Yorkshire Pudding is one of those rare dishes that feels like home from the first bite golden, puffy, and irresistibly crisp on the edges, with a custard-like center. The perfect accompaniment to a Sunday roast or a treat on its own, this classic British side has its roots deep in northern England, where families would bake these puddings in beef drippings as a way to stretch the flavors of a roast.
Traditionally served hot from the oven, the puddings are soft and airy inside, with just the right amount of crispiness outside a texture you’ll want to soak up with a rich gravy or serve alongside Meatloaf.
I’ll let you in on a trick: achieving that lofty rise isn’t just about the batter. It’s all about the heat of your pan and fat. A smoking-hot oven and sizzling beef drippings (or oil) make all the difference.
Give it a try this weekend, and let the rich aroma of Yorkshire Pudding fill your kitchen. Whether you’re pairing it with a family roast or serving it with a simple vegetable dish, there’s something truly satisfying about baking a dish that’s been a comfort for generations.
Why I Love This Recipe (And You Will Too)
- It’s simple yet impressive. There’s something magical about watching those puddings rise in the oven—every batch feels like a tiny victory.
- Perfect for any roast dinner. These puddings soak up gravy beautifully, making every bite feel like an indulgence.
- A fun family project. Watching the puddings transform in the oven always draws everyone into the kitchen.
Yorkshire Pudding Recipe
Equipment
- Large mixing bowl
- Whisk
- 12-cup muffin tin
- Ladle
Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups milk
- ¼ cup vegetable oil
Instructions
- Preheat oven to 450°F (230°C).
- In a large bowl, whisk together milk and eggs. Gradually whisk in flour until the mixture is frothy and well blended. Set aside.
- Add 1 teaspoon of oil to each cup in a 12-cup muffin tin.
- Place the tin in the preheated oven for 5 to 10 minutes, until the oil is smoking hot.
- Carefully remove the tin and quickly ladle about ¼ cup of batter into each cup.
- Return to the oven and bake for 30 to 35 minutes, until the puddings are risen and golden brown. Serve immediately.
Nutritional Facts:
| Nutrition | Value |
|---|---|
| Calories | 160 kcal |
| Fat | 7 g |
| Cholesterol | 65 mg |
| Sugar | 2 g |
| Protein | 6 g |
Variations that Are Bliss!
- Cheesy Herb Puddings: Add 1 cup of shredded cheddar or Gruyere and 1 tablespoon of chopped fresh herbs like rosemary, thyme, or chives to the batter. These herbs add an earthy flavor, and the cheese makes the puddings extra rich and savory.
- Garlic and Parmesan: Add 2 teaspoons of garlic powder and ½ cup of grated Parmesan cheese to the flour before mixing it in. This combination gives the puddings a mild garlic flavor with a salty, nutty kick from the Parmesan.
- Sweet Vanilla and Cinnamon: Mix 2 tablespoons of sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon into the batter. These puddings turn out almost like popovers with a subtle sweetness – perfect for pairing with butter and jam.
- Spicy Jalapeño and Cheddar: Dice one fresh jalapeño (remove the seeds if you want less heat) and mix it into the batter with ¾ cup of shredded cheddar cheese. These give a spicy, cheesy twist that’s perfect with a warm, hearty stew.
- Lemon and Poppy Seed: Add the zest of one lemon and 1 tablespoon of poppy seeds to the batter. The lemon zest brightens up the flavor, making these a light, refreshing option, especially for brunch.
- Onion and Gruyere: Dice ½ a small onion finely and add it with ¾ cup of grated Gruyere cheese. These are super savory and go great as a side with roasted meats or stews.
Experimenting with different ingredients makes this recipe so versatile, from sweet to savory options makes them so satisfying!
