Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
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.
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 :)
My granny made hers with lard and now my mother makes her with vegetable oil, and 1 egg. Both are delicious!!!
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…
I literally started to tear up as soon as I tasted this yorkshire pudding! It was like I was instantly transported back in time, sitting around my grandparent’s dining table! My grandpa died when I was almost 7, but I still remember to this day (age 47), how his yp tasted. I have been looking for quite some time, and everything has fallen short…BUT THIS?? THIS IS IT!!! I looked up to the sky and said “I finally did it, Grandpa!”…Thank you from the bottom of my heart, for this surprisingly simple, yet spot on recipe!!
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.
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!
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”.
Could you post your recipe?
I found this to be “good” but I baked it in a cast iron pan, so I had to adjust the heat accordingly for the heat retention.
I also used a mechanical device to whip it prior to baking.
Although I’m puris, I’m wondering what you have that turns out better?? Extra egg? Altitude? Humidity?
BTW–this was “ok” but variables to factors make it inconclusive that this is a “bad” recipe.
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!
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
I’ve run into the same problem as Laura and had decent results by asking the butcher for beef trimmings which you can render or the easier trick of using a high smoke point oil with a beef bullion cube dissolved in it.
How about lard?
You can get Manteca which is lard derived from animal fat. You can also use veg oil if necessary too.
I always use butter. Put a stick in a glass pan, pop it in the oven until it melts completely and then pour the batter right on top of that. Been making it that way for 25 years and counting. Always turns out fantastic!
If you make in muffin tins as I do, bake for 15 to 20 minutes. It just takes longer in a 9″ pan. Great recipe. Tastes just like my English grandmother used to make. Thank you Elise, for bringing back memories.
My husband purchased a sirloin roast on sale at Whole Foods and I saw the Martha Stewart show segment about Yorkshire pudding. Her recipe seemed like more than we needed so I found yours. Great recipe, it puffed up just like a gigantic popover, it looked so good and tasted wonderful. Thanks so much for sharing!
Just made the doubled version, using 5 eggs and worked out perfectly. Forgot to let sit, so microwaved the milk and then the final batter for 30 seconds and seemed to work out. Also, added 2 tablespoons butter to the drippings as did not have enough. Thanks for the recipe!
My fiance and I recently learned that we can’t have gluten, but I grew up with Yorkshire pudding, and found myself determined to make my childhood comfort food, and introduce it to my fella!’
I already have several of your recipes bookmarked, and decided to try your recipe (modified with bacon fat, and 50/50 rice and tapioca flour).
It was epic!
thank you for providing so many great, easy-to-follow, and delicious recipes!
….oh, Boots, our cat, just licked my plate clean, while I was typing. I guess that makes it a family-wide favorite..!
Can you explain the cooking times for the popover style? Would you cook it at all at 450, or should I just drop the temperature to 350 right away? How long should you cook them for?
Follow the same cooking temperature and times as directed. ~Elise
Hi I’m from England. I run an organisation which runs Children’s areas at outdoor events. Our crews work hard in all weathers, so they like hearty comfort food. Our crew kitchen is all vegetarian, because working without refrigeration it’s safer and we avoid problems of storing meat etc. We make a roast dinner every Sunday. We cook a veggie version of ‘Toad In The Hole’ using vegetarian sausages and and vegetable oil (rapeseed or maybe olive). It always goes down well…
If you make a thicker batter, it puffs up well leaving it crisp on the outside and gorgeously soft on the inside – takes the gravy well.
Add sausages to the pan as it warms in the oven before adding the batter to create “Toad in the Hole” – perhaps one of the finest comfort foods in the world: serve with mashed potato, root vegetables and gravy on a cold, winter’s day.
Coming from Yorkshire, I don’t see it as a sin to serve this with any roast meat; it goes well with pork, lamb and chicken although with a forerib of beef (chine) joint, cooked in beef dripping, it’s truly supreme.
For a change, why not bake one and serve it with your favourite chilli (vegetable or con carne) recipe? It’s also fantastic with rich beefy stews and casseroles and curries. You can bake the pudding in vegetable/olive oil if you like.
This is one of my favorite dishes, my Mother use to make it once a month and we had five children and Mom and Dad so she always had make enough for an army or so she said. She said we could only have it once a month because she saved the dripping everyone Sunday from her Roast that we had. She always used cast iron pans and she would put them in the oven and get them very hot and pour the batter in and it would bubble. It is the BEST with roast beef and the gravy. I am 50, ate it all the time as a child and still have it a couple of times a year and I’m not over weight. So ENJOY. I still use Mom’s cast iron pans too. Thanks for the trip down memory lane.
My mum also uses the (cold!) leftover pud with strawberry or raspberry jam.
The pudding will turn out a whole lot better if kept in the fridge for at least an hour before cooking. Get your fat/dripping *really* hot, then pour the extra cold batter in. Super crispy tops.
I am a yorkshire girl who had this pudding almost every day in some form or other when I was a child. If you make the liquid in the recipe Half milk & half water and cook at 400 degrees you will have a much tender and crisp Pudding
I am from and live in Yorkshire!
