Cooking School: How to Make Perfect Yorkshire Pudding

Contrary to what many people think, there is no actual ‘pudding’ in true Yorkshire Pudding.

I’m speaking of those delightful, airy baked morsels, know to some as ‘Popovers’, that are traditionally British and served up with a classic roast beef dinner. They originated in Yorkshire, England, but for me, surfaced during my childhood years at the frequent request of my British father.

My mother could never make enough ‘Yorkshire pudd’, as we shortened it to, and now as a mother myself, I’m often in the same dilemma. Roast beef, new potatoes, and vegetable sides all take a back seat when there’s a basket of Yorkshire pudding on the table. Noah can polish off five or six on his own.

Once, at age four, he produced giggles from our guests when he sat stationed with a Yorkshire pudding in each hand, took a bite of their softness and, with a heavenly glance, moaned “Thank you, Lord”.

Sufficiently to say, we’re keeping with British tradition in our house – well those of a puffy nature, anyway.

What wonderful, crispy, eggy bites Yorkshire pudding are! Popped piping hot out of the pan onto the dinner plate, cozied up between the beef and the mashed potatoes and doused in gravy – they complete me.

Yorkshire pudding doesn’t have to accompany only roast beef, however. Serve them alongside roast chicken and gravy, with Thanksgiving dinner, or even for breakfast, with a side of scrambled eggs or pot of jam. If there ever are any leftovers, I add them to Noah’s lunch box with a wedge of cheddar and a slice of cold roast beef. Fit for a king!

Tips for Perfect Yorkshire Pudding

You don’t need a special pan or fancy gadget for Yorkshire pudding, however there are a few guidelines to follow for success. Remember, these have been tested over and over in my household, so mind you read the recommendations!

  • Ingredients must be at room temperature when they are mixed.
  • The batter should be chilled after mixing for at least an hour before baking.
  • Batter should be poured into a hot pan containing hot grease.
  • Yorkshire Pudding are best served straight from the oven, as they will start to deflate as they cool.
  • Cook should have some British ancestors (Kidding! Although it works for me…)

Recipe: Yorkshire Pudding

Yields: 12

  • 7/8ths of a cup of flour (125 grams)
  • 1/2 tsp of salt
  • 1/2 cup milk
  • 1/2 cup water
  • 2 large eggs
  • 2-3 Tablespoons butter or lard (for pan)

TIP: Have all ingredients at room temperature.

  1. Sift salt and flour together into a bowl. Make a well in the center of the dry ingredients, into which pour the milk and water. Beat thoroughly with a whisk.
  2. In a separate bowl or measuring cup, beat the eggs until frothy and add to the batter. Beat the better well.
  3. Cover batter with plastic wrap and refrigerate for at least one hour or overnight.
  4. Preheat oven to 400°F and generously butter a 12- cup muffin tin.
  5. Remove Yorkshire pudding batter from fridge and beat until small bubbles rise to the surface.
  6. Place the buttered muffin tin into the oven until butter is sizzling and slightly browned (about a minute and a half). Remove pan from oven and quickly pour batter into muffin cups, distributing the batter evenly between the 12 cups.
  7. Return to oven as speedily as possible and bake for about 18-20 minutes or until golden brown. You may need to raise the pan to the top shelf of the oven to get a nice browning on the tops.
  8. Remove from oven, and with a fork, pop Yorkshire pudding into a waiting napkin-lined basket. Serve immediately.

Yorkshire Pudding in your home: tradition or novelty?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  7. I’ve never really known about or attempted to make Yorkshire Puddings before, but know I see I’ll have to give it a go. Thanks for the recipe and all-important tips! Merry Christmas to you and yours, Aimee!

  8. This is my first go at yorkshire pudding. Thanks for the tips. I have to say I loved the story of Noah’s gratitude 🙂

  9. Yorkshire pudding is now a tradition in our home thanks to this recipe. So simple, yet so delicious and they turn out every time. Thanks so much!

  10. Steven Smiles says

    Yorkshire puds do not meed water in the recipe. Eggs (3), flour (115g) and milk (285mls around 9.6 fluid ounces), that’s it, you can add seasoning if you like, salt is usual, pepper and fresh chopped herbs such as rosemary can be used. But never, never ever use water, absolutely no need whatsoever. Also use sunflower or vegetable oil in the tray/pan you’re cooking them in not butter or lard and get the oven hot, I mean really hot, 460-480 degrees hot, the pan with oil needs to be in the oven getting hot as well. The amount the puds rise will be affected by this and once the batter is in the oven leave it closed, do not open it at all until they are done, losing heat will ruin the outcome as well as low heat. Just be careful when pouring the batter mixture into the trays as the oil may spit about a bit because of the heat.
    The result will very much be proper Yorkshire’s with no added water

  11. I’ve always used the hot oil from the prime rib and not butter. It is always a tricky affair with getting enough oil from the pan so maybe butter is a better way to go.

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