Yorkshire Pudding

Total Time:
30 min
10 min
20 min

6 servings


Preheat the oven to 450 degrees F.

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

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    Liked it....I made roast with gravy....poor the gravy on the yorkshire pudding delicious....
    This was interesting. Since I've never had Yorkshire Pudding before I don't know if mine came out like it should have. It was a bit bland but that doesn't surprise me since Yorkshire Pudding is English food. It tasted like a cross between an omelette and a homemade noodle. I think next time I would add a bit more salt. This wasn't bad and I am glad I tried it. Not sure if I'd make it again though.
    Loved this recipe!
    It was very tasty. This was my first time making Yorkshire Pudding, banger's & mash.
    Yummy!!! I make this every time I make a roast. I use a cast iron skillet, mine always turns out great!
    The recipe was easy to follow, but the baking time was off. We have a Jenn-air stove purchased in 11/11. The temperature should have been close enough to settle the mixture. My husband and I needed to add about 7 minutes for the top to appear less liquidy. Otherwise, the final outcome was appealing and quite delicious.
    I used a muffin tin to make these and they were beautiful. I didn't have enough drippings so I used rendered duck fat which gave it a great flavor. I also ended up letting these sit for a while due actually to other stuff goin on. Turned out great. These puffed up like yummy crispy savory popovers. I added a bit of thyme before pouring into the tin and served with prime rib. The next morning we filled the leftovers with scrambled eggs and chopped bacon! Yum!  
    Thought the prep time was AWESOME (i.e. didn't require refrigerating the batter 30-90+min. before baking, like Martha Stewart, etc. I used a good quality metal baking pan, which was apparently not the best choice. Glass bake dish would have been better @ the temp stated. If using metal maybe a lower temp would have worked better, or a non-stick spray/lite grease on metal pan, since the batter stuck to the sides & bottom (I baked it a minute or so longer than suggested since recipe stated to cook until puffed & dry. It was well-puffed, but not "dry" on top. Another thought is to possibly make this with 2 eggs, not 3. Thought the texture etc. seemed a bit like a quiche. Still was a good recipe but maybe should be experimented with as far as pan type, cook temp, variation. Next time I will experiment, but almost out of eggs (OMG so I can't deal with it now...
    Excellent!!! Just like my mom made it. Works great in a cast iron skillet!
    Very good recipe. I am from Yorkshire, and mum made these every single Sunday; always using a muffin pan (we called it the Yorkshire pan!. She always made a well in the middle and put the eggs and milk in unblended, and mixed with a large metal spoon. Also let the batter rest for a while and add more milk as it will thicken. I used Tylers measurements but mum's method - delicious!
    I am from Scotland and I make this for my American husband and kids, they LOVE IT... now, I am going to let you in on a secret, I put the ingredients into my blender whisk it up and I ALWAYS get perfect results, I also make my ones in the muffin tin so the kids can pour in their gravy and put the meat inside...never gets old to them! I also use a light cooking oil and they taste fantastic. Try using smoked sea salt it is yummy. ENJOY xx
    This came out perfect. I cooked it in a pie plate and it puffed up so beautifully. It's a keeper!
    Perfect! Served to a friend from the U.K. He raised an eyebrow when I prepared this in a muffin tin...1 tsp. of drippings per opening, 1/3c.
    of batter. Again, perfect!
    my fiance from the Southeast of England shared that the Yorkshire pudding he grew up with did not have such a strong egg flavor. Maybe the egg portion of the recipe too much? The 'fat" can be substituted with any fat, I use butter and they come out great. Wish I can find a recipe and write it down so I can bring home comfort for the future husband just as he remembers.
    Good recipe...however, it is really imperative that you cover the bowl w/ a towell and rest in fridge for two hours..Makes a far superior batter. Plus a new twist I tried was to use a muffin tin for individual yorkies! Makes for a 'hit' presentation!
    EASY and the Best!
    This is the first year I've prepared Thanksgiving dinner for my family. i chose to do a turkey AND a roast beef, so that I'd know what i needed to work on before the BIG holiday dinner (we only had one guest... 6 people total). 
    My grandmothers recipes went missing, so i came online looking for help. 
    Long story short, I used this recipe, and I have to say it tasted EXACTLY like my grandmothers yorkshire pudding!! And since my grandmothers recipe came from my great grandmother, who was from England, that's saying a lot!  
    Thank you Tyler Florence for helping me make my Thanksgiving a success!
