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This is the Best Yorkshire Pudding recipe for holidays and dinner parties! Our traditional popover recipe is always a hit with everyone at the table. These popovers are crispy on the outside with a deliciously fluffy inside, and are so easy to make.
I am one of those people who plans ahead for the holidays every year. It’s important to me that I have a dinner menu ready to go so there’s no last-minute stress!
Make-ahead dinner party recipes like this Yorkshire Pudding Recipe make planning so much easier. I know I can have these popovers ready right on time every holiday, and they’re perfect for serving with roast beef recipes.
Serve these popovers with Slow Cooker Beef Gravy and some Prime Rib, and you’re all set. They are so delicious!
🍽 Equipment
To make this Yorkshire pudding recipe, you will need…
- A sheet pan to catch drippings from the puddings
- Yorkshire pudding pans or 6 to 12 count muffin pans
- Your oven
- Optional: A blender
Specially made Yorkshire pudding pans are perfect for this recipe, but you can also use muffin tins.
Because Yorkshire puddings bake with pan drippings from beef or gravy, there is always a chance a few of them might drip in the oven. Placing a sheet pan under the rack helps catch any overflow from the puddings, so you’ll want to use one.
A blender will make it easier to mix the ingredients for the popovers, but you can also make the mixture by hand with a whisk.
🥘 Ingredients
- 4 large eggs, brought to room temperature
- 3 ¼ cups whole milk
- 2 cups all-purpose flour
- 1 ½ teaspoons coarse salt
- ¼ teaspoon freshly ground black pepper
- 4 Tablespoons pan drippings from leftover beef roast or 4 tablespoons vegetable oil
When you’re making a traditional Yorkshire Pudding recipe, it’s best to use pan drippings from a roast beef dinner. You can use vegetable oil, but the beef drippings are traditional and taste incredible.
We have plenty of roast beef recipes you can make and reserve the drippings from! Here are some of our favorites:
🔪 Instructions
- Preheat oven to 400°F. Place a sheet pan on the bottom rack to catch drippings from the puddings when you bake them.
- Crack 4 large eggs into a blender with 3 ¼ cups milk, 2 cups all-purpose flour, 1 ½ teaspoons coarse salt, and ¼ teaspoon freshly ground black pepper. Blend on high until the mixture resembles heavy cream. Optionally, 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.
⭐ Family Foodie 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 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!
👪 Serving Size
This Yorkshire Pudding Recipe is enough for 12 fluffy popovers, so it’s perfect for holiday menu planning.
You can also bake this as one large Yorkshire Pudding rather than 12 small puddings.
To make an individual pudding, bake the Yorkshire pudding batter in a 9 by 13 inch baking pan. Add a couple of tablespoons of beef drippings or vegetable oil to the pan, then pour in the batter. Bake as directed.
💭 Frequently Asked Questions
What is Yorkshire Pudding?
A traditional Yorkshire Pudding recipe is a popular English side dish made from a batter of flour, eggs, and milk or water, paired with gravy.
Especially pan drippings from beef! Roast beef gravy is perfect for these English puddings.
Yorkshire Pudding vs. Popovers
English puddings are very similar to American popovers. In fact, the difference is only in how you cook them.
Traditional English puddings typically cook with pan drippings from a beef roast. We love making them with our Boneless Rib Roast or Slow Cooker Chuck Roast.
You bake American popover recipes in molds like a muffin tin, and they don’t cook with the drippings. Otherwise, they are very similar recipes.
Can I make Yorkshire Pudding batter ahead of time?
Yes! One of the best things about this easy popovers recipe is that you can make the batter in advance of cooking the popovers. You can even make it the night before and let it rest.
This is perfect if you want to prepare the popovers while you’re baking a roast for the holidays, because you can use fresh pan drippings from the beef.
Mix everything in a blender or by hand, then store the batter in the fridge for up to 12 hours in a covered container or bowl. When ready to bake, let the batter come to room temperature, then bake as directed.
Can I freeze Yorkshire puddings?
Yes, absolutely. After baking the popovers, freeze them in an airtight container or freezer-safe bags for up to 2-3 months.
You can thaw and reheat them in the oven when you’re ready to use them.
🥫 Storing
Store leftover popovers in the fridge in an airtight container for 3-5 days. Reheat in the oven or microwave when you’re ready to enjoy them again.
🥗 Serving Suggestions
This traditional English pudding recipe is perfect for serving with all of your favorite holiday meals. I love making it for everything from Easter to Thanksgiving and Christmas!
The truth is, they’re one of the best holiday side dishes you can make. And they’re perfect for a dinner party, too! Serve popovers with…
📖 Similar Recipes
Looking for more holiday side dish suggestions? We have plenty for you! You’re sure to find your new favorite holiday side dishes here:
Did you try this recipe? I would love to know what you think! Let me know in the comments below and with a rating. If you have any questions about the recipe, ask away!
And don’t forget to save the recipe on Pinterest. Take a picture when you make it and share the image on our pin! We would love to see your creations!
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Yorkshire Pudding
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
- 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.
Let us know what you think or ask a question about the recipe!