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This Yorkshire pudding recipe is a must-serve side dish for the holidays. Make our tried-and-tested recipe for yourself!

Yorkshire Pudding


After sharing our Perfect Prime Rib recipe with you last week – it was only a matter of time before we shared this Yorkshire Pudding recipe!

What is Yorkshire Pudding?

It’s a traditional English side dish that is often served alongside roasts of beef like prime rib, top of the round or eye of the round. The piping-hot meat drippings are poured into a large pan, then topped with a simple batter.

Then it goes in the oven to bake until it puffs up like a soufflé. The “puff” collapses as it cools, leaving you with a soft, custard-like center and crispy outer edges.

As shown in our photos, this is traditional way to make Yorkshire Pudding – then it is served by cutting into squares after it bakes.

But it can also be made in individual servings to resemble a popover – in a popover pan or a deep muffin tin. The basic method is the same – and no matter your skill level in the kitchen, you can learn how to make this recipe in a few easy steps.

Yorkshire Pudding


Why you’ll love this Yorkshire pudding recipe!

  • It’s made with five simple ingredients, and most of them should be in your pantry.
  • The batter can be prepared the night before. (In fact, the batter should be fully chilled before baking.)
  • It really doesn’t require any special tools – just a roasting pan, mixing bowl, and whisk – but we do list some optional kitchen tools below that can make this recipe a little easier.

Optional Special Tools

Key Ingredients and Substitutions

Beef fat – This is simply the rendered pan drippings left after cooking your roast. It not only creates the classic flavor of the dish, but the heat helps the batter to rise as well. In a pinch, you can use olive oil instead, but the flavor of the drippings is the best!

Flour – Stick with all-purpose for the best results – not self-rising or cake flour. For a gluten-free option, use a 1:1 blend that’s labeled “all purpose” but understand they may come out slightly more dense.

Whole Milk – Fat is very important to the success of any Yorkshire pudding recipe, so be sure to use whole milk and not 2% or skim. We haven’t tried a non-dairy version before, but oat milk will have the best consistency.

Yorkshire Pudding - A Family Feast


Chef’s Tips:

There are two tricks to get your homemade Yorkshire Pudding to puff up in the oven:

  1. Make sure that the beef drippings are extremely hot. Once you’ve taken the roast out of the oven to rest, put the pan with the beef fat back in oven, so it can heat up again.
  2. The batter should be extremely cold. We typically chill it for at least two hours after it’s mixed – or ideally chill it overnight, so it’s ready to go when you need it.

How to make Yorkshire pudding

  1. Whisk the batter ingredients together. Then cover and refrigerate for at least two hours or (ideally) overnight.
  2. Preheat the oven once the batter is well-chilled – or if you are roasting a Prime Rib, leave the oven on while the meat rests before serving.
  3. Heat the beef fat in the oven in a large roasting pan.
  4. Pour in the batter while the pan is still in the oven. If you need to remove the pan for safety reasons, keep the door closed while you add the batter so the oven temperature doesn’t drop.
  5. Bake until it is fully puffed and the top starts to brown – and whatever you do, don’t open the oven door until it is done!
  6. Cut into squares and serve immediately. It’s normal for it to deflate when it’s pulled from the oven, especially in the center.
Yorkshire Pudding

Frequently Asked Questions

Is Yorkshire Pudding served before or after the roast? In olden days, it was served before the main course to fill guests’ bellies before the expensive meat was served (you can read more about the history here) – but now it’s presented alongside the roast to be eaten together.

What does it taste like? It’s a bit like a savory, egg-y pancake that is rich in flavor and crispy around the edges. (It’s amazing!)

Can I make it without the pan drippings? Yes…but the flavor won’t be as good with the beefy flavor from the rendered fat. If that doesn’t bother you, use an equal amount of high-quality, extra virgin olive oil instead.

What is the secret for getting homemade Yorkshire pudding to rise? Use extra hot beef drippings and extra cold batter. (It’s important to let the batter rest and chill after mixing.)

My Yorkshire Pudding keeps coming out flat. What am I doing wrong? If you follow all of our other tips, and it still won’t work, there may be a problem with your oven. A consistent, hot oven temperature is crucial for making this Yorkshire pudding recipe work.

Can I use self-rising flour instead of all-purpose flour? No – if you do, the dish won’t puff up the way it is supposed to. Plus, the flavor and texture will be off as well.

