The Best Yorkshire Pudding
The secret to the ultimate Yorkshire pudding is making the batter in advance. The result is Yorkshire pudding that rises tall, is tender and lightly chewy.
- Total time
- Unknown
- Active time
- 5 min
- Yield
Makes 2 skillet-sized, 8 popover-sized, 12 muffin-sized, or 24 mini muffin-sized puddingsMakes 2 skillet-sized, 8 popover-sized, 12 muffin-sized, or 24 mini muffin-sized puddings
- Difficulty
- Medium
- Equipment
- 3 required
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Ingredients and Constraints
Ingredients
Ingredient watchpoints3 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Milk
175g whole milk (6 ounces; 3/4 cup) (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: The Best Yorkshire Pudding
Water
25g water (.85 ounces; 1 tablespoon plus 2 teaspoons) (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: The Best Yorkshire Pudding
Beef Drippings
100ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: lard; shortening; vegetable oil
Source: The Best Yorkshire Pudding
Additional ingredient notes
Notes
Yorkshire puddings come out best when the batter has been rested for at least one night; however, they can be cooked immediately after forming the batter if time requires it.
Form the batter as directed in step 1 and immediately proceed to step 2 without refrigerating it. The quantity of batter doesn't divide easily into standard 6-well popover pans, but you can scale up the recipe by 50% in order to make a full 12 popovers instead of 8.
Required setup
Equipment
Source video
Source video
Method Timeline
Prep
ActivePrep
5 min
Source Recipe JSON-LD prepTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
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. Remove from refrigerator while you preheat the oven.
30 minWhiskRefrigeratePreheat%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__20151202-popover-yorkshire-pudding-food-lab-recipe-kenji-07-5b1336db1d9941acbd803f3ee5f6cb6a.jpg&w=3840&q=75)
Image detailsEgg and milk in mixing bowlSerious Eats / J. Kenji López-Alt · The Best Yorkshire PuddingDev reference Visual cue
until a smooth batter is formed
Checks3
TextureInfoTextureuntil a smooth batter is formed
Expected state: until a smooth batter is formed
TimingInfoTimingat least 30 minutes
Target: 30 minute
Expected state: Let batter rest at room temperature for at least 30 minutes.
HoldingMain recipeSource holding instruction
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. Remove from refrigerator while you preheat the oven.
30 minTroubleshooting1
CautionPoor Yorkshire Pudding RiseStep 1Lower rise or denser puddings
The puddings puff less, form a denser cup, or miss the hollow center you wanted.
Cold or unrested batter, a cool heavy pan, or low hydration can all change the rise and texture.
Prevention
Rest the batter, let it warm while the oven heats, and start with smoking-hot fat in the pan or tin.
Recovery
Bake until crisp and hollow-sounding; serve denser puddings with gravy, then adjust batter rest and pan heat next time.
Inputs and tools7
Uses
- 4 large eggs (200g; 7 ounces)
- 25g water (.85 ounces; 1 tablespoon plus 2 teaspoons) (see note)
- 150g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)
- 175g whole milk (6 ounces; 3/4 cup) (see note)
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: The Best Yorkshire Pudding
Step 2
Adjust oven rack to center position and preheat oven to 450°F (230°C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see notes), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.
450°F; 230°C10 minStep 3
Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.
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Image detailsYorkshire puddings in a popover panSerious Eats / J. Kenji López-Alt · The Best Yorkshire PuddingDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__20151202-popover-yorkshire-pudding-food-lab-recipe-kenji-01-0e0073655f214534bb5c48ce5ad9c98e.jpg&w=3840&q=75)
Image detailsYorkshire pudding batter being poured into popover tin on wire rackSerious Eats / J. Kenji López-Alt · The Best Yorkshire PuddingDev reference Visual cue
until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped
Checks2
TextureInfoTextureuntil the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped
Expected state: until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped
TimingInfoTimingabout 15 minutes
Target: 15 minute
Expected state: Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.
Troubleshooting2
CautionSticking to PanStep 3Sticking to Pan
A couple of them stuck to the bottoms of their tins.
A couple of them stuck to the bottoms of their tins.
Prevention
A couple of them stuck to the bottoms of their tins.
CautionBurned Yorkshire Pudding ExteriorStep 3Exterior browns too fast
The outside darkens before the pudding finishes puffing and setting.
The oven is hotter or harsher than the recipe target, so the surface burns before the structure catches up.
Prevention
Use 450°F / 230°C without convection, and bake to deep brown rather than pushing the oven hotter.
Recovery
Pull the batch once it is crisp and hollow-sounding; if the outside is burning early, lower the heat for the next batch.
Why and source
This step has reviewed source-backed guidance.
- Source: The Best Yorkshire Pudding
Step 4
Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.
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Image detailsTwo golden brown Yorkshire puddings side by side in ovenSerious Eats / J. Kenji López-Alt · The Best Yorkshire PuddingDev reference Checks1
ServiceMain recipeSource service instruction
Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.
