We have the Best Yorkshire Pudding Recipe to add to your list of holiday favorites! Our traditional popover recipe is always a hit with guests around the holiday table.
It is made to complement any dish with a tasty sauce or gravy, especially our delicious prime rib recipe.
Homemade Popovers
This recipe is perfect for an easy holiday menu when you want to make ahead dinner party recipes! We are excited to show you the secret to making the best foolproof Yorkshire pudding!
Homemade Popovers even make a delicious brunch with your favorite jam or compote! The list of what you can serve these puddings with is never-ending!
What is Yorkshire Pudding?
It is a popular English side dish made from a batter of flour, eggs, and milk (or water). Traditionally, you pair Yorkshire puddings with gravy of any kind.
Yorkshire Pudding vs Popovers
English puddings are very similar to American popovers. In fact, the primary difference is simply in how they cook!
Traditional English puddings typically cook with pan drippings from a beef roast. We love making them with our Boneless Rib Roastor Slow Cooker Chuck Roast.
Popover recipes bake in molds like a muffin tin and do not cook in the drippings.
Popovers are meant to be filled, and homemade beef gravy is the best way to do it!
Ingredients for Popovers
We like to keep our puddings simple with common ingredients, like the recipe Jamie Oliver makes.
You will most likely already have most of these ingredients on hand, if not all of them!
- 4 large eggs at room temperature
- 3 1/4 cups whole milk
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt coarse
- 1/4 teaspoon black pepper freshly ground
- 4 tablespoons pan drippings reserved from a beef roast, or 4 tablespoons of vegetable oil
Recipe Tip: While you can use vegetable oil, we really recommend pan drippings.
Plus, these puddings pair deliciously with roast beef recipes of all kinds, and you can make the gravy with the beef for an easy, complete meal.
Here are some more suggestions for Sunday roast beef recipes to make for pan drippings:
How to Make Yorkshire Puddings
This easy recipe will net you either 12 luscious, eggy popovers you can enjoy for days. Or if you prefer an individual pudding, you can bake it in a 9×13″ pan.
Making Yorkshire Pudding: Batch of 12
- Preheat the oven to 400°F. Place a sheet pan below the rack you’re using for the puddings to catch any overflow.
- Place the eggs, milk, flour, salt, and pepper in a blender, and blend on high until the mixture resembles heavy cream. This can be done several hours in advance.
- Pour a few pan 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 the oven.
- Recipe Tip: Do not open the door to the oven, just watch through the window or the popovers will deflate.
- Bake until puffed and golden brown. This should be approximately 30 minutes. Yorkshire puddings will puff to the highest height, but not until the last 10 minutes of cooking time. Don’t worry if they don’t rise sooner than that.
Making Yorkshire Pudding: Large Individual Pudding
This Yorkshire pudding batter will also bake beautifully in one 9×13″ pan. Preheat the oven to 400°F, add a couple of tablespoons of beef drippings or vegetable oil to the pan and pour in the batter. Bake as directed above.
Pudding Pans
You can purchase specific Yorkshire pudding pans or you can use 6 or 12 count muffin pans.
Tips to Making the Perfect Yorkshire Pudding
- If you do not have a popover tin, you can make this recipe in muffin tins.
- While we highly recommend using pan drippings from roast beef, you can also substitute another fat of your choice. We sometimes use vegetable oil as listed in the ingredients.
- The secret to the highest puffiest popovers is to have the batter at room temperature.
- Preheat the greased pan so that when the batter hits, the rise begins immediately (though you won’t see it right away).
- I double the batter to bake a second batch as soon as I pull the first out of the oven. These pillowy popovers are that good that you will want to make more.
- Try serving them with jam for brunch or even with Garlic Herb Butter. There are many different ways to enjoy them!
Let us know in the comments below and with a rating! We love to hear from you.
📌 Pin this Yorkshire Pudding Recipe to save for later!
Make-ahead dinner party recipes:
Yorkshire Pudding
🖨 Print 📌 Pin 📝 Comment🥘 Ingredients
- 4 large eggs (at room temperature)
- 3 1/4 cups whole milk
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt (coarse )
- 1/4 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
- 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.
- 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.
- If you don’t have a popover pan, you can substitute a muffin.
Nutrition
This recipe is adapted from Jamie Oliver’s Yorkshire Pudding Recipe.
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