Yorkshire Pudding

Side DishHolidayPudding

Traditional Yorkshire pudding to serve with roast beef, batter of flour, salt, eggs, butter, milk, cooked in pan with roast drippings.

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

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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45 Comments / Reviews

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Did you make it? Rate it!

  • Eden Vanegas

    I did this using pork tenderloin fat, just as good!!!


  • George's daughter

    From a person of British ancestry my Yorkshire pudding recipe has come down from my English grandmother. Most recipes get it wrong with too many eggs and not enough milk. Your recipe is almost right with 1 cup milk to 2 eggs, however, you do not need the melted butter and 2-4 tablespoons of drippings is way too much. You only need 1 tablespoon to coat the pan otherwise your pudding wil be way to greasy and most importantly drippings need to be heated to they’re spitting hot but not burning when you pour the batter in. In addition, only beat the batter until it’s mixed or the YP will be tough and you need to be flexible with the milk adding more until you get the right consistency of a thinnish pancake batter.

  • Peer

    I just made my First Yorkshire Pudding with your recipe. My whole Family likes it and I’ll Go on with exploriert this Yorkshire thing… btw. I used peanut butter oil with Butter. Worked out :)


  • Penny

    My granny made hers with lard and now my mother makes her with vegetable oil, and 1 egg. Both are delicious!!!

  • Karen Larsen

    This is very similar to the recipe my grandpa gave me years ago. It never fails. I always have the ingredients at room temp, and never open the oven, until it is done. To compensate for the shortage of beef juices I add butter. I love this and every one who sees my results is impressed. Wish I could post a picture…

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