The Best Yorkshire Pudding Recipe

This classic Yorkshire Pudding recipe has been tested and proven to work every time. Always perfectly crisp and flavorful. It’s a perfect complement to a roast on Sunday or a turkey at Thanksgiving. This traditional English side dish requires only five basic ingredients.

One of my go-to side dish recipes is for Yorkshire pudding. As long as there’s gravy to soak up, they complement any dish. It has a crispy, fluffy exterior and a soft, chewy interior that you’ll adore. There’s a reason it’s a classic. They can be thrown together quickly and easily with just five common pantry items.

Don’t be fooled by the name if you’ve never had a Yorkshire pudding before. Pudding, in the United States, typically refers to a dessert that resembles custard. In the United Kingdom, however, pudding can be either sweet or savory and frequently incorporates meat or fat. When compared to a popover, Yorkshire pudding is more like a souffle.

Ingredients for this dish

Yorkshire Pudding Recipe
Yorkshire Pudding Recipe
  • All-purpose flour is what you need for this recipe. Avoid using self-rising flour because they benefit most from the oven’s heat and steam. Using self-rising flour causes them to collapse less. All-purpose flour, whether bleached or unbleached, can be used.
  • Milk — for the most delicious results, I recommend using whole milk.
  • Eggs—whisking the eggs into the batter incorporates air into the batter, allowing for a more successful rise and enhancing the pudding’s flavor.
  • Yorkshire pudding got its name because it was traditionally baked with a roast dangling above it, allowing the fat to drip into the batter as it cooked. Those of us who aren’t going to be serving the pudding with a roasted beef topping can still make it with beef drippings, lard, or oil. Vegetable oil or another oil with a high smoke point would be my choice.


  • ▢1 cup all-purpose flour (120g)
  • ▢1 teaspoon salt
  • ▢1 1/4 cups whole milk (300mL)
  • ▢3 large eggs
  • ▢1/4 cup beef roast drippings, lard, or oil (60mL)


  • First, in a sizable bowl, whisk together the flour and salt. In another medium bowl, thoroughly combine the milk and eggs by whisking them together.
  • Whisking constantly, add the milk mixture to the flour mixture gradually. Refrigerate while you continue.
  • Place a teaspoon of beef drippings or oil in each of a 12-cup muffin tin and place it in the oven once it reaches 425 degrees Fahrenheit. Heat the oil in the muffin tin for about 10 minutes, or until it is very hot.
  • Mix the batter while it’s still cold. Quickly pour about a quarter cup of cold batter into each muffin cup and return the tin to the oven. Put the muffin tin back in the oven right away. Puff up, brown, and become crisp in the oven for 20 minutes. Start serving right away.


  • Don’t skip the fridge resting time for the batter. Yorkshire pudding will lose volume and flavor if this step is skipped.
  • The pudding can also be baked in a popover pan, a 12-hole Yorkshire pudding tin, or a 9-by-13-inch baking dish.
  • The batter should “sizzle” as it is poured into the muffin tin. That’s how you know when the oil is at the right temperature. The batter will soak up the oil and become oily, soggy, and dense if the oil isn’t hot enough. To help the batter set and rise in the oven, the hot oil is essential.
  • Keep your hands out of the oven while it’s on. Souffle-fy these puddings. Be discreet! The air in these will quickly escape.
  • Don’t be alarmed if you see Yorkies of varying sizes and colors. The flavor hasn’t changed at all!
  • When possible, use a metal pan because of how well it retains heat. You shouldn’t use a glass or silicone baking dish.
  • Using water instead of milk will produce a slightly taller, crispier Yorkshire pudding. Add an additional egg white if you want them to be extra tall.


Is prepping this possible?

The batter can be refrigerated to rest for an entire night. In this case, more rest is better. By letting the batter rest, you can improve the texture and flavor. They can be baked ahead of time, but I wouldn’t recommend it because they are quite fragile and will lose their crisp texture if you do.

What sets these apart from a popover recipe?

Yorkshire pudding and popovers share some similar ingredients but are otherwise quite different. Popovers, which need to cool before serving, can be prepared in advance, while Yorkshire pudding must be served warm. Traditional Yorkie recipes call for beef drippings, which makes them lighter and give them a hollower interior.

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