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This is the best Yorkshire Pudding recipe for holidays and dinner parties! My traditional popover recipe is super fluffy and crisp on the outside, perfect for soaking up gravy. It's always a hit with everyone at the table! Prep in 5 minutes, bake in 30, with just 6 ingredients including salt and pepper.
Yorkshire Pudding with Prime Rib
I am the type of person who loves to plan ahead for the holidays every year. Having the perfect dinner all planned out and ready to go so there's no last-minute stress is a blessing when you're already so busy and want to spend as much time as possible with your family!
What is Yorkshire Pudding?
Yorkshire pudding is an English popover recipe using flour, milk or water, eggs, beef pan drippings from a roast, salt, and pepper. They are soft and fluffy and generally served for the holidays with roast beef. This the the perfect side dish for roast beef and so perfect when served with a Sunday Roast.
Yorkshire Pudding vs Popover
The only difference between popovers and Yorkshire puddings is that Yorkshire Pudding uses beef fat (the drippings from the roast). These popovers are a little lighter in flavor and you can also prepare them ahead of time.
Prime Rib Popovers Ingredients
- Eggs: The eggs should be at room temperature, so let them sit out for a bit while you prep the recipe.
- Whole Milk: I recommend whole milk, but you can also use 2%.
- All-Purpose Flour: These popovers call for all-purpose flour. I have yet to try making them with gluten-free flour.
- Salt: For best flavor, use kosher salt or sea salt flakes, and avoid table salt.
- Black Pepper: Freshly cracked black pepper is always best.
- Pan Drippings: I recommend using fresh drippings from roast beef, as this is the traditional way to make prime rib popovers. But, if you don't have any drippings, you can just use vegetable oil as a replacement.
Recipe for Yorkshire Pudding
- Preheat oven to 400°F. Place a sheet pan on the bottom rack to catch drippings from the puddings when you bake them.
- Crack eggs into a blender with milk, all-purpose flour, coarse salt, and freshly ground black pepper. Blend on high until the mixture resembles heavy cream. Or, blend thoroughly by hand with a whisk if you don't have a blender.
- Pour pan drippings into each popover cup or muffin tin, just enough to cover the bottom of each tin. Heat in the oven for 2 minutes.
- Once heated, quickly and carefully pour the Yorkshire pudding batter into the preheated cups. Fill each cup about halfway.
- Place in the oven and do not open the door. Keep the light on to monitor the Yorkshire Puddings in the oven. Opening the oven door will deflate the popovers, so resist the temptation!
- Bake until puffed and golden brown, approximately 30 minutes. Yorkshire puddings puff up to their highest point in the last 10 minutes of cooking, so don't worry if they aren't rising before then.
Popover Recipe Tips
- Use a muffin tin. If you don't have a popover tin, you can use a muffin tin to bake this recipe.
- Use vegetable oil. If you don't have pan drippings from beef, you can use vegetable oil or another fat of your choice to fill the puddings with. But, pan drippings are the best!
- Room temperature batter is best. The highest, puffiest popovers will come from the room-temperature batter. Trust me!
- Preheat the greased pan. The reason you preheat the pan before adding the filling is that when the batter hits, it immediately begins to rise, even though it isn't visible. This will make the popovers super fluffy.
- Double the batter to make more. Trust me, you'll want to. They're that good!
- Make one large Yorkshire pudding by baking in a 9 by 13-inch pan. Preheat the oven to 400 degrees Fahrenheit, add 2 Tablespoons of beef fat or vegetable oil to the bottom of the pan, then pour in the batter. Bake according to the directions on the recipe card.
Yorkshire Pudding Popovers FAQ
If you want your Yorkshire puddings to rise, you must keep the batter at room temperature and preheat the greased pan, so as soon as the batter hits the pan, it begins to rise immediately. You won't see it happening, but the effect will be immediate!
To keep Yorkshire puddings from deflating, do not open the oven while they are baking. The puddings will collapse if you open the oven. Let them finish baking and do not be tempted to check on them by opening the oven door!
You can make Yorkshire pudding batter up to 24 hours ahead of time. Store the batter in an airtight container in the refrigerator. When ready to use, let it come to room temperature outside of the refrigerator first, then bake according to instructions.
You can freeze Yorkshire puddings after baking by first allowing them to cool, then adding them to an airtight container or freezer-safe bag and freezing them for up to 2 to 3 months. Label with the freezing date; then, when ready to use, thaw overnight in the refrigerator and reheat in the oven at low heat.
Prime Rib and Yorkshire Pudding
- Grilled Prime Rib
- Pressure Cooker Rib Roast
- Prime Rib Sous Vide
- Prime Rib in the Air Fryer
- Rib Roast in the Smoker
This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Thanksgiving Dishes, Side Dishes for Prime Rib, or Christmas Side Dishes!
Popovers
I know I can have these popovers ready right on time every holiday, and they're perfect for serving with prime rib. My family asks me for them every year, so I'm always happy to serve them with our favorite dry aged and slow roasted rib roast! Enjoy!
Yorkshire Pudding
Equipment
- Blender or whisk
- Popover pan or muffin tin
- Bowl for mixing batter, if using a whisk
- Sheet pan
Ingredients
- 4 large eggs - at room temperature
- 3¼ cups whole milk
- 2 cups all-purpose flour
- 1½ teaspoons salt - coarse
- ¼ teaspoon black pepper - freshly ground
- 4 Tablespoons pan drippings, or 4 tablespoons of vegetable oil - reserved from the beef roast
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.4 large eggs,3¼ cups whole milk,2 cups all-purpose flour,1½ teaspoons salt,¼ teaspoon black pepper
- Pour a bit of beef drippings or vegetable oil into each popover cup, just enough to cover the bottom. Heat in oven for 2 minutes. Then, quickly and carefully pour the batter into the preheated cups, filling each about halfway.4 Tablespoons pan drippings, or 4 tablespoons of vegetable oil
- Put directly in the oven and do not open the door; keep the light on to watch what's going on in there! If you open the door, the puddings will deflate. 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.
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!
- Use a muffin tin. If you don't have a popover tin, you can use a muffin tin to bake this recipe.
- Use vegetable oil. If you don't have pan drippings from beef, you can use vegetable oil or another fat of your choice to fill the puddings with. But, pan drippings are the best!
- Room temperature batter is best. The highest, puffiest popovers will come from room temperature batter. Trust me!
- Preheat the greased pan. The reason you preheat the pan before adding the filling is that when the batter hits, it immediately begins to rise, even though it isn't visible. This will make the popovers super fluffy.
- Double the batter to make more. Trust me, you'll want to. They're that good!
- Make one large Yorkshire pudding by baking in a 9 by 13-inch pan. Preheat the oven to 400 degrees Fahrenheit, add 2 Tablespoons beef fat or vegetable oil to the bottom of the pan, then pour in the batter. Bake according to directions.
Nutrition
This recipe is adapted from Jamie Oliver's Yorkshire Pudding Recipe.
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