Tasty Yorkshire Puddings Recipe: Traditional English Popovers (2024)

by Angela @ BakeItWithLove.com · 4 Comments

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Yorkshire puddings are such a treat, they are more than just a dinner roll as they are truly a show-stopping basket of goodies to indulge in! Even though I serve these up traditionally at holiday meals, I always think to myself that they would be oh-so-wonderful as a part of breakfast. This is my best and easiest no-fail Yorkshire puddings recipe that'll have you hooked for life!

Traditional Yorkshire Puddings Recipe

Of course, these delicious egg-based rolls are something that I was inspired to try a long time ago in my early years of watching Chef Gordon Ramsay. The towering British popovers looked amazing and they were just something I knew I'd love!

I have perfected Gordon Ramsay's Yorkshire Puddings and just love to make them whenever I serve up a prime rib or roast beef! Plus, the kids have always been absolutely entertained watching these bake-up in the oven.

Tasty Yorkshire Puddings Recipe: Traditional English Popovers (1)
Jump to:
  • Traditional Yorkshire Puddings Recipe
  • ❤️ Why This Recipe Works!
  • 🥘 Yorkshire Pudding Ingredients
  • 🔪 How To Make Yorkshire Puddings
  • 🥡 Storing
  • ❓ FAQ
  • 🥖 More Delicious Appetizers
  • 📖 Recipe Card
  • 💬 Reviews

Just when you think nothing is really happening, the batter comes together, and all of a sudden they are higher than the baking pan!!

You can use drippings from your prime rib roast (in the muffin pan) but vegetable oil works just as well. The most important thing is to leave your oven door closed until you are sure that the Yorkshire Puddings are ready.

❤️ Why This Recipe Works!

  • They're Impressive! Since these Yorkshire puddings are not the average dinner roll, your family and friends will easily be impressed when you serve these up with any meal!
  • So Tasty! The right eggy batter is flavor-packed and amazingly delicious!
  • Fun To Make! Other than being extremely careful when handling the hot pan and oil, the kids in your family will love watching the puddings to see how big they can get! Additionally, you can stuff the center of the rolls with mashed potatoes, gravy, etc.!

🥘 Yorkshire Pudding Ingredients

5 ingredients and you're on your way to baking up these tasty dinner rolls! There's absolutely nothing special needed to make Yorkshire puddings!

  • All-Purpose Flour - 1¾ cups of all-purpose flour. The bulk of your puddings and what gives them texture (along with the eggs).
  • Salt - A pinch of salt adds flavor to all bread recipes, and highlights the richness of the eggs.
  • Eggs - 4 large, beaten eggs. The eggs are what make these delicious bread rolls so darn yummy! (See my tips & notes section below about adding an extra egg white too!)
  • Drippings or Oil - 1½ tablespoons of drippings. Use the drippings from your roast to line each muffin tin cavity or your popover tins. If not using the drippings, melted lard or vegetable oil works too. (See my tips & notes section below on the best oils to use.)
  • Milk - 1½ cups of milk. I like low-fat, skim, 1% or 2% milk for getting beautiful Yorkshire puddings.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Yorkshire Puddings

Perfect Yorkshire puddings are about as easy as they can be! There are quite a few tricks noted below, but the basics shared here are my no-fail recipe!

This recipe will make a dozen muffin-sized Yorkshire puddings.

