Herbed Yorkshire Pudding Recipe - My Kitchen Love (2024)

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Towering, light, and fluffy Herbed Yorkshire Pudding recipe. Perfect for Sunday dinner, the holidays, or simply for a little something special at dinner. This popover recipe is as easy as it comes.

Herbed Yorkshire Pudding Recipe - My Kitchen Love (1)

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Yorkshire Puddings have been a mainstay in our family dinners for a couple of years now. They’re the quickest and easiest way to get warm side on the table that my kids get completely giddy about. They love them for their looks and their classic fluffy texture.

The best Yorkshire Pudding recipe has only a handful of ingredients, but lets the towering popovers shine with simple ingredients and streamlined instructions.

Herbed Yorkshire Pudding Recipe - My Kitchen Love (2)

How to make Yorkshire Pudding? The key to success is a hot oven, hot oil, and a cold eggy batter.

This means resist the urge to open the oven door to check on the popovers. If the oven door is opened and any heat escapes, the Yorkshire puddings could collapse. And letting the batter sit in the fridge for a few minutes never hurt the recipe either.

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To ensure the batter to cold enough, I park it in the fridge while the oven is preheating.

If you’re making a large dinner and want to prep a recipe in advance, the batter for these Yorkshire Puddings can be made up to 2 days in advance and placed in a container. Give the batter a quick whisk before pouring into the muffin tin.

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What is the best oil for Yorkshire Puddings? A high heat oil is the best oil to use for Yorkshire pudding. Some high heat oils best for this recipe include: canola, grapeseed, safflower, and sunflower.

The key to towering and fluffy Yorkshire puddings is the sizzling hot oil and cold batter. Once you remove the batter from the fridge, give it a quick whisk and then quickly, but carefully, remove the hot oil in the muffin tin from the oven and add the cold batter – the oil will continue to sizzle and bubble around the batter which means you nailed the temperature of both the oven and the batter.

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So what’s the difference between a Yorkshire pudding vs popover recipe? Basically, popovers have a special pan that lets the patter climb up the sides and more narrow base. A popover tin isn’t angled like a muffin tin side is.

I like using a muffin tin as a little hole in the middle of the Yorkshire pudding is formed and it is perfect for gravy. It also holds just a touch of residual hot oil (my kids call Yorkshire Pudding “Hot Oil Buns” because of this fact).

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Substitutes for these Yorkshire Puddings would be in the herb flavour department, so in lieu of rosemary and thyme, chives and oregano or a straight herb of your choosing.

I like adding 1/4 tsp of garlic powder every now and then as well to create a different flavour profile.

If you’re unable to use fresh herbs, simply turn the 2 tablespoons into 2 teaspoons of a dried herb of your choice.

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What to serve with Yorkshire Puddings? We love the obvious Roast Beef and Gravy, as well as these dishes:

  • Rosemary Garlic Pork Roast
  • Crispy Muffing Tin Potatoes (5-ingredient recipe!)
  • Hasselback Butternut Squash
  • Pomegranate Mint Relish
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If you end up with any leftovers (so unlikely right?! BUT, if you do) I put an egg in the middle of the Yorkshire pudding or make a little sandwich out of it for a truly delectable breakfast.

Leftovers or fresh even, would be amazing Shakshuka or a nice Soft Scramble.

If you’re lucky enough to have some meat leftover as well, I thinly shave the roast meat and layer it into the Yorkshire Pudding with a smear of horseradish … so good friends.

Herbed Yorkshire Pudding Recipe - My Kitchen Love (9)

Herbed Yorkshire Pudding Recipe - My Kitchen Love (10)

Print

Yorkshire Pudding Recipe

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

Fluffy, towering, Yorkshire Pudding recipe. Truly, the best yorkshire puddings with herbed flavour.

