If you’ve ever tucked into a Sunday roast in the heart of England, you know that Yorkshire pudding isn’t just a side dish—it’s a masterpiece of texture and technique. Crispy on the outside, airy and custardy on the inside, this humble batter transforms in the oven, rising like a soufflé and crisping like the perfect French gougère.
But did you know Yorkshire pudding shares a culinary lineage with popovers in the U.S., Brazilian pão de queijo (cheese bread), and even Japanese tempura? Each culture has its own way of using simple ingredients—flour, eggs, milk—to create something extraordinary.
Great Yorkshire pudding comes down to two things: a screaming-hot pan and a batter that’s rested just long enough to develop structure. It’s a lesson in contrast—how a liquid mix can puff up into something beautifully crisp yet tender. Think of it as a cousin to tempura, where extreme heat meets delicate batter to create that iconic crunch.
Flavor Bomb Alert!
- A Culinary Magic Trick – Watching the batter rise dramatically in the oven never gets old. It’s part science, part sorcery, and the reward is a cloud-like center wrapped in a golden crunch.
- From Roast Companion to Standalone Star – Traditionally paired with beef and gravy, Yorkshire pudding also shines as a vessel for stews, a brunch base with smoked salmon, or even a cheeky dessert with a drizzle of honey.
- Minimal Ingredients, Maximum Wow Factor – You likely already have everything in your kitchen. No fancy tools, no hard-to-find ingredients—just simple pantry staples turned into pure comfort.
- A Global Connection – Mastering Yorkshire pudding is like learning the universal language of batter-based dishes. Once you nail the technique, you’ll see echoes of it in popovers, Dutch babies, and beyond.
- Leftovers? Not a Chance. – But if you do have extras, try slicing them up and frying them in a pan with butter and garlic for a next-level snack.
Crisp, airy, and endlessly versatile, Yorkshire pudding is proof that the simplest recipes often deliver the biggest flavor. Now, grab that cast-iron muffin tin, heat up some fat, and get ready for a little kitchen magic.
Yorkshire Pudding Recipe
Equipment
- Mixing bowl
- Whisk
- cast-iron skillet
- Popover tin, or muffin tin
- Measuring cups and spoons
- Oven
- Aluminum baking sheet (for stability)
Ingredients
- 2 g kosher salt
- 4 large eggs
- 100 ml vegetable oil
- 25 g water
- 175 g whole milk
- 150 g all-purpose flour
Instructions
- Whisk together eggs, flour, milk, water, and salt in a medium bowl until smooth.
- Let the batter rest at room temperature for at least 30 minutes, or for best results, refrigerate overnight and bring to room temperature before baking.
- Preheat the oven to 450°F (230°C) with the rack in the center position.
- Divide drippings or another fat evenly among your chosen pans or tins and place them in the oven until the fat is smoking hot about 10 minutes.
- Remove the pans, place them on a heat-proof surface, and divide the batter evenly, filling each well between 1/2 and 3/4 full.
- If using pans, fill them about 1/4 of the way.
- Immediately return to the oven and bake until they have puffed up, turned deep brown, and sound hollow when tapped.
- Smaller puddings take about 15 minutes, while larger ones need around 25 minutes.
- Serve immediately.
Notes
- Resting the batter allows gluten to relax, improving texture and rise.
- For taller puddings, avoid opening the oven during baking.
- The batter should be thin; adjust milk if too thick for better rise.
| Nutrition | Value |
| Calories | 219kcal |
| Carbohydrates | 16g |
| Fibre | 1g |
| Fat | 15g |
| Protein | 6g |
| Cholesterol | 95g |
Tips To Ease Your Job!
- Use a Blender: Blend the batter instead of whisking by hand for a perfectly smooth consistency with minimal effort.
- Preheat Everything: Ensure the pan and fat are scorching hot before adding the batter to get the best rise.
- Pour from a Pitcher: Transfer the batter into a measuring cup or pitcher for easy and mess-free pouring.
- Batch Prep: Make extra batter in advance and store it in the fridge for up to three days for quick Yorkshire puddings anytime.
