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.

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
15 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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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  • Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.

  • Preheat oven to 400 degrees F (200 degrees C).

  • 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.

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

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

  • 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

103 calories; protein 10g; carbohydrates 8g; fat 3.2g; cholesterol 81.5mg; sodium 198.2mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(3)

Most helpful critical review

Rating: 3 stars
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
(4)
14 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
02/26/2020
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
(4)
Rating: 5 stars
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
(3)
Rating: 5 stars
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
(2)
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Rating: 5 stars
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
Rating: 5 stars
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
Rating: 4 stars
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
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Rating: 4 stars
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
Rating: 5 stars
08/21/2020
I've made them twice, and they came out perfect both times. Read More
Rating: 5 stars
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
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