Easy Yorkshire Pudding Recipe

Beautifully puffed, golden, and crisp outside, Yorkshires are the perfect vessel for serving any meal with a gravy-like component, such as a lovely roast dinner or a flavorful stew.

Course Appetizer, Bread, Side Dish

Cuisine British

Keyword Easy Yorkshire Pudding, Easy Yorkshire Pudding Recipe, How to Make Yorkshire Pudding, Traditional Yorkshire Pudding, Traditional Yorkshire Pudding Recipe, Yorkie Recipe, Yorkshire Pudding, Yorkshire Pudding Ingredients, Yorkshire Pudding Recipe, Yorkshire Puddings, Yorkshires, Yorkshires Recipe

Prep Time 10

Cook Time 20

Other Time: 30

Servings servings

Calories 99kcal

Author Faith Gorsky

Equipment

Ingredients

1 cup all-purpose flour
1 teaspoon salt
3 large eggs (at room temperature)
1/4 cup water (lukewarm or at room temperature)
3/4 cup whole milk (at room temperature)
12 teaspoons beef tallow (see Notes)

US Customary - Metric

Instructions

Make the batter and let it rest. Add the flour, salt, eggs, water, and milk to a medium bowl and whisk to combine, being careful not to over-mix. You don’t want large patches of flour, but a few lumps are fine. Set the batter aside to rest (at room temperature) for 30 minutes. (TIP: See the Notes below to make the batter ahead of time.)
Prep. Once you start resting the batter, wait about 15 minutes, and then preheat the oven to 450F.
Heat the pan and melt the fat. Use a 1-teaspoon scoop to measure 1 teaspoon of beef tallow into each of 12 muffin wells in a standard-sized muffin pan. Put the tray into the preheated oven until the fat is melted and screaming hot, about 10 minutes.
Fill the wells. Working carefully but as quickly as possible, fill each muffin well about halfway full with batter.
Bake. Bake until the popovers are puffed and golden, about 15 to 20 minutes. (TIP: For best results, don’t open the oven while they cook.) Enjoy!

Video

Notes

Batter Rest Time: Instead of just letting it rest for 30 minutes, you can make the batter up to 24 hours ahead of time. Keep it covered in the fridge and let it sit at room temperature for 30 minutes before baking.
Storage and Reheating: Yorkshire puddings are best when they're first made: blissfully crisp and golden outside, and soft and airy inside. If at all possible, I recommend timing your meal so that they're just coming out of the oven when you're ready to sit down to dinner. However, you can store Yorkshire pudding covered in the fridge for up to 3 days. Once they're at room temperature, you can reheat Yorkshire puddings in a 400F oven until warm, about 3 to 5 minutes. Or you can reheat them in a 350F air fryer until warm, about 2 minutes. (I've also heard that Yorkshire pudding freezes well and that you can reheat it directly from frozen, but I haven't tried this myself!)
The Pan: A standard-size muffin tin will work perfectly well here, or you can get a Yorkshire pudding pan. Yorkshire pudding pans sometimes have deep wells with angled sides that flare out at the top. I've also seen Yorkshire pudding tins that have shallow wells (similar to a muffin top pan).
Fats That Work Well For Yorkshire Puddings: If you don't want to use beef drippings or beef tallow, you can use duck fat, clarified butter (ghee), or bacon fat/drippings (strained). I've had good results with beef bacon drippings!

Nutrition