This Yorkshire Pudding Recipe is a tall and crispy recipe, which uses rich beef drippings and fresh eggs. It’s the ultimate Sunday roast side, ready in about 25 minutes.
Jump to RecipeYorkshire Pudding Recipe Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1/2 cup pan drippings from roast prime rib of beef
How To Make Yorkshire Pudding Recipe
- Prep the oven: Preheat the oven to 450 degrees F (230°C). High heat is absolutely essential for the water in the batter to turn into steam and puff up the pudding.
- Make the batter: In a bowl, sift together the flour and salt. In a separate bowl, beat together the eggs and milk until the mixture is light and foamy. Pour the wet ingredients into the dry ingredients and stir just until incorporated. Do not overbeat; a few small lumps are okay.
- Heat the fat: Pour the beef pan drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Place the pan in the hot oven for a few minutes until the drippings are smoking hot. Safety Tip: Be extremely careful, as the fat will be dangerously hot.
- Bake the pudding: Carefully take the hot pan out of the oven. Immediately pour the batter into the sizzling drippings. Put the pan back in the oven and cook for 15 to 20 minutes. The pudding is done when it is puffed high, golden brown, and dry to the touch. Do not open the oven door during baking.
Recipe Tips
- The Fat Must Be Smoking: The most critical step is getting the drippings smoking hot. When the cold batter hits the hot fat, it creates an immediate barrier that allows the pudding to rise rather than stick.
- Room Temperature Ingredients: If you have time, let your milk and eggs come to room temperature before mixing. Warmer ingredients emulsify better and don’t cool down the fat as drastically when poured into the pan.
- Don’t Open the Door: Resist the urge to peek. Opening the oven door releases heat and causes the steam pressure to drop, which will make your puddings collapse instantly.
- Resting the Batter: While not strictly required in this quick version, letting the batter rest for 30 minutes allows the gluten to relax, often resulting in a taller, more tender pudding.
What To Serve With Yorkshire Pudding
This is the non-negotiable partner to a classic British Sunday Roast.
- Roast Beef: Specifically Prime Rib or Topside.
- Onion Gravy: A thick, savory gravy to pour into the hollow center.
- Horseradish Sauce: For a spicy kick.
- Roasted Root Vegetables: Carrots and parsnips.
How To Store Yorkshire Pudding Recipe
- Refrigerate: Store cooled puddings in an airtight bag or container in the refrigerator for up to 2 days. They will lose their crispness but can be revived.
- Reheat: To restore the crunch, place the puddings on a wire rack in a 400°F oven for 3-5 minutes. Do not microwave, as they will become chewy and soft.
- Freeze: Yorkshire puddings freeze surprisingly well. Freeze them in a single layer, then bag them. Reheat directly from frozen in a hot oven for 6-8 minutes.
Yorkshire Pudding Recipe Nutrition Facts
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 145mg
- Sodium: 350mg
- Total Carbohydrates: 14g
- Dietary Fiber: 0.5g
- Sugar: 1g
- Protein: 6g
Nutrition information is estimated per serving based on 4 servings.
FAQs
Yes. While beef drippings provide the traditional flavor, you can use vegetable oil, canola oil, or even lard. You need a fat with a high smoke point (avoid butter as it burns).
This usually happens if the oven wasn’t hot enough, the fat wasn’t smoking, or the oven door was opened too early.
Yes. This recipe makes one large pudding to share, but you can divide the fat and batter among a 12-cup muffin tin to make individual popovers. Reduce cooking time slightly to 12-15 minutes.
Yorkshire Pudding Recipe
Course: Side DishCuisine: BritishDifficulty: Easy4
servings5
minutes20
minutes180
kcalA traditional English side dish made from a simple batter of eggs, flour, and milk, baked in smoking hot beef drippings until spectacularly puffed and golden.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs
3/4 cup milk
1/2 cup pan drippings from roast beef (or vegetable oil)
Directions
- Preheat oven to 450°F (230°C).
- Sift flour and salt into a bowl.
- Beat eggs and milk until foamy; stir into flour mixture until just combined.
- Pour drippings into a 9-inch square pan or skillet.
- Place pan in oven until drippings are smoking hot.
- Pour batter into hot pan.
- Bake for 15-20 minutes until puffed and dry. Serve immediately.
Notes
- Vegetarian: Use vegetable oil instead of beef drippings for a vegetarian version.
- Pan Choice: Cast iron retains heat the best, ensuring the highest rise.
- Measurements: Measure the flour by spooning it into the cup and leveling it off to avoid a dense batter.
