There’s something magical about a tall, golden Yorkshire Pudding fresh from the oven—crisp edges, a soft, airy center, and irresistible puff.
Growing up, I was fascinated by the way food tells a story. I remember watching about Yorkshire puddings on TV, captivated by their history and origin. Now? I make them at home—and the best part? They’re surprisingly easy to master with just a few kitchen tricks.
Whether you’re pairing it with a classic Sunday roast or just craving that eggy, savory bite smothered in gravy, this recipe is foolproof and endlessly satisfying.
I love how versatile it is—serve it savory as a bread, or (hear me out!) turn it into dessert. I’ve stuffed mine with French vanilla pudding, whipped cream, and fresh raspberries more times than I can count. Controversial? Maybe. But food should bring joy—and sometimes that means playing with tradition. Creativity is delicious, too.
That said… I’ll always be a big fan of serving it the classic way—crispy, warm, and right alongside a hearty roast.
Why You’ll Love Yorkshire Puddings?
- Only 5 basic ingredients
- Perfect rise every time with the right pan and heat
- Pairs beautifully with roasts, stews, and gravies
- Fun and adaptable for both traditional and playful versions
A Little History
Yorkshire pudding has been a beloved staple in British kitchens since the 1700s. The first known recipe appeared in The Whole Duty of a Woman (1737) under the name “Dripping Pudding,” thanks to the meat drippings it was originally baked beneath.
While popovers are the American cousin of this dish, Yorkshire pudding holds deep cultural roots in the UK—especially as part of the Sunday roast tradition.
Serving Suggestions:
Traditional: Serve alongside roast beef, lamb, or chicken, generously smothered in rich gravy.
Creative: Mix garlic, cheese, or herbs into the batter for a savory twist. I’ve seen even Yorkshire Pudding burritos so why not do something creative.
Sweet (yes, really!): Once cooled, fill them with custard, fruit, or whipped cream for a fun dessert version. I know it’s a little unconventional—but trust me, they’re so good with something sweet… almost like a mini Dutch baby.
Speaking of which—I know there’s technically a difference between Yorkshire pudding and a Dutch baby pancake, but they’re incredibly similar. Both use nearly identical batter.
The main difference lies in texture: Yorkshire puddings are usually crispier around the edges, while Dutch babies have a softer, more pancakey center. So honestly? A Dutch baby is kind of like the sweet cousin of a Yorkshire pudding. Don’t come after me I’m just putting it out there!
Frequently Asked Questions
Can I make Yorkshire pudding ahead of time?
- Yes! Store cooled puddings in an airtight container. Reheat in a 375°F (190°C) oven for about 5 minutes or until crisp again.
Why didn’t mine rise?
- Your oil or oven might not have been hot enough, or the batter was overfilled. Don’t open the oven door during baking. Make sure to add less in the muffin cups, and make sure oven and oil is hot.
Can I freeze them?
- Definitely. Freeze them once cooled, then reheat at 375°F straight from the freezer.
If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well. Whether you’re keeping it classic or adding a fun twist, this dish is a timeless kitchen favorite.
Recipes you might enjoy:
GF BANANA PUMPKIN BREAD
BREAKFAST BRIOCHE BREAD PUDDING
Baking Muffin Tin:
GoodCook Everyday Nonstick Steel Muffin Pan, 6 cup
Yorkshire Pudding Pan Set of 2, 4-Cup Nonstick Muffin Top Pan
2PCS Popover Pans Nonstick 12-2×6 Pieces – Pro-Grade
Yorkshire Pudding
Whether you’re pairing it with a classic Sunday roast or just craving that eggy, savory bite smothered in gravy, this recipe is foolproof and endlessly satisfying.
Ingredients
- 3 large eggs, mixed
- 200 ml (7 fl oz) milk, whole milk preferred
- 130-140g (about 1 cup) all-purpose flour
- 1/4 teaspoon of salt
- 1/2 teaspoon beef tallow, for classic flavor or oil (ghee) in each muffin cup.
Instructions
Make the batter:
- In a bowl, whisk together eggs and milk until frothy.
- Gradually add flour and salt, whisking until smooth.
- Let the batter rest for 30–60 minutes at room temperature.
- Preheat oven to 220°C / 425°F. Before preheating your oven make sure your oven rack is in the middle of the oven and nothing is blocking the rise.
Heat the pan:
- Add 1/2 tsp tallow, or oil or any other fat into each of the 6 muffin cups. If you’re using smaller muffin tin this could probably make around 9. Mine are large with a nice gap in between so puddings were able to rise up nicely.
- Place the muffin tin in the oven for about 7 to 10 minutes, or until the oil in the muffin cups is smoking hot. Pan needs to be HOT, oil needs to be so hot to almost smoking point. Trust me on this one.
Pour & bake:
- Carefully remove the pan from the oven.
- Give the batter a quick stir and quickly pour into the hot muffin cups (about 1/3 to up to 1/2 of muffin cup). Note: Bake at 220C/425F for 10 minutes, then turn your oven to 200C/400F. If the darker color almost burned on the top edges is bothering you, otherwise keep as it is. I like mine exactly like this but I am giving you options here. If you want more even color then do this method.
- Bake in the middle rack for 20–22 minutes without opening the oven—until puffed and deep golden. If you have oven light please do observe them but do not open oven door. Note: Every oven is different so turn on the light at 19 minute mark and check if they are crispy and risen up.
Results:
- Crisp edges, tender insides, tall rise.
- Works perfectly with roast dinners or even filled with savory toppings.
Notes
- Rest the batter at least 30 to up to 60 minutes, in the fridge. It helps with the structure. Why resting the batter is key? Because it allows the gluten to relax, for a better rise and texture, the flour to fully absorb the liquid, and air bubbles to stabilize.
- Use a metal muffin tin for the best heat distribution.
Heat oil in the oven until shimmering hot before pouring in the batter. - Bake at 220°C/425°F for 20 to 22 minutes without opening the door.
- Try baking it in a smaller muffin tin if a large muffin tins are not working for you. You can also make it in a skillet or a deeper baking pan. You still have to heat up your skillet or a baking pan with oil.
Each Yokshire Pudding contain:
- Calories: 158
- Total Fat: 6.2g
- Saturated Fat: 2.6g
- Trans Fat: 0.05g
- Cholesterol: 103mg
- Sodium: 153mg
- Carbohydrates: 19.3g
- Dietary Fiber: 0.7g
- Sugars: 2.8g
- Protein: 6.3g
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 158Total Fat: 6.3ggSaturated Fat: 2.6gCholesterol: 103mgmgSodium: 153mgmgCarbohydrates: 19.3ggFiber: 0.7ggSugar: 2.8ggProtein: 6.3g
