Yorkshire Pudding

Served with roast beef, traditional Yorkshire pudding is an eggy batter poured over beef drippings. It then puffs up dramatically! Humble ingredients come together for a recipe that makes a roast dinner extra special.

A plate with a yorkshire pudding on it and more in the background along with a striped linen.
Annika Panikker

The texture of a Yorkshire pudding is nothing like a pudding in the modern American sense of the word.

What is Yorkshire Pudding?

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? Yummmmm.

Overhead view of yorkshire puddings in a muffin tin.
Annika Panikker

How to Make Yorkshire Pudding

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.

Sliced yorkshire pudding on a plate viewed from the side.
Annika Panikker

The Best Yorkshire Pudding Takes Practice

Yorkshire pudding should puff dramatically. Follow these tips to give your Yorkshire pudding its best chance of rising high.

  • Let the batter rest for at least 1 hour. Don't rush this.
  • Give it a good whisk before pouring the batter into the pan or muffin tins.
  • Let the oven fully preheat before you add the dish with the drippings.
  • Preheat the pan with the fat in it for 10 minutes after you have fully preheated the oven.
  • Conventional wisdom holds that once the dish is in the oven, you shouldn't open the door. We've seen contradictory evidence—opening the oven door a few times is, in fact, okay—but if you really want to get to the bottom of it, try it both ways and see.

Complete Your English Dinner With These Recipes!

From the Editors Of Simply Recipes

Yorkshire Pudding

Prep Time 5 mins
Cook Time 25 mins
Batter Resting 60 mins
Total Time 90 mins
Servings 6 servings

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


  • 1 cup all-purpose flour

  • 1/2 teaspoon kosher salt

  • 1 cup milk

  • 2 tablespoons butter, melted

  • 2 large eggs, beaten

  • 2 to 4 tablespoons roast drippings


  1. Make the 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) and the consistency of whipping cream.

    Let sit for 1 hour.

    A glass bowl and whisk with ingredients to make a yorkshire pudding recipe.
    Annika Panikker
    Batter dripping off a whisk for a yorkshire pudding recipe.
    Annika Panikker
  2. Peheat the oven:

    Preheat the oven to 450°F.

  3. Preheat the drippings in the baking dish:

    Add roast drippings to the wells of 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 2 to 3 minutes.

    For the traditional sheet pan version, place the drippings in a 9x12-inch dish (metal or ceramic is best), coating the bottom of the dish. Heat the dish in the oven for 10 minutes.

  4. Pour the batter into the dish and bake:

    Once the pan is hot, carefully pour the batter into the wells of muffin/popover pans, filling just 1/3 full, or add all of the batter to the hot baking dish.

    Bake popovers (in a muffin pan or popover pan) for 10 minutes at 450°F, then reduce the heat to 350°F and bake for 5 to 10 more minutes, until puffy and golden brown.

    Bake a baking pan of Yorkshire pudding for 15 minutes at 450°F, then reduce the heat to 350°F and bake for 15 to 20 more minutes, until puffy and golden brown. Cut into squares to serve.

    Overhead view of yorkshire puddings in a muffin tin.
    Annika Panikker
Nutrition Facts (per serving)
231 Calories
15g Fat
18g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 231
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 39%
Cholesterol 85mg 28%
Sodium 178mg 8%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 6g
Vitamin C 0mg 0%
Calcium 62mg 5%
Iron 1mg 7%
Potassium 103mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.