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

Easy Traditional Yorkshire Pudding


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


  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!

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


  • 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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