Tasty Yorkshire Puddings Recipe: Traditional English Popovers (2)
Tasty Yorkshire Puddings Recipe: Traditional English Popovers (3)
Tasty Yorkshire Puddings Recipe: Traditional English Popovers (4)
Tasty Yorkshire Puddings Recipe: Traditional English Popovers (5)
  1. Whisk. In a large mixing bowl, whisk together 1¾ cups of all-purpose flour and 1 pinch of salt to distribute the salt through the flour.
  2. Add and combine. Make a well in the center of the flour and add the 4 large eggs, 1½ tablespoons of drippings, plus ½ of the milk portion (¾ cup). Mix until all of the flour is moistened and you have a slightly lumpy batter.
  3. Whisk until smooth. Add the remaining portion of milk and whisk until the batter is smooth. Leave the batter at room temperature and allow it to rest for a minimum of 15 minutes, preferably 30 minutes or overnight.
  4. Preheat. While the batter is either resting or returning to room temperature, preheat your oven to 450°F (230°C). Portion out drippings, melted lard, or vegetable oil into the muffin tin or popover tins then place the pan into the oven as it preheats. *Once the oil is smoking, it's ready to add your batter too.
  5. Portion and bake. Whisk the batter before portioning into the muffin or popover tins, filling each tin ¾ full with batter. Bake the Yorkshire puddings for 10-15 minutes until fluffy and golden. *Do not open your oven door until the puddings are done! If you do have to, be sure that you're extra gentle!
  6. Serve. Remove from the oven when done and serve immediately.
Tasty Yorkshire Puddings Recipe: Traditional English Popovers (6)

Wrap the baked Yorkshire puddings in a kitchen towel if waiting to serve them with your meal. These tasty popovers are the BEST EVER dinner roll to enjoy with any Sunday roast or holiday meal. Enjoy!

Be sure to check out my 'What to Serve with Prime Rib' page for more perfect appetizers, sides, and desserts for your holiday dinner!

My British Christmas Cake is another wonderful part of any Christmas dinner!

💭 Tips & Notes

  • Add a bit of water to make the popovers crispier on the outside and taller too. Add 1½ tablespoons water to your measuring cup then top it off to 1½ cups total liquid (with the milk).
  • Want some sky-scraping popovers? Add an extra egg white! The added egg white makes the popovers lighter and airier. This not only makes the texture superb but also adds extra height.
  • If possible, and you've planned ahead, the best Yorkshire puddings result from a batter that has been rested. Resting your batter overnight will yield tastier popovers or puddings. If baking your Yorkshire puddings now, rest the batter for at least 15 minutes but preferably 30 minutes.
  • Room temperature batter bakes faster and more evenly, and will allow the Yorkshire puddings to rise to impressive heights. If mixing and baking right away, use room-temperature eggs and milk to get this same effect.
  • Whether you've rested your batter overnight, or for the minimum suggested time of 15-30 minutes, giving the batter a quick stir before baking helps to ensure perfect Yorkshire puddings.
  • As much as I love olive oil, it's not the best oil to use here. Oils with high smoke points like canola oil, sunflower oil, peanut oil, or safflower oil would be better options (if you are not using beef drippings).
Tasty Yorkshire Puddings Recipe: Traditional English Popovers (7)

🥡 Storing

Store any leftover Yorkshire puddings in an airtight container and they will keep in the refrigerator for up to 2 days. Or, freeze the popovers in a freezer storage container for up to a month.

>>>>See all of my recipes here<<<<

❓ FAQ

What Is Yorkshire Pudding?

While the term 'pudding' may have you confused, Yorkshire pudding is actually more of a crossover between a souffle, a cheese puff, and a dinner roll. It is a very common British side dish that is extremely versatile and can be served alongside many other dishes.

What Is The Secret To Good Yorkshire Pudding?

There are a ton of tips and tricks for making the best Yorkshire pudding (as mentioned in the notes above). My biggest recommendation is to let the batter rest overnight. This will yield the tastiest and fluffiest popovers. (You also need to make sure that the oil and muffin tin is nice and hot before adding in the batter!)

Can I Make Yorkshire Pudding In Advance?

While I don't recommend baking these tasty popovers ahead of time, you can prepare the batter the day before or the morning of (and I actually recommend it!) If your serving a tasty dinner, your Yorkshire puddings should be one of the last things in the oven, since they are quick to bake and should be enjoyed immediately.
Go ahead and whip up the batter, cover it, and let it rest until you are ready to finish them up!

