• Mara Shanahan

Yorkshire Pudding

Updated: Jan 18, 2021

One branch of my family has lived in Plymouth County, Massachusetts, for 400 years. That particular branch is nearly entirely of British descent. We have New England in our blood, we have England in our blood, and we have prime rib, gravy, and Yorkshire Pudding in our blood.

Traditionally, in our family, we have prime rib and Yorkshire Pudding for Christmas dinner. But, honestly, what's stopping us from whipping one up every time we have a Sunday roast? Or even just because we want it? With my recipe, you can whip it up quickly and easily in no time, even at the last minute. You can find a large number of recipes online for this savory, delicious, bready, side. Not only are there a number of different methods, but also entirely different recipes. You can add flavorings such as herbs or grated cheese. Some of the recipes direct you to bring everything to room temperature before mixing, while some require re-chilling and then bringing back to room temperature, effectively taking all day. No, thanks.

There are only three things that are the best practices for making a successful pudding. Everything else can be tweaked to your liking.

  1. Your pan must be hot when you pour the batter in. Place your pan in the oven when you turn it on to preheat.

  2. It is best if your milk and eggs are not cold. I have a quick way of dealing with this, see below.

  3. It's also best if you let your batter sit for about 10 minutes after you've mixed it.

The traditional fat for Yorkshire Pudding purists is to use the drippings from your roast. I prefer to use butter. I think it gives a great flavor and it's easier.



  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • 2 large eggs

  • 1 cup milk

  • 3 Tablespoons butter (for pan)


I prefer to use a 9x13 inch glass pan, just for the ease of it. You can also use a large cast-iron skillet or a muffin tin if you want to make more "popover" type puddings. Keep in mind that this recipe is specific to the 9x13 pan, so if you'd like to use a different one, just keep an eye on the bake time.


  1. Preheat oven to 400°F and place your pan in the oven to heat up.

  2. Place your eggs, whole, in a cup of hot tap water, to bring up the temp.

  3. Mix flour and salt together in a medium-sized bowl. Make a well in the center.

  4. Heat the milk on the stovetop or very carefully in the microwave, just until it's lukewarm. Be careful not to scald it.

  5. In a small bowl, beat the eggs.

  6. Pour the eggs into the well in your flour mixture, and mix with a whisk.

  7. Very slowly, pour the warm milk into the bowl, whisking the whole time.

  8. Continue to whisk your batter, briskly, until bubbles start to rise.

  9. Place the butter in the pan in the oven, to melt. Let your batter rest while the butter melts.

  10. When butter is melted, carefully (don't forget an oven mitt!) swirl the pan to make sure the butter covers the bottom. Then carefully pour your batter into the pan. Give it a quick swirl to cover the bottom.

  11. Bake for 10 minutes at 400°F and then turn down to 350°F and bake for 10-15 minutes more. The high heat to start off will give it a good rise and brown it nicely. It is done when the rises are nice and brown and the center is set. Serve warm. Enjoy!

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