If you are one of those Yorkshire puddings (popovers) lovers who regularly buy them please don't buy them any longer! Try this easy and unbelievably tasty, fail-proof Yorkie puds recipe. I can only promise that you will never buy them again!
Jump to:
- Why does this recipe work
- Ingredients
- How to make these Yorkshire puddings
- When to make Yorkshire puddings?
- The difference between Yorkshire puddings and popovers?
- Tips on how to make perfect Yorkshire puddings
- FAQs
- A few recipes Yorkshire puddings go well with:
- Other recipes you may like
- Best homemade Yorkshire puddings
I love Yorkshire puddings but I always used to buy them and not even consider trying to make them at home since I always thought they were hard to make. How wrong was I? Wrong, very, very wrong!! One day when I just challenged that I said to myself, oh come on, I must be able to make them. I eventually did give them a go one day just saying to myself .... what will be, will be.
The surprise did not fail to show! To my total bewilderment, they did come out amazing on my very first attempt!! These Yorkshire puddings were an utter success, and have never failed to be a success ever since. It is just a matter of doing things right and you cannot possibly go wrong.
Why does this recipe work
Here are some examples to see people trying to make these - first attempts 😉 so you can see exactly what I am saying. People have made them, taken some pics, and commented. See for yourself!
That’s why I always say to myself that I have to try something before giving up on the idea or even daring to say "I don't think I can make that". We are capable of doing a lot more than we ever believe and think ...
Here you have the proof and I’m sure this will get better by the end of this recipe when you will have success in front of you with some beautiful and puffy Yorkies.
I have heard many saying that they can never make Yorkshire puddings at home and I now contradict them all. Yes, you can! Just give my recipe a try! 😉
Ingredients
- white flour
- milk
- oil, goose fat, or beef drippings (for cooking)
- eggs
- salt
- black pepper
How to make these Yorkshire puddings
Truly, these are the easiest things to do, almost as easy as taking the bought ones from the freezer and baking them.
There is some room for error but if you follow the little instructions thoroughly, there is no way these Yorkshire puds will fail to look and taste delicious.
The steps are these:
- Gather the ingredients
- Make the batter
- Pour the batter into the very well preheated muffin tray (this has to be done carefully but pretty swiftly too for the best results.
When to make Yorkshire puddings?
Everyday! Haha! They are delicious so, why not?
But hey, a Sunday roast, a Christmas lunch or dinner, a Thanksgiving dinner, or a New Year’s party should never go by without these “puffy little guys”? , a few veggies like this chunky cauliflower dish on one side, a few mashed potatoes on the other side some gravy, or Sour Cream Sauce ... mmmm yummy! The Yorkshire pudding will make such a serious difference...
Just try it out, they taste a lot better than the frozen ones available in stores. Of course, they do, they have no additives in them, and they are homemade! Here is one idea for a meal there will be a treat to go with it, a roast it’s all you need and the meat can be any you like. Needless to say, these do accompany perfectly a meat-free meal, they make such a great side to any vegetarian meal.
The difference between Yorkshire puddings and popovers?
Is there a difference? Well, Yes and no really.
In the United Kingdom, they are called Yorkshire puddings, in the United States, they are called popovers.
Both dishes are made from egg, flour, and milk batter and they look almost the same.
So, what is the difference?
It is the same batter but a different baking method.
- Yorkshire pudding batter is poured into meat drippings or fat made into individual puds or one big one with sausages scattered around which is called toad-in-the-whole.
- Popovers aren't made with beef fat, these are a light, buttery pastry and the fat used in making the popover comes solely from butter.
Tips on how to make perfect Yorkshire puddings
A few rules here rather than tips
Rules:
1) Oil and the oven have to be hot, hot, hot!
2) Avoid the temptation to open the oven door while baking them.
3) Only use plain/all-purpose flour and no other flour types such as self-raising.
If you respect these rules, success is guaranteed! You see, I told you, it isn’t hard!
FAQs
Oh, yes, they do freeze beautifully. You can make them way in advance, in bigger batches, and take out whenever and however many popovers you need. They are good in the freezer for a good few weeks or even longer - that is if they ever make it! 😉
Yorkshire puddings have been and remained a staple of the classic roast dinner, they are still a traditional British delicacy.
Most households serve the puds with beef, as a Toad-in-the-hole, but occasionally they are served other meats such as roast turkey, roast lamb, pork, roast chicken, or a vegetarian roast. Versatile, I know, right?!
They accompany roast veggies mainly root vegetables such as carrot, parsnip, celeriac, or even boiled or steamed veggies such as broccoli, cauliflower, or peas.
Yes!! Of course you can but they may not puff as much. They do taste very good though.
Just use gluten-free all-purpose flour
Yes, you absolutely can!
Here are the ingredients to use
Oh, I almost forgot to mention this essential bit:
Get some Yorkshire puddings inflating in the oven!
If you have a glass door oven and have excited kids like mine, gather them around the oven, to watch those little puds puffing away in an instant. They will just love it, it’s so much fun! My kids are bigger now and still enjoy watching whenever possible.
I will come clean and admit that I would never miss such a great moment either. We are ‘fighting’ on who’s first to get to watch through the oven door, to observe the instant puffing and the great pudding ‘inflation’ and all that magic happening in that oven.
