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Easy Traditional Yorkshire Pudding

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Now, you might be wondering, what on earth is Yorkshire Pudding? Well, it’s a classic British treat that’s like a magical, savory puff of goodness. Imagine a fluffy, golden-brown pastry that’s perfect for soaking up tasty gravies or accompanying your favorite roasts. This Easy Traditional Yorkshire Pudding Recipe from Chef Thom Bateman, is a classic British side dish made from a simple batter of eggs, flour, and milk. It’s baked in the oven with beef fat or drippings, and often served alongside a roast beef dinner. Despite its name, it’s not a dessert, but a savory accompaniment or side dish.

This recipe will yield 5 large using a traditional popover pan, or 8 to 10 using a muffin tin. This side dish recipe would also be a great accompaniment to your Thanksgiving Dinner!

A popover pan filled with 5 baked Easy Traditional Yorkshire Puddings.

YORKSHIRE PUDDING VS. POPOVERS

While the ingredients and the baking process for Classic Yorkshire Pudding and popovers are quite similar, there are some subtle differences. Homemade Yorkshire Pudding is typically cooked with the drippings from a roast, giving it a distinct flavor. Popovers, on the other hand, are often baked without any added meat fat or drippings.

HOW TO MAKE TRADITIONAL YORKSHIRE PUDDING

What you will need:

Ingredients:

  • 3 eggs
  • 100 grams flour
  • 250 grams milk
  • 1 teaspoon salt
  • 1 teaspoon white pepper

Instructions:

  1. Begin by cracking the eggs into a bowl. Whisk them lightly to just break them apart.
  2. Combine the flour with the eggs until it forms a smooth paste.
  3. Gradually whisk in half of the milk until the mixture becomes velvety and lump-free.
  4. Whisk in the remaining half of the milk to create a consistent batter.
  5. Place the batter in the fridge for a minimum of 2 hours to allow it to chill and develop flavor.
  6. Preheat the oven to 400°F. While the oven is heating, add a teaspoon of oil or beef tallow to each slot of your popover pan or muffin tin.
  7. Put the pan in the oven while it’s still heating. Once the pan is hot, remove it from the oven.
  8. Fill each slot about 1/2 to 2/3 of the way full with the batter.
  9. Transfer the pan back into the oven and bake for 20-30 minutes, or until the Yorkshire puddings are puffed and golden brown.

TIPS FOR SUCCESSFUL TRADITIONAL YORKSHIRE PUDDING

  • Ingredients at Room Temperature: Ensure that your eggs and milk are at room temperature before you begin. This helps the batter achieve the right consistency.
  • Whisking: Whisk the eggs thoroughly but avoid over whisking. You want the eggs to be just broken apart, and the batter should be smooth.
  • Chill the Batter: Let the batter rest in the fridge for at least 2 hours.
  • Hot Pan: Preheat your popover pan or muffin tin in the oven with a bit of vegetable oil or beef tallow. The pan should be hot when you pour in the batter. This initial heat is crucial for achieving the signature rise.
  • Uniform size: Use a muffin tin for a more uniform-sized Yorkshire pudding. Alternatively, if you like them popping off and flaring out, similar to mine, allow the fat to sizzle a bit and fill each well with a touch more batter.
  • Fill the Slots Just Right: When filling the pan, aim for about 1/2 to 2/3 full. This ensures that the puddings have enough space to rise and puff up without overflowing.
  • Oven Temperature: Set your oven to 400°F (200°C) and make sure it’s fully preheated before placing the batter in the oven.
  • Avoid Opening the Oven: While baking, resist the temptation to open the oven door. The puddings need a consistent temperature to rise properly.
  • Timing is Key: Bake for 20-30 minutes or until the puddings are golden brown and puffed. Keep an eye on them, as baking times can vary depending on your oven and the size of your puddings.
  • Serve Immediately: Yorkshire Puddings are best enjoyed straight out of the oven. Serve them immediately for the crispiest texture and the fluffiest interior.
  • Gluten-Free Yorkshire Pudding: To make gluten-free Yorkshire Pudding, replace the flour with a gluten-free flour option.