Course:Side Dish

Cuisine:english

Keyword:how to make yorkshire puddings, the best yorkshire pudding, yorkshire pudding, yorkshire pudding recipe

Servings: 12 servings

Calories: 115 kcal

Author: Samantha

Ingredients

  • 4largeeggs
  • 1cupall-purpose flour
  • 1cupmilkskim to whole milk works here
  • 1tspsalt*
  • 1tbspchopped fresh rosemary**
  • 4-6tbspbeef drippings or vegetable oil***

US CustomaryMetric

Instructions

  1. In a large bowl, whisk together eggs, flour, milk, salt, and herbs until smooth. Place bowl in fridge to rest.

  2. Preheat oven to 450°F / 230°C / 210° Fan).

  3. Once oven is up to temperature, place 1-1 ½ tsp of beef drippings or oil in each cup of a 12 cup Muffin Tin (or a popover tray) and put pan in oven.

  4. Once oil is smoking hot (as in, starting smoke), quickly and carefully remove pan and quickly fill each cup with cold batter about ⅔ to ¾ of the way up, attempting to make each yorkshire pudding about equal****. The oil is VERY hot at this point and the batter will immediately sizzle and bubble as the batter is cold at this point.

  5. As swiftly as possible, return the filled pan to the oven and bake for 12-15 minutes – do not open the door if you can resist it!

  6. Serve immediately.

Recipe Notes

* Kosher salt or sea salt will work here, I prefer sea salt as I like the flavour it lends to bread-like items.

** Most type of herbs work here. Rosemary, thyme, oregano, chives, sage, etc. all go extendedly well with yorkshire puddings (and dishes that are traditionally made alongside Yorkshire Pudding). If you don’t access to fresh herbs, dried works wonderfully, use 2 tsp in lieu however.

*** A high heat vegetable oil is best, such as, canola oil, grapeseed, safflower, or sunflower oil will all work.

**** I use a ⅓ measuring cup and scoop up the cold batter into the hot oil and it usually works out that each cup is fairly equal.

Nutrition Facts

Yorkshire Pudding Recipe

Amount Per Serving

Calories 115Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Cholesterol 64mg21%

Sodium 226mg10%

Potassium 61mg2%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 128IU3%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Enjoy! xo

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Herbed Yorkshire Pudding Recipe - My Kitchen Love (2024)

FAQs

What is the secret to making Yorkshire puddings rise? ›

There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in.

What went wrong with my Yorkshire pudding? ›

If you use too much flour, the resulting pudding will be heavy and dense. Without enough egg, there will be insufficient air beaten in for a successful rise. Too much milk will make the batter too loose.

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.

What is the best oil for Yorkshire pudding? ›

Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

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.

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.

Should you whisk Yorkshire pudding batter? ›

Method. Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter. Chill in the fridge for at least 30 mins or up to a day.

Why do my Yorkshire puddings go flat when I take them out the oven? ›

Make batter at least 30 minutes ahead of cooking it. Why won't my Yorkshire puddings rise? A common fault that results in flat yorkshires is not having things hot enough. The oven needs to be very hot, and you need to use a metal dish with fat or oil that is hot enough to sizzle when you pour the mixture in.

Does baking powder help Yorkshire puddings rise? ›

No and here is the reason why! It must be plain flour (no baking powder). 1/ High temperature oven. Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin.

Is a German pancake the same as a Yorkshire pudding? ›

Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.

What is the Irish version of Yorkshire pudding? ›

Batter pudding is the Irish version of Yorkshire pudding. Many Irish like their meat quite well cooked, which rather spoils a good joint of beef in my opinion. A largish piece of beef cooked in this way will have the best flavour, as small joints are disappointing.

Are popovers the same as Yorkshire puddings? ›

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan. Yorkshire puddings are a delicious way to have a bread with your dinner with a minimal time investment.

Should Yorkshire pudding batter be thick or runny? ›

What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency.

Can you put too much oil in Yorkshire puddings? ›

This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

Why does Yorkshire pudding batter need to 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.

Why do my Yorkshire puddings fall flat? ›

A common fault that results in flat yorkshires is not having things hot enough. The oven needs to be very hot, and you need to use a metal dish with fat or oil that is hot enough to sizzle when you pour the mixture in. Get it straight into the oven and do not open the door for the duration of the cooking time.

How long should 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 consistency should Yorkshire pudding batter be? ›

Top Tips for the Best Ever Yorkshire Puddings

The batter should be the consistency of pouring cream and you should let it rest for about an hour in the fridge. Cold batter and hot oil are the successful combination for a well risen and crisp pudding.

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