Have you ever had Yorkshire Pudding? It originated in England and is traditionally served with roast and gravy. It is so delicious! I grew up on Yorkshire Pudding. My Mom made it as part of our pot roast dinners when I was young. Her mother (our grandma) made it when she was growing up, and when my Mom worked at the Prince of Wales Hotel in Waterton National Park they made it often in the restaurant. It became one of her favorites. She didn’t make it all the time, though – which only added to the excitement of when she did surprise us with it! I remember begging my mom to make this – it was one of my favorite foods (and still is).
Whenever I serve this to guests they are always new to the delights of Yorkshire Pudding. It’s fun to introduce our friends to a new yummy food. My husband hadn’t ever had it before we were married either, and now he loves it just as much as I do.
*Sadly, I let it fall a little before taking a picture above–but this is what it looks like out of the oven, with more peaks and valleys:
How to make Yorkshire Pudding:
Preheat oven to 425°. Put butter in 9×9-inch glass pan and place in preheated oven until butter is melted and frothy. Another option is to use the fat skimmed off the meat drippings. That is more ‘traditional’ but butter is easier and I like the taste, so that’s what I have always done.
While the pan is the oven (or beforehand), mix flour, milk, eggs and salt just until smooth. Remove pan from oven. Add bouillon to the hot butter and crush and mix it around. Pour in batter, more or less evenly distributing it in the butter.
*It is importance that you put the batter into the HOT pan. Do not allow your pan to cool down while you mix up the batter. The hot pan will make the pudding rise in great peaks and low valleys – the trade mark of Yorkshire Pudding.**
Bake for 30-40 minutes or until the pudding is high and brown. Cut up and serve immediately, with pot roast and gravy.
Be sure to serve it IMMEDIATELY after it comes out of the oven. Time it as best as you can. It still tastes good when it is served late (sometimes if guests are late, etc, it just can’t be helped), but it falls somewhat in the first few minutes, so do your best to serve it fresh out of the oven.
Yorkshire Pudding is best with Pot Roast and Gravy. Enjoy!!
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Yorkshire Pudding
Ingredients
1 c. flour
1 c. Milk
2 eggs
1/2 tsp salt
3 TB butter
2 tsp beef starter (or 2 beef bouillon cubes)
Instructions
Preheat oven to 425°. Put butter in 9×9-inch glass pan and place in preheated oven until butter is melted and frothy.(Another option is to use the fat skimmed off the meat drippings. That is more ‘traditional’ but butter is easier and I like the taste, so that’s what I have always done.)
While the pan is the oven (or beforehand), mix flour, milk, eggs and salt just until smooth. Remove pan from oven. Add bouillon to the hot butter and crush and mix it around. Pour in batter, more or less evenly distributing it in the butter.
*It is of utmost importance that you put the batter into the HOT HOT HOT pan. Do not allow your pan to cool down at all while you mix up the batter. The hot pan will make the pudding rise in great peaks and low valleys – the trade mark of Yorkshire Pudding.**
Bake for 30-40 minutes or until the pudding is high and brown. Cut up and serve immediately, with the carved roast and gravy.
oh thanks so much for sharing a family authentic recipe for Yorkshire pudding! I am excited to try it!!!
My grandfather, Cecil Hubbard, was from England. The recipe his ancestors used, and my family has used for 85 years, only uses half the flour. It is not like popovers, much less doughy, it is different and so much better, not a pastry!! 1T oil in preheated glass pie dish in oven, in bowl whip 1 cup milk, 3 eggs, 1/2 cup flour, 1/2 t salt. Pour into the 400° hot dish and watch it rise. Take out when nicely browned, about 25 minutes. It will deflate quickly. Slice like a pie, serve with gravy.
Fantastic. This is such a good version. And plenty of people in Yorkshire will serve it with beef. Tonight here in my home wiht a lux Rib Roast.
Looks a proper job, but it isn’t served with the roast in Yorkshire: It is served with gravy as a starter. Yorkshire thrift, fill up with cheap batter, and the leftover meat will do a couple more meals.
I’ve never heard of using bouillon cubes on the bottom or butter? I’ve only used oil. Yorkshire pudding is common in Canada. There are even powdered mixes you can buy in the gravy packages isle (God forbid lol), but I’ve used it and it’s good. Traditionally here, I’ve mostly ever seen it as individual puddings but my friend made it in a glass 9 x 13 pan. I thought it a great idea and easier when feeding many.
