Warm and pillowy soft with crisp edges, Yorkshire pudding is easy to bake!

Classic British ‘yorkies’ only need eggs, milk, flour, and fat, and a little technique to get impressively puffed-up puddings perfect for serving alongside roast beef.

basket of Yorkshire Pudding with beef in the back

What is Yorkshire Pudding?

Similar to American popovers, British Yorkshire pudding is a savory, buttery, baked pudding made with eggs, milk, flour, and fat.

  • Yorkshire puddings puff up as they bake, giving each one a unique appearance while remaining soft in the center.
  • These are perfect for sopping up gravy and sauces and dunking into soups and stews.
  • They pair perfectly with pot roast or stew and Yorkshire pudding is the perfect way to soak savory gravy.
flour , salt , beef drippings , eggs , and milk with labels to make Yorkshire Pudding

Ingredients for Yorkshire Pudding

Batter – Use large eggs for the biggest rise in baking and full-fat milk and be sure to whisk the flour before measuring it.

Did you know?

There’s a proper way to measure flour! Always whisk the flour right in its container before scooping it out. Flour settles as it’s stored and scooping it without whisking it first, results in heavier measurements. Aerating the flour before measuring it ensures accurate amounts for recipes.

Fat – Beef drippings, bacon grease, duck fat, lard, butter, or ghee will add the most flavor to Yorkshire pudding if you have it. Otherwise, vegetable oil will work (turning these into popovers).

Variations

Savory – Add your favorite seasoning blend in Step 2, if desired. We like dried rosemary, thyme, or whatever blend suits the menu.

Sweet – Sweet yorkies can be made with lemon or orange zest, a shake of cinnamon, or even pumpkin pie spice for a festive breakfast or brunch Yorkshire pudding.

How to Make Yorkshire Pudding

Warm and pillowy soft with crisp edges, Yorkshire puddings are an easy-to-bake treat!

  1. Blend the batter according to the recipe below and let the batter rest.
  2. Divide drippings or fat over 8 wells in a muffin tin preheat the fat in the oven.
  3. Divide the batter over the muffin wells and bake until the Yorkshire puddings are golden brown and puffed up.
  4. Use a knife to loosen the Yorkshire puddings from the muffin tin before serving.

Tips for the Best Yorkshire Pudding

  • Let the batter rest up to 24 hours if possible for the best texture.
  • These can also be baked in a popover pan however it is not necessary to purchase one, they work just fine in a muffin pan.
  • Do not open the oven door while baking.
  • Work quickly when pourind the batter, the key is for the muffin pan to stay hot.
basket of Yorkshire Pudding

Leftovers

Leftover Yorkshire pudding can be kept in a covered container in the refrigerator for up to 3 days. Reheat them at 400°F for the best results. Avoid reheating them in the microwave, as they will get soggy.

Freeze fully cooled Yorkshire pudding for up to 3 months in zippered bags, and thaw from frozen in the refrigerator.

Pairing Yorkshire Pudding

Did your family love these Yorkshire Puddings? Be sure to leave us a rating and a comment below!

basket of Yorkshire Pudding with beef in the back
4.96 from 22 votes↑ Click stars to rate now!
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Yorkshire Pudding

Light and fluffy with crispy edges, these Yorkshire Puddings are baked to golden perfection and ready to serve with your favorite roast beef!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 yorkshire pudding
Author Holly Nilsson
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Ingredients  

  • 3 large eggs room temperature
  • 1 ¼ cup whole milk room temperature
  • 1 ¼ cup all-purpose flour
  • ¾ teaspoon salt
  • 3 tablespoons beef drippings or vegetable oil

Instructions 

  • Add the eggs to a blender and blend for 2 minutes.
  • Add milk, flour, and salt to the blender and blend for 30 seconds more. Allow the batter to rest in the fridge while preheating the oven to 425°F.
  • Divide the beef drippings or oil over 8 wells of a muffin pan, approximately 1 teaspoon each. Place the muffin pan in the oven for at least 5 minutes to heat.
  • Once hot, pour the batter into the muffin wells until they are ¾ full.
  • Bake at 425°F for 20 minutes. Reduce the temperature to 350°F and bake for an additional 18 to 23 minutes or until golden and puffed up.
  • Remove from the oven and run a butter knife along the edges of the Yorkshire puddings to remove from the pan.

Notes

  • The batter will rise better if it has time to rest overnight. The batter is expected to be thin.
  • It is important to preheat the muffin tin and the fat for the best rise.
  • The beef drippings should be the fat from cooking beef (skim off any fat for the Yorkshire pudding, save the juices for gravy).
  • If you don’t have drippings, use bacon fat, lard, or vegetable oil.
  • A small sprinkle of fresh thyme or rosemary is a lovely addition to this Yorkshire pudding recipe.
  • Freeze cooled Yorkshire puddings in a zippered bag for up to 3 months. 
4.96 from 22 votes

Nutrition Information

Calories: 156 | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 63mg | Sodium: 256mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 161IU | Calcium: 59mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American, British
close up of Yorkshire Pudding
fresh Yorkshire Pudding in a basket with beef in the background with writing
cooked Yorkshire Pudding in a muffin tin with writing
Yorkshire Pudding in a basket and close up with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Hello,

    I’ve made the same recipe for years and lately tried different ones. This, by far, was the very best!
    A few variations to it I had to make as I didn’t have whole milk. I used a cup of half and half and a 1/4 cup of 1% milk. The rest of the recipe was made like yours.
    I used ramekins (8) and baked them accordingly.
    They were the highest I’ve ever seen and best tasting.
    Thanks Holly!5 stars

    1. Donna,

      Thank you for showing your use of half and half with 1% milk and your response to this recipe. My wife won’t allow me to use whole milk anymore, so I have been trying to figure out a way to use 1% in recipes for awhile now. Since I am double retired I make “she who must be obeyed” supper most nights so she can rest from work. Next week, I am going to try this with the pork roast I need to roast.5 stars

    1. I’m so glad you’ve loved the recipes Nancy Jo! Yes, Crisco shortening should work just fine in this recipe. Enjoy!

  2. Same recipe as my grandmother used to make I make double and freeze them. As a child my English grandmother served Yorkshire with any meat that had gravy. Yum5 stars

  3. Not necessarily the best of Yorkshire pudding recipes, but it is tasty on its own. You have to make sure the grease in the muffin tin is very hot or the puds won’t rise as well. English people do not add any seasonings or herbs to their puds. That’s something that’s been Americanized.4 stars