My mum makes the best Yorkshire Puds. She comes from Nottinghamshire originally and they had an ingenious use for left over Yorkshires.
Wait till cold and then smother in a jam (jelly) of your choice or golden syrup.
I am sure it would work well with maple syrup too.
I still enjoy my leftover ones with Raspberry seedless or loads of golden syrup.
Oh and another bit of info, around where I live, most people give you the Yorkshire Pudding as a starter. I’m not a fan of that as I like it with my roast beef. They make super wraps too, with some cold beef and horseradish sauce for supper.
This looks good, but I use a recipe that I got from a British chef I worked with. 1 cup Flour, 2 Cups Milk, 3 Large Eggs and 1/2 tsp salt. Mix together about an hour before baking and let sit on counter. Bake them at 450 until risen and brown. I bake them in a cold muffin tin that I have sprayed with Pam. They always rise high and never stick to the pan. Never have to worry about the fat getting too hot and smoking you out of the kitchen. Makes twelve.
Not too sure about the dripping.. but I do know that my great grandparents used to have it as… a pudding.. with a raspberry vinegar. We still have a vintage bottle of the vinegar stored somewhere. They were from Whitby, Yorkshire. However most Brits do have Yorkshire Puds with their roast beef Sunday Lunches, if they do do the traditional Sunday Lunch at home..
I lived in Britain for two years, Yorkshire for one of those years and LOVE Yorkshire pudding. It is the best! Thanks for the recipe, I am very inspired to make a Sunday Roast this weekend :)
A few people have commented about Christmas and the Yorkshires. Traditionally these are served with a roast beef dinner and not with chicken or pork (although I do them with ny roasts!)
The key is to get the oil (or lard/drippings etc) really hot before you add the batter – smoking hot. Heat on the stovetop if you want. Once in the oven DO NOT be tempted to peak in the first 15 mins if at all and I personally find an extra egg helps it rise higher.
Ours now grow to about 6″ high, soft on the bottom and crispy up top. Awesome!
My mom made this a lot. She didn’t bother with the drippings, just melted a stick of butter in the pan and popped the pudding batter into it. The taste is wonderful. So yes, it can be made to taste good even without drippings.
My father-in-law is British, and this is the EXACT recipe he uses to make his Yorkshire pudding. It’s to die for. You can use butter, instead of drippings…it doesn’t have quite the same “beefy” flavor, but it’s still amazingly delicious. I could eat the entire pan by myself.
Our son-in-law is from London and he makes an English Christmas dinner every year. Roast beef, Yorkshire pudding and root vegetables … and, of course, a gravy for the puddings. Always very good.
I think the Yorkshire pudding does a little better making it in a muffin pan – heavy duty one. The pudding has more crisp edges.
I found when making Yorkshire pudding that bacon grease or even lard can be used if there aren’t a lot of drippings. Still puffs up!
Beef suet that you can usually get from your local butcher free, is much better in flavor. You just need to render it in a heated pan (9×12″ or 12″ iron skillet.) That leaves you the rest of the meat drippings for gravy.
My mom has made an “old English” dinner for Christmas for as long as I can remember. WHile I haven’t eaten the prime rib in over 10 yrs (I quit eating red meat), I still do enjoy the yummiest Yorkshire pudding! My mouth is watering just remembering the taste from 2 days ago…. I know my mom makes the pudding with leftovers as well and doesn’t use the drippings since they were already used. I think she uses just regular oil. I agree..not as tasty…but still good.
Aaah yes, I remember them well. My mother used to make individual sized ones. Much better. You can fill them up with gravy and let it soak in until you’ve finished everything else, then eat the yorkshire pud.
I’m really going to have to try making them one of these days.
Thanks! Just used this recipe to make my yearly dose of fat. (Normally I use a cookbook that I didn’t have to hand this year.)
I used turkey drippings, btw.
To The Chatty Housewife:
I’ve made it successfully using just vegetable oil (not recommended unless you infuse the oil first; very poor flavor), it was something of a failed experiment flavorwise, but the texture was fine – as such, I should think that using drippings from any roast would make for a tasty and successful version, though I’ve always used FAR more drippings – it’s not at /all/ healthy, but the more the tastier, and it goes even better with gravy – just make sure to only have it once a year or so indeed!
Next time try cooking it with big thick sausages like lincolnshire sausages and you have “Toad in the hole” :)
That looks really yummy, however, I don’t eat red meat, is it possible to use chicken or duck drippings or am i just out of luck on the pudding?
Pretty much any fat would work, incl butter. ~Elise
Butter would burn @450 degrees. Duck fat would work or else you can ask your butcher for some beef suet (which usually they won’t charge you for. The reason I want the extra fat is that I can save the drippings to make the gravy. Just render the suet in another pan. You need about 1/3 cup of fat and preheat a 9x 13″ roasting pan or a 12″ iron skillet before adding the batter, preferably at room temp.
Duck fat would be the yummiest way for you! Mmmmm
Wouldn’t she be defeating the purpose if she used beef suet? She said she didn’t eat red meat unless I misunderstood.