Inputs and tools1
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: The Best Yorkshire Pudding
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Testing Common Yorkshire Pudding Theories
Yorkshire Pudding Theory #1: Cold Batter = Better Puds I've heard this one over and over.
Make sure your batter is chilled in the fridge and that your pan with drippings is ripping hot from the oven. The difference wasn't as drastic as some other tests, but the fact is that the warmer your batter is to start, the better your puddings will rise.
Yorkshire Pudding Theory #1: Cold Batter = Better Puds
Make sure your batter is chilled in the fridge and that your pan with drippings is ripping hot from the oven.
The difference wasn't as drastic as some other tests, but the fact is that the warmer your batter is to start, the better your puddings will rise. However, there is another thing to consider: Colder batter stayed pooled in the center as the edges rose from the heat of the pan, weighing down the center and creating a more distinct cup shape to the finished puddings.
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Yorkshire Pudding Theory #2: You Must Start With a Hot Pan
A hot pan will get more energy into the batter right from the start, causing it to puff and rise while it's still relaxed and stretchable.
Second is that with a hot pan, your batter is less likely to stick (think: pouring scrambled eggs into a cold pan vs. a hot pan), which means less resistance to rising. By the end of their 20-minute cook time, they were nearly (but not quite) as tall as any other pudding I'd baked thus far.
Yorkshire Pudding Theory #3: Rest the Batter at Least 30 Minutes
Delia, the arch-queen of modern British cookery, declares in her recipe: "There is no need to leave the batter to stand, so make it whenever it's convenient." Jamie Oliver agrees.
His recipe has no rest at all (in fact, he doesn't even start making the batter until the tin is preheating in the oven). But Marco Pierre White, a Yorkshireman (as if that really matters), advises letting your batter rest for at least an hour.
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Yorkshire Pudding Theory #5: Add Water for Crisper Puddings
Again, this was a simple matter of adding water while keeping the ratio of liquid to flour the same.
As expected, puddings with more water in them rise up puffier and crisper. Unlike with excess egg yolks, however, the puddings stay tender enough that the tradeoff is worth it.
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Yorkshire Pudding Theory #6: Beef Drippings Make the Best Yorkshire Puddings
Beef fat has more flavor than a neutral vegetable oil, but the choice of fat in your Yorkshire pudding can affect more than just flavor.
Just like with deep frying, the more highly saturated your fat is (that is, the more solid it is at room temperature), the crisper your puddings come out. Puddings baked with vegetable oil will be limper than those baked with shortening, which will be limper than those baked with beef fat.
Yorkshire Pudding Theory #7: Don't Open the Oven While Baking
If there's one bit of advice you hear more frequently than any other, it's this: Do not, under any circumstances, open the oven door while your Yorkshire puddings are baking.
Everyone from Gordon Ramsay to Felicity Cloake advises against it. Your puddings will fall, they say.
Further Testing
Oven Temperature Hot enough to cause intense rising, not so hot that the exterior burns too fast is the way to go.
Pan Size A good Yorkshire pudding batter will work in any size pan. I did most of my testing in large 6-well popover tins, but the batter works equally well in muffin tins, mini muffin tins, and in a preheated cast iron skillet or casserole dish (these large-format methods being the most traditional).
Pan Size
A good Yorkshire pudding batter will work in any size pan.
I did most of my testing in large 6-well popover tins, but the batter works equally well in muffin tins, mini muffin tins, and in a preheated cast iron skillet or casserole dish (these large-format methods being the most traditional).
Flour-to-Liquid Ratio
There is a vast range of liquid-to-flour ratios in Yorkshire pudding batter recipes online.
Cloake's, for instance, calls for a hydration level of only 140% (that is, for 100g of flour, there are 140g of liquid). I found 140% to be far too low, with 200% hydration the bare minimum for a thin, pourable batter that rises dramatically.
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Serving Yorkshire Puddings
Yorkshire puddings are light, they are delicate, and they lose heat fast.
Serve them hot and filled with pan drippings and gravy. It creates a nice bed in your stomach for your meat and vegetables to settle into later on (and of course, filling up on puddings means more reasonable meat portions later on.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Makes 2 skillet-sized, 8 popover-sized, 12 muffin-sized, or 24 mini muffin-sized puddings
Batter
The source instructions explicitly form and use a batter.
Batter
Source step 1 creates or uses batter.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Yorkshire puddings come out best when the batter has been rested for at least one night; however, they can be cooked immediately after forming the batter if time requires it.
Yorkshire puddings come out best when the batter has been rested for at least one night; however, they can be cooked immediately after forming the batter if time requires it. Form the batter as directed in step 1 and immediately proceed to step 2 without refrigerating it. The quantity of batter doesn't divide easily into standard 6-well popover pans, but you can scale up the recipe by 50% in order to make a full 12 popovers instead of 8. If using skim or low-fat milk, omit the water and increase amount of milk to 200g (7 ounces; 1 cup minus 2 tablespoons).
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Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
The Best Yorkshire Pudding
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