Yorkshire Pudding Recipe
This classic Yorkshire Pudding Recipe yields a puffy, golden-brown side dish that’s traditional, easy, and utterly irresistible.
Full Recipe Introduction
Yorkshire pudding is the iconic British batter-based side dish that puffs up like a little mountain of joy alongside your roast dinner. Unlike the dessert-like American “puddings,” these oven-baked wonders are savory, light, and perfect for soaking up gravy—think of them as edible gravy boats. I first learned this Yorkshire Pudding Recipe from my grandmother, who taught me that the secret lies in super-hot fat and room-temperature batter. Whether you’re serving Sunday roast, holiday turkey, or a simple beef joint, these puffy treats bring nostalgia and theater to the table. Bonus: with pantry staples and just five minutes of batter prep, you’ll impress guests without breaking a sweat. You know what? They’re even healthy-ish—no sugar, minimal ingredients, and zero guilt when drizzled with pan drippings.
Why You’ll Love This Yorkshire Pudding Recipe
• Puffy perfection every time, thanks to hot oil and room-temp batter
• Uses simple staples—flour, eggs, milk, salt, and fat (no fancy ingredients)
• Ready in under an hour: 20 minutes prep, 25 minutes bake
• Hands-off baking—once you pour, the oven does all the work
• Perfect for holiday feasts, family dinners, or a cozy weeknight treat
• Gluten-free swap available with a 1:1 flour alternative
• Impressive, theater-style rise that wows every guest
• Adaptable to gravy-soaking or stuffed with herbs and cheese
• Frees up oven space for your roast when timed right
• A budget-friendly side that feels gourmet
Ingredients for Homemade Yorkshire Pudding Recipe
• 1 cup (125g) all-purpose flour (or gluten-free 1:1 blend) – sift if lumpy
• 1 cup (240ml) whole milk, room temperature (sub with light cream for richer taste)
• 3 large eggs, room temperature (let sit 10–15 minutes out of fridge)
• ½ teaspoon fine sea salt (or kosher salt, adjust to taste)
• 2–3 tablespoons beef drippings, lard, or neutral oil (sunflower or vegetable works)
• Optional: 1 teaspoon fresh chopped rosemary or thyme for herbal twist
Directions for Yorkshire Pudding Recipe
- Preheat your oven to 425°F (220°C). Place a 12-cup muffin tin or a 9×13-inch pan inside so it’s screaming hot—this is non-negotiable for that dramatic rise.
- In a medium bowl, whisk flour and salt until combined. Ensure there are no lumps; a quick sift or vigorous whisk helps.
- Crack eggs into a separate bowl, beat gently, then pour into the flour mix. Stir until the mixture resembles coarse crumbs—don’t panic if it looks dry at first.
- Gradually pour in the milk, whisking steadily to form a smooth, thin batter. It should coat the back of a spoon and flow like cream.
- Let the batter rest for 15 minutes at room temperature. This pause lets gluten relax and air bubbles form—key for a light, fluffy crumb.
- Carefully remove the hot tin from the oven. Add about 1 teaspoon of fat into each cup (you’ll hear it sizzle—music to a cook’s ears!).
- Immediately pour batter into each cup, filling about halfway. Work quickly so the fat stays scorching hot.
- Slide the tin back into the oven and bake for 20–25 minutes—no peeking! Opening the door drops the temperature and you’ll lose that glorious puff.
- When tops are deep golden brown and puffed high, turn off the oven and let puddings rest inside for 1–2 minutes. This helps set their shape.
- Serve at once, straight from the tin, alongside gravy or jam-packed with fresh herbs.
Servings & Timing
Makes 12–14 individual Yorkshire puddings
Prep Time: 20 minutes (including batter rest)
Cook Time: 25 minutes
Total Time: about 45 minutes from pantry to plate
Variations on a Traditional Yorkshire Pudding Recipe
• Cheesy Twist: Stir ¼ cup grated sharp cheddar into the batter for a gooey surprise.
• Herb-Infused: Add a teaspoon of chopped rosemary, thyme, or sage for a fragrant note.
• Mini Bites: Use a mini-muffin tin to create bite-sized poppers perfect for appetizers.
• Gluten-Free: Swap in your favorite 1:1 gluten-free flour blend—same procedure, same puff!
• Spicy Kick: Mix in a pinch of smoked paprika or chili flakes for a savory heat.
• Sweet Touch: Drizzle honey and serve with berries for a brunch-friendly twist.
