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Yorkshire Pudding Recipe #SundaySupper
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Yorkshire Pudding

This Yorkshire Pudding Recipe is a MUST ADD to your make ahead dinner party recipes list. Deliciously fluffy with a crispy outside!
Course Side Dish
Cuisine English
Keyword Yorkshire Pudding
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 140kcal
Author Christine Siracusa

Ingredients

  • 4 large eggs at room temperature
  • 3 ¼ cups whole milk
  • 2 cups all-purpose flour
  • 1 ½ teaspoons salt coarse
  • ¼ teaspoon black pepper freshly ground
  • 4 tablespoons pan drippings or 4 tablespoons of vegetable oil reserved from the beef roast. See note #4

Instructions

  • Preheat the oven to 400° F. Place a sheet pan below the rack you're using for the Yorkies to catch any overflow.
  • Place the eggs, milk, flour, salt, and pepper in a blender and blend on high until the mixture is combined and resembles heavy cream. (This can be done several hours in advance.)
  • Pour a bit of drippings or vegetable oil into each popover cup, just enough to cover the bottom. Heat in oven for 2 minutes.
  • Quickly and carefully pour the batter into the preheated cups, filling each about halfway.
  • Put directly in the oven and do not open the door; keep the light on to watch what's going on in there!
  • Bake until puffed and golden brown, about 30 minutes (the Yorkies will puff to the highest height, but not until the last 10 minutes of cooking time.)
  • Serve immediately.

To Make One Big Pudding:

  • This batter will also bake beautifully in one 9-by-13 inch pan. Preheat the oven to 400° F, add a couple of tablespoons of beef fat or vegetable oil to the pan, and pour in the batter. Bake as directed above.

Notes

I double the batter (which can be made several hours in advance) and get ready to stick a second batch in the oven just as we sit down to dinner with the first batch!
  1. If you don't use all the yorkshire pudding batter,  you can refrigerate it overnight. Make a batch in the morning for a fresh-baked addition to leftovers. Muffin tins will work just fine, but for the deepest, largest puffed beauties, get a popover pan.
  2. The secret to the highest puffiest popovers is to have the batter at room temperature and to preheat the greased pan so that when the batter hits, the rise begins immediately (though you won't see it right away.
  3. If you don't have a popover pan, you can substitute a muffin. 

Nutrition

Calories: 140kcal | Carbohydrates: 19g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 343mg | Potassium: 132mg | Sugar: 3g | Vitamin A: 195IU | Calcium: 87mg | Iron: 1.3mg