Yorkshire pudding is a classic British dish, a delightful treat that has won hearts worldwide. If you've never experienced the joy of a perfectly baked Yorkshire pudding, prepare to be amazed. Perfect for breakfast, lunch, or dinner, this is how to make Yorkshire pudding with a few simple ingredients.
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Yorkshire pudding
- Made with just eggs, flour, milk, and a pinch of salt, this recipe is pantry-friendly and easy to whip up.
- Despite its fancy name and appearance, Yorkshire pudding is surprisingly simple to make.
- They're not just for roast dinners! Yorkshire puddings can be filled with sweet or savory ingredients, making them adaptable to any meal.
With its golden, crispy exterior and soft, fluffy interior, it’s the perfect accompaniment to a Sunday roast or a standalone treat.
I intended to serve those for breakfast, but the kids came home from school and gobbled them in less than 15 minutes before I even took more pictures.
One of my kids enjoyed these as a sweet after-school snack with some honey and butter. The other two loved it as is, filled with Labneh and roast beef slices.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- All purpose flour, just plain flour.
- Milk, skim or low-fat milk
- Eggs
- Oil
- Salt
Before you begin: essential tools
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- Mixing Bowl
- Popover Pan or a muffin tin
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Whisk eggs with salt in a large bowl, then mix in milk and flour.
- You'll end up with a runny batter. Let the Yorkshire pudding batter rest in the fridge for two hours, preferably overnight.
- Pour about a teaspoon of oil into each of the muffin cups and pop it in the oven until it is almost smoking hot. Carefully take the hot pan out and pour ¼ cup of the cold batter into each cup over the hot oil. Bake undisturbed for 20 minutes.
- While they are baking, prepare your filling. I mixed up the cheese, Za'atar spice, olive oil and prepared my roast beef slices.
My notes
- The oil or drippings must be smoking hot before adding the batter to achieve that signature rise, you will hear it sizzle.
- Do not open the oven door before 20 minutes; this is important.
- The more the batter rests in the refrigerator, the taller the Yorkshire puddings will be, so overnight is the best.
- You can use whole milk, but keep in mind that low-fat milk makes the Yorkshire pudding puffier and more crisp.
Storage and reheating
Room temperature - Place them in an airtight container for up to 2 days or refrigerate for up to a week.
Freeze - Freeze individually on a sheet pan until hardened, then place them in a freezer bag and freeze for up to 3 months.
Reheat - Place them in a preheated oven to crips them up again before serving.
Perfect pairings: what to serve with
The puddings are traditionally served with gravy, roast beef and vegetables. But really they are very good any time of the day, I loved them paired with these Za'atar Labneh for a delicious snack. Or you can serve them with eggs for breakfast.
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I am a bread monster, I admit. I love baking and eating freshly baked bread and the smell is just heavenly. My favorites are Taboon bread, Unleavened bread, and these hot dog buns. These remind me so much of the bread in Egypt.
Easy Yorkshire pudding
Ingredients
For the Yorkshire pudding:
- 4 Large eggs
- ¼ teaspoon salt
- 1 ½ cups milk skim or low-fat milk
- 1 ¼ cups all purpose flour
- 4 Tablespoon vegetable oil
For the Labneh filling:
- 1 cups labneh
- 2 Tablespoons olive oil
- 1 Tablespoons za'atar
- ½ teaspoon salt or to taste.
- Sliced of roast beef.
Instructions
- In a bowl, beat eggs and salt until mixed well.
- Beat in milk and flour until well combined.
- Refrigerate for 2 hours and up to 3 days.
- Preheat oven to 425F. Position the oven rack in the upper third of your oven.
- Put 1 teaspoon of oil into each cup of a 12 cupcake tray.
- Pop the tray in the oven until oil is hot, almost smoking. Mine took around 20 minutes to get really hot.*
- Take the tray out and pour the batter filling each cup ¾ full.
- Bake in the oven for 20 minutes until it puffs up and be golden brown and hollow in the middle.**
Prepare the filling:
- While the pudding is in the oven, combine the Labneh filling mixing them well and ready to be scooped into the pudding.
- Take the tray out let it cool for a couple of minutes so you can handle.
- Fill them and garnish right before serving.
Notes
Nutrition
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Maryam Ibrahim
Salaam Aleikum Amira
Greetings from Scotland.
My Egyptian husband and his cousin, who also lives in the UK love these. I first gave them with roast beef dinner but they love them with
anything. Easy to make as long as pan/oven are hot hot hot.
Glad you all enjoy them too.