Yorkshire pudding is a bread, sort of like a savory baked pancake. The texture is tender and a little bit chewy on the inside, almost custard like, and it has a crispy shell. They also puff up so they almost look like a little soufflé, which makes them feel fancy and special.
Traditional Yorkshire puddings originates from northern England (Yorkshire) likely in the early 1700s. While there is some debate over this, I feel Yorkshire pudding is essentially the same thing as Popovers, which is what I tend to call them more often since I am based in Midwest America. Whatever you call them, these make a great addition to any dinner, much like a dinner roll.
Related: While this Yorkshire pudding recipe can be served with gravy, I am partial to serving with honey butter or garlic butter for special occasions.
Ingredients
- Large eggs
- All-purpose flour
- Whole milk
- Salt
I use nonstick cooking spray to prep the baking pans, but you could also use butter, clarified butter, vegetable oil, shortening or beef drippings.
How to make Yorkshire Pudding
In a medium sized mixing bowl, whisk together all the ingredients. Refrigerate the mixture overnight or allow to rest for at least 1 hour.
If you have refrigerated the batter, set it 30 minutes to an hour before you plan to use it, as you are aiming for it to come to room temperature or close.
Preheat the oven to 450°F. Place the baking pan inside the oven as it preheats; we want the pans to be hot before pouring the batter in. You will also want to position your oven rack to the upper half of the oven.
Spray the hot pans with nonstick cooking spray or whatever you are using to grease the pans with. Then pour the batter in, filling the cups around half to 2/3 full. Bake for 15 minutes. The Yorkshire puddings should puff up and turn golden brown. Serve warm.
Tips & Notes
- Overnight rest – It’s worth it! I do feel this deepens the flavor as well as makes the Yorkshire puddings rise higher when baked. I also like how this makes them easy to make ahead of a big holiday meal. That being said, you can still have success with this recipe if you only rest the batter for shorter periods, one hour being a good minimum.
- You can make this batter in a blender or food processor if you like.
- What pans to use? I have baked this recipe in standard size muffin tins as well as popover pans, which have a much deeper well or cup. It will work just fine in either with the same bake time. If you use mini muffin trays, or larger pans like oversized ramekins you can still have success but you may need to adjust the bake time.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can rewarm these for 30-40 seconds in the microwave or air fry for a couple minutes to reheat.
What to Serve with Yorkshire Pudding
Frequently Asked Questions
What is the difference between Yorkshire pudding and popovers?
The batter is often identical but two differences are that Yorkshire pudding is more often made with beef drippings or animal fat, so that it’s a little more savory than popovers. And second, Yorkshire pudding is often baked in a muffin pan while popovers have their own special pan with very deep wells or cups.
Can you make Yorkshire pudding in a muffin pan?
Yes, in fact an angled muffin pan is the more common dish to bake them in.
Does Yorkshire pudding have yeast?
No, Yorkshire pudding is not yeasted. It gets its lift from eggs.
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Tender chewy interiors with a crispy shell exterior—best bread rolls!
Instructions
-
In a medium sized mixing bowl, whisk together all the ingredients. Refrigerate the mixture overnight or allow to rest for at least 1 hour.
-
If you have refrigerated the batter, set it 30 minutes to an hour before you plan to use it, as you are aiming for it to come to room temperature or close.
-
Preheat the oven to 450°F. Place the baking pan inside the oven as it preheats; we want the pans to be hot before pouring the batter in. You will also want to position your oven rack to the upper half of the oven.
-
Spray the hot pans with nonstick cooking spray or whatever you are using to grease the pans with. Then pour the batter in, filling the cups around half to 2/3 full.
-
Bake for 15 minutes. The Yorkshire puddings should puff up and turn golden brown. Serve warm.
Notes
Overnight rest – It’s worth it! I do feel this deepens the flavor as well as makes the Yorkshire puddings rise higher when baked. I also like how this makes them easy to make ahead of a big holiday meal. That being said, you can still have success with this recipe if you only rest the batter for shorter periods, one hour being a good minimum.
You can make this batter in a blender or food processor if you like.
What pans to use? I have baked this recipe in standard size muffin tins as well as popover pans, which have a much deeper well or cup. It will work just fine in either with the same bake time. If you use mini muffin trays, or a larger pans like oversized ramekins you can still have success but you may need to adjust the bake time.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can rewarm these for 30-40 seconds in the microwave or air fry for a couple minutes to reheat.
Nutrition
Nutrition Facts
Yorkshire Pudding
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