Can’t wait to try your recipe with the bullion and butter.
Note to others. Don’t get discouraged if it fails and doesn’t rise. Just happens sometimes. Usually if the pan isn’t hot enough. Oil or butter needs to be bubbling. I even take my eggs out of the fridge a few hours ahead so they aren’t cold either.
ohh that sounds divine! Thanks for the tip!!
I do what my mum always did in England and cook the roast (beef, pork, lamb, chicken) in the same roasting pan. When the meat’s half done, pour the Yorkshire pudding mix around it. The juices from whatever meat you’re roasting add flavour from whatever meat your cooking so the Yorkshire’s slightly different depending on which meat your roast & pork tends to give the pudding a nice crispier bottom.
My mother in law is from canada and has been making yorkshires for years, but in our family we make them in cupcake pans, it reduces the baking time significantly and it also makes for nice yummy personal pudding that you can pour your gravy into. yummm
Dan and Stacy – thanks for the tip! That sounds yummy!
If you have a large enough pan you can but your mostly cooked roast in the middle and pour the yorkshire pudding around it to finis cooking. This gives it a really great flavor as well. That is how my grandma did it.
I made a roast yesterday so I had to try this. Two words: LOVED IT!! Mine did not look as good as yours but it tasted delicious. I think I ate half of it by myself. Thanks for sharing.
Mmmm this made me miss Mom so much! I do love this stuff. I have never made it myself–I always just loved it at Mom's. Anyway, I guess since I moved too far away to enjoy roast dinners with yorkshire pudding at Mom's house–I will have to start making it myself! Thanks for posting this Erin!!
Our kitchen renovation is almost done and I can hardly wait to have my new ovens installed so I can make this again. It looks FABULOUS! Why is it that my girls make everything I make BETTER THAN ME! 🙂
XOXOXO Mom
ok that was me that deleted a comment… I was trying to add something important to note and messed up! But here it is: DO NOT leave out the butter. It really isn't drippings OR butter. It's more like drippings or beef bouillon. I know Erin would agree! The drippings/bouillon is for flavor and color. The butter is also very important to the flavor but it also keeps it from sticking! Once I tried to make Yorkshire Pudding low fat (duh) and it was a mess! And not very good! so don't scrimp on the butter and definitely don't leave it out…it's not an optional ingredient! 🙂
Great minds think alike Erin!!! I just made this the other day and took pictures of it to post on Sisters Cafe!!! 🙂 That is so funny! You can imagine my surprise when I pulled up out site and it was sitting there before my eyes!! I LOVE THIS STUFF!! It does bring back a lot of good memories…we all used to eat it first so we could get another piece. No one relaxed until it was all gone! haha! I love to make it whenever i make roast, which isn't often. I usually use more butter though! 🙂 I'm definitely a butter-head! it's great that these traditions stay alive over the generations….we sure have some good food traditions in our family too!
My sister-in-law makes this often, it really is yummy. I think I will give it a try. Thanks!
Your Yorkshire pudding looks beautiful!! My mother was born in England (came to America as a war bride) and she made this for us on special occassions. Just thinking about it brings back wondeful memories. Thanks.
Oh, erin… my mouth is watering! I haven't had Yorkshire pudding forever, but it is one of my favorite foods, too. Comfort food! I will have to make this soon!
Looks good. I just have to say that I love the Prince of Whales hotel in Waterton. My mom is from Southern Alberta and we always used to go to Waterton every summer as kids. I'll have to try the recipe!
We used to have this when I was growing up too. I LOOOOOOVE it. My mom & grandma would do it in muffin cups so we each got our own little pudding. I think we might have to have roast beef one of these next days…thanks for the dinner idea!
German pancakes can sometimes have a lot more eggs. But, yes, they are very similar! As are popovers, and Dutch baby pancake. All very similar. However, Yorkshire Pudding is just served way differently – savory instead of sweet. Baked in meat drippings and served with gravy. Yorkshire Pudding originated in Yorkshire England, and is a traditional side dish there.
Is this different from German pancakes? We make those (the recipe looks about the same) and top them with pie filling.