Yorkshire Puddings

by katerina on March 19, 2013

Yorkshire puddings take a regular roast beef dinner and elevate it to something worth getting excited about, that and the gravy of course.

Yorkshire Pudding recipe

It took me many years of making yorkshire puddings to get them right, despite having expert guidance. But don’t worry they are worth every accident and experiment. Hey, even if you end up with hockey pucks once a year, they still taste pretty good.

Yorkshire Puddings-3

Just a note, your family will eat all of these, whether there are 6 of you or 2 of you. At least, we (two) did. Consider yourself warned.

Print Recipe

Yorkshire Pudding Recipe

(12 puddings)

1/2 teaspoon salt
1 cup flour
2 eggs
1 cup milk
2 tablespoons melted butter or lard
12 teaspoons butter + grease for the pan

Make the yorkshire pudding batter at least 20 minutes before you are ready to make them and keep in the fridge.

In a large bowl place flour and mix in the salt. In a separate smaller bowl beat the egg and the milk together. Slowly whisk the liquid in to the dry so you end up with a smooth mixture. Whisk in the 2 tablespoons of melted butter or lard. Place in fridge for 20 minutes.

In the meantime heat your oven to 375F. Place a 12 cup muffin tin in the oven to get nice and hot. When you are ready to cook the yorkshires, carefully remove the muffin tin from the oven. Spray with cooking spray and drop a teaspoon of butter in each tin. Place back in the oven until hot and melted. Remove from the oven and quickly divide the batter between the cups. Place in the oven.

Don't open the oven for 25 minutes! They take about 30-35 minutes, but if you open the oven early you run the risk of them falling. Cook until golden brown. Remove and serve hot.

Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time:60 minutes
Calories(approximate per serving): 110

{ 7 comments… read them below or add one }

troutlule March 19, 2013 at 4:05 pm

Sounds yummy and easy.

I’ve always baked the pudding in the roast fat while the roast rests, but will try the muffin tin method next standing rib roast we eat.

And, YES! You will eat them all!


katerina March 19, 2013 at 4:22 pm

I have never tried that, but heard that is very classic! My family likes the individual ones, but maybe next time I will try this one big one approach.


jeri March 19, 2013 at 10:34 pm

These are great for breakfast too, with butter and some really good jam. The key is not to open the oven door. It sounds silly, but that’s the hardest part of the recipe.


ter March 20, 2013 at 5:20 pm

They look like what my mom used to call “Popovers”. Ever heard of those? We had them for breakfast, like jeri said.


katerina March 25, 2013 at 4:38 pm

I have had popovers in a school cafeteria, also delicious! Though less beefy if you use bacon or beef fat :)


Kate March 21, 2013 at 4:08 pm

I make mine in the blender. I give them an extra whirl, just before I pour them into the pan, and they are perfect, every time.


katerina March 21, 2013 at 4:25 pm

Cool tip Kate! I will try that next time. I have also heard a top that an extra egg makes them rise extra.


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