Best Yorkshire Puddings
How can you have a roast dinner without the traditional accompaniment, Yorkshire Pudding? This recipe makes the Best Yorkshire Puddings. They’re airy pastry popovers! The pancake-thin like batter and beef fat make these delicious breads a real crowd pleaser!
Why These Yorkshire Puddings Are So Good
- Easy to make and only 5 ingredients.
- Light and fluffy, they rise beautifully!
- A great side for beef or pork roasts.
- Cooked in beef/pork fat from your roast, for incredible flavor!
- All Purpose Flour
- Table Salt
- Beef Fat (from your roast)
How To Make The Best Yorkshire Puddings – Step By Step
Can You Make These Yorkshire Puddings Ahead Of Time?
To prepare ahead, the puddings can be made completely ahead and reheated in a hot oven (temperature as right) for about 8 minutes. The batter can be made up to 2 hours ahead. They freeze well cooked.
Yorkshire Puddings That Don’t Deflate!
My goal was to get Yorkshire Pudding to stay mile-high all throughout dinner — most of the recipes I’ve used caused the pastry to sadly deflate by the time you bring the tray to the table — but not this one. These came out tall and proud, you won’t be let down!
Vegetarian Alternative To These Yorkshire Puddings
Instead of beef fat, choose a fat with a high smoke point such as vegetable or sunflower oil, lard or solid vegetable shortening (eg Flora White, Trex, Crisco).
A similar recipe, these Cheese Puffs or (Pâte à Choux) are incredibly simple to make. I like to add shredded Gruyere cheese to the Pâte à Choux batter to make Gougeres. These would be perfect for your dinner if you’re not up for making the Yorkshire Pudding.
Top Tips For The Best Yorkshire Puddings
- Instead of buying a popover pan, I just used a muffin tin.
- Use a toothpick to prick them once they come out of the oven, to avoid them deflating out of the oven.
- Allow some air to remain within the mixture and ensure the flour is sifted first, to ensure the puddings rise.
- These keep well in the freezer for one month.
More recipes to explore
This Yorkshire Pudding Recipe is from Cook’s Illustrated. The secret to these puffs is to follow the directions exactly! 🙂
- 3 large eggs at room temperature
- 1 1/2 cups milk at room temperature
- 3/4 teaspoon table salt 1 1/2 teaspoons kosher salt
- 1 1/2 cups unbleached all-purpose flour 7 1/2 ounces, sifted
- 3 tablespoons beef fat from your roast
- In large bowl, whisk together eggs, milk and salt. Sift in the flour in three stages, each time whisking until flour disappears before adding in more flour. Let rest at room temperature for 30 minutes and up to 3 hours.
- When the prime rib roast is finished, spoon out 3 tablespoons of beef fat. Turn oven to 450F.
- Stir 1 tablespoon of the beef fat into the batter.
- In a muffin pan, fill each cup with 1/2 teaspoon of the remaining beef fat. When oven has reached temperature, place muffin pan with fat into oven for 3 minutes until smoking hot.
- Carefully take out pan (careful! it's hot!) and pour batter into each cup, filling to 2/3 full. Immediately return to oven and bake for 20 minutes. Do not open oven door during baking, or the Yorkshire Puddings will collapse. Reduce heat to 350F and bake an additional 10 minutes until golden brown.
- Remove from oven, pierce each Yorkshire Pudding with toothpick to allow steam to escape and prevent them from collapsing.
Cooks Illustrated. Oh and pssst....I've even made them with bacon drippings when I wasn't in the mood for making prime rib....delish! but don't tell anyone I said that!