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Easy Yorkshire Pudding Recipe

Byamazingfoodstv


Tried and true, this traditional Yorkshire Pudding recipe is absolutely foolproof! They come out crispy and flavorful every time. It’s a side dish that goes well with a Sunday roast or any holiday meal. All you need are five simple ingredients to make this classic, old-fashioned English side.

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43 Comments

  3. Hi. I discovered your channel about 4 months ago. Your first recipe i attempted was a hit. It was chocolate cake.
    My critique, a young punjabi girl usually mad at me fo4 what i eat after having a heart attack few years back and a lifetime of diabetes, but she has raved about how delicious your recipes are.
    Tried german chocolate cake, yorkshire pudding, banana nut muffins, coconut cream pie, and macaroni salad. 100% you are around here in vancouver bc.
    Her favorite is banana nut muffins with the german chocolate cake frosting on them . Harleen would eat them daily if i continued to make them.😊
    Your shows are not dramatic or loud but mellow and relaxing. A little to quick as i lik3 cooking to the sound of your voice.

  7. Thank you SO much for this recipe! I got a new gas oven about 12 months ago, since then my Grandmothers recipe has failed to provide me with the glorious Yorkshire puddings my family are used to. After watching, I decided to give it a go and made Toad in the Hole. What a vision it was… my kids and husband gave it a round of applause and tucked in with thumbs up for each of them! So thank you, thank you, thank you!!!😘

    Now we can get back to having them with a scoop of ice cream and golden syrup …. A-mazing!

  8. Daughter of English Mum here and when she taught me how to make Yorkshire Pudding, she wouldn't take the muffin tin out of the oven to fill them. She would slide out the rack and fill them right there. Just a tip.

  9. I added a comment after making this recipe. The additional oil in the muffin cups ran all over while baking. The batter contains an extra egg than most and was too eggy. Betty Crocker, the classic cookbook says popovers and Yorkshire pudding ARE the same thing, the difference lies in how they are baked. That book says one does not need to preheat the pan for popovers, it only puts them in greased cups, not cups swimming in extra grease. It also says to make Yorkshire pudding put popover batter into a 12 x 7 inch pan with beef drippings. So yes, most would say they are the same thing. I have made popovers many times and love them but this recipe was a fail for greasy mess, texture and being too eggy.

    ALSO my last comment generated one of those FAKE replies, supposedly from you, but clearly NOT, telling me to claim my package. Why are things like that NOT deleted? I deleted my comment, which seems to have made the bad reply vanish also.

  11. Two things – one, always season well with salt and black pepper in the batter – the salt especially will stop that deflation you're seeing out of the oven quite a lot.
    And two, always add a little yellow english mustard to the batter too, they're supposed to be very savoury and mustard really enhances the egg

  12. Those are popovers. Yorkshire Pudding is made by pouring the batter into a pan and cutting it into squares after baking. I have been making it that way for over 50 years, especially on Christmas day, after being taught by my British grandmother. I've also never had it come out the same way twice. I make my pudding with butter instead of drippings or oil to placate my vegetarian brother.

  15. USA here. Married 60 yrs ago, new husband, his family always had the following english xmas dinner. Standing rib roast, sides and yorkshire pudding with beef gravy. Still making it, loving it and my large family (ages 4 to 61) too. Wonderful!!!

  25. I’m from the UK….I cut sausages up small enough to fit in the wells of whatever the Yorkshire pudding with be baked in, or leave them whole if using a larger baking dish, bake the sausages right in the wells/dish until some fat is released and they’re sizzling, then pour the chilled batter right over the top of the sausages, just so a small part of the sausages are exposed to brown even more, then bake as John directs, amazing toad in the hole, serve with mashed potatoes and onion gravy….beyond amazing! …..thanks John! 🫶🏻🇬🇧💕

  27. Have you ever been on a cooking/baking competition? I love watching them… Like Spring Baking Championship/Holiday Baking Championship, etc. I really think you would have a great chance of winning. Just my thoughts. Not sure if it's been mentioned….

  29. I tried to make this and failed. I have a friend from England and have been fortunate enough to be invited to her home for the holidays. She makes the most yummy Yorkshire Pudding, that every one gobbles up so fast.

  38. I have always been told to leave the batter out to get to room temp for about 30 minutes. I wonder what the difference is. I have to adapt my recipe to our high altitude. When I brought my fav recipe over from the uk they didn’t rise at all. I was very disappointed. I can’t wait to try this one!!

  41. Hello John!
    I just want to tell you I got your cookbook for a friend of mine who absolutely loves cooking for Christmas. I couldn’t help but buy one myself too, and I just want to say she loved the gift, and I love it too! Thank you for being such a fantastic cook and sharing your recipes and advice with us all

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