Yorkshire Pudding

Yorkshire Puddings Recipe

This Yorkshire pudding recipe makes a must side dish for any roast that features gravy or pan juices.–Fabio Viviani

LC No Popover Pan? No Problem. Note

Got no fancy pants popover pan for this recipe? No problem. Just grab some muffin tins and expect about twice as many diminutive puddings as this effortlessly elegant Yorkshire pudding recipe promises.

Special Equipment: Popover pans (or substitute muffin tins)

Yorkshire Puddings Recipe

  • Quick Glance
  • 10 M
  • 1 H, 10 M
  • Makes 8


  • 2/3 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 whole large eggs, lightly beaten
  • 2 large egg yolks, lightly beaten
  • 1 cup milk
  • 1/4 cup fatty pan drippings from a roast (or substitute clarified butter)


  • 1. In a medium bowl, whisk together the flour, salt, and pepper. Add the eggs, egg yolks, and milk, whisking until the batter is well mixed. Let the batter rest at room temperature for 30 minutes.
  • 2. Preheat the oven to 450°F (232°C).
  • 3. Spoon 1 teaspoon melted fat (or clarified butter) into each cup of a popover pan (use a little less per cup if substituting muffin tins). Place in the oven for 5 minutes to preheat.
  • 4. Mix the batter a bit more to recombine. Pour it into the hot pan as soon as you remove it from the oven, filling up each cup a little more than halfway. Return the pan to the oven and bake for 15 minutes. Reduce the heat to 350°F (177°C) and continue baking until the puddings are puffed and browned, 15 to 20 minutes. (The less you open the oven door, the better, so try to resist!)
  • 5. When they are done, tip the puddings out of the pan onto a wire rack and turn them upright. Poke each pudding with a skewer to let the steam out so it doesn’t collapse and let cool a few minutes before serving.
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Recipe Testers Reviews

This is pretty much a classic Yorkshire pudding recipe. The puddings rose several inches above the pan and were perfectly browned on the outside and soft, moist, and buttery on the inside. Since I made the puddings without a roast, I didn't have any pan drippings so I used melted butter in the recipe. (It's important to use clarified butter. With regular butter, the fat solids will burn and you'll end up with a lot of little black spots on the exterior of the puddings.) My yield was 8 puddings.

The finished Yorkshire pudding was light and crisp. The hands-on time is really only about 10 minutes—that's the time it takes to make the batter. The total time is about 70 minutes, but this is resting time and oven time, so you're free to do something else. I think it's useful to pour the batter into a jug before pouring it into the molds, as it just makes it easier to control. I prefer to use a bottle with a screw-top with any Yorkshire pudding recipe. The timing was roughly accurate—you just need to check on the puddings to see how they're progressing so they don't overcook.

I loved this Yorkshire pudding recipe—so very easy but with a lot of "wow factor." I made 1/2 the recipe using standard sized muffin tins, and it made 8. I used butter, and the recipe provided much more than I needed to butter the tins. I think I would have preferred oil (I've used that in the past for these), as the butter was JUST about to burn when I popped the mix in the pans. The Yorkshire pudding did not collapse and tasted fab!


  1. I love Yorkshire pudding but seldom have roast juices. I have Trader Joe’s clarified butter on hand and I think I will melt it and add a touch of demi glace from D’Artagnan to give it a meaty taste. Can’t wait to try it. Thanks so much for the recipe.

  2. Could I use schmalz (rendered chicken fat) instead? Maybe add a little bit of chicken stock to it? I’ve been saving it for matzo, but maybe it would work for this, too. Beef has been so expensive, we’ve been eating mostly chicken.

    1. Dona K., I think that idea is simply brilliant. My guess is that just the schmaltz would suffice, no need for chicken stock. (Baking is such a delicate and precise science, I would hate to throw off the precise proportions necessary to allow these lovely little puddings to rise to lofty heights.) Would greatly appreciate if you would let us know how it goes. Oh, and while you’re making schmaltz, you may also wish to try this gribenes (roast chicken skin) recipe. This former Catholic schoolgirl is hopelessly hooked on it. Wishing you much happiness this Hanukkah.

    2. In the UK we often use goose fat or duck fat in place of beef dripping for our Yorkshire Puds. Any oil with a high smoke point will work well so ground nut oil is also a good option. The key is to get the fat or oil hot before you pour in the batter!

      1. Jamie, I am always in favor of the use of duck fat. Lovely swap, many thanks for sharing with us!

  3. Beautiful presentation – the versions I have had have always been tasty, but often homely. I’m going to provide this recipe as inspiration for my sweetheart’s family this year.

  4. Thanks all for the feedback! I’m going to try the schmaltz and Yorkshire puddings with our Christmas turkey dinner. I think it will make a nice change from the usual stuffing routine! I’ll let you know how it goes…

  5. I made this recipe with a standing rib roast for our traditional and proper English Christmas dinner using the beef fat renderings. No one could believe how tall the Yorkshire puddings rose. The white pepper is brilliant. Thanks, David. Had many compliments on them.

    As an aside, I made a treacle cake (which is more like English pudding) for dessert, which I do every Christmas with warmed clotted cream. It was scrumptious.

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