This homemade Yorkshire Pudding recipe features bread-like delicacies that are crunchy on the outside with a soft, fluffy interior. They will make the perfect vessel for a savory gravy and will make the perfect side dish for a Sunday roast or holiday feast.

Yorkshire Pudding is a classic side dish typically served with prime rib. At the end of the roast’s cooking time, you will need to collect approximately 1/2 cup of the beef drippings. We recommend using an aluminum foil drip pan for easy collection.

Please note that you will need either Yorkshire pudding tin, muffin tin, or a popover pan for this recipe.

Yorkshire pudding ingredients

• All-purpose flour
• 2% milk, or whole milk
• 2 large eggs
• 1/2 cup beef drippings (sub with vegetable oil)
• Salt

Plan ahead

This recipe makes 8 Yorkshire puddings. Because they are so delicious, plan on 2 puddings per person. If you are feeding a large crowd, you will need to triple or quadruple the recipe. You won’t be able to capture enough beef drippings for 24+ puddings and may need supplement with vegetable oil, bacon lard, or beef tallow. Substituting the fat will alter the flavor somewhat, but they will be delicious regardless!

Tip: Run the drippings through a fine strainer to remove seasoning chunks, then use as directed.

How to make Yorkshire pudding

• Make the batter: Sift the flour and salt together in a medium bowl. Add the eggs and milk and whisk until smooth. Let the batter rest for 30 minutes.
• Heat the drippings/oil: Pour 1 tablespoon of beef drippings into each Yorkshire pudding tin cup (or muffin tin cup), then preheat the tin in the oven at 425 degrees F. for 15 minutes. The oil will become super hot. 
• Fill the cups and bake: Remove the pan from the oven, pour 1/3 cup of batter into each pre-greased cup, and immediately return the pan to the oven. Do not open the oven for the first 20 minutes.
• Adjust the heat: Reduce heat to 375 degrees F., and continue baking for an additional 15 minutes or until the puddings have puffed up and turned golden brown.
• Finishing touches: Remove the pan from the oven and set it on a heat-resistant surface. Let Yorkshire puddings rest for 5-10 minutes before serving.

Serving

Plate two Yorkshire puddings per person. Serve with roast beef and veggies. Spoon your desired amount of beef gravy on the puddings, and enjoy! Store leftovers in an airtight container in the refrigerator for up 4 days.

More recipes

• Prime Rib Roast on the Rotisserie
• Rosemary-Garlic Prime Rib Rub
• Twice Baked Potato Casserole
  

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Yorkshire Pudding

This easy Yorkshire pudding recipe features bread-like delicacies that are crunchy on the outside with a soft, fluffy interior.

Course Side Dish

Cuisine British

Keyword prime rib

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 87kcal

Ingredients

• 1 cup flour
• 1 cup 2% milk
• 2 large eggs well beaten
• 1/2 cup oil drippings from roast
• 1 teaspoon salt

Instructions

• Sift flour and salt together in a medium bowl. Combine with eggs and milk. Whisk until smooth. Set aside for 30 minutes.
• Pour drippings into 8 cups of a muffin tin. Preheat it in the oven at 425 degrees F. for 15 minutes.
• Remove pan from oven and carefully pour about 1/3 cup of batter into each of the pre-greased cups in the muffin tin. Return to the oven.
• Do not open the oven for the first 20 minutes. Reduce heat to 375 degrees and continue baking for an additional 15 minutes, or until the puddings are golden brown and puffy.
• Remove Pan and set onto a heat resistant surface. Let Yorkshire puddings rest for a few minutes before serving.

Nutrition

Calories: 87kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 320mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg

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