Light and fluffy with an egg-like taste, Yorkshire Pudding is a delicious side dish perfect for serving with your Sunday roast. This easy recipe will show you how to prepare the dish traditionally with beef drippings or using standard fats like butter and oil.
Yorkshire Pudding Recipe
Whether you plan on making a large pot of beef stew or a simple pot roast you’ll want to whip up some Yorkshire pudding to accompany your dish. This eggy side dish is perfect for soaking up the gravy on your roast or those last drops of your stew. Just making this recipe took me back to a vacation I took with my husband to the English countryside years ago. We spent some time in Surrey and dined on meals with Yorkshire pudding in traditional pubs.
It’s Aimee here from Aimee Mars. This delicious side dish, which is somewhat like a bread that pairs with your meal, can even be served as a dessert. Just top it with something sweet like whipped cream and you have a quick and easy treat.
What is Yorkshire Pudding?
This common English side dish contains eggs, flour, and milk or water and has a bread pudding-like texture. The base is meat-drippings or a combination of fats such as butter and oil. Commonly served with beef and gravy or a Sunday roast this side can be made in a large skillet and torn apart or as single servings using a muffin tin.
Yorkshire pudding tastes similar to a popover and can even be served with syrup and vanilla ice cream as a dessert.
Ingredients in Yorkshire Pudding
- Beef Drippings (or butter and oil): the next time you make a roast beef save the beef drippings to prepare Yorkshire pudding, however, you can just as easily use a combination of butter and oil.
- Flour: a standard all-purpose flour works best for this recipe. I prefer to use a white whole wheat option.
- Whole Milk:
- Eggs: the eggs are a key ingredient in the pudding batter, which needs to sit for a little bit before cooking to allow the eggs to set.
- Salt: a tiny amount of salt is needing for seasoning.
How to Make Yorkshire Puddings
- Prepare the batter: Place the flour, milk, eggs, and salt into a large bowl and whisk until fully combined. Set aside
- Heat the fat: Remove all the oven racks except the one at the very bottom. Pour the butter or drippings into a 10-inch sized skillet or divide between a 12-cup muffin pan. Place the skillet into the oven or if using a muffin tin place on a large baking sheet and place into the oven. Bake for 5 minutes until the oil and pan is heated.
- Cook: Pour the batter into the skillet or divide between the muffin cups. Bake for 25 minutes or until the batter begins to puff up and turn a golden brown.
- Serve immediately!
Yorkshire Pudding vs Popover
Yorkshire pudding has a light and fluffy texture. It’s made using the drippings from roast beef or you can use a butter and oil combination. By heating the leftover drippings and pouring the batter into the pan you get an airy bread pudding. The pudding will pop over the pan when baking. The pudding is then cut up to serve alongside the beef.
Popovers are similar in texture but are made using butter and oil instead of beef drippings. A special tall muffin-tin called a popover pan is used to achieve the tall thin muffin-like shape.
Can You Make Traditional Yorkshire Pudding In Advance?
Typically, you will prepare Yorkshire pudding just before your meal is ready. It comes together so quickly. If you open the oven or when you remove the pudding from the oven it will fall quickly. It’s best to prepare them along with your meal, however, you can freeze them. Let them cool completely before wrapping them individually and storing them in a freezer-safe bag. To reheat place them in the oven set to 350ºF for 3 to 5 minutes.
More Delicious Bread Side Dishes
- Grandma’s Perfect Homemade Bread
- Miracle No Knead Bread
- Homemade Buttery Beer Bread
- Easy Cheesy Garlic Bread
- Parker House Dinner Rolls
Easy Yorkshire Pudding
- 1 cup Flour
- 1 cup Whole Milk
- 3 large Eggs
- 1½ teaspoons Salt
- 1/4 Butter or beef drippings, bacon fat, or a combination of butter and oil
- Preheat the oven to 450ºF. Place the flour, milk, eggs, and salt into a large bowl and whisk until fully combined. Set aside and let sit for 20 minutes.
- Remove all the oven racks except the one at the very bottom. Pour the butter or drippings into a 10-inch sized skillet or divide between a 12-cup muffin pan.
- Remove the skillet or muffin pan from the oven carefully and whisk the batter again. Pour all of the batter into the skillet or divide between the muffin cups. Bake for 25 minutes or until the batter begins to puff up and turn a golden brown.
- Serve hot, immediately.