Tasty Yorkshire Puddings Recipe: Traditional English Popovers (8)

🥖 More Delicious Appetizers

  • Butter Herb Rhodes Rolls - These soft and fluffy dinner rolls are a great addition to any meal!
  • Bisquick Biscuits - These quick biscuits are exceptionally easy to prepare since they use Bisquick!
  • Ranch Cheese Ball - Perfect for parties or get-togethers, this ranch cheese ball is great for serving a large group!
  • Cream Cheese Stuffed Mushrooms - These bite-sized mushrooms are packed with cream cheese and Parmesan!
  • Shrimp Rangoons - Crispy wontons are loaded with shrimp and cream cheese for a crowd-pleasing dish!
  • Deviled Eggs - These tasty and simple eggs are so popular and tasty that they are easily the star of any party!

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📖 Recipe Card

Tasty Yorkshire Puddings Recipe: Traditional English Popovers (9)

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5 from 79 reviews

Traditional Yorkshire Puddings

Yorkshire puddings are such a treat, they are more than just a dinner roll as they are truly a show-stopping basket of goodies to indulge in! Even though I serve these up traditionally at holiday meals, I always think to myself that they would be oh-so-wonderful as a part of breakfast. This is my best and easiest no-fail Yorkshire puddings recipe that'll have you hooked for life!

Author | Angela

Servings: 1 dozen

Calories: 130kcal

Prep 15 minutes minutes

Cooking 15 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour

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Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 pinch salt
  • 4 large eggs (beaten)
  • 1 ½ tablespoon drippings (plus drippings or vegetable oil for muffin pan)
  • 1 ½ cups milk (10 fl oz - divided into two portions of ¾ cup each)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions

  • In a medium to large mixing bowl, mix the all-purpose flour and salt and form a well in the center of the bowl.

    Tasty Yorkshire Puddings Recipe: Traditional English Popovers (10)

  • Add the eggs, drippings, and half of the milk. Combine until smooth but somewhat lumpy.

    Tasty Yorkshire Puddings Recipe: Traditional English Popovers (11)

  • Add the remaining milk and whisk until smooth. Allow the batter to rest for 30 minutes.

    Tasty Yorkshire Puddings Recipe: Traditional English Popovers (12)

  • While the batter is resting, preheat your oven to 450 degrees F (232 degrees C). Place a spoonful of oil in each of the pan molds, enough to cover the bottom of each mold then place the pan in the preheating oven to heat the oil. Once the oil starts to smoke, it is ready to have the batter added.

    Tasty Yorkshire Puddings Recipe: Traditional English Popovers (13)

  • Whisk the batter again, then fill each baking pan mold ¾ full with the batter and bake 10-15 minutes (start checking at 10 minutes). Open the oven gently until completely cooked, if you need to open it prior to the Yorkshire Puddings being fully baked. Once done, remove from your baking pan and serve immediately.

    Tasty Yorkshire Puddings Recipe: Traditional English Popovers (14)

Notes

  • Add a bit of water to make the popovers crispier on the outside and taller too. Add 1½ tablespoons water to your measuring cup then top it off to 1½ cups total liquid (with the milk).
  • Want some sky-scraping popovers? Add an extra egg white! The added egg white makes the popovers lighter and airier. This not only makes the texture superb but also adds extra height.
  • If possible, and you've planned ahead, the best Yorkshire puddings result from a batter that has been rested. Resting your batter overnight will yield tastier popovers or puddings. If baking your Yorkshire puddings now, rest the batter for at least 15 minutes but preferably 30 minutes.
  • Room temperature batter bakes faster and more evenly, and will allow the Yorkshire puddings to rise to impressive heights. If mixing and baking right away, use room-temperature eggs and milk to get this same effect.
  • Whether you've rested your batter overnight, or for the minimum suggested time of 15-30 minutes, giving the batter a quick stir before baking helps to ensure perfect Yorkshire puddings.
  • As much as I love olive oil, it's not the best oil to use here. Oils with high smoke points like canola oil, sunflower oil, peanut oil, or safflower oil would be better options (if you are not using beef drippings).

