Giant Yorkshire Pudding Recipe (2024)



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We always had a standing rib roast for New Year's Dinner each year. I would watch my mother gather the ingredients on the kitchen table hours before mixing them so that they could come to room temperature. I followed my mother's instructions and never had a problem producing a perfect pudding. I don't see this note in recipes anymore - bring all ingredients to room temperature.


I usually don’t have enough drippings to make this AND gravy (which is the most important thing about the meal) so I put a dollop of reserved bacon fat (I save it like a miser) into a large round pie plate and let it heat along with the oven. I make a smaller Yorkshire Pud with 2 eggs, 1 cup of milk, 1cup of flour and a pinch of salt Don’t over mix it, just let a few lumps remain. Carefully pull the pie plate out and pour in the batter. 15 to 20 minutes should be enough at 450F

Michael B

I make the batter the day before and let it rest in the refrigerator overnight. I find the texture improves - and it is one less thing to be having to do as a meal is coming together. You can also make individual Yorkshire puddings by putting drippings into individual muffin tins - and also, thereby, accommodate any late arrivals with a fresh pudding to accompany their roast

Joyce Vining Morgan

Been making Yorkshire pud like this for 50 years, under the instructions of my British mother-in-law. Always perfect.


My Mum's recipe - tried and tested over 70 years12 part mini pie pan. Pan drippings from roast, bacon or a little oil1 eggpinch salt1/4 cup plain flour - level1/4 cup cold milk1 eggdash ice waterWhisk together - consistency of heavy cream. Refrigerate several hours.Heat the fat in the mini pie pans at 450F until really hot.Add the dash of water to Yorkshire batter - whisk. Carefully pour in batter. Return to oven. Turn down to 400 bake 20 minutes - do not open oven door during baking.


Pouring the drippings into the pan before adding in the batter instead of mixing any into the batter itself usually yields a better crust around the outside and a less custardy base.

John Gould

Use 12" cast iron skillet


Over 70 years of practice, this works: 1½ cups flour, ½ tsp baking powder, 1 tsp salt, 1½ cups milk, 3 eggs, 1/3 cup beef drippings, pinch nutmeg, pinch cayenne pepperSift together dry ingredients. Add milk gradually to form a smooth paste. Add eggs, one at a time; beat well after each addition. Preheat oven to 350⁰. In 12" heavy pan, heat drippings to sizzling hot on stove top. Pour in batter. Bake 30-40 min until puffed and brown–Do not open oven door.The baking powder is insurance.


I made Yorkshire puddings just the other day using bobs redmil gluten free flour 1 to 1 and then just followed the recipe it worked brilliantly


Halve the recipe and it is perfectly sized for a standard 9" pie dish. At that size, it only takes 20-25 min at 425 to bake through.


Yorkshire Pudding is a family tradition. I proudly inherited the pan my grandmother and mother swore by. They insisted the best batter is made in a blender then allowed to sit at room temperature for 30 minutes or more. While I don't eat much meat anymore, I still love thinking about them and the many years of enjoying Yorkshire Pudding when I make the Dutch Baby version using butter instead of meat fat. Simply divine.


My family finds that 5/8 of a cup of drippings works well in the 9x17 roasting pan once the beef has been removed from it to rest and the excess poured off. Any more results in puddles of grease on the pudding.In the strange event that there are leftovers, we recommend reheating either in a frying pan or toaster oven.


Let the eggs and milk sit at room temperature before combining, then cover batter w plastic wrap and let sit for at least an hour. Have found pudding to be fluffier as a result

Gail Granger

Add cooked, cut up sausages to the batter before baking, and voila . . Toad in the Hole.


I agree that ingredients brought to room temperature tend to work well. I've got a chiffon cake cooling on the counter as I write, and it went together particularly well I think because I got all the ingredients out early this morning and didn't bake the cake until early afternoon. I always try to bring egg whites to room temp, and meat I'm planning for dinner. What's everyone's view of this?


I let the batter rest for an hour at room temp. Not sure if it was related but holy moly, this rose up out of the pan like it had a mind of its own! Delicious too.


Staying in an Air BnB with no muffin or popover tins available, I was delighted to find this recipe that allowed me to serve Yorkshire pudding with our beef roast at Christmas. The result was fabulous, if not hilarious. The pudding rose so much that it hit the next rack above it and we had to peel it off the slats! It was fun to open the oven and see the heights the pudding had attained. Next time I will reduce the cook time by 4-5 minutes but it was delicious this time!


I made this with cashew milk and olive oil. I forgot to turn down the oven so it was done about 15 minutes early. But the bread had a nice crunch, got a good amount of lift, and was pretty delicious. Not exactly like yorkshire with whole milk, but a close second for those who cannot tolerate dairy.


Heat pan until warmed, NOT until hot. If you pour room temp batter into a preheated Pyrex pan, you are likely to crack or shatter the pan.


