Yorkshire Pudding Recipes Perfect for Any Occasion

A British dish, Yorkshire Pudding is perhaps the most delicious way to make the most of any meat drippings. You'll use the drippings from prime rib, bacon or a rib-eye roast to grease the pan. Then, you'll add a batter that bakes up similarly to popovers — golden and crispier on the outside, eggy and cloud-like on the inside. Our recipe requires you to preheat the pan and to let the dough rest before baking. That allows the flour to hydrate and create the soft pillowy texture that Yorkshire puddings are known for.

Vegetarians, this one's for you! Instead of drippings, we're brushing the preheated pan with vegetable oil. These individual Yorkshire Puddings also get extra flavor from a trio of fresh herbs: parsley, rosemary and chives.

If you're cooking up an herb-crusted prime rib for the main course, consider featuring a mix of leftover herbs in the Yorkshire Pudding. Here, Tyler Florence uses chopped chives, thyme and parsley, but feel free to substitute whatever is in your fridge.

Ree Drummond's recipe has half-and-half instead of whole or skim milk on the ingredient list, which slightly boosts the richness of the batter.

To make his large-format Yorkshire Pudding, Tyler Florence calls for baking the batter in a cast iron skillet, 9-inch pie pan or square baking dish — whatever you have on hand.

Michael Symons ditches the mixing bowl, opting to make his batter in a blender, instead. He blends the eggs, milk, flour and salt until everything is completely smooth.

Bookmark this recipe for whenever you need a complete holiday meal-in-one: Alex Guarnaschelli prepares the prime rib and pudding batter the night before (the meat marinates and the batter rests), so you basically just need to take turns popping everything into the oven the day of.

"Another thing you should not be afraid of are Yorkshire Pudding Popovers," says Nancy Fuller. She makes hers in a popover pan that preheats in the oven for 10 minutes. Pro tip: Transfer the batter from a mixing bowl to a liquid measuring cup, so you can easily pour the batter into the pan.

For a weeknight-friendly version, cook up a smaller piece of meat (read: a London broil) and the pudding at the same time. To help shorten the baking time, we poured the batter into a deep-dish pie plate, then simply sliced the pudding into wedges before serving.

With over 75 5-star reviews, Claire Robinson's recipe is a fan favorite. She sifts the flour and salt into a large bowl to help ensure that the batter is light and airy. She also leaves the puddings in the oven for an additional 5 minutes after turning off the heat to help them set.