These Yorkshire puddings are light and crispy with a soft, doughy interior. No English roast beef dinner is complete without an authentic Yorkshire pudding recipe!
Pack your trunks and head over to King’s Cross station platform 9 3/4’s to catch the Hogwarts Express as we embark on our next exciting culinary adventure. Join us as we explore the wizarding world of Harry Potter and experience our very own Hogwarts Feast!
Our classic roast beef dinner at Hogwarts simply would not be complete without a plate of piping hot Yorkshire pudding. Crisp on the outside and soft on the inside, these darlings of the roast dinner are delicious smothered in beef dripping gravy. A well rested batter and screaming hot oil are all that’s needed to create these towering beauties for your next roast dinner!
Ingredients
Fat: When it comes to the fat, it’s definitely a treat to use drippings from the roast beef and certainly common in any authentic Yorkshire pudding recipe. However, there often isn’t enough drippings and it will impart a distinct flavour in the Yorkshire pudding. In that case you can certainly use vegetable oil or any other neutral oil instead.
Eggs: Eggs are what provide the lift, or puff, in Yorkshire pudding.
Popover pan: Not technically an ingredient but highly recommended. While you can certainly use a muffin tin, I find Yorkshire pudding made in a popover pan to be slightly superior. The space between each cup allows the hot air to circulate creating evenly cooked and browned Yorkshire pudding.
How to Make this Authentic Yorkshire Pudding Recipe
Make and rest the batter
In a mixing bowl combine the eggs and milk. Whisk to break up the eggs. Add the flour and salt and whisk until combined. Cover the bowl and let stand at room temperature for 1 hour. The batter can be made ahead of time and stored in the refrigerator. Do not skip the resting time.
Bake the Yorkshire pudding
Preheat the oven to 450 deg F. Spray two 6-cup popover pans or a 12-cup muffin pan with non-stick spray. Place the pans on rimmed baking sheets to catch any oil that spills over while baking. Fill each cup with about 2 tsp of oil.
Place the baking sheets in the hot oven and leave for 5 to 10 minutes until the fat is smoking hot. Whisk the batter just before pouring in case it has separated slightly while sitting.
Carefully take the pans out of the oven. Quickly but carefully pour the batter into the cups. Fill each cup half way with the batter. Return the pans to the oven.
Bake for 15 minutes and then reduce the oven temperature to 400 deg F. Do not open the door. Continue to bake for another 20 minutes until the puddings are puffed and well browned.
Transfer the Yorkshire pudding to a rack to cool. They will deflate a little over time. Serve with roast beef and enjoy!
More Harry Potter Inspired Recipes
- Felix Felicis co*cktail
- Fried Brussels Sprouts with Mustard Aioli
- Baked Cauliflower with Cheese
- Garlic and Herb Prime Rib Roast
- The Potions Master co*cktail
- Cider Roasted Parsnips
Print Pin
Authentic Yorkshire Pudding Recipe
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Resting Time 1 hour hour
Servings 12 servings
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup flour
- 1 tsp kosher salt
- about ½ cup vegetable oil or beef drippings
Instructions
In a mixing bowl combine the eggs and milk. Whisk to break up the eggs. Add the flour and salt and whisk until combined. Cover the bowl and let stand at room temperature for 1 hour. The batter can be made ahead of time and stored in the refrigerator. Do not skip the resting time.
Preheat the oven to 450℉. Spray two 6-cup popover pans or a 12-cup muffin pan with non-stick spray. Place the pans on rimmed baking sheets to catch any oil that spills over while baking. Fill each cup with about 2 tsp of oil.
Place the baking sheets in the hot oven and leave for 5 to 10 minutes until the fat is smoking hot. Whisk the batter just before pouring in case it has separated slightly while sitting.
Carefully take the pans out of the oven. Quickly but carefully pour the batter into the cups. Fill each cup half way with the batter. Return the pans to the oven.
Bake for 15 minutes and then reduce the oven temperature to 400℉. Do not open the door. Continue to bake for another 20 minutes until the puddings are puffed and well browned.
Transfer the Yorkshire puddings to a rack to cool. They will deflate a little over time. Serve with roast beef and enjoy!
FAQs
Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.
What was the original Yorkshire pudding? ›
The origin story
Prior to being given the prefix of Yorkshire in 1747 in the bestselling cookbook The Art of Cookery Made Plain and Simple by English cookery writer Hannah Glasse, a Yorkshire Pudding was simply known as a “batter” or “dripping pudding”.
What is the American version of Yorkshire pudding? ›
History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.
What is the best fat to use for Yorkshire pudding? ›
Let us show you how to make Yorkshire puddings that are tall, crisp and light every time. Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too.
Do more eggs make Yorkshire puddings rise? ›
Yorkshire puddings don't need baking powder or other raising agent, the secret to a good rise is plenty of eggs, hot fat and a hot oven.
Is it best to let Yorkshire pudding batter rest? ›
While it doesn't need to be cold, your batter should have time to rest. Our no-fail yorkies recipe recommends transferring your batter to a jug after mixing, then leaving it to rest for at least 15 minutes.
What is so special about Yorkshire pudding? ›
The prefix “Yorkshire” was first used within a publication by Hannah Glasse in 1747, in “The Art of Cookery Made Plain and Simple”. This distinguished the light and crispy nature of the batter puddings made in this region from batter puddings created in other parts of England.
What is the best pan for Yorkshire pudding? ›
Vogue carbon steel non-stick mini muffin tray 12-cup
It's not only great for Yorkshire puddings, think mini muffins, jam tarts or mince pies. Well-constructed, the tray is made from high-grade carbon steel in a shiny black non-stick finish.
What's the difference between Yorkshire pudding and popovers? ›
Chef's Notes. The difference between popovers and Yorkshire puddings is that Yorkshires use the beef fat (the drippings from a beef roast). These popovers are a bit lighter in flavor and you can also prepare them before the roast is even done.
What is the German version of Yorkshire pudding? ›
Somewhere between a Yorkshire pudding and a souffle, German puffs are a rich and satisfying dish.
Do the Irish eat Yorkshire puddings? Yes. Typically with a sunday roast.
How do the English eat Yorkshire pudding? ›
As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole.
What is the secret to making Yorkshire pudding rise? ›
There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in.
Should Yorkshire pudding batter be thick or runny? ›
What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency.
What type of milk is best for Yorkshire puddings? ›
James Martin shares his recipe for making Yorkshire Puddings
“[You need] Plain flour - eight ounces, eight eggs, and a pint of full-fat milk, never ever semi-skimmed.”
Is it better to use butter or oil for Yorkshire puddings? ›
What is best oil or fat for Yorkshire puddings? Gordon Ramsay's recipe calls for vegetable oil or beef dripping, but you can also use sunflower oil, lard or solid vegetable shortening. Avoid olive oil or butter as they burn easily and have low 'smoke' points.
What causes Yorkshire puddings not to rise? ›
The fat isn't hot enough (it should be smoking hot). The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter.
How do you make Yorkshire pudding less dense? ›
The general rule of thumb is that substituting some, or even half of the milk in your recipe for water will make your puddings lighter and crispier, so try this modification if your puds are too dense or soft. The amount of eggs that you use matters, too – use an equal amount of flour, eggs and milk or water.