A few recipes Yorkshire puddings go well with:
- Bacon and Eggs Dutch Baby Pancake - a breakfast version of this pudding
- Roast pork in a bath of beer and a bed of mixed onions
- Homemade horseradish and roasted beetroot RELISH
- One-pot chicken, chorizo, and nduja bake
- Aubergine Curry (Sri Lankan Style)40 Minutes
- Slow Cooker Beef Massaman Curry4 Hours 20 Minutes
- Baked Beans With Ground Beef30 Minutes
- Sushi Bake Recipe (ready in 25 min)25 Minutes
Other recipes you may like
- Thai Style Roast Chicken
- Rice And Mung Beans Pudding
- Easy Chia Seed Pudding Recipe
- Chicken, Roast Tomatoes And Homemade Pesto Pasta
- Salmon Wellington
- Salmon And Crudités Salad With Coconut Blossom Nectar And Umami Salt Vinaigrette
And if you didn't know, here are some fun facts about these perfectly delicious Yorkshire puddings!
Best homemade Yorkshire puddings
Equipment
- muffin tray
- bowl
- whisker or a fork
Ingredients
- 140 g white flour (4.94 oz)
- 200 ml milk (6.76 floz)
- 100 ml oil (3.38 floz) goose fat or beef drippings (for cooking)
- 4 eggs
- ¼ teaspoon salt
- 1 pinch pepper
Instructions
- Preheat the oven at 200°C/400°F.
- Pour some ( 1Tbsp) oil/goose fat into a nonstick/silicone 12 holes muffin tray and place in the preheated oven for about 10-12 minutes until the oil/fat is fairly hot. The batter should be sizzling when poured in. This is very important! If the oil isn't hot enough the pud won't be right.
- In a bowl, sift the flour mixed with salt and a little pepper.
- Make a little well in the middle of the flour and put in the eggs. Using a whisking tool, whisk the eggs with the flour until it all becomes a lump-free thicker batter.
- Pour in the milk gradually while still whisking constantly until the batter becomes smoother.
- Pour the batter into a jug and set aside until ready to be poured in.
- Carefully remove the tray from the oven, place it on a nice stable surface (super careful, it is very hot) and start pouring a little batter in each hole. Try and be pretty quick with this operation. When the batter is all finished, place swiftly but very careful, the tray back in the oven. Bake for 20-25 minutes until nicely ‘tanned’.
- Watch how they puff up and take out when ready. Serve immediately.
Kate says
These went well with our Sunday roast. They were super simple to make too!
Ramona says
Thank you Kate, I am so glad they went well!
Debra says
Awesome....they were easy to make and tasted terrific. Adding to the Thanksgiving menu.
Debra says
Made these with almond milk...they came out perfect. So much better than I imagined...just like I've had in restaurants. Thank you for this easy to follow recipe.
Ramona says
Thank you so much Debra. I have not tried them with non-dairy milk but it's so good to know they came out as well as the ones using regular milk.
Sondra Barker says
This looks so yummy. I must try! Thanks for the sharing!
Cathleen @ A Taste of Madness says
I don't think I have ever even TRIED yorkshire pudding. Or where can I buy it??
If I can't find some, at least I know that I can make it at home. This looks so good 🙂
Jacqui Debono says
I have made my own for years, but I like to use a different recipe every now and again, just to see if I can improve on them each time, so this recipe will go into my rotation!
Stine Mari says
I've never even tasted a Yorkshire pudding but they are so cute and I see them everywhere (not here but online and on TV) so I know these must be loved for a very good reason. I will definitely try your recipe!
Constance says
I love Yorkshire pudding. I remember the first time I had it years ago as a teenager. Great recipe!
Mimi says
It's been a while since I wanted to find a decent recipe of Yorkshire pudding... Yay - I found it! 😉
Ramona says
Thank you dear Mimi. It is a nice a straight forward recipe that I make for many, many years and I know it works every time.
April says
I love Yorkshire pudding, too! Although I've never realy tried to make it at home. Time to change that - thank you!
Ramona says
Thank you dear April, Definitely give them a try - you will totally love them, I know that!
Maman de sara says
My kids would love to watch through the oven door these little puds puffing. That looks like an easy delicious recipe.
Ramona says
Thank you Maman de Sara, I do hope you will give this recipe a try.
Renu says
That looks amazing and a a wonderful idea for some nice treats on sunday. More than kids I would be very excited to see them puff up :-). They look delicious.
Ramona says
Ha ha , so true Renu, I love this too and kinda push my way to see them puffing up 😉 I suppose it’s the kid within ... lol
katie says
Did you know that there are people out there that will only have a Yorkshire pudding if they're having beef? I almost fell off my chair when I learned that. Being northern means you have a Yorkshire with every roast, two if you're lucky!! Haha!
Katie xoxo
Ramona says
Thank you dear Katie,
I get you! We have them with almost every roast and yes, they are very good with beef but I make them for lamb and chicken too, any opportunity really. 😉
I never get to have a second one so fair to say if you’re lucky 😉 I am never fast enough to grab a second one before they’ve all vannished - my kids are always so fast at eating them. Fastest fingers get the most, ha ha 😉
Jacqueline Debono says
Ramona you have inspired me to try making Yorkshire pudding at home. I love them but have never made them myself. Next time I do a roast these are on my to make list!
Ramona says
Thank you so much dear Jacqui, I do hope you will try making them - so so easy and they are definitely the best tasty ones ever!
Jere Cassidy says
I have never had a Yorkshire pudding which is sad because I am sure I am missing something delicious. Thanks for sharing the recipe and I love the simple ingredients.
Ramona says
Hi Jere,
We do not have them that often but a few times a year it is definitely worth a try - they do taste magnificent and are such a fab addition to any roast.
Tynia says
I’ve never had a Yorkshire pudding but I’d sure like to try one. I love that photo of them rising in the oven. Yum!!!
Ramona says
Thank you Tynia, they look great don’t they, definitely worth making them 😉