Inspired by that Christmas dinner, I decided to try making Yorkshire pudding myself for a special New Year’s Eve dinner back home in the States. I wanted to recreate that delightful experience and share it with my family. Armed with a recipe from my friend’s mother, which was much simpler than I had imagined, I whisked together eggs, flour, and milk, anxiously hoping I could capture the magic of that first tasting.

As the drippings hissed and popped, I poured in the batter, which puffed up promptly like a well-trained choir at the start of a Christmas hymn. However, my culinary concert faced a bit of discord as the allure of peeping caused me to open the oven a few times, a rookie blunder that led to a less dramatic rise.  This could be why I have never mastered the soufflé.

Though they were more ‘stout’ than ‘towering’, the puddings still sang with flavor—rich, savory, and utterly comforting. We paired them with roast pork loin and velvety homemade gravy, making for a cozy, if slightly deflated, end to the year. My takeaway was clear: patience is not just a virtue but a necessity in the pursuit of pudding perfection (try to say that last bit five times fast!).

If it’s not “pudding” what does it taste like?

The taste of Yorkshire pudding is mildly eggy and rich, often carrying the savory flavors of the roast drippings used in its preparation. The combination of its soft middle and crunchy edges provides a satisfying contrast in each bite. It has a comforting, buttery profile that pairs exceptionally well with the deep, robust flavors of roast beef or any hearty meat gravy.

While it has a similar texture and ingredients as bread, it’s more like a savory, airy pastry—in my mind most closely resembling a popover.

So how is it different from a popover?

Both Yorkshire pudding and the Americanized popovers are made from a simple batter of eggs, flour, and milk, and the key to their distinctive textures is the cooking method, which involves baking each of them in a very hot oven.

Similarities:

• Both Yorkshire pudding and popovers begin with a batter that is very similar in composition.
• They both puff up during cooking due to the steam generated by the high moisture content of the batter, which creates their characteristic hollow centers.
• They are cooked in pans that have been preheated with fat—be it pan drippings for Yorkshire pudding or butter for popovers—leading to a crispy, golden exterior.
• The interiors remain soft and tender, with a custardy texture that is slightly eggy and very light.

Differences:

Yorkshire pudding is traditionally made with the drippings from a roast, particularly beef, which gives it a distinct savory flavor. It is often baked in a large pan and cut into squares or made in individual servings. Typically, Yorkshire pudding is served as part of a traditional roast dinner. It’s often filled with gravy and meat, such as roast beef.  You can also enjoy it on its own, filled with savory fillings like cheese, or vegetables.

Popovers are typically made in dedicated popover pans or muffin tins and are often served as a bread accompaniment with sweet or plain butter, sometimes for breakfast or with tea.

Yorkshire Pudding

Serves 8-10

The secrets to success

Yorkshire puddings are prized for their crisp exterior and soft, airy interior, providing a perfect vehicle for gravy and a delightful contrast to the tender, juicy meat of the roast. The key to a successful Yorkshire pudding is using hot beef drippings, a hot pan, and a hot oven to cook the batter, which helps it rise dramatically and become crispy on the outside and soft on the inside.  And then leave the oven door closed until they are ready to come out.  Peek through the glass window, but don’t open the door!

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup whole milk
• 1/2 cup pan drippings from roast prime rib of beef

Instructions

Prepare the Drippings:

Scoop up 1/2 cup of the pan drippings from your roast prime rib of beef.

Preheat the Oven:

Preheat your oven to 450°F (232°C).

Mix Dry Ingredients:

Sift together the flour and salt into a bowl to combine evenly.

Prepare the Batter:

In a separate bowl, whisk the eggs and milk together until light and foamy.

Gradually fold in the dry ingredients, mixing just until the batter is smooth and well incorporated.

Heat the Drippings:

Pour the reserved pan drippings into a 9-inch pie pan, cast iron skillet, or square baking dish.  You can also use a muffin pan for individual puddings.

Place the pan in the preheated oven until the drippings are smoking hot.

Bake the Pudding:

Carefully remove the hot pan from the oven, and immediately pour the batter into the pan over the hot drippings. Sprinkle with a bit of coarse salt.

Return the pan to the oven and bake for 15 to 20 minutes, or until the pudding is puffed, golden brown, and dry.  Leave the oven door closed!

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Make Ahead Tip: you can make the batter up to 3 days ahead of baking it.

Enjoy!

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Curious about the origin story of this dish? Here’s a brief history of Yorkshire Pudding:

Yorkshire pudding is a classic British dish with a rich history dating back to the 18th century. Originally, the batter was cooked beneath the meat as it roasted on a spit over a fire, catching the drippings and cooking in the heat of the fire, which gave the pudding its savory flavor and crispy texture.

The first recorded recipe for a “dripping pudding” appeared in 1737 in Sir Alexander William George Cassey’s book “The Whole Duty of a Woman.” (Don’t even get me started on the title or content of this book!) The pudding was made by cooking a batter in the hot drippings from roasting meat.  It was a simple and economical way to use up the fat from roasting meat. It was often served as an appetizer or a side dish to stretch the meat.  

Hannah Glasse’s cookbook, “The Art of Cookery, Made Plain and Simple” (1747), popularized the recipe and gave it the name “Yorkshire pudding.”  

Today, Yorkshire pudding is a staple of the British Sunday roast and is particularly popular during holiday meals like Christmas, typically served with roast beef but can accompany any roast meat.

If you’ve ever heard of “Toad in the Hole” you’ll need to start with a Yorkshire pudding.  Toad in the hole is a traditional British dish that consists of sausages baked in a Yorkshire pudding batter. It’s typically served with onion gravy and roasted vegetables. The name “toad in the hole” is thought to refer to the appearance of the sausages, which resemble toads popping out of the batter (maybe after some time at the pub anyway).