Authentic Yorkshire Pudding

This traditional British side dish is crisp, golden, and wonderfully airy. I love how Yorkshire pudding puffs dramatically in the oven, creating the perfect vessel for soaking up gravy and juices from a roast. It’s simple to make but always feels special on the table.

Why You’ll Love This Recipe

I love this recipe because it uses just a handful of ingredients yet delivers impressive results. The texture is light and hollow inside, with crisp, golden edges. I also love how versatile it is I serve it alongside roast beef, chicken, or even as a base for savory fillings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 eggs
1 cup milk
1 cup flour
1 tsp kosher salt
about ½ cup vegetable oil or beef drippings

Directions

1. I preheat the oven to 425°F (220°C).
2. In a large bowl, I whisk together the eggs, milk, flour, and salt until smooth, then let the batter rest for at least 30 minutes.
3. I add oil or beef drippings to each well of a muffin tin (or a large baking dish) and place it in the oven until the fat is sizzling hot.
4. I carefully pour the batter evenly into the hot oil, filling each well about halfway.
5. I bake without opening the oven door for 20–25 minutes, until the puddings are puffed and golden brown.
6. I serve them immediately while they’re crisp and hot.

Servings and Timing

This recipe makes about 12 Yorkshire puddings. It usually takes me 10 minutes to prepare, 30 minutes to rest, and 25 minutes to cook, so I set aside about 1 hour and 5 minutes total.

Variations

Sometimes I make one large Yorkshire pudding in a casserole dish instead of individual ones. I also like adding herbs such as rosemary or thyme to the batter for extra flavor. For a richer version, I use beef drippings instead of oil, which gives the puddings a savory depth.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for 4 days. To reheat, I place them in a 350°F (175°C) oven for about 5–7 minutes until they crisp back up. They also freeze well for up to 1 month I just reheat them directly from frozen.

FAQs

Why didn’t my Yorkshire puddings rise?

This usually happens if the oil wasn’t hot enough before adding the batter or if I opened the oven door too soon.

Can I make the batter ahead of time?

Yes, I often make the batter the night before and keep it in the fridge it actually helps the puddings rise better.

Do I need to use beef drippings?

No, vegetable oil works well, but beef drippings add traditional flavor.

Can I use self-rising flour?

I stick to plain flour, as self-rising flour changes the texture and rise.

How do I keep Yorkshire puddings from deflating?

I serve them immediately, since they naturally deflate a little as they cool.

Can I make them gluten-free?

Yes, I substitute with a gluten-free flour blend, though the rise may not be as dramatic.

Do I need to preheat the pan?

Yes, preheating the oil in the pan is essential for the puddings to puff properly.

What should I serve them with?

I love serving them with roast beef and gravy, but they’re also great with chicken or even sausages.

Can I add cheese to the batter?

Yes, adding grated cheddar creates a savory twist that’s delicious.

What’s the difference between Yorkshire pudding and popovers?

They’re very similar, but Yorkshire pudding traditionally uses beef drippings, while popovers are often baked with butter.

Conclusion

I love making authentic Yorkshire pudding because it’s simple yet always impressive. The crisp edges and hollow centers make them perfect for soaking up gravy, and they bring a touch of tradition to any roast dinner. This is a recipe I return to whenever I want a classic, comforting side dish.

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