HOW TO SERVE YORKSHIRE PUDDING

Ideally, Yorkshire Puddings are best served immediately after baking. They are at their peak when they are hot, crispy on the outside, and soft on the inside. The goal is to enjoy them when they are fresh out of the oven, ensuring that delightful combination of textures.

As they cool, they may lose some of their crispiness and may not be as fluffy.

Traditionally, this easy Yorkshire Pudding recipe is served alongside roast prime rib. However, it’s a versatile side dish that can be served with various other accompaniments:

  • Roast beef and gravy
  • Sausages and onion gravy
  • Roast Turkey and gravy (see photo)
  • Creamy mashed potatoes
  • Peas or green beans
A white bowl with two Yorkshire Puddings covered in turkey gravy, with three puddings in the background sitting on a blue towel.

Although this Easy Traditional Yorkshire Pudding is best served immediately. Leftovers can be saved and repurposed for a sandwich, Eggs Benedict and/or reheated in the oven or toaster and served alone, or with jam.

Print
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A popover pan filled with 5 baked Easy Traditional Yorkshire Puddings.

Easy Traditional Yorkshire Pudding


Ingredients

Scale
  • 3 eggs
  • 100 grams flour
  • 250 ml milk
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 3 tablespoons beef tallow, beef drippings or vegetable oil

Instructions

  1. Crack three eggs in a bowl and lightly beat.
  2. Add in the flour and whisk to form a paste.
  3. Whisk in 1/2 of the milk until smooth.
  4. Pour in the remaining milk with the salt and white pepper.
  5. Whisk until combined.
  6. Rest the batter in the fridge for about 2 hours.
  7. When you are ready to bake, add a teaspoon of the fat to each well of the popover pan or tin.
  8. Preheat the oven to 400°F (200°C). While the oven is warming, add the pan and allow to heat up for 10 minutes.
  9. Remove the hot pan from the oven.
  10. Gently mix the batter. Carefully, pour the batter into the middle of the fat. Approximately, 1/2 to 2/3 up each well.
  11. Bake for 25-30 minutes, until golden brown and puffed. Do NOT open the oven door as the puddings are baking.
  12. Serve immediately. ENJOY!
@charlottefashionplate

Yorkshire Pudding Recipe! Yorkshire Pudding is a classic British treat that’s like a magical, savory puff of goodness. Imagine a fluffy, golden-brown pastry that’s perfect for soaking up tasty gravies, or accompanying your favorite roasts. This Easy Traditional Yorkshire Pudding Recipe from @Chef Thom Bateman is a classic British side dish made from a simple batter of eggs, flour, and milk. It’s baked in the oven with beef fat or drippings, and often served alongside a roast beef dinner. Despite its name, it’s not a dessert, but a savory accompaniment or side dish. This will also make for a delicious Thanksgiving side dish paired with turkey gravy! #yorkshirepudding #britishfood #sidedish #thanksgivingdinner #thanksgivingrecipes #thanksgivingsides #popovers

♬ Vivaldi – 2 Violins op 8 Allegro 1 – AllMusicGallery

Notes

  • Have your ingredients at room temperature for best results.
  • To make gluten-free Yorkshire pudding, replace the flour with a gluten-free flour alternative.
  • Gently whisk the eggs just until broken.
  • Whisk the flour into the eggs to form a paste. Try not to over mix. 
  • Rest the batter in the fridge for at least two hours for best results.
  • Mix the batter prior to pouring into the wells. 
  • To create a more uniform Yorkshire puddings, use a muffin tin. 
  • For a large pudding that is going off in all directions, use a popover pan. Allow the fat to sizzle and fill the wells with a bit more batter.
  • Do NOT open the oven door as the puddings are baking to ensure they continue to rise and puff. 
  • Bake until golden brown and puffy. This should take between 25-30 minutes.
  • Although I used a non-stick popover pan, they did stick to the bottom. You may want to spray with a non-stick spray prior to adding the beef fat.
  • Serve immediately for best results. 
  • Prep Time: 2 hours, 10 minutes
  • Cook Time: 25 minutes
  • Category: Side dish
  • Method: Easy
  • Cuisine: British

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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