The glorious flavor and delicate texture of fresh Yorkshire Puddings make them an outstanding delight for any palate’s pleasure. Simply amazing.
Yorkshire Puddings

Yorkshire Puddings
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: British
Serves: 12
  • 4 eggs, large
  • 1 Cup flour, all-purpose
  • 1 Cup milk, whole
  • 1 teaspoon Kosher salt
For the pan
  • 1/2 stick of salted butter, divided in 12 thin slices, chilled, or 1/2 Cup beef drippings
  1. Preheat the oven to 400 degrees F.
  2. In a medium bowl, add the eggs, breaking them up to make mixing easier. Add flour, milk and salt. Mix well but do not too much. Lumps are not only acceptable, but desirable.
  3. Set aside and allow to rest 30 minutes at room temperature.
Prepare to bake
  1. Put about 1 teaspoon of butter or other fat in the bottom of each cup of a 12-cup muffin pan. About 25 minutes after making the mixture, place the pan in the hot oven for 5 to 7 minutes.
  2. When the grease is melted and almost smoking, remove from the oven, and ladle or pour in sufficient batter to fill each cup half way, taking care to make sure they're evenly filled.
  1. Oven temperatures and other factors may vary.
  2. Bake the puddings for at least twelve minutes without opening the oven door. The batter will rise and become brown. Make sure they're browned and crisp taking up to 18 minutes to bake. Remove from the oven and serve immediately.
  3. The puddings may be refrigerated and reheated at a later time in a preheated 400 degree oven. These pair well with roasts, and particularly with onion gravy.

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