What’s the difference between Yorkshire Pudding and a Dutch baby? While they both look similar, Dutch babies use butter instead of beef fat, and they are typically sweet instead of savory.

This post originally appeared on A Family Feast in October 2015.

You might like these other side dish recipes:

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Yorkshire Pudding

  • Author: A Family Feast
  • Prep Time: 2 hours 10 mins
  • Cook Time: 25 mins
  • Total Time: 2 hours 35 minutes
  • Yield: 6 servings
  • Category: side dish, bread
  • Method: baked
  • Cuisine: English


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 4 whole eggs
  • 1 1/4 cups whole milk
  • 4 tablespoons rendered beef fat from cooking beef, or an equal amount of olive oil if beef fat is not available (however – for the best flavor – we recommend the beef fat)


  1. Whisk flour, salt, eggs and milk to form a batter. Don’t worry about any lumps. Cover and refrigerate for at least two hours covered.
  2. After two hours, preheat oven to 450 degrees F.
  3. Add beef fat to a 9X12 roasting pan and place in hot oven for 5 minutes.
  4. Quickly, pour cold batter into hot fat and close the oven door quickly.
  5. The batter will puff and rise with high and low areas. Do not open oven during this process but check progress through oven window.
  6. The pudding should take about 25 minutes but check after 20 minutes, again through the window.
  7. Once the batter stops puffing and the top starts to get browned, remove from oven and serve immediately with roasted prime rib of beef.
  8. Some of the pudding will deflate which is totally fine!

Keywords: Yorkshire Pudding, popovers


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  • Donna Miles wrote:

    This is a wonderful recipe and the most successful Yorkshire pudding I’ve ever made.

    • Martha wrote:

      Thanks Donna! So glad you enjoyed the recipe!

  • Craig wrote:

    Excellent! Easy to make and it turned out perfect.

    • Martha wrote:

      Thanks Craig – so glad you were happy with the recipe!

  • IFortuna wrote:

    Forget the beef, I am happy with just the Yorkshire pudding! We used to go to the House of Prime Rib in San Francisco when I was a child. I couldn’t wait to go back as I got older. There is nothing better than prime rib and Yorkshire pudding. Thanks for a great recipe!

    • Martha wrote:

      I’m with you – I’d be happy with just the Yorkshire Pudding too! Enjoy!

  • Julie Deatherage wrote:

    Thank you for the recipe! This was my favorite dish for my birthday, that my dad used to make for me. He’s gone now and I forgot how to make it (we used to do it together) but seeing your recipe brought it all back. Dad used to make double batches because all of the kids in the neighborhood used to come over to watch it rise, then collapse! Then feast! It was awesome! No one cared about the roast beef, just the Yorkshire with gravy. Even good cold, it there was any left. We’d sneak down in the middle of the night and raid what ever was left over !!!!

    This was his recipe and I thank you for bringing it back to me

    • Martha wrote:

      You’re very welcome Julie – what wonderful memories you have with your Dad! I hope our recipe is as delicious as you remember!

  • Judy wrote:

    Such wonderful memories for me with this Martha. Whenever my mom made roast beef, we always had a Yorkshire pudding!!! Haven’t had it in years either!

    • Martha wrote:

      Thanks Judy! I hope you’ll try making it again soon! 🙂

  • Katya wrote:

    This recipe is reminiscent of a yummy breakfast recipe: Dutch babies. Instead use butter melted in a pan and no salt. The recipe I use also calls for the eggs to be beaten until fluffy before the milk and flour are beat in. Serve with real maple syrup for a real treat!

    • Martha wrote:

      Yes – very similar Katya!

  • Susan wrote:

    Looking at your video it looks like there is more than 4 tablespoons of beef fat in the pan before you put the batter in. is 4T enough?

    • Martha wrote:

      Hi Susan – Great question and you are correct! We actually did put more than 4 tablespoons in the pan as we took those photos – and it was way too much fat in the end! When we finalized the recipe for our post, we cut back on the amount of fat in recipe. If you are making a large amount of Yorkshire Pudding in a larger pan – yes – you should increase the amount of fat – enough to generously coat the bottom of the roasting pan. Hope that helps! Thanks for writing in today!

  • Henrianna Pearce wrote:

    I just wanted to say that I love Yorkshire Pudding. I have not made it in a long time but after reading your recipe I will be making it only with beef stock from my roast. Thanks for the recipe.

    • Martha wrote:

      Thanks Henrianna – we hope it’s as good as the Yorkshire Pudding you’ve made in the past!

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