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
How do you make Yorkshire puddings rise higher? Let the batter sit. Make sure you rest your batter rest for at least an hour before you cook to ensure a good rise and deliciously light puddings.
What ingredient makes Yorkshire pudding rise? ›
Use an egg white for extra height
Yorkshire puddings are made with a classic batter, but switching up your egg quantities can make a difference. Using one extra egg white could help make them extra tall.
Should you rest Yorkshire pudding batter in the fridge? ›
Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days.
What is Yorkshire pudding called in America? ›
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.
Does an extra egg help Yorkshire puddings rise? ›
If you want to go Instagram-ready with sky-high fluffy Yorkshires, add an extra egg white to your batter. They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven.
Can you put too much oil in yorkshire pudding? ›
Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.
What is the best fat for Yorkshire puddings? ›
This needs to get to the exact temperature and be piping hot to ensure the maximum sizzle for the maximum rise in those puds! The oven temperature you'll need is around 220oC / 200oC Fan. What oil is best for Yorkshire puddings? We believe that a cold pressed Rapeseed Oil is the best oil for the job.
Is it better to make Yorkshire pudding batter in advance? ›
You can make the batter up to 24 hours ahead, or use it straight away. If making ahead, cover and chill. Heat oven to 230C/210C fan/gas 8. Pour a little vegetable or sunflower oil into each hole of a muffin tray and heat for at least 10 minutes until hot.
Should you use cold or room temp batter for Yorkshire puddings? ›
Room temperature vs cold batter: if your batter is at room temperature when it hits the hot pan, you will get a better rise with a crispier hollow pudding. If your batter is cold, your Yorkshires will be slightly more dense inside but with that perfect gravy-pooling cup shape.
Is a popover the same as a Yorkshire pudding? ›
Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan. Yorkshire puddings are a delicious way to have a bread with your dinner with a minimal time investment.
Somewhere between a Yorkshire pudding and a souffle, German puffs are a rich and satisfying dish. This is a quick and easy historical recipe that makes a tasty breakfast or brunch dish.
What tray is best for Yorkshire pudding? ›
Vogue carbon steel non-stick mini muffin tray 12-cup
The Vogue mini muffin tray is multi-purpose with 12 small holes at only 6cm across and 2cm deep. It's not only great for Yorkshire puddings, think mini muffins, jam tarts or mince pies.
Why is my Yorkshire pudding not rising enough? ›
The fat must be smoking hot in the pan before you cook the batter. If your Yorkshire pudding tin isn't hot enough before the batter is added, all attempts are destined to flop – so add fat or oil to the tin, and heat in the top of the oven at 230? C for 10 minutes first (and keep it at that temperature when cooking).
What is the raising agent in Yorkshire puddings? ›
The egg element is all the rising agent that a Yorkshire pudding needs in line with the RSC's method. The eggs not only add moisture to the puddings, but bind the batter together and cause the Yorkies to rise when the batter makes contact with the hot oil.
Why don t Yorkshire puddings rise with self-raising flour? ›
Using any batter with a raising agent will cause the pudding to rise too quickly and then collapse back on themselves before the gluten has had the time to strengthen the pudding and keep it upright. A standard recipe is : 1 pt milk ,semi or whole ,4 eggs ,8 oz plain flour .
Does baking powder make Yorkshires rise? ›
No and here is the reason why! It must be plain flour (no baking powder). 1/ High temperature oven. Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin.
