Individual Yorkshire Pudding Recipe • Food Folks and Fun (2024)

All you need are just 5 ingredients to make this traditional Yorkshire Pudding recipe. Come follow my easy step-by-step guide on how to make Yorkshire Puddings.

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Yorkshire Pudding

My kids love helping me make this Yorkshire Pudding recipe. They practically make the complete recipe themselves (aside from handling the hot pan). What they love most is sitting in front of the oven while watching the puddings quickly take form inside of the hot buttery muffin tins. they sit with anticipation and pick out the ones that they want to eat with their dinner.

Yorkshire Pudding Questions Answered:

What is Yorkshire Pudding?

It’s a rich and savory dinner bread or roll that is served alongside equally rich meat like a pot roast or prime rib. It’s traditionally made from the pan drippings of meat while the meat cooks.

What do they call Yorkshire Puddings in America?

In America, we sometimes call them popovers. Although, I grew up in New England and we called them Yorkshire Puddings there.

How to Make Yorkshire Puddings?

1. In a medium bowl vigorously whisk together the eggs and milk until combined and a hom*ogeneous mixture forms, about 1-2 minutes.
2. Whisk in the flour and salt until combined and no flour pockets remain. Refrigerate the batter for at least 1 hour or up to overnight.
3. Move the oven rack to the middle position and preheat to 425 degrees F. Add 1/2 tablespoon of melted butter or beef drippings to each cup of a 12-cup muffin tin.
4. Place the muffin tin in the preheated oven for 4 minutes. Then, moving quickly, remove the muffin tin from the oven and fill each muffin cup 3/4 of the way full with batter.
5. Place the muffin tin back in the 425-degree oven and bake for 15 minutes. Then, reduce the oven temperature to 350 degrees F and bake for an additional 15-20 minutes or until the Yorkshire puddings are golden brown in color.
6. Puncture each pudding with a wooden skewer, and then remove them from the pan and let them cool slightly on a wire rack. Serve warm.

Cook’s Note – Yorkshire Pudding Recipe:

• My favorite way to make this recipe is by using beef pan drippings. The flavor that the drippings give to these savory puddings is beyond delicious. In a pinch, butter can be used as well.
• These are best served warm and within minutes of them coming out of the oven. They will keep for about 2-3 days after baking them, but you will need to reheat them in the oven before serving.

1. Oh these look so good and seem so easy! My Nana used to make these every Sunday when we all went there for tea. Will have to give these a go

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2. So cute! I love them. Thanks for linking up!

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3. Angela, they are so easy!

   Happy Cooking,

   Jillian

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4. Yummy, yum, yum!!

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5. This is one of my favorite foods to make! In fact, I think I’ll go cook up a batch as soon as I hit “Post Comment” 🙂

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6. Beef drippings will give this little cuties so much flavor, completely agree!

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7. I have never tried making these with pan drippings! I am giving that a try for sure!

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8. They look fabulous! I’m definitely making these for my family.

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9. Lovely cute and yummy. Best breakfast idea ever. My kids would enjoy them too.v

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10. As my first time makeing Yorkshire Pudding I didnt know what to expect.This was so easy and so good. I will make this again and again

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    1. So glad this recipe worked out well for you! Thanks for stopping by!

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11. I’ve never made Yorkshire Pudding before and this recipe turned out beautifully! Just followed the instructions exactly. Wow!

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12. I never knew that yorkshire pudding and popovers were the same thing. I love when I learn something new.

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13. I grew up in New England, as well, but we always called them Popovers! Popovers are a little different from Yorkshire Pudding, as they rise high above the custard cup or there are special pans just for making Popovers. They are really delicious.

    I have had Yorkshire Pudding, though, and my first time was when I was in England and we went to this restaurant, (something on The Strand, but can’t quite remember), which at one time was only open to business men. Some years later, it was opened to women as well. We enjoyed a delicious roast of beef and they served the Yorkshire Pudding right at the table. It was baked in a long, oblong baking pan. It was out of this world. That was an experience that I’ll always remember.

    I’ll try making these little cuties, in the muffin pan, sometime soon. Thank you for sharing!

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    1. Hi Marilyn,

       I love how food can evoke memories; it seems like you had quite the meal while in England!
       I just returned from a trip to London and had Yorkshire Pudding with a “Sunday Roast” at a restaurant right on the Stand overlooking the Thames. I’ve had Yorkshire Pudding baked in a big pan, and as individuals like the recipe below.

       I hope you enjoy this recipe, thanks for stopping by! 🙂

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14. Hi there, glad to see the Yorkshire pudding is popular in the States!
    If you prefer the puddings to rise more and be a bit crisper (as is tradition) try 4 medium eggs, 200ml milk (about 3/4 cup plus a tablespoon) and 1 cup of flour in the recipe above. Make sure the fat is smoking hot before pouring the mixture into tins, then bake at 450F for 20-25 minutes. Don’t be tempted to open the oven during cooking otherwise the puddings will loose their rise!

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    1. Hi Matt,
       Thanks for the tips!

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15. These are the BEST! My go to recipe!

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