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For the holidays this year, make the Best Yorkshire Pudding Recipe for pairing with your roast beef recipes! My recipe for Yorkshire pudding results in fluffy, crisp puddings with soft middles, perfect for soaking up all the delicious flavor from your beef drippings and gravy.
Preps in 5 minutes, it bakes in 30 minutes, and uses just 4 simple ingredients plus salt and pepper!
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Yorkshire Pudding Recipe
One of my all-time favorite recipes to make for the holidays is my Yorkshire pudding recipe. These delightful, fluffy popovers are shockingly easy to make and so flavorful. They soak up pan drippings and gravy beautifully, and pair well with every holiday meal you can think of!
My family loves this recipe. There are never any leftover popovers... even when I make extra, they get devoured! I guarantee if you make these for your family and holiday guests, there won't be any left. Try just one, and you're going to want another.
One of the best things about this recipe for popovers is that it uses simple ingredients and can be prepared ahead of time, so it's great for eliminating holiday stress. You know you're going to have a great side dish with minimal effort and easy clean-up.
Give my Yorkshire pudding recipe a try, and I promise you'll fall completely in love with it. I'd love to know about the holiday dinner you serve it with! Send me an email and let me know.
Easy Yorkshire Pudding Recipe Ingredients
- eggs
- milk
- flour
- salt
- black pepper
- pan drippings reserved from the beef roast, or vegetable oil
How to Make Yorkshire Pudding
- Preheat your oven. Mix batter ingredients in a blender on high. The resulting mixture should resemble heavy cream. You can also use a whisk to blend the batter.
- Pour pan drippings or vegetable oil into each popover cup to grease the pan - just enough to cover the bottom of each cup. Heat the pan without the batter in the oven for 2 minutes and place a sheet pan on the rack below to catch any drippings later on.
- After 2 minutes is up, remove the pan from the oven and quickly (but carefully) pour the batter into the preheated cups. Fill them about halfway.
- Put them directly into the oven and do not open the oven door for any reason, or your puddings will deflate.
- Bake until puffed and golden brown, 30 minutes. Enjoy!
Recipe for Yorkshire Pudding Recipe Tips
- Make one big Yorkshire pudding by baking it in a 9 by 13-inch pan. Preheat the oven to 400°F, add 2 Tablespoons beef fat or vegetable oil to the bottom of the pan, then pour in the batter. Bake according to recipe card instructions.
- Double the batter so you can have a second batch ready to stick in the oven as you sit down for dinner to enjoy the first!
- Let your batter come to room temperature first for perfect popovers.
- Don't skip preheating the pan - this will ensure your popovers immediately start to rise for the tallest, fluffiest Yorkshire puddings.
Yorkshire Pudding Recipes FAQs
Yorkshire pudding batter can be made up to 24 hours in advance. Let the batter come to room temperature before baking, then bake according to the instructions in the recipe card.
The secret to making Yorkshire puddings rise is to keep the batter at room temperature and to preheat the greased pan, so when the batter hits the pan, the rise begins immediately (even if you don't see it happening!).
Self-rising flour should not be used in Yorkshire pudding recipes, as it will most likely result in flat puddings. For best results, only use all-purpose plain flour to make your Yorkshire pudding recipe.
Yorkshire puddings and popovers are essentially the same dish, with the only difference being that popovers are made individually in a special popover pan. They are both made with water or milk, eggs, flour, and beef drippings or butter.
Milk will give Yorkshire puddings a richer flavor and softer texture, while water will give them a crispier finish. Whether you use milk or water is up to preference as both work, but I recommend using milk for the flavor and texture it provides.
Use pan drippings reserved from a beef roast or vegetable oil to grease the pans for your Yorkshire puddings. Olive oil is not recommended.
To keep Yorkshire puddings from deflating, do not open the oven door during the baking time - the puddings will collapse if you do.
Store leftover homemade Yorkshire puddings in an airtight container in the refrigerator for 3 to 5 days. Reheat in the microwave or oven when you're ready to enjoy them again.
Yorkshire puddings can be frozen after baking by allowing them to cool, then placing them in an airtight container or freezer-safe bags and freezing for up to 2 to 3 months. Label with the freezing date. When ready to use, thaw in the refrigerator overnight, then reheat in the oven.
Required Tools for Yorkshire Pudding
- Yorkshire pudding pan: The best pan for Yorkshire puddings is a popover pan or Yorkshire pudding tin. Using a popover pan for Yorkshire pudding results in the deepest, largest puffed puddings. If you don't have a popover pan but have a muffin tin, you can use that instead.
- Sheet pan: This sheet pan set includes a muffin tin, too!
- Whisk (required) or Blender (optional; easier than a whisk)
Holiday Side Dishes
Try more of the best side dishes:
- Sweet Potato Casserole
- Cream Cheese Garlic Bread
- Scalloped Potatoes
- Garlic Mashed Potatoes
- Instant Pot Corn on the Cob
- Green Bean Casserole
Try this side dish for the holidays, along with my other Best Side Dishes for Thanksgiving!
Did you try this recipe? Let us know in the comments below, and leave a rating! We love to hear from you.
Best Yorkshire Pudding Recipe
Equipment
- Blender or whisk
- Popover pan or muffin tin
- Bowl to mix batter if using whisk
- Sheet pan
Ingredients
- 4 large eggs room temperature
- 3 ¼ cups whole milk
- 2 cups all-purpose flour
- 1 ½ teaspoons coarse salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons pan drippings reserved from the beef roast, or 4 tablespoons of vegetable oil
Instructions
- Preheat your oven to 400°F and place a sheet pan under the rack you intend to bake the Yorkshire puddings on, to catch any overflow. Mix eggs, milk, flour, salt and pepper in a blender on high. The resulting mixture should resemble heavy cream. You can also use a whisk to blend the batter.4 large eggs, 3 ¼ cups whole milk, 2 cups all-purpose flour, 1 ½ teaspoons coarse salt, ¼ teaspoon freshly ground black pepper
- Pour pan drippings or vegetable oil into each popover cup to grease the pan - just enough to cover the bottom of each cup. Heat the pan (don't add the batter yet!) in the oven for 2 minutes.4 tablespoons pan drippings
- After 2 minutes is up, remove the pan from the oven and quickly (but carefully) pour the batter into the preheated cups. Fill them about halfway each.
- Put the pan directly into the oven and do not open the oven door for any reason, or your puddings will deflate. Keep the oven light on to watch the popovers, instead.
- Bake until puffed and golden brown, about 30 minutes. They will puff to their highest height in the last 10 minutes of baking time. Enjoy!
Notes
- Make one big Yorkshire pudding by baking in a 9 by 13 inch pan. Preheat the oven to 400°F, add 2 Tablespoons beef fat or vegetable oil to the bottom of the pan, then pour in the batter. Bake according to recipe card instructions.
- Double the batter so you can have a second batch ready to stick in the oven as you sit down for dinner to enjoy the first!
- Let your batter come to room temperature first for perfect popovers.
- Don't skip preheating the pan - this will ensure your popovers immediately start to rise for the tallest, fluffiest Yorkshire puddings.
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