A great, quick and easy recipe for Yorkshire pudding. Everybody loves 'em!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a medium bowl, beat eggs with milk. Stir in flour. Set aside.

  • Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.

  • Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

82.9 calories; 3.3 g protein; 9 g carbohydrates; 53.2 mg cholesterol; 39.7 mg sodium. Full Nutrition

Reviews (375)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2003
This was the first time I made yorkshire pudding. I was always afraid to atempt it because my friend said that it was so hard and a pain to make. This was wonderful and so easy. I did make a change though, I wanted to use beef drippings and didnt have any. So I first melted 4Tbsp shortening and 1tsp of beef soup base (powder) in the microwave. Then I put that mixture in the muffin tins instead of margerine. It gave them the wonderful flavor of using traditional beef drippings! Thanks for the reciepe. My family loved them. Read More
(400)

Most helpful critical review

Rating: 3 stars
09/23/2010
This recipe is quick and easy but has the wrong temp. You have to have the oven HOT for the first 5 to 10 minutes to get the Yorkshire to pop then lower it. Will try again using a higher temp. Read More
(125)
462 Ratings
  • 5 star values: 307
  • 4 star values: 88
  • 3 star values: 35
  • 2 star values: 17
  • 1 star values: 15
Rating: 5 stars
12/17/2003
This was the first time I made yorkshire pudding. I was always afraid to atempt it because my friend said that it was so hard and a pain to make. This was wonderful and so easy. I did make a change though, I wanted to use beef drippings and didnt have any. So I first melted 4Tbsp shortening and 1tsp of beef soup base (powder) in the microwave. Then I put that mixture in the muffin tins instead of margerine. It gave them the wonderful flavor of using traditional beef drippings! Thanks for the reciepe. My family loved them. Read More
(400)
Rating: 4 stars
02/22/2003
This recipe was definitely quick and easy. The only thing my boyfriend and I found wrong with the finished product was the very dominant taste of egg. Other than that a great recipe. Read More
(227)
Rating: 5 stars
06/04/2007
This recipe is fantastic!! I do not like eggs and these puddings are not eggy at all (imo). They are light and fluffy and did not fall when taken out of the oven. I have tried dozens of recipes in the past 2 years and this one is by far the best. Read More
(182)
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Rating: 3 stars
09/23/2010
This recipe is quick and easy but has the wrong temp. You have to have the oven HOT for the first 5 to 10 minutes to get the Yorkshire to pop then lower it. Will try again using a higher temp. Read More
(125)
Rating: 5 stars
02/26/2008
I'm so happy with this recipe. When I lived in England I could make perfect yourkshire puddings. Due to the altitude change in Canada I've had no success in 8 years, trying countless variations of yorkshire pud recipies, until I tried this one. Thank you for sharing this recipe, it makes perfect yorkshires. Read More
(89)
Rating: 5 stars
07/14/2003
After having tried many yorkshire pudding receipes, this one was not only the easiest, but the best tasting. My family raved, this one's a keeper!! Read More
(60)
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Rating: 5 stars
11/06/2011
Want nice golden brown and fluffy Yorkshire puddings? Did you find that this recipe left you with deflated puddings? The fix is simple... DO NOT DROP THE TEMP FROM 375!!! Leave the temp at 375 and pull them out when they are nice and golden brown. Not only will they be puffier they will have an exterior which holds it's shape. Read More
(58)
Rating: 4 stars
06/01/2010
Very good recipe. Something that should be considered is to let your eggs come to room temperature before making. When cooking the yorkshire will rise and puff higher. Read More
(50)
Rating: 5 stars
10/19/2008
Amazingly yummy! My dad says they are just as good or better than his moms:) Because of a dairy allergy I use rice milk in these and you can't tell at all. These have a place in my permanent cookbook and I will be giving my own kids this recipe when they move out! Read More
(37)