Yorkshire Pudding

Photography Credit: Elise Bauer

The texture of a Yorkshire pudding is nothing like a pudding in the modern sense of the word. Not a custard, it’s more like a cross between a soufflé and a cheese puff (without the cheese). The batter is like a very thin pancake batter, which you pour into a hot casserole dish over drippings from roast beef or prime rib. It then puffs up like a chef’s hat, only to collapse soon after you remove it from the oven.

Given that it’s loaded with beef drippings (read fat) or butter, or both, Yorkshire pudding is probably not the thing you want to eat regularly if you are watching your waistline. But for a once a year indulgence, served alongside a beef roast? Yummmmm.

Yorkshire pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). You can also make a popover version with the same batter and drippings in a muffin tin or popover pan.

Yorkshire Pudding

Yorkshire Pudding Recipe

  • Yield: Serves 6


  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 Tbsp melted butter
  • 2 eggs, beaten*
  • 2-4 Tbsp of roast drippings

* If you double the recipe, add an extra egg to the batter.


1 Make batter: Whisk together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.

2 Preheat baking dish with drippings: Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.

For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.

3 Pour batter into dish, bake: Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.

Cut into squares to serve.

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A little on the history of Yorkshire pudding from our favorite food historian, the Old Foodie

Showing 4 of 34 Comments

  • Gracie

    This recipe turned out to be the best Yorkshire pudding I ever made. I used avocado oil because there wasn’t any drippings. It’s a high heat oil and the puddings rose nicely and got crispy enough that they didn’t fall.

  • Cheryl Salls

    I just made this recipe with some trepidation. I’ve attempted Yorkshire before and it was always only so so. THIS however was a triumph and I have to say I will definitely be using it from now on! Turned out perfect! Best ever Yorkshire!
    Thank you so much!

  • michelle

    OK..I wanted to try a different Yorkshire pudding recipe, so I decided try this one…well I’ll be going back to my original recipe. What a waste of ingredients….mine looked like a flat, burnt pancake. I followed the recipe to a “T”.

  • Brad

    I made this recipe to go with our Prime Rib Christmas dinner, but since my wife and daughter are allergic to dairy products, I did a non-dairy version. I just substituted with Mocha Mix and margarine and it turned out fantastic. I’d love to try it with milk (or half and half, as one person suggested) and butter. Yummy!

  • Laura

    Growing up, my mother often served standing rib roast and always made Yorkshire pudding to serve with it. (Dad was born in England.) We all loved it. I never had it served to me anywhere else. A couple restaurants serve popovers, but they are never as good. I think they do not have any beef fat in it. My whole family loves Yorkshire pudding, but the meat sold these days has a greatly reduced amount of fat. (Pork is also very low in fat these days. It isn’t nearly as delicious as it used to be.) I cooked a rib roast today, and got very little fat drippings, perhaps 2 or 3 teaspoons. I need this to make gravy. (I would have liked more for the gravy.) Can you recommend a fat substitute that would still give the pudding that wonderful flavor? Love your recipes. Thank you.

    I can’t think of any. Butter would just burn at that high temperature. Bacon fat, of course, but it’s really a different flavor. ~Elise

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