Growing up in Ireland, Sunday was not complete without a roast beef dinner served with hot and crispy Yorkshire puddings. Those divine puffs of batter made everything taste extra special. Traditional Yorkshire puddings are always savory and cooked with the roast beef drippings which gives them a richer flavor to the American popover. How do you make Yorkshire puddings just right? Stay tuned.

Sky High Yorkshire Pudding
Sky High Yorkshire Pudding | Photo by berrysweet

How to Make Yorkshire Puddings

Even though, it's a simple recipe with just four ingredients, there is an art to getting Yorkshire puddings just right. Here are a few simple tricks to make perfectly cooked homemade Yorkshire puddings and some top-rated recipes to get your started.

1. Smoking hot oil and super-hot oven

It is essential that your oven and the oil that you cook the batter in is smoking hot. You must heat the greased muffin tin for at least 5-10 minutes prior to adding the batter. When you ladle in the batter it should sizzle as soon as it hits the oil. If it doesn't, put your muffin tin back in the oven until you hear that sizzle.

2. Fat matters

Traditionally meat was roasted on a spit, and the Yorkshire's were cooked underneath by the dripping fat. These days, the beef drippings are placed in the muffin tin with a spoon, and the batter is cooked in the drippings. You can of course use olive oil/vegetable oil, but beef drippings certainly bring extra flavor. If you are using oil, remember that the best oil to make Yorkshire puddings will have a high smoke point.

3. The right tin

Some people make them in a large tray for convenience, but I think it's worth making them in a non-stick muffin tin as you get maximum crispy edges. Popover tins can be used, but they'll result in a firmer style Yorkshire pudding. Whatever tin you do use, make sure it's a heavy tin which won't warp at a high temperature.

4. Resist!

Do not open that oven door in the first 15 minutes of cooking. If you are the impatient type, switch on the oven light, and gaze in through the glass to keep an eye on them. If you do open the oven door before they are puffed up and golden bronze in color, they'll deflate immediately.

5. Timing must be just right

You must have all the elements of your meal ready just in time for the puddings to come out of the oven. When the Yorkshire puddings land, the rest of your dinner better be served on a plate. There is nothing worse than a sad, cold, deflated Yorkshire pudding. It takes a bit of practice, but when you make your own Yorkshire puddings with your roast dinner on a regular basis you will become an expert at getting them just right.

Top-Rated Recipes for Making Homemade Yorkshire Pudding

"As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef," says Chef John. "The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover."

"These were really, really simple to make, and tasted great," raves lutzflcat. "These puddings rose beautifully and were very light and airy. I used a popover pan, and next time I will increase the amount of batter in each cup from 1/4 to 1/3 so I end up with 6 very high puddings instead of 8 smaller. I would think that 1/4 cup batter would work perfectly in a muffin pan, but if you want that hi-rise, somewhat dramatic look, you'll need a little more batter if using a popover pan."

Hi-Rise Easy Yorkshire Pudding
Photo by lutzflcat

Many cooks have asked, can you make Yorkshire pudding batter in advance? Mort Tibble suggests preparing the mixture the evening before, and having it ready while the roast beef is cooking. Be sure to allow the batter to come up to room temperature. "When you make Yorkshire pudding, the timing has to be juuuuust right," says Mort.

Yorkshire Pudding
Photo by T

"These Yorkies stay tall and have a perfect hollow center for lots of yummy gravy," says Ronismom. See how it's done:

How to make Gluten Free Yorkshire Puddings

You can make Yorkshire puddings with gluten free flour like almond flour. Here's a gluten-free popover recipe that calls for gluten-free baking flour, a little xanthan gum, and small curd cottage cheese. "These gluten free popovers are easy to make and they appease even the pickiest of eaters," says Gluten Free Mama. "My favorite ingredient paired with dill is small-curd cottage cheese. It may not sound appetizing when you hear it... but believe me, it is good! I first learned about pairing these 2 ingredients in cooking school when we made cottage dill bread. I was hooked forever."

Check out our collection of Popovers and Yorkshire Pudding Recipes.