Yorkshire pudding is one of Britain’s most beloved comfort foods — crisp, golden, and airy on the outside, yet soft and tender within. Traditionally served with roast beef and gravy, these delightful popovers have graced Sunday dinner tables for generations. Simple yet spectacular, this recipe will help you achieve perfect Yorkshire puddings every time — even if it’s your first attempt.
Ingredients
1 cup all-purpose flour
1 cup milk
3 large eggs
½ teaspoon salt
Vegetable oil or beef drippings, as needed
Equipment
12-cup muffin tin
Mixing bowl
Whisk
Instructions
1. Preheat and Heat the Tin
Preheat your oven to 425°F (220°C). Place your muffin tin in the oven so it becomes very hot — this is essential for creating that classic rise and crisp texture.
2. Make the Batter
In a mixing bowl, whisk together the flour, milk, eggs, and salt until smooth and lump-free. The batter should be slightly runny but well blended. Set aside to rest for 10–15 minutes while the oven heats.
3. Prepare the Muffin Cups
Once the tin is hot, carefully remove it from the oven. Add a small amount of vegetable oil or beef drippings to each cup, about ¼ inch deep. Return the tin to the oven for another 5 minutes until the oil is sizzling hot.
4. Pour and Bake
Quickly pour the batter into the hot muffin cups, filling each about halfway. The sizzling oil helps the batter puff up. Return to the oven immediately and bake for 20–25 minutes, or until the puddings are golden, tall, and crisp.
5. Keep Them Puffy
Avoid opening the oven door during baking — even a quick peek can make them collapse. Let them rise and brown undisturbed.
6. Serve Immediately
Once puffed and golden, remove the Yorkshire puddings from the oven and serve right away. They’re best enjoyed hot, when the edges are still crisp and the centers tender.
Serving Suggestions
Yorkshire puddings are traditionally served with roast beef, gravy, and vegetables as part of a Sunday roast. They’re also delicious with sausages and onion gravy (known as Toad in the Hole) or even filled with savory stews. For a creative twist, try serving them with scrambled eggs or bacon for breakfast.
Storage and Reheating
Store leftover Yorkshire puddings in an airtight container at room temperature for up to one day, or refrigerate for up to 3 days. Reheat in a 400°F (200°C) oven for 5–7 minutes until warm and crisp again. They can also be frozen for up to one month; reheat straight from frozen until hot.
FAQs
Why didn’t my Yorkshire puddings rise?
Usually, the oil wasn’t hot enough or the oven door was opened during baking. Make sure the oil is sizzling before adding the batter.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. Keep it covered in the refrigerator and whisk briefly before using.
What kind of fat is best?
Beef drippings provide the richest flavor and crispest texture, but vegetable oil or lard also work beautifully.
Can I use a different pan?
Yes. You can use a popover pan or even a large roasting pan to make one giant Yorkshire pudding for slicing.
Should I rest the batter?
Resting for at least 10–15 minutes allows the flour to absorb the liquid fully, resulting in better texture and rise.
Conclusion
Crisp, golden, and irresistibly light, Yorkshire puddings are a timeless symbol of British comfort cooking. They transform a simple roast dinner into something special, and once you master this recipe, you’ll see how easy it is to recreate this classic at home. With just a few ingredients and the right technique, you can enjoy beautifully risen puddings worthy of any Sunday table — warm, comforting, and impossible to resist.