Classic Yorkshire Pudding Recipe -
Classic Yorkshire Pudding Recipe

Classic Yorkshire Pudding

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"Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    1 hr
  • COOK

    35 mins

    1 hr 35 mins


  1. In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes, until smooth. Cover and refrigerate 1 hour.
  2. Preheat oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking pan with beef or bacon drippings. Preheat the pan 15 minutes so the drippings are hot and sizzling.
  3. Remove the mixture from the refrigerator. Beat briefly, then scoop into the baking pan. Bake 20 minutes.
  4. Lower oven temperature to 375 degrees F (190 degrees C). Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2003

Yorkshire pudding is really easy to make. i was born and raised in England (in Yorkshire) all it is, is pancake mix done in the oven. just make sure you add grease to your pan and heat it up in the oven before you add the mix. once it's sizzling then add the mix (flour & eggs, beaten together) we use to have yorkshire pud with sunday dinner. it was originally used as a filler during the war, as meat was rationed.

Most Helpful Critical Review
Oct 17, 2003

As I am from england which is where the yorshire pudding is from i found the recipe slightly different to how i would do it. We only use plain flour and no salt also the pudding it self should be crispy on top and should be very tall like a bowl as we put are gravy inside the pudding. Another thing you should do is eat it cold with jam in.


35 Ratings

Dec 01, 2005

Ninety minutes to make? Here's my version: take quality roll. Dip in gravy. :)

Jul 23, 2003

Light, airy and absolutely delicious! We had our best friends and their kids over for dinner last week to exchange Christmas gifts and I decided to make a traditional English Christmas dinner. The prime rib turned out perfectly and the yorkshire pudding got rave reviews from all! Thanks Karen!

Dec 24, 2004

I have used many recipes for Yorkshire, just reviewed about 15 on this site. A couple of suggestions. Let sit at room temp for an hour. I putin about a teaspon of beef granules and t. of chopped parsley or chives, just to make interesting. Have had them go flat in muffin tins, so use small cast iron frying pan heated up on stove top with all the drippings from roast and take out what I need for the gravy.

Jun 25, 2008

For the people having issues, please, please remember you need the fat in your pan amazingly hot before you add the batter. This is what makes the yorkshire pudding rise, and that is where so many people have problems.

Dec 17, 2003

I made this for the first time for my Christmas Prime Rib dinner. It was very good and extremely tasty. The only thing I would like to add is that you REALLY need to serve this IMMEDIATELY. Unfortunately, I let it sit for about 20 minutes while I was preparing all the finishing touches to my dinner and during that time it flattened a bit. It still tasted good, but I'm sure it would have been even better had it been directly out of the oven.

Jan 01, 2003

easy, quick (not including the standing time) and yes it is traditional thank god so many are not


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  • Calories
  • 105 kcal
  • 5%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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