Yorkshire Pudding, a.k.a. popovers are so delicious! Serve as part of a main meal with lots of gravy, or as an appetizer and fill them with goodies. You can also serve these as a dessert, adding some nice fruits or pie filling and ice cream! You decide. They are so yummy! Make in one pan or mini muffins.

Yorkshire Pudding, a.k.a. popovers are so delicious! Serve as part of a main meal with lots of gravy, or as an appetizer and fill them with goodies. You can also serve these as a dessert, adding some nice fruits or pie filling and ice cream! You decide. They are so yummy! Make in one pan or mini muffins.

Yorkshire Pudding is traditionally served as a side dish in a Roast Dinner, for example, Roast Beef.

In the US, many call this (when made in a muffin pan) popovers, and some will often dust with powdered sugar and eat as a dessert.

However, if you have ever been to Yorkshire in the UK, you would often have this dish with your roast meat, or sausages (called Toad in The Hole), together with Roasted Potatoes, veggies and then topped with onion gravy. It really is quite a meal, very delicious often a real family favorite.

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

For this Yorkshire pudding recipe, we've added various tips along the way which will ensure your Yorkshire Puddings rise and are light and fluffy. Please do make sure you follow the instructions, and particularly, take note of the text in red as these parts are important to making sure your puddings come out perfect!

Roast Beef Dinner with cook times for rare, medium and well done. Juicy tender beef served with all the sides!

So let's get straight to the recipe and see how we make Grandma's Yorkshire Puddings. Please enjoy!

Prep Time

10 minutes

Cook Time

35 - 40 minutes

Yield

4 - 6 Persons

What you need

9 x 13 pan (oven proof)

Ingredients

3 beaten eggs
1 1/2 cups or 350 ml milk
1 tsp salt
1 1/2 cups or 190 g All Purpose / Plain flour
1 stick / 4 oz or 115 g REAL butter

To ensure your pudding rises, please make sure you take note of the tips in RED in the instructions below. If you don't, your pudding may not rise.

Instructions

1. Set oven to 425 F, Gas 7, 220 C. THE OVEN MUST HAVE REACHED THIS TEMPERATURE BEFORE YOU PUT THE DISH WITH BUTTER IN.

2. Melt butter in 9 x 13 oven proof pan, making sure the butter is turning brown from the heat in the oven. THE BUTTER MUST BE REALLY HOT

3. Mix wet ingredients, then add the other ingredients mixing until smooth. USE AN ELECTRIC HAND MIXER TO GET AS MUCH AIR IN AS POSSIBLE

4. Pour over melted butter and close the oven door immediately.

5. Bake 35 to 40 minutes until well puffed and golden brown.
This mix will also make 12 muffins, follow the same instructions, and cook for 17 - 20 minutes.

This is the Yorkshire pudding I made in a large dish and I simply sliced it in to portions for serving. It was huge! WOWZAAA

Yorkshire Pudding, a.k.a. popovers are so delicious! Serve as part of a main meal with lots of gravy, or as an appetizer and fill them with goodies. You can also serve these as a dessert, adding some nice fruits or pie filling and ice cream! You decide. They are so yummy! Make in one pan or mini muffins.


TOP TIP : Once the Yorkshire Pudding is in the oven, Do NOT open oven door prior to 35 minutes. Also be sure to leave enough space in the oven for the pudding to rise..because it will!

NOTES:
One of our Supporters, Patty has offered some advice regarding temperature and altitude issues :

To avoid a dense pudding, or not rising, it could very well be due to altitude levels and temp issues... if you have an older range/oven your temp may very well not be reaching the 425* mark even though the oven is telling you it is. You could try raising your temp to 430* or even 450* just keep a watchful eye on it.

In my case I have a brand new range and mine is gas and reaches a bit hotter temp than set at so I have to lower mine to 400* rather than the 425* and sometimes with altitude difference you may need to adjust the recipe which I did and used only 1 1/3 C flour which lightened it considerably less.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Yorkshire Pudding, a.k.a. popovers are so delicious! Serve as part of a main meal with lots of gravy, or as an appetizer and fill them with goodies. You can also serve these as a dessert, adding some nice fruits or pie filling and ice cream! You decide. They are so yummy! Make in one pan or mini muffins.

