Yorkshire pudding

Yorkshire pudding is a bread that resembles a delicious baked pie. The texture is soft and slightly chewy on the inside, almost custard-like, and has a crunchy crust. They’re also puffed up so they look like a mini soufflé, which makes them feel luxurious and special.

Traditional Yorkshire puddings originated in northern England (Yorkshire) most likely in the early 18th century. Although there is some debate about this, I feel that Yorkshire puddings are basically the same thing as popovers, which is what I tend to call them a lot since I live in the Midwest of America. Whatever you call them, they make a great addition to any dinner, like dinner rolls.

Related: Although this Yorkshire pudding recipe can be served with gravy, I prefer to serve it with honey butter or garlic butter for special occasions.

ingredients

A large egg, all-purpose flour, whole milk, salt

I use nonstick cooking spray to prepare my baking sheets, but you can also use butter, clarified butter, vegetable oil, shortening, or beef drippings.

How to make Yorkshire pudding

In a medium-sized mixing bowl, mix all ingredients together. Refrigerate the mixture overnight or let it rest for at least an hour.

If you refrigerate the mixture, set it 30 minutes to an hour before you plan to use it, aiming for it to come to room temperature or seal.

Preheat the oven to 450 degrees Fahrenheit. Place the baking tray in the oven while it is heating; We want the pans to be hot before pouring the mixture into them. You will also need to place an oven rack in the top half of the oven.

Spray hot pans with nonstick cooking spray or whatever you use to grease pans. Then we pour the mixture into the cups, filling the cups from half to two-thirds full. Bake it for 15 minutes. The Yorkshire pudding should puff and turn golden brown. Serve warm.

Tips and feedback

Rest overnight – it’s worth it! I feel this deepens the flavor and makes the Yorkshire puddings rise higher when baked. I also love how it makes it easy to make before a big holiday meal. However, you can still have success with this recipe if you only rest the mixture for shorter periods, with one hour being a good minimum. You can prepare this mixture in a blender or food processor if you like. What pans to use? I’ve baked this recipe in standard sized muffin pans as well as popover pans that have a much deeper well or cup. It will work well in either with the same baking time. If you are using mini muffin pans, or larger pans such as oversized pans, you can still have success but may need to adjust the baking time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them for 30-40 seconds in the microwave or air fry them for a few minutes to reheat.

What to serve with Yorkshire pudding?