Yorkshire Pudding

Recipe from April Bloomfield

Adapted by Jeff Gordinier

Updated Nov. 10, 2022

Yorkshire Pudding
Joshua Bright for The New York Times
Total Time
50 minutes, including resting time
Rating
4(2,456)
Comments
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This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said. (Life back then was “nasty, brutish, and short,” as Thomas Hobbes once griped, but apparently there were upsides.) Of course, making Yorkshire pudding these days is a more domesticated undertaking. “Now what happens is you kind of recreate that,” said Ms. Bloomfield, who serves it as part of an order-ahead prime-rib feast at the Breslin Bar & Dining Room in the Ace Hotel in Manhattan. “It’s very soulful,” she said. “Give me 10 Yorkshire puddings and a thin sliver of beef, and I’ll be very happy.” —Jeff Gordinier

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Ingredients

Yield:12 puddings
  • 3large eggs
  • ¾cup/165 grams whole milk
  • ¾cup/115 grams all-purpose flour
  • ¾teaspoon/5 grams kosher salt
  • About ¼ cup rendered beef or pork fat, olive oil or melted butter
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

65 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 4 grams protein; 90 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.

  2. Step 2

    Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.

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Ratings

4 out of 5
2,456 user ratings
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Comments

Britgal

You don't need that many eggs. I'm British and make these quite frequently. I would only use one egg for that amount of flour and add enough milk just so the batter runs easily off the fork but not too thin. There is no need to let the batter rest either. The key is a hot oven and the fat smoking before you put the batter in.
Enjoy.

Christy

I strongly suggest REFRIGERATING the batter, not room temp. You get a much better rise. I have made Yorkshire pudding for decades and this is key.

Neil

There's so much disagreement regarding the correct quantity of eggs is because British large eggs are 63g, (incl shell) which is the weight in the US of an EXTRA large egg.
SIZE MATTERS!
The recipe calls for US large eggs. Traditional yorkies should contain 150g of egg per cup (230g) of milk, and 1 cup (130g) of all purpose flour. If using US large eggs, that's 3 (a less "eggy"-tasting result comes from 2 whole eggs, plus one yolk. With extra large eggs, use two whole eggs.

Molly

These are fantastic!

Kim in CA

So interesting to see all the comments. I made this precisely as written and they were perfect, and even looked just like the picture. My late mum was the queen of yorkies (as well as roast potatoes) and she would have been proud. With some roast beef and red wine gravy, these were totally delicious. I think my husband ate half of the batch.

Jean A.

Exactly the same ratio of eggs, milk, flour as my grandmother’s recipe - from Leeds England, and absolutely adored at our Sunday roast beef dinners here in MA. Only difference is to use the traditional baking pan, not a popover pan! Again, it is most important to get that fat smoking hot before pouring in the batter.

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Credits

Adapted from April Bloomfield, the chef and a co-owner of the Breslin Bar & Dining Room

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