Recipe Card

Yorkshire Pudding, a.k.a. popovers are so delicious! Serve as part of a main meal with lots of gravy, or as an appetizer and fill them with goodies. You can also serve these as a dessert, adding some nice fruits or pie filling and ice cream! You decide. They are so yummy! Make in one pan or mini muffins.

Grandma’s Yorkshire Pudding

Yield: 12
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Yorkshire Pudding, a.k.a. popovers are so delicious! Serve as part of a main meal with lots of gravy, or as an appetizer and fill them with goodies. You can also serve these as a dessert, adding some nice fruits or pie filling and ice cream! You decide. They are so yummy! Make in one pan or mini muffins.

Ingredients

  • 3 beaten eggs
  • 1 1/2 cups or 350 ml milk
  • 1 tsp salt
  • 1 1/2 cups or 190 g All Purpose / Plain flour
  • 1 oz stick / 4 or 115 g REAL butter

Instructions

  1. Set oven to 425 F, Gas 7, 220 C. THE OVEN MUST HAVE REACHED THIS TEMPERATURE BEFORE YOU PUT THE DISH WITH BUTTER IN.
  2. Melt butter in 9 x 13 oven proof pan, making sure the butter is turning brown from the heat in the oven. THE BUTTER MUST BE REALLY HOT
  3. Mix wet ingredients, then add the other ingredients mixing until smooth. USE AN ELECTRIC HAND MIXER TO GET AS MUCH AIR IN AS POSSIBLE
  4. Pour over melted butter and close the oven door immediately.
  5. Bake 35 to 40 minutes until well puffed and golden brown.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 131mgSodium: 474mgCarbohydrates: 14gFiber: 0gSugar: 0gProtein: 5g

Nutrition information isn’t always accurate

Delicious Roast Dinner Ideas

Here's a selection of delicious Roast Dinners for you to enjoy!

Share your thoughts

Your email address will not be published. Required fields are marked*

35 thoughts shared

  1. 5 stars
    back when I would cook up a standing rib roast I also made Yorkshire pudding using popover tins. Never used butter but we used the fat from the roast collected at the bottom of the roasting pan. Had everything ready to go when the roast came out so it was just a matter of taking the popover tins out of the oven pour in the hot fat and take it from there. by heating the oven to around 500° F to crisp up the roast I didn’t have to wait for the oven to come to temperature. it was always a surprise for guests to learn what Yorkshire pudding was when dinner was served. now I want to give this recipe a try using butter and a large pan, kinda reminds me of a really big dutch baby.

  2. I love the look of your individual yorkshire puddings. Can you tell me what type of vessel, and size, were used to create the pudding like those shown at the top of the page. They look magnificent/

  3. Oh em gee! Magnificent! Megashires! And you can forget about standing at the sink scrubbing your popover pans ever again. You are the Yorkshire master thank you so much for sharing. Jojo

  4. Comment author image

    Susan Brunswick Clement

    says:

    Although I haven’t tried this recipe as of yet…I remember my mother making this when I was young…But I seem to recall her using drippings from the roast…I don’t have her recipe,as she passed when I was young…I was wondering if I you have ever tried using the drippings and if it would work the same way…? Thank you..

    1. Hi Susan,
      yes indeed! The traditional recipe would be made using beef drippings (when you are making a Beef Sunday Roast, those drippings would then be collected and used for the pudding). However, for this recipe, we have swapped the drippings for butter purely because it is easier for people to use that ingredient and often, people don’t want to use drippings or beef lard these days.
      If you want to use drippings, simply swap the quantity of butter for the drippings, and do every thing else exactly the same. The taste will be absolutely wonderful that’s for sure!!
      Please do enjoy and hopefully it will give you some lovely memories whilst you cook!

  5. I’ve always made in muffin tins with vegetable oil instead of butter and I use my blender, less cleanup, making ahead of time and putting in the fridge til I’m ready to bake, preheating oil in the muffin tin to 400-425, perhaps that might work better for some, but I’m going to try with butter next time and see what happens……love Yorkies….

