Video: How to Make Yorkshire Pudding Popovers -

Video: How to Make Yorkshire Pudding Popovers

Make these fluffy muffins, an English side dish that’s not a pudding at all.

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Yorkshire pudding is a traditional English side dish for roast beef, but it’s not a pudding at all—more like a fluffy muffin. In this video, you’ll learn how to make simple Yorkshire pudding. We’ll show you how to combine the ingredients for a Yorkshire pudding batter and bake until the batter rises into light, golden-brown popovers. Yorkshire pudding makes an elegant side dish for Christmas dinner, served alongside roasted meat with gravy.

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Mar. 22, 2014 9:49 am
This is an american pudding no way can it be called a yorkshire pudding, i am english from oxford and nothing about this is right.
Dec. 11, 2013 6:29 pm
Let's just call them British style puddings, then you can personalize them as you see fit.
Mar. 15, 2013 9:06 am
Nice recipe but these are not traditional Yorkshire Puddings. I am from Yorkshire and I agree with all the comments made previously; there are no chives in Yorkshire Puddings and the lard must be very hot before adding the mixture to the the pans. My mother made wonderful Yorkshire Puddings and she never used a muffin tin as I think most traditionalists would not, just an ordinary bun tin, not so deep.
Apr. 1, 2012 11:53 am
I totally agree with the above comments, we do not want to "Americanise " it!
Mar. 19, 2012 2:56 pm
Born and currently living in Yorkshire so feel qualified to at least comment on the posting. Traditionally it was served as a starter with gravy before the main course. Secret is a very hot oven with the dripping in the muffin tin (if you must) smoking. Best heat the oil in your tin on the hob to get it up to temperature. Your batter must be poured in very quickly and sizzles. You can get it to rise about 10 inches if you are luckly, but it must be light and golden - no soggy bottoms please ! Do NOT open the oven door until cooking finished or the deflate. The batter ? Try this fail safe if you can cope with the above. Whisk mix this list all at room temperature = 1 cup of plain (all purpose?) flour with 1 cup of eggs plus 1 cup of water / milk mix. No salt, baking powder, chives or owt else you can think of. But you must add a tablespoon of vinegar - not many peeps know that. And the combined mixture Must be left to stand for at least an hour before use. I guarantee that will flo
Mar. 11, 2012 8:36 pm
My mother used to make it in the baking pan that the roast was in too. She was raised in Canada and my granny was from England. The key is to make sure the dripping are hot and the batter is cool. it's awesome with the gravy on it. Yum
Mar. 11, 2012 3:13 am
Those are not Yorkshire Puddings. There are no chives or thyme in YPs and you would never 'butter a muffin pan' to make them. Traditionally (and for the best YPs) you use lard or dripping and get it smoking hot in the baking tin BEFORE you add the batter. Those things shown look nothing like Yorkshire Puddings.
Feb. 14, 2012 1:24 am
Having made Yorkshire pudding for more years that I'd like to count, I can assure you, Yorkshire pudding is NOT considered a "fluffy muffin". The taste & texture of Yorkshire pudding, is much the same as American popovers, and, does not contain chives & thyme. Eggs, milk, flour, salt, a bit of drippings if available, are all that's required. My goodness, if you're going to feature a traditional & much loved recipe from another country, a bit more research would help.
Dec. 15, 2011 9:50 am
My husband is British and Yorkshire Pudding is a made with A Proper Sunday Roast, Potatoes, and Gravey! Yorkshire pudding is a cup for the gravey! You put the gravey in it and dip your roast and potatoes in it and at the end of your meal you eat the saturated gravey bowl! ie: Yorkshire Pudding Cup
Nov. 11, 2011 9:21 am
Great! I don't like Chives anyway. I will omit them! :)
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