This large Yorkshire Pudding isn’t just a side dish, it’s the drama your roast beef and gravy have been waiting for. Homemade and unapologetically golden, this puffed beauty steals the spotlight with its crispy edges and soft, custardy center. Whip it up with beef drippings or clarified butter, and watch your dinner table get a standing ovation.
Here is Why This Yorkshire Pudding Recipe Works
No fancy ingredients: Just eggs, milk, flour, and a little fat. If you’ve got a kitchen, you’ve probably got everything you need.
Perfectly puffed every time: Follow the steps, and you’ll get those glorious golden domes without any guesswork.
Versatile and delicious: Whether it’s roast beef and gravy or just an excuse to eat more carbs, this Yorkshire pudding fits the bill. Plus it is easier to make one giant pudding than several small ones.
Works for any pan: From a popover pan to a trusty cast iron skillet, this recipe adapts like a pro. (Just don’t pour cold batter into a hot glass dish unless you like cleaning up shards!)
The Ingredients
- Fridge: Whole milk, eggs
- Pantry: All-purpose flour
- Pantry seasonings: Table salt
- Other: Beef drippings or bacon drippings
Notes: You can use clarified butter or cooking oil in place of the meat drippings.
Variations
Cheddar and Herb Yorkshire Pudding: Stir ½ cup of shredded sharp cheddar cheese and 1 tablespoon of chopped fresh chives into the batter.
Garlic and Rosemary Yorkshire Pudding: Add 1 teaspoon of garlic powder and 1 teaspoon of finely chopped fresh rosemary to the batter.
Individual Mini Yorkshire Puddings: Pour the batter into individual ramekins, filling each about halfway. Bake for about 10 to 15 minutes.
Tips for Success
- Let the batter sit for at least 30 minutes at room temperature. It helps create that signature rise and airy texture.
- Heat the oil or drippings in the pan until it’s smoking hot before adding the batter. This is non-negotiable for the perfect puff.
- Resist the urge to open the oven door while baking, it can ruin the rise.
- Metal or cast iron pans are your best bet for evenly cooked, crispy puddings.
- If you’re using a glass or ceramic dish, make sure the batter isn’t cold to prevent cracking.
- When pouring the batter into the hot pan, move fast to keep the oil at the right temperature.
Storage
Fridge: Let the Yorkshire pudding cool completely then place it in an airtight container or resealable bag and keep in the fridge for up to 3 days.
Freezing: Yorkshire puddings freeze well! You can keep itl in the freezer for up to 3 months.
Reheating: For best results, reheat in a preheated oven at 350°F for 8-10 minutes to regain their crispy edges. Avoid reheating in the microwave as it can make them soggy.
Giant Yorkshire Pudding
Yorkshire pudding is the kind of recipe that delivers big rewards with minimal effort. It’s crisp, golden, and unapologetically delicious. It’s the perfect partner for your roast beef and gravy, Sunday lunch, or even as a stand-alone carb load.
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Yorkshire Pudding
Ingredients
- 5 large eggs
- 1 cup whole milk
- ¼ teaspoon table salt
- 1 cup 120 grams all-purpose flour
- 3 tablespoons beef drippings bacon drippings, clarified butter or vegetable oil
Instructions
Mix the Batter:
- Add the eggs to a large bowl and beat with an electric mixer for 30 seconds. Pour in the milk and beat to combine.
- Stir the salt into the flour. Gradually, add the flour while the mixer is running. Beat the batter until it is smooth and thick enough to coat the back of a spoon. The batter should be the consistency of heavy cream.
- Transfer the batter to a pitcher or container with a pour spout. Cover and leave to rest on the kitchen counter for at least 30-minutes.
To Bake the Yorkshire Pudding:
- Preheat the oven to 450°F. Arrange the oven racks for the baking dish/pan to bake on the lower third oven rack.
- Pour the drippings or vegetable oil into a 2-quart baking dish or heavy bottomed pan and transfer to the oven, heat for 10 minutes until the fat is smoking hot. Do not coat the dish with oil-spray.
- When the oil is hot, remove the dish from the oven. Carefully pour the batter into the dish and return it to the oven. Bake for 15 minutes then reduce the temperature to 400°F and continue to bake for an additional 15-minutes until puffed and golden.
- Remove from the oven, cut into squares and serve hot with roast beef and gravy.
Notes
- The batter can also be mixed in a blender.
- During baking, the batter will puff up over the top of the dish and as it cools it will deflate. This is a natural phenomenon.
- Batter should be the consistency of heavy cream.
- Heat the baking dish in the oven with the oil/fat for the best results.
- Do not spray the dish with non-stick oil spray.
- Do not open the oven while the pudding is baking.
- A cast iron, enameled cast iron or metal roasting/baking pan is ideal
- If using an oven-proof, glass or ceramic casserole dish do not pour cold, refrigerated batter into the hot dish as the temperature change will crack the dish even if the dish says it is oven safe up to 450°F. Either let the batter come to room temperature or use a metal pan.
- To make individual puddings, add 1/2 teaspoon of drippings/oil to the cavities of muffin pans, custard dishes or the cavities in a popover pan. The baking time should be reduced to 15-20 minutes.
angiesrecipes
Saturday 23rd of November 2019
I love chewing beef tallow :-)) SO good for us! Your yorkshire pudding looks authentic and so yummy. I can't take my eyes off from that golden crisp crust :-))
Dahn Boquist
Saturday 23rd of November 2019
LOL, thanks Angie. This is even good for breakfast :)