    1. Hi there, yes, up until I tried Bonnie’s recipe, your way was always how I made mine, but now I’m converted! I was sceptical at first because of the butter, but it does work wonderful and adds a lovely flavour to the yorkies too! Please enjoy :)

  6. ll the comments about being dense and not rising could very well be due to altitude levels and temp issues… if you have an older range/oven your temp may very well not be reaching the 425* mark even though the oven is telling you it is. You could try raising your temp to 430* or even 450* just keep a watchful eye on it. In my case I have a brand new range and mine is gas and reaches a bit hotter temp than set at so I have to lower mine to 400* rather than the 425* and sometimes with altitude difference you may need to adjust the recipe which I did and used only 1 1/3 C flour which lightened it considerably

    1. now I’m baffled! The ingredients chilled or not shouldn’t make a difference, often it’s better to chill the batter first, Did you melt the butter in the pan so it was all melted and then pour the batter in? I am so surprised it didn’t work as yours is the one and only report we’ve had out of so many who have tried it, and sent in photos, and they have all risen. What a mystery! I would really like you to try again when you next get a chance as it makes me sad when I think a recipe hasn;t worked for someone, especially when I know it’s such a good one! Let me also contact Bonnie to see if she has any ideas.

    1. Hi Hiney, I’m sorry something went wrong with your Yorkshire Pudding. I have made this many times, as have others, using the exact recipe, (with no baking soda) and it has risen perfectly. The only thing I can suggest is that your oven had not reached the correct temperature before putting the pudding in, or the oven door was opened before the due time. I would love for you to try the recipe again ensuring the points I mentioned, as it really does work, using the ingredients and instructions as per the recipe. The pointers I have given regarding oven temperature is the main reason why Yorkshire puddings do not rise, assuming everything else was followed correctly. There is no need for baking soda at all.

    2. Hi there—I am so very sorry you did not have success here–this is my recipe and I have made it so many times I can’t even count that high. My first suspect is- did your oven reach the proper temp??? When baking anything -even after the oven “dings” and says the temp is correct-I wait another 5 minutes -roasting stuff makes no difference.

      Also – maybe get an oven thermometer and assure yourself that your oven is in fact, calibrated. PS–NO BAKING SODA – ever I have had “flops” when creating recipes for sure—but this one has been tried and made by hundreds now–and it has been a success….please try again when the mood strikes you.

    3. I think we got the same results. So sad after drooling over Mary’s picture of Yorkshire Pudding for weeks, made it for father’s day and was 1/2 inch thick but tastes like dense bread that was full of butter. I even took out the electric mixer and mixed it up, butter melted in oven, oven was 425 when I put it in and put oven light on to sneak a peak without opening it. Any other pointers? Thanks Mary and Bonnie

      1. Hi SHerry, i’ve added some extra tips, expanding on the directions in yellow on the recipe. Provided all of those things are followed, the only thing I can think of is that your oven is not reaching the correct temperature. Do you have any issues when you make sponge cakes? That is always a good way to tell if your oven needs recalibrating.
        Other than that, All i can suggest ti you read over the recipe again, with the YELLOW tips I’ve just expanded on, and see. The photo in the recipe of the Blue dish is my Yorkshire Pudding, which I made using this exact recipe, so I can say hand on heart it really does work. I have made it many times, so I am sorry it didn’t turn out right for you, as you know, I will only share recipes on Lovefoodies which I know are tried and tested by myself or many many of our group from Facebook. Please if you can, give it another go when you have time, follow exactly, (sometimes, if you are like me, you can miss a step..I do it occasionally!), and check that your oven is hot. Do you have a thermometer, just to see if your oven is correctly calibrated?

  7. OMG its just like being back home in the UK, i have tried several times to make them and they are just not the same, im going to try this at the weekend. Thank you :)

    1. Hi Debz, I’m so glad you came to take a look after my comment on Mom’s Pantry for this recipe! Be sure to leave enough room in your oven for it to rise…because it really does rise alot!!! I’d be very interested if you let us know over in our Lovefoodies Facebook group how you got on after trying it. Hoping it brings back many memories of home for you! Mary

    1. Hi Bev, I can see your logic, but without the very hot oven, the Yorkshire pudding wont rise and cook through. You will find this type of batter requires the highest temperature you can get, and you also mustn’t open the oven door too early. I have had many a Yorkshire pudding ‘flop’ due to my impatience! and don’t worry, it won’t burn :) Hopefully you will try it and see for yourself. Enjoy :)
      Mary