Classic Yorkshire Pudding Recipe

Introduction

Yorkshire pudding is a classic British side dish known for its light, airy texture and golden, crispy exterior. Traditionally served alongside roast beef, it soaks up gravy wonderfully and adds a delightful contrast to hearty meals. This easy recipe will help you create perfect Yorkshire puddings every time.

Ingredients

• 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

Instructions

1. Step 1: In a large bowl, whisk together the flour and salt. Make a well in the center and add the milk, melted butter, and beaten eggs. Beat the mixture until smooth and the consistency of whipping cream. Let the batter rest for 1 hour.
2. Step 2: Preheat your oven to 450°F (230°C). Place roast drippings evenly into the wells of a popover or muffin pan (about 1 teaspoon per well) and heat in the oven for 2 to 3 minutes. For a sheet pan version, spread the drippings in a 9×12-inch metal or ceramic dish and heat for 10 minutes.
3. Step 3: Once the drippings are hot, carefully pour the batter into each well of the muffin or popover pan, filling about one-third full. For the sheet pan, pour all the batter evenly into the hot dish.
4. Step 4: Bake popovers at 450°F for 10 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 5 to 10 minutes until golden and puffed. For the sheet pan, bake at 450°F for 15 minutes, then lower the oven to 350°F and bake for another 15 to 20 minutes. Cut into squares to serve.

Tips & Variations

• For extra crispiness, make sure the drippings are very hot before adding the batter.
• Use beef drippings from your roast for authentic flavor, or substitute with vegetable oil if needed.
• Resting the batter for an hour helps achieve a lighter texture.
• Try adding a pinch of herbs like thyme or rosemary for a savory twist.

Storage

Yorkshire puddings are best served fresh but can be stored in an airtight container at room temperature for up to 1 day. To reheat, place them in a 350°F (175°C) oven for 5 to 7 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. Bring it back to room temperature before baking for best results.

Why does my Yorkshire pudding not rise?

Common reasons include not using hot enough fat, not preheating the oven adequately, or batter that hasn’t rested. Make sure your drippings are sizzling hot before adding the batter and bake immediately for the best rise.

Classic Yorkshire Pudding Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

Classic Yorkshire Pudding is a traditional British side dish, known for its light, airy texture and golden, crispy exterior. Made from a simple batter of flour, eggs, milk, and roast drippings, it pairs perfectly with roast beef and gravy, offering a delightful way to soak up savory juices.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 25 to 35 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt

Wet Ingredients

• 1 cup milk
• 2 tablespoons butter, melted
• 2 large eggs, beaten

For Cooking

• 2 to 4 tablespoons roast drippings

Instructions

1. Make the batter: In a large bowl, whisk together the all-purpose flour and kosher salt. Form a well in the center, then add the milk, melted butter, and beaten eggs. Beat everything together until the batter is completely smooth with no lumps and has a consistency similar to whipping cream.
2. Let the batter rest: Allow the batter to sit at room temperature for 1 hour to help achieve the light and airy texture when baked.
3. Preheat the oven: Set your oven temperature to 450°F (232°C) to preheat thoroughly for baking the pudding.
4. Preheat the roasting dish with drippings: Put 1 to 2 teaspoons of roast drippings in each well of a popover or muffin pan, or spread the drippings evenly on the bottom of a 9×12-inch metal or ceramic baking dish. Place the pan or dish in the oven and heat for 2 to 3 minutes for muffin/popoever pans, or 10 minutes for the baking dish, ensuring the fats are hot to help the pudding rise properly.
5. Pour the batter: Carefully remove the hot pan from the oven. For popovers or muffin pans, pour the batter into each well filling only about one-third full. For the baking dish, pour the entire batter evenly over the hot drippings.
6. Bake the pudding: For popovers/muffin pans, bake at 450°F (232°C) for 10 minutes, then reduce the heat to 350°F (177°C) and bake for another 5 to 10 minutes until the puddings are puffed up and golden brown. For the baking dish, bake at 450°F (232°C) for 15 minutes, then reduce to 350°F (177°C) and bake for an additional 15 to 20 minutes until puffed and golden.
7. Serve: If you used the baking dish method, cut the baked Yorkshire pudding into squares to serve alongside your roast.

Notes

• Ensure the roast drippings are very hot before pouring the batter; this creates steam that helps the puddings rise.
• Allowing the batter to rest for an hour helps develop texture and improves rise.
• You can substitute beef drippings with vegetable oil or other fats if preferred, though traditional flavor might vary.
• Use a metal or ceramic pan for best heat conduction and crispiness.
• Serve immediately for the best texture as Yorkshire pudding tends to deflate as it cools.

Keywords: Yorkshire Pudding, British Side Dish, Roast Beef Accompaniment, Traditional British Recipe, Popovers