This savory mouthwatering Yorkshire pudding really is a quintessential British dish! No traditional British Sunday roast would be complete without a tasty Yorkshire pudding, and rightfully so!
This delicious dish is usually served with roast beef, or a prime rib, carrots, green peas, and a generous lashing of brown gravy, although I’ve seen some meat variations such as roast duck mentioned too – that’s one I’m keeping to try later!
What Exactly Is Yorkshire Pudding?
This Yorkshire pudding is plain old-fashioned English cooking at its best and I’m not gonna lie : these are my carb nemesis. I like them better than the roast they go with. Any chance I get, I will make these.
If you’ve never come across Yorkshire pudding before, you’re probably wondering what exactly it is! To give you an idea, the legendary Martha Stewart has referred to it as a “cross between a popover and a souffle”.
How to Make Yorkshire Pudding
- Preheat the oven to 400 F.
- Using a large measuring cup with a spout, beat the eggs and milk until combined.
- Stir in the flour and mix until smooth. Set aside for 10-15 minutes.
- Place ½ tsp of oil or drippings into each muffin tin well.
- Place the muffin tins in the oven until the oil is SUPER HOT.
- Remove from the oven, and divide the batter evenly in the wells.
- Bake for 5 minutes in the oven at 400 F, then reduce to 350 F for another 20-25 minutes.
- Remove when puffed and golden and serve!
This Main Meal Was Traditionally Served as A First Course
Although this hearty pudding is usually served alongside meat and vegetables as the main meal today, it was originally served with gravy as a first course. The idea was that it would fill you up so that you wouldn’t need to eat as much of the pricier meat served in the second course. Pretty economical, eh?!
Warning: Yorkshire Pudding Won’t Last!
Yorkshire pudding won’t last very long, and not just because it’s delicious! These puddings lose their crispness really fast so it’s best to have everyone ready to eat right before your pudding is ready to serve. Your puddings really should go straight from the oven to the plate. Leftover Yorkshire pudding is NEVER a problem in my house. EVER.
Tip and Tricks
- Using the drippings from your roast beef gives these Yorkshire puddings that traditional taste you want.
- Save your beef drippings from other roasts and use them in this recipe. You can freeze leftover beef drippings and then use them later.
- Don’t under bake! Make sure you cook them until they are dark golden brown and crispy like shown or they will deflate.
Hope you guys enjoy these! They are seriously one of my favorite side dishes to make with a roast beef, try them with my chuck roast – oh man, that mushroom gravy over top of these Yorkshire puddings? HEAVEN!
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Traditional Yorkshire Pudding Recipe
- Prep Time
- 4 minutes
- Cook Time
- 25 minutes
- Side Dish
- Karlynn Johnston
- 3 large eggs room temperature
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons beef drippings oil works
- Preheat your oven to 400°F.
- In a large measuring cup with a spout, beat the eggs with milk until combined. Stir in the flour, mixing to make sure that there is no lumps.Set aside and let rest for 10-15 minutes.
- Place 1/2 teaspoon of oil or drippings into each muffin tin well.
- Place the muffin tins into the hot oven until the oil or drippings are very hot and almost smoking.
- Remove the muffin tin from the oven, and divide the batter evenly among the muffin wells.
- Place in the oven, close and bake for 5 minutes.
- Reduce the heat to 350 °F and bake 20-25 minutes more or until puffed and very golden.
- Remove and serve.
- Beef drippings are traditional and I really suggest if you have a roast beef, use the drippings for this!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Absolutely love yorkies! Like you I would rather have the puddings and gravy than the meat! My own tip is to put the batter in the fridge while waiting for the oil to heat. Really makes the puddings puff right up. If you have never tried these I urge to do so. You will not regret it.