Yorkshire pudding

Yorkshire Puddings (or Popovers as they are known in the US) are surprisingly easy to make. They require just a few simple ingredients, and the method is practically foolproof if you follow two simple rules.

They are the ultimate vessel for sauce. They are traditionally served with a Sunday Roast Beef, roasted potatoes, and onion gravy. You can use the batter to make the famous gastro pub dish, toad in the hole, or add endless other ingredients.

Most home cooks stress about getting them to rise, but you don't need to.

The secret isn't a complicated cheffy technique; it's just patience.

By resting the batter overnight, you guarantee a hollow, crispy, and tall pudding every single time.

Jump to:

• Why The "Overnight Rest" Matters
• Fat temperature
• Which Fat Should You Use?
• Ingredients
• Instructions
• Watch how to make it
• Tips for success
• Substitutions
• Variations
• Equipment
• Troubleshooting
• Storage
• FAQ
• Pairing
• More British classics
• Recipe
• Comments

Why The "Overnight Rest" Matters

This is the most critical step. If you make your batter and bake it immediately, your puddings will just be okay. If you want them spectacular, you must let the batter rest.

I recommend resting the batter in the fridge for at least 1 hour, but ideally overnight.

• The Science - Resting allows the gluten in the flour to relax. Relaxed gluten stretches more easily, so the puddings can rise higher without pulling back. It also gives the starch enough time to absorb the liquid, resulting in a softer, more custard-like interior.

Fat temperature

There is a massive myth that your fat needs to be smoking dangerously hot for Yorkshire Puddings to rise.

This is false.

I have tested this extensively. While the fat needs to be hot enough to sizzle when the batter hits it, it does not need to be smoking.

• The Real Secret - It's not the heat of the fat that creates the giant rise-it's the cold rested batter and steady pour.
• The Reaction - When a cold, rested batter hits the hot oil and oven environment, it creates rapid steam, especially on the tray walls. This steam forces the pudding upwards before the structure sets. And because the sides rise, the oil weighs down the center until it eventually tunnels a hole straight through the middle. So, relax. Get your fat hot, but don't let it get to the smoking point.

Which Fat Should You Use?

Since the fat doesn't control the rise, your choice comes down to one thing: Flavor.

• Duck Fat - This is my gold standard. It adds a rich, gamey, savory note that turns a simple side dish into a star.
• The Chef's Blend - I often use a mix of Duck Fat or beef tallow with a splash of olive oil. This stretches the duck fat further and adds a fruity, peppery note.
• Pure olive oil - This might come as a surprise to some, but olive oil never gets hot enough to become unhealthy using my method and temperature, so it's perfectly safe and much healthier than other fats.
• Beef Tallow - The traditional Sunday Roast choice. Heavy and meaty.
• Vegetable or seed Oil - It works perfectly fine for cooking, but it adds zero flavor. Use this only if you have to.

Ingredients

• Flour - Plain flour or bread flour. Do not use self-raising flour, as you'll end up with a weird-looking muffin.
• Milk - Cow's milk. Any type is fine. Alternative vegan milks do work, but you don't get the same tall rise, and you have to be very careful not to end up with a strange flavor.
• Eggs - These are essential to structure and rise as much as the resting. We use whole eggs for the correct protein/fat balance. However, feel free to play around with using only egg whites.
• Salt - This is a must. I forgot to add salt one time, and they were not very nice. So, try and remember)

See recipe card for quantities.

Instructions

Watch how to make it

Substitutions

• Lactose-free - Use lactose-free milk instead.
• Dairy-free - Replace the milk with an alternative like oat milk or soy milk.

Variations

• Toad in the hole - Fry sausages in a pan, then add Yorkshire pudding batter around them and bake until golden brown and crispy.
• Add veggies - Same as for the sausages, but replace with your veggies of choice. If using water vegetables like courgette or peppers, cook them first, and remove the watery core.

Equipment

A dedicated Yorkshire pudding tray works best, but a muffin tin is fine. A metal pitcher to make pouring easy, and a hand blender or NutriBullet to blend a smooth batter.

Troubleshooting

Why didn't they rise?

• Cold Batter - Ideally, you want cold batter into a hot oven.
• Cold Oven - You opened the door too early, or the oven wasn't at the right temperature.
• Wrong Flour - You used self-raising flour (which collapses) or a very low-protein flour.

Soggy bottoms?

• Fix it - Flip the puddings upside down in the tin for the last 5 minutes of baking. This exposes the bottom to the hot air and crisps them up perfectly.

Storage

The raw batter can be stored in the fridge for up to 48 hours before use. After that, the enzymes in the flour negatively impact the result. 12 to 24 hours is the sweet spot.

You can freeze the batter and thaw it in the fridge, but the rise never comes out as good once thawed.

Keep cooked Yorkshire puddings in the fridge, sealed airtight, for up to 3 days, and reheat in the oven. They also freeze well, but fresh is always best for flavor and texture.

FAQ

Pairing

More British classics

Recipe

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