Yorkshire Pudding Recipe: How to Make Yorkshire Pudding

Yorkshire pudding is a buttery, eggy side dish that originated in England. To make Yorkies (as they're affectionately known), chefs grease a pan with beef drippings, or beef fat, and pour in a simple pancake-like batter of all-purpose flour, eggs, and milk. They bake the egg batter in a hot oven until it rises, creating a pastry roll similar to a popover that’s crispy and golden brown on the outside and moist, eggy, and airy on the inside.

Despite the sweet connotations attached to the word “pudding,” Yorkshire pudding is a savory side dish that commonly accompanies traditional English beef roast dinners, prime rib roast, or pot roast.

Follow these tips to make the best Yorkshire pudding possible.

1. 1. Rest the batter. Resting the Yorkshire pudding batter overnight (for at least 12 hours) is pivotal for making tall, airy puddings packed with flavor. Failing to rest the batter properly will result in flat puddings.
2. 2. Preheat the pan. Preheat the greased muffin pan in a hot oven before pouring in the pudding batter for the best results. The preheated oven will heat the batter quickly, resulting in the dish’s trademark crisp crust and a soft, supple interior. Prepare Yorkshire puddings in a 6-well popover pan, 12-well muffin tin, 24-well mini muffin tin, cast-iron skillet, or non-stick oven-safe skillet for a large Yorkshire pudding.
3. 3. Store properly. Enjoy Yorkshire puddings fresh from the oven or store leftovers in an airtight bag on the countertop for up to 2 days. Alternatively, freeze the fully cooled popovers and keep them in a freezer-proof bag for up to 3 months. To reheat the puddings, warm them in a toaster oven or standard oven until heated through.