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!
Ingredients
- Eggs
- Milk
- 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
Perfect Prime Rib Roast Recipe with Red Wine Jus
1-Step, Fail Proof Prime Rib Recipe on the Rotisserie
Roasted Garlic Mashed Potatoes Recipe
Ruth’s Chris Sweet Potato Casserole Recipe
This Yorkshire Pudding Recipe is from Cook’s Illustrated. The secret to these puffs is to follow the directions exactly! 🙂
The Best Yorkshire Puddings
Ingredients
- 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
Instructions
- 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.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I just made a pan of these(from a similar recipe, proportions are slightly different than yours, but basically its the same).
I may have discovered a great way to keep them from collapsing……shut the oven off and just take out what each plate NEEDS to have. Keep them warm, and let them cool by slow degrees in the oven. I don’t even leave my door open. HOWEVER, I don’t bake for the additional ten mins at 350. I just shut the oven off after the first twenty. My thoughts are by letting the steam and heat leave them slowly in the oven, they will remain lofty. 🙂
These are the best. Making them again, this time with a roast beef. Last time was with the juices from a pot roast. Stellar recipe!!
Make Yorkshire pudding every year. Will try your popovers this year BUT I always make it the day before and keep it in the frig over nite. If I do this this year will affect the puffiness
This is a great recipe. The secret is to have the ingredients warm at room temp before baking. I use this recipe from now on. I baked them in a stone ware muffin tin,(large 6)and they turned out picture perfect.
I had to agree with you. Too doughy (cooked correct length of time) and surprised that there was no hollow in the center. A little to eggy tasting I think. My whole family is from England and I always remember their beautiful high, thin, hollow centered, crispy Yorkshires.
I think Yorkshires are a matter of taste. For me just too eggy and a little pudgy.
Although these looked great and rose high, they were thicker than I wanted and a little doughy inside. I’m use to the paper thin Yorkshires that are very high and crispy. (My Mom’s old recipe that I have lost). :O(
I love yorkshire pudding! It’s one of my favorites. I actually love it with some maple syrup, some broken bits of bacon and some home-made baked beans. Yum! Thanks for your recipe.
Just made them for dinner tonight & they turned out fantastic! I made the batter an hour in advance in my Vitamix & made sure my ingredients were @ room temperature. I heated a muffin pan in the oven for 5 minutes on a rimmed cookie sheet & poured vegetable oil about 1/4″ or a bit less into each cup. (This is similar to Jamie Oliver’s technique). I put it back into the oven for a few minutes more until the oil is smoking a bit & poured in the batter filling the cups about 1/4″ from the top. I have a convection oven & it took 15 minutes @ 425F then 10 minutes @ 325F. They rose beautifully with a hole in the centre & crisp exterior! Thank you Jaden!
Worst. Yorkshire pudd. Ever. Very unhappy with the results. Terrible recipe. Look elsewhere.
Why?
I made these and they were delicious! I poured a generous amount of fat into the muffin tin, but had trouble with them sticking to the bottom of the tin. I will try them again with a better higher quality tin to see if I can get them not to stick. They were delicious and just like my mom from England used to make.
I made these on Sunday for my British Mother for Grandparent’s Day along with a roast, roasted potatoes and carrot and turnips. It was my first attempt at them and they came out perfect. I haven’t had any since I left home (over 20 years now) and now I’m wondering why. They were delicious and simple. I plan to add them to meals regularly.
Well, I must have done something wrong. They came out very eggy and did not rise. More like a quiche. I did follow the instructions ( I think, I know I never opened the door ) . The mixture sat for 2 hours. before I put it in the muffin tin. The one thing that may have been a big problem was the flour. All I had was cake and pastry flour in the house so I used it. Any suggestions?
I’m making these Sunday night for my nephew and his fiancé. My Nephew has grown up on my Dad’s unbeatable Yorkshire Puddings. Wish me luck!
I’m still learning from you, while I’m trying to reach my goals. I definitely liked reading all that is posted on your website.Keep the aarticles coming. I liked it!
YUM! I made these and everyone loved them. baked them in a regular old muffin tin. My MIL was a little worried, she’s had a different recipe and didn’t like them. These she LOVED! thanks for sharing. No collapsing just puffy deliciousness :>)
How far in advance can you make these? I’m making prime rib for Christmas Eve but I only have one oven and don’t want my prime rib to rest for too long… we like it medium rare!
You can mix batter ahead of time and cook them in the oven while your rib roast is resting and when you’re carving.
Every Christmas we have one new recipe on the table, and it’s kind of a big deal. This is the one we’re selecting for this year’s meal. Wish us luck! 🙂 Thank you for the recipe share.
I have been eating this delicacy for years with my family and when I was old enough my father (from Belfast) taught me several dishes to keep my family fed when times were tight. One of our goto’s is piggies in a blanket. When you have cooked your sausages in the oven you prock them with a fork to release some of the juices and add a little veg oil. Put it in the oven and heat until the oil just starts to smoke. Pull out the pan and pour the pudding over. return to oven and bake. We tend to serve this with some boiled veg on the side and maple syrup drizzled over. My other favourite is “yorkies”. We make individuals in a muffin tin but add some thinly sliced roast beef with a smear of horseradish and baked in the middle then served with gravy and veg. It’s almost like eating a complete roast beef dinner in one little serving.
Very delicious pictures .. Nice recipes
thank you for all the recipes we love the the food thanks wes dave & denice bye for now
Growing up, we used to host family friends from the UK over Christmas and we always made them a traditional English dinner, Yorkshire Pudding included. I haven’t had it in years, this brought me right back! Hope you’re having a very merry December and Happy New Year
i’ve never made york pudding before. now, i’m interested and inspired. thanks!
