Yorkshire Pudding Recipe: A Classic British Dish Made Easy

Yorkshire Pudding - memories from my childhood

Yorkshire pudding is a classic British dish known for its light, airy texture and golden, crispy exterior. Traditionally served alongside roast beef and gravy, this savory pudding is a staple of Sunday roasts in the UK, but it’s also a versatile side dish that pairs well with various meals. Though its name might suggest something sweet, Yorkshire pudding is made from a simple batter of eggs, flour, and milk, transforming into a puffy, irresistible treat when baked at a high temperature.

Making Yorkshire pudding at home may seem intimidating, but achieving the perfect rise and crispiness is surprisingly easy with the proper techniques. The key to success is heating the fat in the pan until it’s smoking hot before adding the batter, allowing the pudding to rise dramatically in the oven.

In this post, we’ll walk you through a foolproof method for making Yorkshire pudding from scratch, offering tips on creating that signature puff and golden hue. Whether you’re looking to recreate a traditional British meal or want to try something new, homemade Yorkshire pudding will impress and become a favorite addition to your dinner table.

History

Yorkshire pudding has a long history dating back to the early 18th century in England. It was originally created as a way to make use of the fat drippings from roasting meats, particularly beef.

The earliest known recipe appeared in 1737 in a publication called The Whole Duty of a Woman, where it was referred to as "A Dripping Pudding." The dish was designed to be cooked underneath the meat, roasting on a spit so that the batter could catch and absorb the flavorful drippings, resulting in a rich, savory pudding.

By the mid-18th century, the dish evolved into what we now know as Yorkshire pudding, with the first use of the name appearing in Hannah Glasse’s The Art of Cookery Made Plain and Easy in 1747. Glasse's version focused on cooking the pudding separately in a hot oven, creating the crispy, golden treat we’re familiar with today.

Originally, Yorkshire pudding was served as an appetizer to fill diners up before the main course of meat, making the more expensive protein last longer. Over time, it became a traditional part of the British Sunday roast, typically served alongside roast beef and gravy. Yorkshire pudding remains a beloved dish in British cuisine, celebrated for its simple ingredients and dramatic rise.

Helpful Tips When Preparing Yorkshire Pudding

Making the perfect Yorkshire pudding can be achieved by following a few important tips to ensure they rise well, develop a crispy exterior, and maintain a light, airy center:

1. Hot Pan and Oil: The most crucial tip is to preheat your pan and oil (usually beef drippings, lard, or vegetable oil) until smoking hot. This high temperature causes the batter to rise rapidly, creating those iconic puffy Yorkshire puddings.
2. Use a Consistent Batter: The batter should be smooth and lump-free, with a consistency similar to heavy cream. Allowing the batter to rest for about 30 minutes before baking lets the gluten relax, improving texture.
3. Eggs Are Key: Use a generous amount of eggs in your batter. The eggs provide structure and are essential for achieving the pudding’s rise and fluffiness. A common ratio is equal parts eggs, flour, and milk (by volume).
4. Don’t Open the Oven Door: Resist the urge to open the oven while the puddings are baking. Sudden temperature changes can cause them to collapse before being fully set and browned.
5. Room Temperature Ingredients: Ensure the eggs and milk are at room temperature. Cold ingredients can slow down the cooking process and prevent the puddings from rising properly.
6. Bake at High Heat: Bake the puddings at a high temperature, usually around 425-450°F (220-230°C). This helps create the signature rise and golden-brown exterior.

By following these tips, you'll achieve Yorkshire puddings that are crispy on the outside, fluffy on the inside, and perfectly risen.

Standing Rib Roast

Yorkshire pudding is particularly popular with a Standing Rib Roast due to its origin and the way the two complement each other in flavor and tradition. Here are the key reasons:

1. Absorbing Drippings: Yorkshire pudding was originally made to catch and absorb the fat and flavorful drippings from the roasting meat, especially beef. The rich, savory essence of the drippings gives the pudding extra flavor, making it a natural partner for a standing rib roast known for its juicy and flavorful fat.
2. Contrast in Texture: The crispy exterior and soft, airy interior of Yorkshire pudding perfectly contrast the tender, succulent meat of a rib roast. The pudding's lightness balances out the richness of the roast, creating a well-rounded dish.
3. Cultural Tradition: Serving Yorkshire pudding with a rib roast has become a hallmark of British Sunday roasts. It’s a classic pairing steeped in history, often served with gravy made from the roast's drippings, tying both elements together harmoniously.
4. Stretching the Meal: Historically, Yorkshire pudding was served as a starter before the roast to fill people up, allowing less meat to go further during a meal. Today, it remains a hearty side dish that complements the rib roast perfectly.

This enduring combination makes Yorkshire pudding a beloved addition to any standing rib roast feast.

📖 Recipe

Print Recipe

Yorkshire Pudding Recipe

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: American

Ingredients

• 2 tablespoons beef drippings or 2 tablespoons oil or clarified butter
• 5 oz whole milk
• 1 cup all purpose flour
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 large eggs

Instructions

• While the meat is resting, make Yorkshire pudding. Turn the oven up to 450° F.
• Whisk together the flour, salt and black pepper in a bowl.
• Put about 1½ teaspoons of drippings, oil or clarified butter into each hole in a nonstick Yorkshire pudding tin or in a large nonstick muffin tin. Put the tin in the oven to get the fat very hot.
• Whisk the eggs a bit to break them up, then stir them into the flour mixture.
• Still whisking, slowly add the milk until you have a smooth batter.
• Transfer this batter to a liquid measuring cup with a spout.
• Open the oven door. The fat in the muffin tin should be almost smoking. Quickly pour the batter into each hole, filling no more than ¾ of the way. The fat should sizzle when you pour the batter. Work quickly, so you don't lose all the oven heat.
• Bake, without opening the oven door, for 15-20 minutes, until the puddings are a deep golden brown and very well risen and crisp.
• Serve hot alongside the roast.