Watch cooking times, as my pudding was done after 25-30 minutes. Great recipe. However, I would add a touch more salt to the batter.

Gerry O

A total disaster! Only please follow the Joy of Cooking recipe!

Dutch Baby?

How is this different from an Oven Pancake / Dutch Baby without sugar?


Alex—the recipe allows melted butter


QUESTION:What could I use instead of Beef Drippings (I'll not be cooking a beef roast soon --or ever)


Attempted in a cast iron skillet. Couldn't get it to rise properly. Bummer!

Alice Olson

Will someone please tell me how this is served? Do you cut into pieces? Do you rip it into pieces or do you put it on the table and let guests just pull off their own piece? Surprised nothing is said about this; maybe I'm the only reader here for whom the answer isn't obvious. Thanks.


Coming from British descent.. my mother and her mother made a very similar recipe, but always cooked the pudding in the roasting pan. To be honest, it would stick in spots, but those scrapings were the BEST!! We never have gravy with Prime Rib, only au jus, which you can easily separate from the fat (which you leave in the pan). For pork roast, the British way was to scrape the bottom of the roast pan with crusty bread! And, before you comment, Grandma lived to 87+ years, loved every minute.


Because careful not to over mix.

BARB next time you are in toronto,pick up some motts clamato luice, makes a Manhattan clam chowder

this can be done in custard cups heated in hot oven 450, each tin,muffin or custard glass cups on a cookie sheet 450 15 min, 350 15 min they should be puffed and crisp........;fill with gravy


This was the best ever. Will become our standard operating procedure.

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Giant Yorkshire Pudding Recipe (2024)


How do you make Yorkshire puddings rise bigger? ›

Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.

What is the biggest Yorkshire pudding ever made? ›

Known worldwide as a Sunday lunch staple, there's a particular Yorkshire Pudding that makes us go wow: the largest Yorkshire Pudding ever created. Pudding it simply: a beastly pudding that measured an area of 46.46 m² (500 ft²).

How do you keep Yorkshire puddings big? ›

Top tips for making Yorkshire puddings
  1. Choose the right fat. ...
  2. Let your batter rest. ...
  3. Use an egg white for extra height. ...
  4. Don't take them out until they're ready. ...
  5. Give them plenty of of space in the oven. ...
  6. Use a jug for control. ...
  7. Utilise your freezer. ...
  8. Give them a quick blast on a high heat.

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.

Is it better to let Yorkshire pudding batter rest? ›

Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.

What is the best fat for Yorkshire puddings? ›

Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.

Why don't my Yorkshire puddings rise? ›

Over-filling your Yorkshire pudding tin will lead to heavy puddings, which won't rise to lofty heights. Whether you're making individual Yorkshire puddings or a large pud to carve up, only fill the tin about a third of the way for optimum puds.

Should Yorkshire pudding batter be runny? ›

Yes, the batter should be runny, about the consistency of heavy cream. Here is my very quick, easy and amazing cheap recipe together with some important points which will make sure the puddings are a success.

Why do my Yorkshire puddings go flat when they come out of the oven? ›

If it's as soon as you take it out, it's a problem with it being undercooked. If it takes a few minutes to deflate, it can be an issue with cooling them too quickly.

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.

Why do my Yorkshire puddings rise then go flat? ›

One of the main reasons why Yorkshires don't rise is because the oil isn't hot enough, so make sure it's bubbling and sizzling as you pour your batter in. Make sure you aren't over-filling the tin – fill each hole about a third or halfway up, any more and they may collapse through the weight of batter.

Why do Brits like Yorkshire pudding? ›

The puddings were originally served as a first course with gravy because meat was expensive, and the dough could better fill you up when smaller portions of meat were all that was on offer.

What is the German version of Yorkshire pudding? ›

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's the difference between a popover and Yorkshire pudding? ›

The difference between popovers and Yorkshire puddings is that Yorkshires use the beef fat (the drippings from a beef roast). These popovers are a bit lighter in flavor and you can also prepare them before the roast is even done.

Why is my Yorkshire pudding not rising enough? ›

Over-filling your Yorkshire pudding tin will lead to heavy puddings, which won't rise to lofty heights. Whether you're making individual Yorkshire puddings or a large pud to carve up, only fill the tin about a third of the way for optimum puds.

Why do my Yorkshire puddings keep going flat? ›

The most likely cause is that the fat in your tins isn't hot enough when you pour in the batter. I use beef dripping in my tins. Make sure to put a decent amount in each tin, don't just smear the tins with it. Your oven needs to be very hot 230°c.

Why are my Yorkshire puddings small? ›

One of the main reasons why Yorkshires don't rise is because the oil isn't hot enough, so make sure it's bubbling and sizzling as you pour your batter in. Make sure you aren't over-filling the tin – fill each hole about a third or halfway up, any more and they may collapse through the weight of batter.

Why have my Yorkshire puddings not risen? ›

The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter. Too much batter or not enough fat in the tin.


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