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You only need five ingredients to make this traditional Yorkshire Pudding recipe. Follow our easy step-by-step guide on how to make Yorkshire Puddings.
It costs approximately $1.74 to make this Yorkshire Pudding. The recipe makes twelve servings, which is about $0.14 per serving.
Recipe For Yorkshire Pudding
Yorkshire Puddings are traditionally served with roast beef. Beth remembers her mom making these for Sunday dinners with gravy, mashed potatoes, and roast. She remembers them being the best part of the meal. She thought everyone ate them every Sunday, and it wasn’t until she was older that she realized this was a special treat for her family.
They were created in England in the 17th Century as a practical way to use leftover beef drippings. The puddings, or popovers, are often served with a holiday meal, but they are simple to make and can be served any time of the year.
They make the perfect side dish to complete any meal. We love the crisp shell with the light and airy center. The texture is puffy and almost cloud-like. And it only takes five ingredients to make!
Our Yorkshire Pudding recipe is one you will want to print out and save to make time and again. It comes together quickly, making it an easy side dish during the week. But it also works great for a Sunday dinner or holiday meal. Whenever you make it, we know you will love this recipe for Yorkshire Pudding as much as we do.
Ingredients & Estimated Cost:
- 3 large eggs – $0.69
- 1 ½ cups milk – $0.24
- 1 ½ cups all-purpose flour – $0.13
- 1 teaspoon Kosher salt – $0.02
- 6 Tablespoons melted butter – $0.66
To learn more about how we price our recipes, check out Budget Recipes Explained.
How To Make Yorkshire Pudding
- First, whisk together the eggs and milk for about one to two minutes.
- Then, whisk in the flour and salt until combined. Set the bowl in the fridge for at least one hour.
- Preheat the oven to 425 degrees F. Then add ½ Tablespoon of melted butter or beef drippings to each muffin tin.
- Place the muffin tin in the oven for four minutes. Then fill each muffin cup ¾ of the way full with the batter.
- Bake the pudding for fifteen minutes at 425 degrees F and an additional fifteen to twenty minutes at 350 degrees F.
- Finally, using a wooden skewer, puncture each pudding and then remove it from the pan to cool on a wire rack before serving.
***For complete recipe instructions, see the recipe card below.
Recipe Variations and Substitutions
- Instead of melted butter, you can use beef drippings from your roast.
SERVE: Serve them warm with beef drippings or gravy.
STORE: If stored in an airtight container, these will stay fresh for two to three days, but you will need to reheat them in the oven.
FREEZE: Once cooled, place the Yorkshire Puddings in a freezer-safe container and freeze for no longer than 2 months.
DEFROST: Defrost at room temperature for 1-2 hours or overnight in the refrigerator.
REHEAT: Reheat in a 325-degree oven for a few minutes until heated through.
Most people in the states refer to these as popovers, just an Americanized version of the famous batter pudding made in England. However, Jill grew up in New England, and back there, they call it Yorkshire Pudding, so that name has stuck for our families.
The trick is to have the muffin tins and the fat in the muffin tins hot before pouring the batter into each cavity. Then, the batter starts cooking immediately, instead of while it is in the oven. This results in higher and crispier popovers.
There could be several reasons that are causing this. The first could be due to the oven not being hot enough, the muffin tin and beef drippings were not hot enough, or they were not cooked enough. Try altering one of these suggestions to help keep your batter puddings from deflating.
Get Kids Involved
Ages 2-3: Practice counting skills with your little one during this recipe. Ask your child to count the number of muffin tin cavities as you pour the batter into the individual cavities.
Ages 4-5: This is a great recipe to learn how to whisk ingredients together. Model the technique and then guide your child’s hands to whisk together the ingredients.
Ages 6-8: Teach your child how to crack an egg properly. Then, ask your child to pre-measure the ingredients and help whisk them together.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
This is a great recipe to feed a crowd. But, even if you double or triple the recipe, you will be right around $5.00 for the entire recipe!
More Side Dishes
- Ambrosia Salad with Cool Whip
- Pomegranate Salad
- Frog Eye Salad
- Asparagus in the Oven
- Hash Brown Casserole
- Mom’s Crockpot Broccoli Casserole
- Easy Cranberry Pecan Chicken Salad
- Brown Sugar Glazed Carrots
- Fresh Green Beans Almondine
- Easy Orange Cranberry Sauce
- muffin tin
- mixing bowl
- Measuring cups & spoons
- Liquid measuring cup
- 3 large eggs
- 1 ½ cups milk
- 1 ½ cups all-purpose flour
- 1 teaspoon Kosher salt
- 6 Tablespoons melted butter or beef drippings
- In a medium bowl, vigorously whisk together the eggs and milk until combined and a homogeneous mixture forms, about 1-2 minutes.
- Whisk in the flour and salt until combined, and no flour pockets remain. Refrigerate the batter for at least 1 hour or up to overnight.
- Move the oven rack to the middle position and preheat to 425 degrees F. Add 1/2 tablespoon of melted butter or beef drippings to each cup of a 12-cup muffin tin.
- Place the muffin tin in the preheated oven for 4 minutes. Then, moving quickly, remove the muffin tin from the oven and fill each muffin cup 3/4 of the way full with batter.
- Place the muffin tin back in the 425-degree oven and bake for 15 minutes. Then, reduce the oven temperature to 350 degrees F and bake for an additional 15-20 minutes or until the Yorkshire puddings are golden brown.
- Puncture each pudding with a wooden skewer, and then remove them from the pan and let them cool slightly on a wire rack. Serve warm.