Today I’m sharing my amazing Yorkshire Pudding recipe with you. This is the recipe I get asked for the most! We make our Roast Beef Perfection at least once a month and we always make our Yorkshire pudding to go with it! This is my all-time favorite meal and a huge hit with our entire family.
What is Yorkshire Pudding?
If you aren’t familiar with it (like most Americans, I’d be willing to guess), Yorkshire pudding is a side dish that is commonly eaten in British and Canadian families. If you’ve ever eaten a savory popover, with a creamy center and crispy edges, it is similar to that.
Imagine a delicious roll that has a crater in the middle, perfect for spooning in gravy to eat alongside your beef roast. That’s the idea with Yorkshire pudding! (Spoiler alert: it’s nothing at all like American pudding haha.)
Yorkshire Pudding Ingredients
- 1 cup flour
- 3/4 teaspoon salt
- 1 cup milk
- 2 eggs
- 12 teaspoons oil
Yorkshire Pudding Supplies
- medium-sized bowl
- measuring cups (dry and wet)
- Measuring spoons
- muffin tin for a dozen
How to make the most amazing Yorkshire Pudding!
Preheat oven to 400°F
Starting the Yorkshire pudding
This recipe is easy to incorporate into the steps of other larger meals as it does not require constant attention.
Scoop 1 cup of flour into a medium-sized bowl and add 3/4 tsp of salt. I use a fork to mix the salt in and leave it to sit for a few minutes.
Prep the Oil
This is the perfect time to pour your oil into your muffin tins while you let your flour/salt mixture stand for a few.
Please note this recipe makes 12 Yorkshire puddings, therefore, you need either a muffin tin for a dozen or 2 six-packs. They should be baked at the same time.
Pour a small amount of oil into the bottom of each muffin tin. Just enough to cover the bottom of each one. Approx. 1-2 tsp.
Mix the Batter
Once my roast beef is down to its last 10-15 minutes cooking time I then whip up my batter.
Take your bowl of flour and salt and make a hole in the middle. Add eggs and 1/2 cup of milk. Use your whisk to mix together.
Add the remaining half cup of milk and ensure all lumps are dissolved. Move to the side to sit for at least 5-10 minutes.
You can mix your batter ahead of time and leave it to sit for a longer period of time, just give it a quick whip before using. This will help them to rise better.
Heat the oil
Once the Yorkshire pudding has been sitting for a minimum of 5 minutes (remember longer it sits the better they rise while baking) its time to heat the oil.
Place the muffin tin into the oven until the oil is sizzling hot. Usually about 3-5 minutes. Very carefully remove from oven and place on stovetop.
Add the Yorkshire Pudding Batter
Using a ladle fill each muffin tin to approx 1/2- 3/4 full. Make sure to do this while the oil is still hot. Try to keep them as even as possible but its not the end of the world if they are not.
Bake the Yorkshire Pudding
Right now my roast is usually ready to come out of the oven so I remove it and put the Yorkshire Pudding in. However, sometimes my timing is not perfect and that roast goes back in. If you need to open your oven door do it quickly and for a short amount of time. so that you don’t cool it off too much and cause them to fall.
Bake for 20 minutes at 400°.
Some ovens may vary and take up to 30 minutes.
How to tell if Yorkshire Pudding is done
It will be golden all the way around and will have risen quite nicely. There will be an open pocket hole in the middle of each meaning it is finished baking. This pocket is perfect for gravy by the way! The center may still be light in color and have some oil in it; as long as it is not doughy it is perfectly ok.
Don’t forget to serve with gravy and enjoy!
- 1. 1 cup flour
- 2. 3/4 teaspoon salt
- 3. 1 cup milk
- 4. 2 eggs
- 5. 12 teaspoons oil
- Preheat oven to 400 degrees Fahrenheit.
- Scoop 1 cup of flour into a medium-sized bowl and add 3/4 teaspoon of salt. Mix with a fork and leave it to sit during the next step.
- Pour a small amount of oil into the bottom of each muffin tin. Just enough to cover the bottom of each one. (Approximately 1 teaspoon each.)
- Take your bowl of flour and salt and make a hole in the middle. Add eggs and 1/2 cup of milk. Whisk ingredients together.
- Add the remaining half cup of milk and ensure all lumps are dissolved. Move to the side to sit for at least 5-10 minutes.
- Once mixture has been sitting at least 5 minutes, heat the oiled muffin tin. Place the muffin tin into the oven until the oil is sizzling hot, about 3-5 minutes. Very carefully remove from oven and place on stovetop.
- Using a ladle, fill each muffin tin to approximately 1/2- 3/4 full. Make sure to do this while the oil is still hot. Try to keep them as even as possible.
- Bake until pudding is golden brown and has risen a bit, and center is no longer doughy (approximately 20-30 minutes).
- Serve with gravy and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 529mgCarbohydrates: 11gFiber: 0gSugar: 0gProtein: 4g
Our Yorkshire Pudding is a Hit!
In all honesty, I think within the next year I might need to start doubling this batch since our family absolutely loves them so much.
I love to make our Roast Beef Perfection and Yorkshire Pudding meal when we have guests over. It is definitely a meal that leaves a long-lasting impression and everyone wants the recipe when they are done.
We are usually quite full after this meal so we finish it off with a light dessert like Apple Critters or a little bit of of ice cream. This is the perfect time for the chef to take a nap while everyone else cleans up. A girl can dream, right?
Make sure to check out all of our favorite recipes here!