Yorkshire Pudding

Most of you probably think of mashed potatoes when you make roast and gravy, but why not give yorkshire pudding a try.  This is something my mom made for us while growing up and is a favorite of mine.  The dish originated in Yorkshire, England and is made from a batter.  It is mostly served with roast or chicken along with gravy.  I have only had it served with roast beef.

Yorkshire pudding is similar to the texture of a German pancake or pop over and contains similar ingredients.  It is best if you can let the batter rest before baking it, but isn’t necessary.  Letting the batter rest reduces the starch in the batter making a lighter pudding.  I have made it before without letting it rest and it is still good.

By the way, the winner of the I Can’t Believe It’s Not Butter is:

Coralie – who said “Tried to vote for you again and your video is already gone!”  Thanks for giving it one last try Coralie.

Thanks for everyone who helped out and voted.  I will still have one more week coming up to get everyone to vote again.  I will let you all know when it is.

Yorkshire Pudding

  • 1 cup flour
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 – 3/4 cup water
  • 1/2 cup milk
  1. Combine all ingredients to make a thick grave like batter. (At this point let the batter rest for 1 hour if you have the time, but it isn’t necessary.  Resting makes the pudding lighter.)
  2. Put 1/2 tsp vegetable or canola oil in the bottom of each muffin cup in a 12 count muffin tin.  (I use my Demarle muffin pan so I can skip this step)
  3. Divide batter among muffin tins and bake at 425 for 20 minutes or 350 for 30-40 minutes until puffy and golden brown.  Makes 12.  Serve topped with gravy.

19 comments on “Yorkshire Pudding

  • I live in UK and can recommend this for getting lovely, crispy yorkshire puddings – I use beef dripping for the oil – which is the fat from cooked beef and put that in the bottom of the cooking pan and put that in the oven until it is really hot, at least 5 to maybe 10 minutes, then when you add the batter it should really sizzle and it makes the YP very crispy!

  • I was looking at some of your recipes and saw your Yorkshire Pudding. Roast Beef, mashed potatoes, and Yorkshire Pudding is my absolute favorite meal! I loved seeing your recipe because it’s not very popular. Here is my version. It doesnt take as long to bake. https://www.savingyoudinero.com/2009/09/14/recipe-of-the-week-yorkshire-pudding/

  • I have made these before, but my mom calls them popovers. For the Yorkshire pudding, she adds drippings of roast beef. She says, that’s the difference between one and the other. I think the popovers are USA originated and the Yorkshire Pudding is England originated. 🙂

  • I made Yorkshire for the first time last night using this recipe, they turned out GREAT! I preheated the oil as recommended, and used a 425 oven. They rose up high and fluffy (and then shrunk a bit since our guests were way late, but still tasted great!:) I would recommend trying to have them timed to be out of the oven right before dinner – I put them in at 425 once I took the roast out to rest for 20 minutes.

  • The trick is to use a very hot oven, and let your oil get really really hot, about 10 mins or so in the oven, before adding the batter.

    Also, I dont use water in mine, only milk. The consistancy should be very runny, like the consistancy of double cream.

    Once they are in the oven, DO NOT OPEN THE OVEN DOOR until they are done – they will fall.

    One trick is to use an electric mixer/whisk to mix, the extra bubbles make them lighter.

    Another trick is to use duck eggs, they come out fluffier.

    Good luck on making these beauties, I love them!

  • We don’t use salt in Yorkshire for our puds, healthier too.

    A tip for you is to heat the oil up in the pudding tins. When you add the batter it should sizzle and your Yorkies should be crisper on the outside then.

  • My family used to make Yorkshire pudding every Christmas Eve with our big Roast beef dinner…It’s a favourite memory of mine. Especially having to be careful in the kitchen so they don’t fall! I’m going to make these tomorrow with my roast beef dinner! Delightful!

  • I love Yorkshire pudding-it does go great with beef!

  • I married into a British family and my MIL although she tries isn’t the best cook so I’m looking forward to trying these to maybe see how they are ‘suppose’ to taste like. Maybe I’ll make up a batch for dinner with them next time I’m over there. Oh, and they always have them with turkey dinners. She usually uses little frozen ones she gets at one of the English Stores.

  • the recipe looks very good…fluffy

  • Our family loves Yorkies as we affectionately call them…roast beef wouldn’t be complete without them. Our recipe- 1:1:1 (1 part milk, 1 part flour 1 part eggs).

  • I had Yorkshire Pudding with gravy all the time when I lived in London (yumm!) and you’ve inspired me to make them myself. Can’t wait to try this recipe!

  • I’ve never tried these or attempted to make them. This is definitely on my “to do” list! Thank you so much for posting the recipe!

  • My son studied over in Cambridge in England this last summer and has been asking me to make Yorkshire Pudding. I tried one recipe and it failed miserably – can’t wait to try this one!

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