Storage & Reheating
Store leftover puddings in an airtight container at room temperature for up to 2 days—though they’re best fresh. For longer stash, freeze cooled puddings in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. To reheat, pop them on a baking tray in a 350°F (175°C) oven for 5–7 minutes; they’ll crisp up beautifully. Avoid the microwave if you can—it makes them chewy rather than crunchy. Make-ahead tip: prepare batter the night before, keep it covered in the fridge, then bring to room temp before baking.
Notes
• Hot Fat, Hot Pan: I learned the hard way that lukewarm oil leads to flat puddings—always heat the tin until it’s almost smoking.
• Batter Consistency: Too thick? Add a splash of milk. Too thin? A light dusting of flour will do.
• Rest Matters: Skipping the 15-minute rest cuts down rise—trust the process, honestly.
• Alternative Fats: Drippings yield deepest flavor, but ghee or even duck fat up the luxury factor.
• Pan Choice: A metal tin gives better browning than ceramic or glass—just saying.
• Gravy Partner: Pour hot gravy into the hollow center immediately to prevent sogginess.
FAQs
Q: Why didn’t my Yorkshire puddings rise?
A: Check that your oven and fat are piping hot before adding batter. Resting the batter also helps gluten relax for maximum lift.
Q: Can I use water instead of milk?
A: Yes—many traditionalists use equal parts water and milk or even all water for a crispier shell, though the crumb will be less tender.
Q: Is it okay to make batter ahead?
A: Absolutely. Keep it covered in the fridge overnight, then let it warm up for 30 minutes before baking to ensure a good rise.
Q: What’s the difference between a popover and Yorkshire pudding?
A: Popovers are typically individual, lighter, and often slightly sweet, while Yorkshire puddings are savoury, denser, and traditionally served with roast meats.
Q: Can I freeze the uncooked batter?
A: I don’t recommend freezing batter—resting it fresh gives better texture. But you can freeze cooked puddings for later.
Q: How do I get those super-crisp edges?
A: Use a high-smoke-point fat (like beef drippings), heat the tin until it’s scorching, and bake on the top rack.
Q: Any tips for dairy-free Yorkshire puddings?
A: Substitute plant-based milk (oat or almond) and use vegetable oil instead of drippings; results are very close to the original.
Q: My puddings brown on top but stay raw inside—help!
A: Ensure your tin is hot, batter is room temperature, and you fill cups only halfway—overfilling can slow the bake.
Conclusion
This Yorkshire Pudding Recipe brings British tradition to your kitchen with minimal fuss and maximum impact. Fluffy, savory, and perfect for soaking up gravy, these puffs are guaranteed to become your go-to side dish. Give them a try, let me know how they rise in your oven, and don’t forget to explore my roast beef and gravy recipes for a full Sunday dinner spread!
Yorkshire Pudding Recipe
Ingredients
- 1 cup all-purpose flour (or gluten-free 1:1 blend) sift if lumpy
- 1 cup whole milk (sub with light cream for richer taste) room temperature
- 1/2 teaspoon fine sea salt (or kosher salt, adjust to taste)
- 2–3 tablespoons beef drippings, lard, or neutral oil (sunflower or vegetable works)
Instructions
- Preheat your oven to 425°F (220°C). Place a 12-cup muffin tin or a 9x13-inch pan inside so it’s screaming hot—this is non-negotiable for that dramatic rise.
- In a medium bowl, whisk flour and salt until combined. Ensure there are no lumps; a quick sift or vigorous whisk helps.
- Crack eggs into a separate bowl, beat gently, then pour into the flour mix. Stir until the mixture resembles coarse crumbs—don’t panic if it looks dry at first.
- Gradually pour in the milk, whisking steadily to form a smooth, thin batter. It should coat the back of a spoon and flow like cream.
- Let the batter rest for 15 minutes at room temperature. This pause lets gluten relax and air bubbles form—key for a light, fluffy crumb.
- Carefully remove the hot tin from the oven. Add about 1 teaspoon of fat into each cup (you’ll hear it sizzle—music to a cook’s ears!).
- Immediately pour batter into each cup, filling about halfway. Work quickly so the fat stays scorching hot.
- Slide the tin back into the oven and bake for 20–25 minutes—no peeking! When tops are deep golden brown and puffed high, turn off the oven and let the puddings rest inside for 1–2 minutes.
- Serve at once, straight from the tin, alongside gravy or jam-packed with fresh herbs.
