oven to 425°F/220°C. Add 1 teaspoon oil to each of the muffin tray cups and place in the oven. Heat for 10 minutes until the oil starts to smoke.
  3. Slide the oven rack out of the oven and carefully fill each cup 1/3 way full. Slide the pan back into the oven and bake for 15-20 minutes until browned and puffed. Do not open the oven door before they are finished baking, they will deflate.

Nutrition Information

Yield

12

Serving Size

1

Amount Per ServingCalories 59Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 63mgSodium 72mgCarbohydrates 5gFiber 0gSugar 1gProtein 3g

British Recipes Christmas Comfort food Side dishes Vegetarian

posted by Janette on November 25, 2018

34 Comments / Leave a Comment »

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    34 Comments on “Yorkshire Pudding Recipe”

  1. Janet B @ Reply

    Made these today. They came out wonderfully!

  2. Kathy @ Reply

    Can these be made ahead and frozen?

    • Janette @ Reply

      You certainly can make ahead and freeze. You can also make the batter a day or so ahead and refrigerate. I would wrap the pudding individually for freezing then warm them up in the oven when ready to serve. Enjoy.

  3. Rick @ Reply

    This is my go-to recipe and I make these often. Just like mum used to make 🙂

    • Janette @ Reply

      Thank you so much

  4. Joseph A @ Reply

    Hi, these were great, and not a single one leftover (I made 12); served it as you have it pictured, roast beef, mashed potatoes, roasted carrots, brown gravy. It will now be a Christmas Eve tradition in this house. Thanks!

    • Janette @ Reply

      This is wonderful to hear.

  5. John B. @ Reply

    It is my opinion that anybody that has not eaten a properly made yorkshire pudding with good gravy is probably unaware that they have a large hole in there life. Live better eat more yorkies. yours JGB.

    • Janette @ Reply

      Well said John 🙂

    • Betty @ Reply

      The big hole is in 5he pudding… for gravy 😁

  6. Lauren @ Reply

    I thought it was time I made my own (after having my mum make them my whole life) and they turned out great! I’ll keep this recipe.

  7. Donald Stanley @ Reply

    I had lots of drippings this time. Had put my rack up as high as it would go, which was actually too high the Yorkies puffed up too high hitting top of oven. I also had some difficulty getting the drippings hot enough so turn on the broiler element. That worked they were delicious… going to be doing a turkey for Easter, will try this with turkey drippings

    • Janette @ Reply

      I love your improvising on getting drippings hot as this is the important part and turning on the broiler is a great tip. Thanks for the feedback.

  8. Jason @ Reply

    Don’t mess around with oil, its much better to use lard or even better save up all your bacon fat and use that.

    The bacon fat ones are the best hands down.

    • Janette @ Reply

      Thanks for the tips.

  9. Melissa @ Reply

    These got devoured before I could get a picture! Hands down best recipe for Yorkies I have yet to find! I will say that may need an extra two mins if your oven is non convection… I had to quickly throw mine back in when I noticed it was still a little raw… but still turned out amazing!

    • Janette @ Reply

      I love to hear this. Everyone’s ovens are calibrated differently and the recipe time is for a non-convection oven. Thank you for the feedback.

  10. Kendall @ Reply

    Is there a specific way to make British gravy? Thanks!

    • Janette @ Reply

      We make gravy the same as the U.S., but the type of gravy depends on if I’m serving beef or chicken.I have a few options if you need them.
      If I’m serving roast beef, I use thisrecipe:
      https://culinaryginger.com/roast-beef-dinner-sunday-roast/

      For roast chicken, this recipe:
      https://culinaryginger.com/rosemary-roast-chicken-with-delicious/

      And if I’m making a gravy from scratch, I make this onion gravy that is so good with sausages and mash:
      https://culinaryginger.com/bangers-and-mash/

      Let me know if you have anymore questions 🙂

  11. Dave Mauro @ Reply

    I served these with prime rib for xmas dinner because my bro in law is British and he gave them his thumbs up. they tasted good.

    • Janette @ Reply

      I’m glad they were a hit 🙂

  12. KC the Kitchen Chopper @ Reply

    Hello again! Yorkshire pudding brings back memories of going to Lawrey’s for Prime Rib. Wow, haven’t done that in years.

  13. Peter Block @ Reply

    I know these are a traditional dish from your Country. You made them look so good that they need to be exported!