You eat them with a knife and fork because if you have it with a roast it’s a pain in the behind to switch from using hands to knife and fork and back again for one meal! Much easier just to eat the whole lot with a knife and fork.
I’m English and in my family with eat them puffy. I usually put a little hole in the middle and poor the gravy into there. SO GOOD.
@everyone else: the individual ones are each a separate ‘pudding’. So you don’t say I love yorkshire pudding, you say I love yorkshire puddings (like I love cupcakes instead of I love cupcake, not like I love chocolate pudding :)).
I made this recipe of Yorkshire Pudding for my dinner party of 12 last night and they were a hit. I served them with jam and some of my guests commented that they actually liked the jam and a little bit of horseradish sauce from the prime rib giving it that jalapeño jelly kick to it. Although, I followed the ingredients to the letter, my process differed in that I added flour as my blender was mixing the other ingredients. In order for the pudding not to stick, it was important to grease the sides of the muffin pan as well and not just pour the fat into the muffin cups. During my next prime rib dinner, I will definitely make the pudding again, but timing is challenging because as the prime rib comes out of the oven, I’m busy getting the first two courses on the table and making the pudding. It’s a lot to do.
You’ve just solved my…”What am I going to make for out of town guests coming 3 days after Christmas, when we’ve all just had the traditional turkey dinner?” dilema!!!
I’m dying to get Pampered Chef muffin tins but they are pricey, so in the meantime, I’ve found a cast iron muffin pan at Home Sense:) Do you know if you need to preheat them, or can you just add the batter to the cold pan? Reason I’m asking is I always thought cast iron took awhile to heat up, but thought they would be great with this kind of recipe..similar to cornbread…nice crust but soft and moist inside.
I would preheat the cast iron halfway before putting in the fat – then preheat the rest of the way. Let me know how it goes!
I think something is missing from the ingredient list….how many yorkshire terriers go into this recipe?
=)) 😉
Ok, seriously though, those airy little beauties are spectacular and I have never made them. BUT, I have a roast ready for the weekend and I want to give this a shot.
Looks delish. I have to be careful with Yorkie because living alone I could eat a whole tray. I mean really, the puffy soufflé like delicacies aren’t worthwhile the next day so how can I NOT eat all 12? Ok, maybe not all 12.
If that a stoneware muffin pan?
I absolutely love Yorkshire pudding but I’ve never made it myself before. I’ll have to do something about that soon… maybe Christmas this year.
My wife always loves Yorkshire pudding, no matter what meat we’re having so no doubt she’ll be insisting that I make some on Christmas day with the turkey 🙂
I’ve always just sort of guessed the recipe and they normally turn out fine. I guess one day I should adopt a “real” method so that I don’t get a dreaded flop situation as soon as they come out of the oven.
My grandmother used to fill them with sweet mincemeat and serve with vanilla ice cream. I’ve not had them for years so I think its about time I made it myself!
Hey there! I love your blog!
So my husband and a big chunk of my family are english and they all say Yorkshire Pudding is supposed to deflate in the middle such that the gravy can pool in the middle of it. Then they eat it with a fork and knife with their Sunday roasts.
But I’ve also seen them eat pizza with a fork and knife so what do they know?
British people be crazzzzyyyyyy.
I’ve wanted to make Yorkshire pudding forever. Is there a way to veggie-ize it with butter or oil?
Can’t wait to make me some gluten free yorkshire pudding based on this recipe!
What do I have to do differently to make them gluten free? I have gluten free all purpose flour. Thank you for the help.
I have never had yorkshire pudding. I grew up eating rice and kimchi. I’ll have to make this sometime. Thanks for posting, it looks delicious.
Using a muffin tin for Yorkshire Pudding is a modern Cheat!!! Just ask my husband from Huddersfield, Yorkwhire, UK.
I LOVE yorkshire pudding. This past summer I went to Yorkshire in England and had about 20 of these lovely buns (just to say I did). I love smothering them with gravy. Thanks for your recipe!
Mmm! I can’t wait to make popovers to serve with our annual goose roast on Christmas Eve. Last year we made some with goose, olive oil, and butter to taste test. Butter won!
I just made these for my blog and they’re awesome! I’ve always loved popovers/yorkshire puddings. they’re one of my favorites– yours look lovely and beautifully poofy 😉
Jaden, I have a similar recipe but I’ve never gotten my puddin’s to be so airy on the inside. I’ll try gradually adding the flour, thanks!
Looks very delicious and I am definitely adding this the list of things I want to make. Is the only difference between this and popovers the fat?
Those are gorgeous, and such simple ingredients! I’ll have to give these a shot one morning =)
What an awesome idea….to bake it in muffin tins! I’ve only heard about yorkshire pudding, but have yet to make it. probably because I’ve never made prime rib at home. Now I have both the prime rib and yorkshire recipes printed. Thank you! Question, do you think by you using the Pampered Chef muffin tins plays a part in its success? I only have the standard metal/black nonstick finish. But seeing your most has given me good reason, not only to make muffins, but now also yorkshire pudding, to get the Pampered Chef muffin tin the next time there’s a pampered chef gathering.
Nope! Just use any muffin pans (just not the disposable ones).
Try using bacon fat instead of beef fat if you are not planning on making prime rib!
I always wanted to try yorshire pudding! I even have a popover pan! Gotta get on it! 🙂
I make Yorkshire Pudding at Christmastime as well, it’s a favorite around here.I’m making them next week. Yours look great. My family is really looking forward to them, I think I’m going to have to make them more often. They are delicious.