Yorkshire Pudding Recipe
This classic and well-loved Yorkshire Pudding Recipe has it all, a tender, almost chewy custard-like interior with a wicked crunch on the outside. The perfect Sunday or holiday side!!
If you want another great side dish to go with these, try our Vegetable Casserole.
Yorkshire Pudding is a traditional British side dish that is perfect with gravy and a roast beef dinner. A simple batter is made with water, eggs, milk, flour and salt. The batter is cooked in hot fat or drippings and puffs to a golden brown with crispy outsides and tender, custard, chewy insides.
Why I Love This Recipe
- Brings back great memories
- Perfect for a Sunday roast
- Excellent for the holidays
- Amazingly delicious
- Crispy and chewy, great with gravy!
Helpful Items for This Recipe
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Professional 12-Cup Non-Stick Mini-Popover Pan, 16-Inch-by-10.75-Inch
What are Yorkshire Puddings Made of?
Yorkshire Puddings are made from simple ingredients that you probably already have in your pantry and refrigerator.
Ingredients
Large eggs – This is the size that I have tested with and normally have in the refrigerator.
Cold water – Why add water to the batter? It is not necessary to add water to bring an extra crispness to the finished product. Side note: Next time you make crepes or pancakes, add water to the batter and see the difference.
Milk – We use 2% milk, and that seemed to add enough richness to the batter.
All-purpose flour – This is the best flour to use; I have not tested with other flours.
Salt – Always needed to enhance the flavor.
Oil (or beef dripping) – Make sure you are choosing an oil with a high smoke point. Don’t use butter; it will burn. I used olive oil, but you can also use vegetable oil.
Have fun with the recipe:
Experiment with the recipe. Make them spicier by adding some chili powder or cayenne pepper to the batter.
To make them kid-friendly: Add some cheese before serving and fill the puddings with bite-sized food your kids would love.
Make it Deluxe: Add some chopped herbs and garlic to the batter. Serve with fresh-grated Parmigiano.
How to Make Yorkshire Pudding
In a large mixing bowl, whisk the eggs until they are smooth and bubbly.
Add the water and milk. Mix well.
Add the flour and the salt. Whisk until all ingredients are blended, and you have a pancake-like batter.
Refrigerate the batter while the oven is preheating. You can also make the batter well in advance and keep it in the refrigerator for 3-4 hours. Remember, you want the batter very cold when you put it in the oven.
Preheat the oven to 425°F.
Pour 2 teaspoons of oil into each cavity of the cupcake pan.
Once the oven is at temperature, add the cupcake pan to the oven.
Heat the pan for at least 10-12 minutes. It is a very important step. The pan and the oil need to be hot, almost smoking.
Quickly pour the batter evenly into each cupcake cavity. You will fill each cavity about halfway. When pouring the batter, it will sizzle. Be careful.
Immediately place the pan back in the oven and cook for 18-22 minutes. DO NOT OPEN THE OVEN for at least the first 15 minutes, preferably the entire cooking time, ie 20 minutes.
Serve and enjoy immediately!
Yorkshire Pudding vs Popovers
They are virtually the same thing, but Yorkshire Puddings are almost always served savory, while popovers can be served with jam and butter. There is specifically a popover pan to make them in.
Altitude Tested
I am in the mountains (3900 ft. above sea level) and find these hard to make until I landed on this recipe. They rise up high and are perfectly delicious. Finally, a recipe that I can make here.
Little Chef’s Secrets
No Peeking
Opening the oven while the puddings are baking can cause them to sink. They need consistency, even heat to puff up beautifully, so resist the urge to peek until they’re done!
Do I need to refrigerate the batter?
If you want that signature hole or cavity in the middle of your Yorkshire pudding, chilling the batter before baking helps achieve this. It’s worth the wait!
To make pouring the batter into the cupcake pan easier, before refrigerating the batter, transfer the batter into a large measuring cup (4 cups). If you don’t have a large measuring cup, use a ladle to fill the pan.
Preheating is a must
Preheating the cupcake pan and oil is a must! When you pour the cold batter into the hot oil, it sizzles and forms a nice crust. If the oil isn’t hot enough, you might end up with an oilier pudding instead of that crispy, puffy goodness.
Can I add more oil to the cupcake pan? Yes, you can add a bit more oil. Just don’t exceed 1 tablespoon per cavity. Be sure it’s hot before pouring in the batter. You might have some extra oil after baking, but that’s okay!
Can I add less oil to the cupcake pan? Yes, you can. The minimum is around 1 teaspoon per cavity to ensure the bottom gets fully covered. Don’t skimp too much or they’ll stick!
Once the oil is hot in the cupcake pan, take it out of the oven. Quickly pour the batter into each cavity and immediately put them back in the oven. Acting rapidly for this step is key to a nice and puffy pudding.
Storage and Reheating
Although the Yorkshire pudding is best when served fresh, it can be stored at room temperature for a few hours. If you need to store them longer, place them in an airtight container in the refrigerator for 1-2 days.
To rewarm, place them in the oven at 350 degrees F for 5-8 minutes or in the air fryer at 330 degrees F for 3-5 minutes.
What to Serve With Yorkshire Pudding?
Serve your Yorkshire pudding with roast dinner, mashed potatoes, gravy, and veggies. You can also serve them with roasted chicken.
Serve them as a side to a soup or a salad.
Add scrambled eggs in the middle with bacon and sausage for a hearty breakfast.
Yorkshire Pudding Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, whisk the eggs until they are smooth and bubbly.
- Add the water and milk. Mix well.
- Add the flour and the salt. Whisk until all ingredients are blended and you have a pancake-like batter.
- Refrigerate the batter while the oven is preheating. You can make the batter 3 – 4 hours ahead of time and keep it in the refrigerator, the colder the batter is the better .
- Preheat the oven to 425°F.
- Pour 2 teaspoons of oil into each cavity of the cupcake pan. You can also use beef drippings if you have them or a combination of both.
- Once the oven is at temperature, add the cupcake pan to the oven.
- Heat the pan for at least 10-12 minutes. It is a very important step. The pan and the oil need to be hot, almost smoking.
- Quickly pour the batter evenly into each cupcake cavity. You will fill each cavity about halfway. When pouring the batter, it will sizzle. Be careful.
- Immediately place the pan back in the oven and cook for 18-22 minutes. DO NOT OPEN THE OVEN for at least the first 15 minutes, preferably the entire cooking time, ie. 20 minutes.
- Serve and enjoy immediately!
I made these for Sunday dinner a few weeks ago and they were a hit. I have been making them weekly since then. Definitely a keeper.
They are on the menu for Christmas again for us. Love them!