Nutrition

Calories: 130kcal (7%) | Carbohydrates: 16g (5%) | Protein: 5g (10%) | Fat: 45g (69%) | Saturated Fat: 15g (94%) | Cholesterol: 75mg (25%) | Sodium: 80mg (3%) | Potassium: 110mg (3%) | Sugar: 2g (2%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Traditional Yorkshire Puddings, Yorkshire pudding

Course Bread Recipes, Dinner Rolls, Holiday Recipes

Cuisine English

Tasty Yorkshire Puddings Recipe: Traditional English Popovers (15)

Angela @ BakeItWithLove.com

Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

bakeitwithlove.com/about/

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Comments

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  1. Mandy says

    This sounds so great! I am taking tomorrow to my book club so making ahead. I can leave the batter at room temperature or fridge overnight?

    Reply

    • Angela @ BakeItWithLove.com says

      Yes, you can leave in the refrigerator overnight. Give it a few minutes at room temp before baking, enjoy!

      Reply

  2. Kim says

    How do you make this the night before, if you need drippings in the batter?

    Reply

    • Angela @ BakeItWithLove.com says

      You can opt to use oil rather than the drippings (but I LOVE the added flavor from using your drippings). Swap oil for the drippings in a 1:1 ratio. Enjoy!

      Reply

Tasty Yorkshire Puddings Recipe: Traditional English Popovers (2024)

FAQs

What is the secret to good popovers? ›

My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them. Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.

What is the English version of popovers? ›

Yorkshire Pudding/ Popovers

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan.

What's the difference between Yorkshire puddings and popovers? ›

Chef's Notes. The difference between popovers and Yorkshire puddings is that Yorkshires use the beef fat (the drippings from a beef roast). These popovers are a bit lighter in flavor and you can also prepare them before the roast is even done.

What is the secret to making Yorkshire puddings rise? ›

There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in.

Should popover batter rest overnight? ›

There's just one thing that will make the popovers better, and that's time. The batter needs time to rest before baking so that it creates a more tender popover in the end. So, cover the batter and pop it into the refrigerator for at least an hour, but preferably overnight.

Why do popovers fail? ›

The gluten in flour (and protein from the eggs) create the structure that traps steam in rising popovers. Without this structure, steam will escape like air from a punctured balloon, and your popovers will puddle, not pop.

What are Yorkshire puddings called in USA? ›

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

What is the best fat for Yorkshire puddings? ›

Cold batter and hot oil are the successful combination for a well risen and crisp pudding. Make sure your Rapeseed Oil is smoking hot before pouring your batter into the tin. It's the best oil for the job.

What country invented popovers? ›

Popovers -- being traditionally an American invention in contrast to the French crepes and British Yorkshire pudding, which is again from essentially the same batter -- have traditionally been baked in heavy cast-iron pans. Popover pans look like muffin pans except that the cups are deeper.

Do you need a special pan for popovers? ›

You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn't bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient.

Should Yorkshire pudding batter be thick or runny? ›

What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency.

What is the German version of Yorkshire pudding? ›

Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.

What is the best oil to use for Yorkshire puddings? ›

Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

How long should Yorkshire pudding batter rest? ›

Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.

Does an extra egg help Yorkshire puddings rise? ›

If you want to go Instagram-ready with sky-high fluffy Yorkshires, add an extra egg white to your batter. They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven.

What are two reasons for failure of popovers to pop? ›

Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range. There are two major possible causes that seem likely: The oven was not hot enough. Popovers require a fast rise, so that they can expand from the steam before the outside sets.

Why don t my popovers puff up? ›

Preheat the oven to 425 with the pan preheating in the oven. When baking don't open it again until they're done. If you open the oven door the temperature inside can drop too quickly and the popovers will not rise properly. Whip the batter up really airy right before you add it to the pan they'll rise extra high.

Should popover batter be cold or room temp? ›

How to make popovers. Before we get started: all of your ingredients should be at warm room temperature. To warm ice-cold eggs from the fridge, place them in a cup of hot tap water for about 10 minutes.

Why do you let popover batter rest? ›

The flour needs some time to absorb into the liquid, which not only thickens the batter a bit, it also allows the gluten molecules to relax which makes for a lighter, not chewy popover. The resting period also makes the batter more velvety and helps allow air bubbles to release.

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