Traditional Yorkshire Pudding

Name: Traditional Yorkshire Pudding
Prep time: 10 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings
Ingredients: 4 large eggs; 1 teaspoon kosher salt; ⅞ cup all-purpose flour; 1 cup whole milk; ¾ cup melted beef fat

Rating: 4.21 stars

14 Ratings
11 Reviews
7 Photos

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. 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.

By Chef John

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Recipe Summary

prep:

10 mins

cook:

35 mins

additional:

15 mins

total:

1 hr

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

4 large eggs
1 teaspoon kosher salt
⅞ cup all-purpose flour
1 cup whole milk
¾ cup melted beef fat

Directions

Step 1

Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.

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Step 2

Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
Step 3

Preheat oven to 400 degrees F (200 degrees C).
Step 4

Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
Step 5

Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
Step 6

Remove from the oven and fill each muffin cup halfway full with batter.
Step 7

Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.

Chef's Notes:

Any high-temp oil will work, but use beef fat if at all possible.

If making the 6 larger ones in a popover pan, bake at 375 degrees F (190 degrees C) for 32 to 35 minutes, or until as browned and puffy as possible.

Nutrition Facts

Per Serving:

103 calories; protein 10g; carbohydrates 8g; fat 3.2g; cholesterol 81.5mg; sodium 198.2mg. Full Nutrition

Reviews (11)

Most helpful positive review

MOMMU98

12/27/2019

The only change i made was that i HALVED the recipe tthey turned out beautifully! I used the leftover prime rib roast from Chef John as well! Read More

Helpful

(3)

Most helpful critical review

Ditzygypsy

02/27/2020

These are quite heavy and very egg-y compared with my English Nana’s recipe which calls for 1/2 cup each water and milk and 2 eggs. And we always use butter. Using fat was something she thought poor people used because they couldn’t afford butter and it just wasn’t proper, lol. When I make them with Nan’s recipe, they come out already in the shape of cups. There’s no poking needed, and it’s light and crispy yet still very soft. These are ok, though. Read More

Helpful

(4)

14 Ratings

5 star values: 8
4 star values: 3
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Ditzygypsy

02/26/2020

Helpful

(4)

MOMMU98

12/27/2019

The only change i made was that i HALVED the recipe tthey turned out beautifully! I used the leftover prime rib roast from Chef John as well! Read More

Helpful

(3)

tekecat

10/17/2019

Perfect just they way my dad form London made them......nice tip with putting in an air vent at the end Read More

Helpful

(2)

John R Denzer

12/30/2020

Came out just as promised. I would use less oil in the muffin tin, mine were probably smaller than most and I had a lot of oil left. They taste delicious Read More

kdonahue

12/22/2019

It was awesome. I read somewhere if you don't have beef fat that you can use butter instead.....but I haven't tried it yet. Read More

Scott Milne

12/27/2020

The insides turned out undergone, though the edges were brown. Perhaps the batter was a bit thin, but I'll try cooking them a little longer at 380F next time to see if they cook through better. Otherwise, liked the recipe. Read More

Rob Mattia-Slater

03/14/2020

Followed recipe exactly. Impressed with the results. I'm teaching my cook to make popovers and this recipe is the one I'll be using . Although I think I'll cut the time by 5 mins. Read More

Matthew Schromen

08/21/2020

I've made them twice, and they came out perfect both times. Read More

Jonathan Campbell

12/20/2020

I made this, halving the recipe. They turned out beautifully and we were very happy with them. The drippings from the roast gave them a lot of flavour. I will definitely make them again. I did use 2% milk because we didn’t have any whole milk, but that didn’t seem to cause any problems. Read More

More Reviews

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All Reviews for Traditional Yorkshire Pudding

- of Reviews

Traditional Yorkshire Pudding

Servings Per Recipe: 12
Calories: 102.7

% Daily Value *

protein: 20 %

carbohydrates: 3 %

dietary fiber: 1 %

sugars:

fat: 5 %

saturated fat: 6 %

cholesterol: 27 %

vitamin a iu: 2 %

niacin equivalents: 15 %

folate: 7 %

calcium: 4 %

iron: 7 %

magnesium: 4 %

potassium: 3 %

sodium: 8 %

thiamin: 9 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Traditional Yorkshire Pudding

1 of 11

All Reviews

Ditzygypsy

02/26/2020

Helpful

(4)

MOMMU98

12/27/2019

The only change i made was that i HALVED the recipe tthey turned out beautifully! I used the leftover prime rib roast from Chef John as well!

Helpful

(3)

tekecat

10/17/2019

Perfect just they way my dad form London made them......nice tip with putting in an air vent at the end

Helpful

(2)

John R Denzer

12/30/2020

Came out just as promised. I would use less oil in the muffin tin, mine were probably smaller than most and I had a lot of oil left. They taste delicious

kdonahue

12/22/2019

It was awesome. I read somewhere if you don't have beef fat that you can use butter instead.....but I haven't tried it yet.

Scott Milne

12/27/2020

Rob Mattia-Slater

03/14/2020

Followed recipe exactly. Impressed with the results. I'm teaching my cook to make popovers and this recipe is the one I'll be using . Although I think I'll cut the time by 5 mins.

Matthew Schromen