Classic Yorkshire Pudding Recipe

Introduction

Yorkshire pudding is a classic British side dish with a light, airy texture and a golden, crispy exterior. Traditionally served alongside roast beef, it’s perfect for soaking up gravy and adds a delicious touch to any roast dinner.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 cup milk
• 2 tablespoons butter, melted
• 2 large eggs, beaten
• 2 to 4 tablespoons roast drippings

Instructions

1. Step 1: In a large bowl, whisk together the flour and salt. Make a well in the center and add the milk, melted butter, and beaten eggs. Beat until the batter is completely smooth and has the consistency of whipping cream. Let the batter sit for 1 hour.
2. Step 2: Preheat your oven to 450°F (230°C). Add roast drippings to the wells of a popover or muffin pan, using at least a teaspoon per well, and heat in the oven for 2 to 3 minutes. For a traditional sheet pan version, place the drippings in a 9×12-inch metal or ceramic dish, coating the bottom, and heat for 10 minutes.
3. Step 3: Carefully pour the batter into the hot wells of the pan, filling each one about one-third full, or pour all the batter into the preheated baking dish.
4. Step 4: Bake popovers for 10 minutes at 450°F, then reduce the temperature to 350°F (175°C) and bake for another 5 to 10 minutes until puffed and golden brown. For the baking dish, bake at 450°F for 15 minutes, then lower to 350°F and bake for 15 to 20 more minutes until puffy and golden. Cut into squares before serving.

Tips & Variations

• Make sure the drippings or fat in the pan is smoking hot before adding the batter to ensure a crispy edge and good rise.
• For a richer flavor, substitute some or all of the milk with buttermilk.
• Use beef drippings for a traditional taste, or try vegetable oil or bacon fat for different flavor profiles.
• Resting the batter for an hour helps achieve a lighter texture but you can bake immediately if short on time.

Storage

Yorkshire puddings are best served fresh and eaten on the day they’re made. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven (about 375°F or 190°C) for 5–7 minutes to regain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Yorkshire pudding batter ahead of time?

Yes, you can prepare the batter up to a day in advance and keep it covered in the refrigerator. Bring it back to room temperature before baking for best results.

Why does my Yorkshire pudding not rise properly?

Common reasons include using a cold pan or fat, batter that’s too thick or too thin, or opening the oven door too early. Ensure the fat is very hot before adding batter and avoid opening the oven during baking.

Classic Yorkshire Pudding Recipe

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Yorkshire Pudding is a classic English side dish featuring a light and airy batter baked to golden perfection using roast drippings. This recipe creates a puffy, crispy exterior with a tender, creamy interior, perfect for serving alongside roast beef and gravy to complete your Sunday roast or holiday feast.

• Author: Lena
• Prep Time: 1 hour 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: British

Ingredients

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Yorkshire Pudding Batter

• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 cup milk
• 2 tablespoons butter, melted
• 2 large eggs, beaten

For Baking

• 2 to 4 tablespoons roast drippings

Instructions

1. Make the Batter: In a large mixing bowl, whisk the all-purpose flour and kosher salt together. Create a well in the center and add the milk, melted butter, and beaten eggs. Beat the mixture thoroughly until the batter is perfectly smooth with no lumps and has the consistency of whipping cream. Let the batter rest for 1 hour to develop the texture.
2. Preheat the Oven and Pan: Preheat your oven to 450°F (232°C). Place the roasting drippings into the wells of a popover pan or muffin pan—use at least a teaspoon of drippings in each well. Put the pan in the oven for 2 to 3 minutes to get the drippings very hot. Alternatively, for a traditional sheet pan Yorkshire pudding, pour the drippings into a 9×12-inch metal or ceramic baking dish and heat it in the oven for 10 minutes.
3. Pour Batter and Bake: Carefully remove the hot pan from the oven. Pour the batter into each well, filling only about one-third full for popovers, or pour all of the batter into the heated baking dish if using the sheet pan method. Bake the popovers for 10 minutes at 450°F, then reduce oven temperature to 350°F (177°C) and continue baking for an additional 5 to 10 minutes until they are puffy and golden brown. For the sheet pan Yorkshire pudding, bake for 15 minutes at 450°F, then reduce to 350°F and bake for 15 to 20 more minutes until puffed and golden. Cut into squares if using the sheet pan.

Notes

• Allowing the batter to rest for an hour helps the gluten relax and improves the pudding’s rise and texture.
• Using very hot roast drippings is critical to achieving a crispy and well-risen Yorkshire pudding.
• The batter should have the consistency of whipping cream; adjust with a little more milk if too thick.
• Serve immediately for the best crispiness, typically as a side to roast beef and gravy.
• You can substitute beef drippings with vegetable oil if unavailable, but traditional roast drippings give the best flavor.

Keywords: Yorkshire pudding, British side dish, roast beef accompaniment, popover batter, traditional English pudding