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, Yorkshire pudding is 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?


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

  • Prep time: 5 minutes
  • Cook time: 35 minutes
  • Batter resting time: 1 hour
  • Yield: Serves 6


  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter
  • 2 eggs, beaten*
  • 2-4 tablespoons 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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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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57 Comments / Reviews

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Did you make it? Rate it!

  1. Cindy

    Can I use truffle oil instead of dripping?

    Show Replies (1)
  2. dave

    Thanks for the recipe…I tried it for the first time tonight..in half the muffin pan, I used butter, the other half, tallow.
    Results on both sides were similar, and I had to remove burned butter and be more careful to watch it on the second try.
    They came out like flatish muffins…were very browned all around…not puffy, but they were quite crispy on the outside, soft and creamy on the inside…and tasted great…but they didn’t build walls on the side…any suggestions?? Thanks,

    Show Replies (1)
  3. Jenn

    Made this 2 times. Flat pancake


  4. 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.


  5. 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!

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