Yorkshire puddings are airy buns with crispy sides and chewy interiors. They are a traditional British side for a roast beef dinner.
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I love a great recipe that has been passed down through generations. I got this recipe for Yorkshire pudding from my Nana who was born in England. She got the recipe her from her mother.
Yorkshire pudding does not have any leavening ingredients in them. They require piping hot oil and a hot oven to rise. They are a very simple, cost effective and are super delicious.
What is Yorkshire pudding?
It is a common British dish and is traditionally served alongside a roast beef dinner. They are made out of a simple pudding batter of eggs, flour and milk or water. Piping hot oil or meat drippings are required for the Yorkshire puddings to rise and get a crispy outside.
The first recipe was published in The Whole Duty of a Woman in 1737. It described a recipe for "dripping pudding." They got their name after Hannah Glasse published a recipe for Yorkshire pudding in her 1747 cookbook The Art of Cookery.
It is thought that they are named after the county of Yorkshire because of it's association with coal, as high heat is essential for the puddings.
Ingredients
- Vegetable oil - you can also use meat drippings
- Large eggs - you will need 2
- Water
- Milk - use whole milk for best flavour
- Flour - use all purpose flour
- Salt and pepper - to taste
How to make these in 3 easy steps
- Place 1 tablespoon of vegetable oil in 6 cups of a muffin tin and heat it to piping hot in a 475°F oven. About two minutes.
- Whisk eggs, water, milk, flour, salt and pepper together in a large bowl until there are no lumps.
- Pour the batter evenly into the 6 muffin tin cups and bake it in the oven until they are puffed up and golden brown.
Tips for making the perfect Yorkshire pudding
- You can use meat drippings instead of vegetable oil.
- Make sure you whisk the ingredients together until there are no lumps.
- Be very careful taking the pan with the hot oil out of the oven. It will be piping hot!
- Pour the batter ingredients from a bowl into a measuring cup so it is easier to pour the batter into the muffin cups.
- Use a spoon to catch the drips from the measuring cup after pouring the batter into each muffin cup. That will help with cleanup!
Other bread recipes to try
- PHILLY CHEESESTEAK WITH HOMEMADE BUN
- BEST HOMEMADE DINNER ROLLS
- HOMEMADE PIZZA DOUGH
- SOFT CINNAMON ROLLS
📋 Recipe
Yorkshire Pudding
Equipment
- one 12 cup muffin tin
Ingredients
- 6 tablespoons vegetable oil
- 2 large eggs
- ¼ cup water
- ¼ cup milk
- ½ cup flour
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat oven to 475°F and pour 1 tablespoon of oil in 6 cups of a 12-cup muffin tin. Place the muffin tin into the oven once it has preheated. Heat the oil until piping hot, about 2 minutes.
- In a large bowl whisk eggs, water, milk, flour, salt and pepper. Whisk until no lumps remain.
- Take the muffin tin out of the oven and immediately pour the batter into each of the prepared muffin cups. The batter will sizzle as it starts cooking in the oil. Place the muffin tin back into the oven and bake the puddings until they have puffed up and are golden brown; about 20-25 minutes.
Notes
- You can use meat drippings instead of vegetable oil.
- Make sure you whisk the ingredients together until there are no lumps.
- Be very careful taking the pan with the hot oil out of the oven. It will be piping hot!
- Pour the batter ingredients from a bowl into a measuring cup so it is easier to pour the batter into the muffin cups.
- Use a spoon to catch the drips from the measuring cup after pouring the batter into each muffin cup. That will help with cleanup!
Lisa
Thanks for sharing this! I've often wondered if you can make these in a muffin tin as I've always seen special pans for Yorkshire puddings. I've got to try making them!
Nina
Yes, they are super easy in a muffin tin!