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Yorkshire Pudding (VIDEO)

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Yorkshire Pudding is a traditional British side dish that is a favorite companion to roast beef.  It is a simple mixture of flour, eggs, and milk and baked in a super-hot oven with roast beef drippings.  As the pudding bakes, it magically transforms into a puffed, golden delicacy.

Yorkshire Pudding in a baking dish


This savory bread-like Yorkshire pudding is usually served as a side dish to the roast beef with roasted potatoes and carrots.

In Yorkshire, roast beef with Yorkshire pudding is called The Sunday Roast and the pudding is served with a rich beef gravy as an appetizer or as a side dish with the meal. The idea of serving it as an appetizer is to dim the appetites of the guests with the appetizer so they would eat less of the beef.
Fill them up on less expensive food so they don’t eat as much of the expensive prime rib.  It’s a trick that restaurants use in their buffet bars.  They serve the prime rib at the very end of the line. 

How is Yorkshire Pudding baked?

The secret to baking a Yorkshire pudding is to heat the baking dish or pan with a fat so hot that it smokes.  Then the rested batter is poured into the pan and baked.  The intense heat along with the hot fat causes the batter to rise and expand quickly. 
Baked Yorkshire Pudding

Puffed and golden brown

Traditionally, the Brits bake Yorkshire pudding in a square or rectangular dish then cut it into serving squares.  The batter is the same mixture used when making popovers.  Popover pans or muffin tins have become another popular method of serving this savory side dish.
As you can see in the photos this Yorkshire pudding baked into a gloriously, puffed beauty, but this is not always the case.

Be fair warned, Yorkshire puddings are like snowflakes —there are no two alike!  It has been my experience that this super-easy, savory dish bakes into unpredictable shapes.  Sometimes a bit ho-hum and other times puffed beyond belief!  The same ingredients, baking time and pan size will generally be different each time you bake this dish.  I always look forward to seeing what shape my Yorkshire pudding will become.

Baking one large Yorkshire pudding vs. individual servings.

This recipe uses one large pan to bake the Yorkshire pudding. You can make it in individual muffin tins or popover pans but what’s the difference? 

Baking Yorkshire pudding in a large pan:

  • Faster and easier to pour the batter.
  • More surface area is dense and creamy.

Baking Yorkshire pudding in individual tins:

  • Cute, individual servings.
  • More surface area is crisp

It really depends on what you like but both the tall crispy edges AND the dense creamy center taste great. Using one large pan like this recipe definitely makes it a fast, no-fuss recipe.  Plus one large pan is easier to clean. 

Tips for perfect Yorkshire pudding

  • Get the pan hot before you add the batter. A hot pan will start baking the batter immediately and give it taller, puffier edges.
  • Let the batter rest before you bake it. Allow it to sit for at least 30 minutes. It will give the pudding a better flavor and texture.
  • Bake it with drippings from the roast. The drippings from the roast will make the pudding so good. However, you can use bacon drippings, clarified butter, or vegetable oil. Just make sure you choose a fat that has a high smoke point. 
  • Start with room temperature batter. Warm batter will rise taller than cold batter so if you had the batter in the fridge, let it sit on the counter for awhile before cooking it. 
  • Serve it as soon as it comes out of the oven. The Yorkshire pudding will be tall and impressive as soon as it comes out of the oven but it will sink down quickly. Make sure everyone is at the table when it comes out of the oven. 

You can also use beef fat if you don’t have any drippings from your roast. That is usually the case when I make a smoked prime rib

Baked Yorkshire Pudding

Puffed beyond belief!

Let’s Bake A Yorkshire Pudding:

Scroll down to our printable recipe card for detailed instructions.  Here are the highlights. 

Step 1:  Mix the Yorkshire Pudding.

  1. Beat the batter to a smooth,  thick consistency. It should be thick enough to coat the back of a spoon and look about as thick as heavy cream. 
  2. Let the batter rest on the kitchen counter for at least 30-minutes.

Step 2: Bake the Yorkshire Pudding:

  1. Get the oven hot!
  2. Pour the drippings or vegetable oil into the baking dish and heat it for 10 minutes until the fat is smoking hot.  
  3. Carefully pour the batter into the casserole dish and bake until puffed and golden.
  4. Remove from the oven and serve immediately.



pitcher of gravy, serving of Yorkshire pudding with gravy

Perfectly delicious!

Why not serve a spectacular Roast Beef with Yorkshire Pudding for your next Christmas dinner.   Crusty, slices of buttery roast beef, dripping with rich juices served with a savory light and airy Yorkshire pudding drenched with rich, roast beef gravy.  It will be a memorable meal!   Merry Christmas to all! ❤️


  • Prime Rib Roast: A Prime rib roast that is tender, juicy and delicious. This roast is cooked low and slow at 200°F with an internal temp of 130°F to bring out the natural flavors and retain the juices
  • Vegetable Chowder with Seared Scallops:   This chunky Vegetable Chowder with Seared Scallops is a kaleidoscope of colors that takes full advantage of good, healthy vegetables. The large seared scallops have a delicate texture and subtle sweetness.
  • Classic Almond Biscotti:  These world-famous crisp, crunchy, not-to-sweet Italian biscotti cookies are packed with nuts.  They are the perfect dunkers for your cup of coffee.


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Baked Yorkshire Pudding

Yorkshire Pudding

Yorkshire Pudding is a favorite companion to roast beef. This traditional British side dish is magical as it transforms from a batter to a puffed, golden delicacy.
5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 162kcal
Author: Pat Nyswonger


  • 5 large eggs
  • 1 cup whole milk
  • 1/4 teaspoon table salt
  • 1 cup 120 grams all-purpose flour
  • 3 tablespoons beef drippings bacon drippings, clarified butter or vegetable oil


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.


    • 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. 



Serving: 1square | Calories: 162kcal | Carbohydrates: 14g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 126mg | Sodium: 242mg | Sugar: 2g

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Recipe Rating


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 :)

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