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Quick and Easy Yorkshire Pudding

See how to make roast beef’s perfect side dish. See more

READY IN 40 mins

Quick and Easy Yorkshire Pudding

Read Reviews (197)

"A great, quick and easy recipe for Yorkshire pudding. Everybody loves 'em!" — BLU_17

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All about Eggs

Measuring All-Purpose Flour

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 12 servings Change Servings

3 eggs
1 cup milk

1 cup all-purpose flour
2 tablespoons butter

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Directions

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

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This was the first time I made yorkshire pudding. I was always afraid to atempt it because my friend said that it was so hard and a pain to make. This was wonderful and so easy. I did make a change though, I wanted to use beef drippings and didnt have any. So I first melted 4Tbsp shortening and 1tsp of beef soup base (powder) in the microwave. Then I put that mixture in the muffin tins instead of margerine. It gave them the wonderful flavor of using traditional beef drippings! Thanks for the reciepe. My family loved them.

—EBSEPKE

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Most Helpful Critical Review

Sep 23, 2010

This recipe is quick and easy, but has the wrong temp. You have to have the oven HOT for the first 5 to 10 minutes to get the Yorkshire to pop, then lower it. Will try again using a higher temp.

—holly

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240 Ratings

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Feb 22, 2003

This recipe was definitely quick and easy. The only thing my boyfriend and I found wrong with the finished product was the very dominant taste of egg. Other than that, a great recipe.

—TIFANNY

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Jun 04, 2007

This recipe is fantastic!! I do not like eggs and these puddings are not eggy at all (imo). They are light and fluffy and did not fall when taken out of the oven. I have tried dozens of recipes in the past 2 years and this one is by far the best.

—Tracy

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Feb 26, 2008

I'm so happy with this recipe. When I lived in England I could make perfect yourkshire puddings. Due to the altitude change in Canada I've had no success in 8 years, trying countless variations of yorkshire pud recipies, until I tried this one. Thank you for sharing this recipe, it makes perfect yorkshires.

—llisap14

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Jul 13, 2003

After having tried many yorkshire pudding receipes, this one was not only the easiest, but the best tasting. My family raved, this one's a keeper!!

—READAPAGE

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Oct 19, 2008

Amazingly yummy! My dad says they are just as good or better than his moms :) Because of a dairy allergy I use rice milk in these and you can't tell at all. These have a place in my permanent cookbook, and I will be giving my own kids this recipe when they move out!

—goosegreetings

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Sep 01, 2003

Excellent! Better than any of my English family's recipes.

—toadiejones

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Nutrition

Calories
83 kcal
4%

Carbohydrates
9 g
3%

Cholesterol
60 mg
20%

Fat
3.7 g
6%

Fiber
0.3 g
1%

Protein
3.3 g
7%

Sodium
40 mg
2%

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

Nutritional Information

Quick and Easy Yorkshire Pudding

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 83
Calories from Fat: 33

% Daily Value *
Total Fat 3.7g 6 %
Saturated Fat 1.9g 9 %
Cholesterol 60mg 20 %
Sodium 40mg 2 %
Potassium 59mg 2 %
Total Carbohydrates 9g 3 %
Dietary Fiber 0.3g 1 %
Protein 3.3g 7 %
Sugars 1.1g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 4 %
Iron 7 %
Thiamin 10 %
Niacin 10 %
Vitamin B6 2 %
Magnesium 2 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.