    It took all of 5 minutes to put together, and made the dinner. I almost decided not to do it, but in the last second decided, "it is thanksgiving and I have a huge rib roast, how good would it be without traditional Yorkshire Pudding?" It made the meal. Thanks Tyler.
    Since most prime rib roasts purchased at the market have a great deal of fat, I trim off the excess fat, render it, clarify it and store in a tightly sealed glass jar in the freezer. This makes preparing Yorkshire pudding or popovers much easier as I only have to soften up the fat in the microwave.If using a standard 6 cup popover pan, place the equivalent of 1 demitasse spoon of the fat in each cup and you will have exactly the correct amount of fat to batter, and not sticking.
    I'm planning to make a filet of beef for Christmas dinner and wonder if this recipe also works with this cut vs. a prime rib roast. Anyone know??
    We use this recipe every time we make prime rib and have never had a bad batch! It is not so difficult and can even be made with a rib made only for two!
    I found this recipe works A LOT better when after taking the grease pan out of the oven, turn the oven down to 350. Put the batter back in for 30-35 minutes (but start watching it after 20 mins). The way I'm used to doing it is instead of using a pie tin, make individual puddings in a muffin tin. This recipe would make about 12.
    I learned to make this in the 60's w/Vincent Price Cookbook and had not made it in a decade! Could not find my book and this one was exactly what I was used to and all my family was delighted! Muchas gracias, Tyler, you saved the day!!
    This matched my expectations. I do however make my puddings in muffin tins so each person has their own. You do have to work quickly however as you don't want the fat to cool.
    I have learned a valuable lesson today. Despite what the recipe says?DO NOT try to make Yorkshire Pudding in a glass container. Not because it may be ?less fluffy? or ?not as delicate? but because it MAY EXPLODE!!!!!
    Yes, pouring the mixture of 72 degree liquid in a 400 degree pyrex container will cause it to shatter in a most unappealing way.
    Word to the wise.
    I added just s little more salt and I think it puffs better if it is whipped pretty well and set aside to rest for a little while. Smoking hot pan creates this burnt caramelized oh so tasty crust that if it were polite I would eat and leave the rest for others. This last time I cooked a leaner piece of beef and didn't have a measurable amount of fat so I used olive oil. It was still surprisingly good, just not as much as a beef flavor. Not to worry, I also served a lobster bisque with was Perfect piled on the pudding. Easy, fast, a great way to use up all that flavor that gets left in. I am going to try this with a pork roast I bought and see what happens next.
    I've never had Yorkshire pudding so my expectations were very high from the reviews. The pan drippings were very tasty but the pudding did not take much of the flavor. It was also dense and flat-like a slice of bread pudding. I may have done something wrong. But my husband who recently ate it in Bristol liked it and the kids liked it. I will make it again. It was easy.
    A few years back I lost my mother's recipe for Yorkshire Pudding. The only thing I remember was that it called for more eggs then the "usual" concoction of flour, milk, eggs and salt.
    This version was the closest to mom's and was so simple to make.
    The obly thing I did differently was to let the batter "rest" at room temperature for about 15-20 minutes, then popped it into the fridge for about 1 12 hours...and baked for 25 minutes...Fantastic!
    i diidn't grow up eating these but about five years ago my roomate asked if i would make yorkshire pudding with our christmas dinner. (she grew up eating these on the holidays.) And WOW i feel in love with them and have been making them for christmas ever since. i usually make them from a recipe out of a meat cook book that i have but i couldn't find the book this year, so i used tried this recipe out instead. And it was so much better then the recipe i have been using. it was moist, and it puffed perfectly. i do use a muffin pan for mine.
    but to all those who find this recipe hard with one oven (which i find hard to believe) here is what i usually do. While the beef is cooking make the batter.
    and when the beef is done-turn the oven to 450-pull the beef out set on carving board wrap with foil ( i also put a kitchen towel on top too) get muffin tin out
    spoon in dripping fat into each section (about a tablespoons worth in each spot) put into the oven until it starts to smoke just like the recipe says @ 5 mins
    pull out of oven and quickly add batter 3/4 the way up in each muffin section put in oven and set timer for 15 mins. pull out of oven let sit while you carve meat then serve. i love these so much that they are the first thing i eat the next morning with the left over au jus.
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