Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (2024)

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By

Elaine Lemm

Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (1)

Elaine Lemm

Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.

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Updated on 12/6/23

Tested by

Danilo Alfaro

Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (2)

Tested byDanilo Alfaro

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.

Prep: 45 mins

Cook: 20 mins

Total: 65 mins

Servings: 6 servings

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In the U.K., the word pudding (or "pud") 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.

Light and fluffy as soufflés, Yorkshire pudding is made of a runny batter with eggs, milk, and flour that is whisked together before resting. Fat such as beef drippings, bacon grease, 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.

Enjoy Traditionally...Or Not!

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.

Tips for Perfectly Risen, Crispy Puds

  • Rest and Chill—Make sure your batter is well-rested for perfect puddings that are tender on the inside.
  • Smokin' Hot—The fat in the baking pan should be so hot it's smoking.
  • Don't Dilly Dally—Once you've poured the batter into the smoking hot fat, return the pan to the hot oven immediately to get the crispiest, lightest puddings.
  • The Best Fats—Some swear by vegetable oil, but this can make the puddings greasy and it doesn't add flavor. It's best to use lard, beef drippings, bacon fat or duck fat.

The Equal Parts Method

  • Note that the ingredient list calls for 4 eggs, 1 cup milk and 1 cup flour. You're aiming for equal parts of all three ingredients and should scale ingredients up or down to ensure this. To do so...
  • First: Crack your eggs into a measuring cup to determine their total volume.
  • Then: Measure out amounts of milk and flour in equal parts (by volume) to the eggs.
  • Measuring the ingredients this way ensures the correct consistency for your batter no matter the size of the batch you're making.

What You'll Need To Make Yorkshire Puddings

A Hand Mixer
A Muffin Tin
A Mixing Bowl

Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (6)

Ingredients

  • 4 large eggs

  • 1 cup milk

  • 1 pinch fine salt

  • 1 cup all-purpose flour

  • 2 tablespoons lard, beef drippings, or vegetable oil

  • 2 tablespoons cold water

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 450 F/230 C.

    Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (7)

  2. Combine 4 large eggs, 1 cup milk, and 1 pinch fine salt in a medium mixing bowl. Whisk thoroughly with an electric hand mixer or hand whisk. Let stand for 10 minutes.

    Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (8)

  3. Gradually sift 1 cup all-purpose flour into the milk and egg mixture, again using an electric hand mixer or whisk to create a lump-free batter resembling thick cream. If there are any lumps, push the batter through a fine sieve.

    Let the batter rest in the kitchen for a minimum of 30 minutes, longer if possible (up to several hours).

    Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (9)

  4. Place a pea-sized piece of lard, dripping, or 1/2 teaspoon vegetable oil into each opening in a Yorkshire pudding tin. Alternatively, use a 12-hole muffin tin. Place in the hot oven until the fat is smoking.

    Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (10)

  5. Add 2 tablespoons cold water to the batter and give it another good whisk. Fill the openings in the tin 1/3 full with batter and return quickly to the oven.

    Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (11)

  6. Bake approximately 20 minutes or until golden brown, puffed, and crisp. Repeat until all the batter is used up.

    Serve immediately.

    Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (12)

How To Store

Yorkshire puddings are best right after they're baked, but you can refrigerate extras in an airtight container for up to 3 days or freeze them in a heavy-duty freezer bag for up to 1 month. Reheat them in a 350 F oven for 10 minutes.

Roast Beef With Garlic and Thyme Recipe

Nutrition Facts (per serving)
179Calories
8g Fat
18g Carbs
8g Protein

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Nutrition Facts
Servings: 6
Amount per serving
Calories179
% Daily Value*
Total Fat 8g10%
Saturated Fat 3g15%
Cholesterol 130mg43%
Sodium 88mg4%
Total Carbohydrate 18g7%
Dietary Fiber 1g2%
Total Sugars 2g
Protein 8g
Vitamin C 0mg0%
Calcium 73mg6%
Iron 2mg9%
Potassium 129mg3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

  • pudding
  • yorkshire pudding
  • dinner
  • british

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Make Perfect Yorkshire Puddings Every Time with this Traditional Recipe (2024)

FAQs

What is the secret to making Yorkshire puddings rise? ›

There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in.

What is the tradition of Yorkshire pudding? ›

It was originally cooked in northern England over a fire with the meat roasting above it. The fats and juices from the meat would drip into the pudding and provide flavour and colour. Traditionally, the word “pudding” referred to homely and rustic desserts that were commonly eaten by the lower classes.

What is the traditional way to eat Yorkshire pudding? ›

As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal.

What is Yorkshire pudding called in America? ›

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.

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.

Why aren t my Yorkshire puddings fluffy? ›

One of the main reasons why Yorkshires don't rise is because the oil isn't hot enough, so make sure it's bubbling and sizzling as you pour your batter in. Make sure you aren't over-filling the tin – fill each hole about a third or halfway up, any more and they may collapse through the weight of batter.

How runny should Yorkshire pudding batter be? ›

Basically it's equal parts eggs flour milk. Originally Answered: Should Yorkshire pudding batter be runny? Yes, the batter should be runny, about the consistency of heavy cream.

What is the most Yorkshire puddings eaten in one sitting? ›

eaten in one siting is 400! Yikes, that's alot! We. suggest you start with one, try ours next time!

Why do you only have Yorkshire puddings with beef? ›

It was only ever with roast beef but pubs serving Sunday roast serve them with lamb, pork, turkey or chicken. It goes back to the days before modern ovens when meat was spit roasted. The pudding would have originally been cooked beneath the meat as it was roasting on a spit above a fire.

Why do Yorkshire puddings go cakey? ›

It is almost always because the oil wasn't hot enough. Yorkshire Puddings rise because the water molecules in the milk turn to steam and as they rise, they force the batter upwards to make the puddings grow.

Why is my Yorkshire pudding soggy in the middle? ›

The fat isn't hot enough (it should be smoking hot). The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter.

What meat should you have Yorkshire pudding with? ›

Serve Yorkshire pudding with roast beef or pork, as this recipe requires meat drippings.

Can you get Yorkshire puddings in the US? ›

To the best of my knowledge (married to an American) they don't have Yorkshire puddings in America.

Is a German pancake the same as a Yorkshire pudding? ›

Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.

What is the Irish version of Yorkshire pudding? ›

Batter pudding is the Irish version of Yorkshire pudding. Many Irish like their meat quite well cooked, which rather spoils a good joint of beef in my opinion. A largish piece of beef cooked in this way will have the best flavour, as small joints are disappointing.

Why aren t my Yorkshire puddings rising? ›

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.

Why is my Yorkshire pudding not rising enough? ›

Measure Your Ingredients

Always use equal volumes of egg, milk, and all-purpose flour. 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 not rise evenly? ›

Sometimes because the oven door is open too long or the pan or fat isn't hot enough before the batter is added. Sometimes it's because there is too much batter in the pan, sometimes because the pan is too large for the quantity of batter, and sometimes because the pan isn't deep enough.

How long should 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.

References

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