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    Yorkshire Pudding Recipe

    Published March 19, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This simple-to-prepare Yorkshire Pudding Recipe is a British Specialty that is an excellent side dish at any holiday meal or to a roast beef. I used to make this recipe every day for three straight years at a country club I worked at and have recently fallen in love with it all over again.

    We love having an assortment of side dishes so we can try as many different flavors as possible. If you’re looking for some quick and easy side dishes, then you have to try my Green Beans Almondine or Garlic Parmesan Potatoes.

    yorkshire pudding in a pan


     

    Yorkshire Pudding

    Yorkshire pudding is a side dish consisting of flour, milk, eggs, and salt, baked in a pan of hot meat drippings until puffed up, browned, and cooked. It is not pudding at all. It’s more like a combination of a Dutch baby, popovers, and souffle. While it is traditionally cooked in a hot skillet, it is now more commonly cooked in muffin tins.

    This is a very common accompaniment to any British beef meal. In fact, it is said that a roast beef meal is incomplete without it. With that being said, it was originally served as a first course with gravy. The pudding is said to go back to the 1700s when it was called dripping pudding. Its name was given because of its foundation in the northern county of Yorkshire in England.

    Ingredients and Substitutions

    yorkshire pudding ingredients
    • Eggs – large room-temperature eggs are what you’ll need.
    • Salt –  I always use coarse salt in my cooking and baking.
    • Water – Plain tap water is all that is needed.
    • Milk –  I used whole milk. However, you can use 1%, 2%, or skim milk.
    • Oil – Any neutral flavored oil, tallow, lard, ghee, or clarified butter will work.
    • Flour – You can use all-purpose or bread flour for this Yorkshire pudding.

    How to Make Yorkshire Pudding

    Add the milk, water, eggs, flour, and salt to a blender and blend on high until smooth.

    adding milk to a blender

    Set the mixture to the side and rest at room temperature for 25 to 30 minutes.

    blended yorkshire pudding batter

    Add the large muffin tin to an oven on a middle rack and preheat the oven to 425°. You want this pan piping hot.

    adding a muffin tin to an oven

    Once the oven is preheated, evenly distribute the oil between each muffin round and return it to the oven for an additional 10 to 12 minutes. The oil should be close to smoking.

    adding oil to a muffin tin

    Remove the pan from the oven and pour in the batter evenly amongst the muffin rounds filling it 2/3 of the way full. They will start to boil and cook immediately.

    adding yorkshire pudding to a hot muffin tin

    Place the tray back in the oven and cook for 20 minutes.

    baking yorkshire pudding

    Turn the heat down to 325° and cook for a further 10 minutes.

    yorkshire pudding on the counter

    Remove the Yorkshire pudding and serve immediately.

    yorkshire pudding being served

    Make-Ahead and Storage

    Make-Ahead: These are meant to be eaten as soon as they are baked, but they can be made up to 1 day ahead of time. Reheat them before serving.

    How to Reheat: Place the desired number of Yorkshire pudding on a sheet tray lined with parchment paper and bake in the oven at 350° for 3-4 minutes or until hot. 

    How to Store: Store covered in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.

    Chef Billy Parisi

    Chef Notes + Tips

    • You can also cook this recipe in a 10” cast iron skillet that’s been preheated and heated with oil.
    • Instead of a blender, try using an immersion hand blender to mix the batter.
    • Feel free to use a popover pan or a 12-muffin tin for this recipe as well.
    • If you use cold eggs, the batter must rest at room temperature for an additional 10 minutes.
    • You can skip the oil and heating process and simply spray each muffin round with non-stick spray before pouring in the batter and baking immediately.
    • The Yorkshire pudding will fall slightly the longer it sits at room temperature.

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    Let's Cook - Chef Billy Parisi

    Yorkshire Pudding Recipe

    This simple-to-prepare Yorkshire Pudding Recipe is a British Specialty that is an excellent side dish at any holiday meal or to a roast beef.
    Servings: 6
    Prep Time: 20 minutes
    Cook Time: 30 minutes

    Ingredients 

    • 4 large room-temperature eggs
    • 2 teaspoons coarse salt
    • 1 ¾ cup all-purpose flour
    • 1 1/2 cup whole milk
    • 1/2 cup water
    • 6 tablespoons neutral flavored oil

    Instructions

    • Add the milk, water, eggs, flour, and salt to a blender and blend on high until smooth.
    • Set the mixture to the side and rest at room temperature for 25 to 30 minutes.
    • Add the large muffin tin to an oven on a middle rack and preheat the oven to 425°.
    • Once the oven is preheated, evenly distribute the oil between each muffin round and return it to the oven for an additional 10 to 12 minutes. The oil should be pretty close to smoking.
    • Remove the pan from the oven and pour in the batter evenly amongst the muffin rounds filling it 2/3 of the way full. They will start to boil and cook immediately.
    • Place the tray back in the oven and cook for 20 minutes.
    • Turn the heat down to 325° and cook for a further 10 minutes.
    • Remove the Yorkshire pudding and serve immediately.

    Notes

    Make-Ahead: These are meant to be eaten as soon as they are baked, but they can be made up to 1 day ahead of time. Reheat them before serving.
    How to Reheat: Place the desired number of Yorkshire pudding on a sheet tray lined with parchment paper and bake in the oven at 350° for 3-4 minutes or until hot. 
    How to Store: Store covered in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
    You can also cook this recipe in a 10” cast iron skillet that’s been preheated and heated with oil.
    Instead of a blender, try using an immersion hand blender to mix the batter.
    Feel free to use a popover pan or a 12-muffin tin for this recipe as well.
    If you use cold eggs, the batter must rest at room temperature for an additional 10 minutes.
    You can skip the oil and heating process and simply spray each muffin round with non-stick spray before pouring in the batter and baking immediately.
    The Yorkshire pudding will fall slightly the longer it sits at room temperature.

    Nutrition

    Calories: 335kcalCarbohydrates: 31gProtein: 9gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 116mgSodium: 842mgPotassium: 171mgFiber: 1gSugar: 3gVitamin A: 257IUCalcium: 98mgIron: 2mg
    Course: Side Dish
    Cuisine: British