Yorkshire Pudding is a beloved British side dish, often served alongside a hearty roast dinner. These airy, golden-brown puffs are the perfect side to a juicy roast turkey or tender roast beef. It goes perfectly with meat that is roasted and has a delicious gravy! While the name may sound like a dessert, don't be fooled! (I’ll share a funny story about that later in this post.)
These Yorkshire puddings are the perfect vessel to hold gravy. Since I was introduced to them, I have never made a turkey dinner or a beef roast without these as a side. If you want some other quick sides for a roasted turkey, I love making roasted Brussels sprouts in my air fryer, and homemade Cranberry Sauce. You'd be surprised at how easy cranberry sauce is to make!
A quick story about my first time having Yorkshire Pudding (about 25 years ago). I finished my Thanksgiving dinner and was a little confused about the dessert. I don't even remember what the dessert was, but it sure wasn't a Yorkshire pudding-looking treat. So when the rest of the family (large!) was occupied in a different conversation, I leaned over and whispered to my then-boyfriend, "Where is the Yorkshire pudding everyone was talking about?".
He looked at me strangely and said, "You ate it."
I thought Yorkshire pudding was dessert. It's more of a bread-type side.
Why I love this recipe
Yorkshire pudding is a beloved British classic, steeped in history and tradition. It evokes feelings of comfort and nostalgia. It has been a part of so many of our family meals.
If you are a fan of gravy, Yorkshire pudding is the ideal vehicle for soaking up rich, flavorful gravy. Its porous texture ensures maximum gravy absorption.
The sight of a perfectly risen Yorkshire pudding is pure joy. Its golden-brown exterior and airy, fluffy interior are simply irresistible. The ones I'm showing you are good but they are not my prize-worthy ones.
Despite its impressive appearance, Yorkshire pudding is surprisingly easy to make. With a few simple ingredients and a hot oven, you can create this culinary delight.
I've seen it in cookbooks called popovers (almost exact ingredients). Technically, the difference is Yorkshire Pudding recipes use the fat drippings of the meat. Popovers uses oil instead.
Table of contents
Equipment
I use a regular 12 well muffin tin that I have dedicated for my Yorkshire puddings. After a few years, the oil and high heat 'seasons' it. I have never felt the need to buy a special tin.
Ingredients
Vegetable oil (to grease pan)
3 eggs - lightly beaten
1 ½ cups milk (whole milk if you have it!)
1 ½ cup all-purpose flour
½ teaspoon salt.
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Instructions
Let your ingredients, especially the milk and eggs come to room temperature. Set them on your counter prior to preheating the oven.
Preheat oven to 425° Fahrenheit. Put a ½ teaspoon of vegetable oil (or other heat-tolerant oil) into each muffin well. Make sure to coat the sides of each well with the oil also.
Step 1
In a medium bowl, add flour and salt, stir to combine.
Add lightly beaten eggs and milk to dry ingredients.
Step 2
Using a wire whisk or a hand mixer, beat until just smooth.
This is a very liquid batter.
Step 3
Put about 1 teaspoon of vegetable oil in each muffin tin. It's probably way more than what you use to bake with. That's ok. Don't use less!! Use either a pastry brush or put your hand in a bag, and spread the oil all around each muffin cup.
Step 4
Let the batter sit for about 20 minutes to ensure it is at room temperature. Also, this time allows your oven to preheat properly.
Step 5
Place your oiled muffin tin into your preheated oven. Yes, empty, with only the oil in it. Leave it for about 5 minutes so the oil gets nice and hot.
Carefully open the oven, pull out the rack with the muffin tins on it, and pour your batter. If uncomfortable doing that, take the tins out and place on a heat-safe surface. Fill each muffin well ⅔s full.
TIP - For ease of pouring, place the batter into a large measuring cup. Be careful, the oil and the muffin tin is very hot!
Step 6
Close the oven door. Set the timer for 20 minutes.