  14. Meggan Hill @ Reply

    I always thought a Yorkie was a toy dog, not a pudding. 🙂 Sorry, lame joke. So these look a lot like popovers but maybe not quite. It’s all very interesting. I definitely like the idea of adding meat drippings to the batter, sounds amazing. And although I’ve never had a carvey as Helen described, it sounds like something I’d definitely enjoy! Especially if I can get a plate of yorkies. 🙂 But does it bother you that these are nothing like pudding?? Or am I just being silly again? 😉

    • Courtney @ Reply

      I know this was quite a few years back, but my Aunt makes these every Christmas Eve and it’s exactly like the picture shown except my family and I call them Popovers.

  15. Helen @ Reply

    Well, Janette, it seems that I unwittingly celebrated national Yorkshire pud day with … a Yorkshire pud! I’ve just arrived back in the UK after a long time away and went for a Sunday carvery … a buffet of roasted meats and veg at a local pub, in case any of your readers don’t know. And of course there were Yorkshire puddings on offer! Great to have a recipe like yours to hand … thanks for the tips!

    • Janette Fuschi @ Reply

      Thank you Helen, I do miss a good carvery 🙂

  16. Mira Cookinglsl @ Reply

    Hey Janette, I’ve never had Yorkshire pudding before, but this looks extremely delicious and definitely worth trying! Pinned!

  17. Erica S @ Reply

    LOVE these!!! We call them popovers and they are on my top 10 list of all-time favorites. Adding the oil to the tins is not something I’ve tried – I’ll have to remember to do that. Fantastic recipe Janette!

    • Janette Fuschi @ Reply

      Thank you Erica, I was fascinated when I came to America and say that you called it the popover, great name.

  18. Katherines Corner @ Reply

    this is exactly how I make yorkies 🙂 I always use the pan drippings. I had no idea there was a day dedicated to yorkshire pudding, giggle. xo

    • Janette Fuschi @ Reply

      Thank you Katherine. Sadly my beef didn’t give me enough drippings this time.

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Yorkshire Pudding Recipe - Culinary Ginger (2024)

FAQs

What is the secret to making Yorkshire puddings rise? ›

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 American 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.

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.

What is the best fat to cook Yorkshire puddings in? ›

Let us show you how to make Yorkshire puddings that are tall, crisp and light every time. Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too.

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.

What causes Yorkshire puddings not to rise? ›

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 German version of Yorkshire pudding? ›

Somewhere between a Yorkshire pudding and a souffle, German puffs are a rich and satisfying dish. This is a quick and easy historical recipe that makes a tasty breakfast or brunch dish.

Is pancake mix the same as Yorkshire pudding mix? ›

That's right, Yorkshire pudding mix and pancake mix are the exact same thing. Yorkshire pudding batter ALSO requires plain flour, eggs, milk and sunflower or vegetable oil. The only difference is the way you cook it. Yorkshire pudding batter is just pancake mix cooked in the oven.

Why do Brits like Yorkshire pudding? ›

The puddings were originally served as a first course with gravy because meat was expensive, and the dough could better fill you up when smaller portions of meat were all that was on offer.

Should you stir Yorkshire pudding batter after resting? ›

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.

What happens if you put too much flour in Yorkshire puddings? ›

If you use too much flour, the resulting pudding will be heavy and dense. Without enough egg, there will be insufficient air beaten in for a successful rise. Too much milk will make the batter too loose.

Why do my Yorkshire puddings go flat when I take them out the oven? ›

If it's as soon as you take it out, it's a problem with it being undercooked. If it takes a few minutes to deflate, it can be an issue with cooling them too quickly. You can get around this problem by taking a sharp knife or skewer and poking a couple of holes in the top of each one.

What is Yorkshire pudding called in America? ›

Brits have been left shocked after discovering Americans call our beloved Yorkshire puddings 'popovers'. A Yorkshire pudding is essential to a roast dinner over here, although people have been known to have it as a desert with jam or golden syrup.

Can you put too much oil in Yorkshire puddings? ›

This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

Should Yorkshire 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.

What is the raising agent in Yorkshire puddings? ›

Steam is a common physical raising agent. It is produced from the liquids (e.g. water, milk, eggs) that are added to mixtures, or from water contained in a solid component (e.g. butter). Examples of recipes which use steam as a raising agent are batters (e.g. Yorkshire pudding) and choux pastry.

Does baking powder make Yorkshires rise? ›

No and here is the reason why! It must be plain flour (no baking powder). 1/ High temperature oven. Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin.

Why do you let yorkshire pudding batter rest? ›

Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.

Can you put too much oil in yorkshire pudding? ›

This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

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