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

Print
  • Yield: Serves 6

Ingredients

  • 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.

Method

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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Yorkshire Pudding on Simply Recipes. Thank you!

Print

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Links:

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.

More from Elise

53 Comments / Reviews

No ImageYorkshire Pudding

Did you make it? Rate it!

  1. Jenn

    Made this 2 times. Flat pancake

    xxxxxyyyyy

  2. Maureen

    I make Yorkshire pudding every Christmas Eve, and this is the best ever! I’d never seen the note about resting the batter for at least 30 minutes, and I think that made all the difference – made mine about 4 hours before baking.

    xxxxxyyyyy

  3. Claire

    My mom also put little chunks of roast beef in this on the bottom, instead of sliced roast beef on the side. Then all you need is GRAVY!!! Lots of good, brown gravy to pour over all the cut-up squares on each plate… yum!

  4. Judy

    Is the flour in this recipe, self-rising or plain ?

    Show Replies (1)
  5. Alison

    I do not add melted butter but otherwise this is the recipe my English mother taught me! Bacon fat works well too! I only use enough to coat the bottom of the dish.

    xxxxxyyyyy

View More
Yorkshire PuddingYorkshire Pudding