DO NOT OPEN THE DOOR.
You can turn on the light and see them rise through the window. If you open the door while the Yorkshire puddings rise, they may collapse.
Step 7
If at 20 minutes, the puddings are puffed up and beautiful golden brown color take a skewer (or another similar poking object) and quickly poke each one to release steam.
Put back into the oven and bake for another 2-3 minutes.
Congratulations, you are done!! And they will be awesome for your special dinner. Make sure you have enough gravy!!
How to Store
Refrigerate in a sealed container. Heat in the oven or air fryer. Do not microwave as it will get soggy.
FAQs
The key is a very hot oven. And the pan also needs to be very hot.
I know others suggest not to. HOWEVER, I find they are perfectly delicious if made earlier in the day, and then heated up in the oven while the turkey (or roast) is resting. One less thing to do while making the gravy!
You can have them with roast lamb, a hearty stew or soup.
And if you are OK with breaking the norms, I like them the following morning with jam.
Other Delicious Sides
Recipe Printable
Yorkshire Pudding
Equipment
- 1 Muffin Tin or Popover tin
Ingredients
- 3 tablespoon vegetable oil to grease pan
- 3 large eggs beaten
- 1 ½ cups milk
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat oven to 425° Fahrenheit. Let your eggs and milk sit out to get to room temperature.
- In a medium bowl, mix salt into flour. Lightly beat eggs then add them along with 1 ½ cups of milk to dry ingredients.
- Place ½ teaspoon of vegetable oil in each muffin tin. Use either a pastry brush or put your hand in a baggie, and spread the oil all around each muffin cup.Let batter rest for 20 minutes and oven come to temperature.
- Place your oiled muffin tin into your preheated oven for 5 minutes to heat. Yes, empty, with only the oil in it. Carefully open the oven, pull out the rack with the muffin tins on it and pour your batter. If uncomfortable doing that, take the tins out and place on a heat-safe surface. Fill each muffin well ⅔ full with batter.TIP - For ease of pouring, place batter into a large measuring cup. Be careful, the oil and the muffin tin is very hot!
- Close the oven door. Set the timer for 20 minutes. DO NOT OPEN THE DOOR. You can turn on the light and look at them rise through the window.
- If at 20 minutes, the puddings are puffed up and a beautiful golden brown color take a skewer (or another similar poking object) and quickly poke each one to release steam. Put back into the oven and bake for another 2-3 minutes.
- Serve as a side with gravy!
Nutrition (I am not a nutritionist. These are estimates only)
heather wesley
thank you so much for that recipe, and the giveaway. I have tried yorkshire pudding a few times with different recipes that never turned out. I gave up years ago, but will definitely try again with yours! thanks!
Barrie
My great grandma made these every Easter! I haven't had them in ages but thanks to you, I now have a recipe again!
Anonymous
My mom made the best Yorkshire gravy. She taught me and my family loves it. Never tried it in cupcake pan but will now. Thanks so much
momcrieff
I would love to know how you make your gravy!! My husband loves true English recipes and they seem to be hard to find!! If you are willing to share, please e-mail me - susan@momcrieff.com
Anonymous
Yorkshire Pudding is made same way only baked in a 8"x8" pan. It does not puff quite as much. Cut into squares and serve with gravy or sauce. Softer and better to sop up gravy. I love your post!
C. Tenney
My ancestors all come from England and Wales so I am excited to attempt this Yorkshire Pudding. My ancestors actually come from Rowley, Yorkshire, England! Thanks for sharing! Cyndee Tenney
momcrieff
Hope you have had a chance to try the Yorkshire puddings! We've enjoyed them a few times this holiday season. I actually learned how to make them from my father-in-law who is British.
Stephanie Jackson
I have never made these before. I guess I was always intimidated because I thought mine wouldn't puff. I will have to give it try using this recipe/tutorial.
*Pinned to my Recipes To Try board.
Cheers,
Stephanie