A Yorkshire Pudding Recipe is traditionally a plain batter pudding served with the savoury part of a meal.
Yorkshire Pudding is not difficult to cook at home and freshly made Yorkshire Puddings are infinately better than the frozen Yorkshire puddings that you can buy from the supermarkets.
All you need to make perfect Yorkshire Puddings is the right Yorkshire Pudding recipe, the right tins to cook them in and the right temperature in the oven.
So, read on and find out all about the Yorkshire Pudding, including how to make Yorkshire Pudding.. .. and how to eat those yummy Yorkshire Puddings.
Yorkshire Pudding Origins
Did Yorkshire Pudding really come from Yorkshire?
Yorkshire Pudding is thought to originate, as its name suggests, from my home County of Yorkshire in the North of England.I'm told that the Yorkshire pudding recipe is similar to that of Popovers, but popovers are not meant to rise as high or be as airy as a traditional Yorkshire Pudding.
Like all things simple and homey, though, Yorkshire Pudding is the subject of much debate. People like it the way they like it.
Although originating in Yorkshire, the Yorkshire pudding is popular all over the UK, indeed the world. There are few places that you can go that you will not find the legendary 'Traditional British Roast Beef and Yorkshire Pudding Sunday Roast Dinner' or indeed lunch on offer.
Roast beef and Yorkshire Pudding is perhaps one of the most famous of British meals, however many people in the UK eat Yorkshire pudding with any roast meat
Yorkshire Pudding FAQ
Your Yorkshire Pudding Questions Answered
Can I substitute the dripping or lard when making Yorkshire pudding?
Yes, I often use vegetable oil to make my Yorkshire pudding, especially if we have our vegetarian friends around for dinner.
Can you use self raising flour to make Yorkshire pudding?
No, your Yorkshire pudding will not rise if you make them with self raising flour. Never use self raising flour or any other raising agents when making Yorkshire Pudding.
Can you make yorkshire pudding without eggs?
A light, crispy, well risen Yorkshire pudding as we know it needs the eggs in the batter mix. I have only come across one Yorkshire Pudding recipe using egg replacer but I haven't tried it. I would love to hear from anyone who has.
What kind of pan do I need to make Yorkshire pudding?
You can buy specially made Yorkshire Pudding Tins, they have cups which are more shallow and flatter than those used for baking muffins but regular muffin or loaf pans will do the job fine. You really need to buy the best tins that you can afford so that they don't buckle with the high temperatures which are needed to cook Yorkshire pudding.
The History Of Yorkshire Pudding
Yorkshire Pudding Was Traditionally Served As Part Of A Roast Dinner
Years ago, when the meat was cooked on a spit, the Yorkshire Pudding batter was put underneath and the fat and meat juice dripped onto the batter. Quite often there wouldn't be enough meat to go around so the children would get Yorkshire pudding and gravy as their main meal.
Now Yorkshire Pudding is most known for being served with a roast beef main course to form part of a 'traditional roast beef and yorkshire pudding dinner'.Here in Yorkshire we often serve Yorkshire pudding on its own filled with onion gravy (sage and onion gravy with the Yorkshire pudding is popular in my family) so that the Yorkshire pudding itself acts as a kind of edible dish. This practice probably originated with people who could not afford crockery either.
What Is A Perfect Yorkshire Pudding?
A perfect yorkshire pudding for me is well risen, crispy on the outside but soft inside, and filled with a nice gravy....

The perfect Yorkshire Pudding should be crisp, light and airy, and be just a touch soft, but not soggy, inside.
The traditional Yorkshire Pudding recipe is made from eggs, milk and flour, and traditionally baked in beef dripping.
Yorkshire Pudding can be cooked as individual puddings, or as one large one that is cut up into pieces and served. Some people prefer the individual Yorkshire puddings, saying they puff up and brown more nicely. They also like the cavity that forms in the middle of the Yorkshire Pudding, letting it act as a bowl to hold lots of gravy.
You Can Make Vegetarian Yorkshire Pudding!
To make your Yorkshire pudding recipe suitable for vegetarians substitute the beef dripping for vegetable oil!
Memories of Yorkshire Pudding
Yorkshire Pudding Is Not Just Food, Its A Tradition!
I remember that my Grandmother used to make the most fantastic Yorkshire pudding.Her yorkshire pudding recipe was in her head, she never measured ingredients, just seemed to have a sense of the right amounts.
Her Yorkshire pudding always turned out just right, perfectly risen, crispy around the edges and leaving a hollow to collect the gravy in and always that lovely golden colour that we associate with Yorkshire puddings.
If she was alive today I believe she would be horrified that you can now buy ready made mixes for the batter, or frozen, fully-cooked individual Yorkshire pudding that just needs re-heating.
I have to say that the 'convenience' Yorkshire puddings are not nearly as good as the 'real thing'especially my Grandmothers' which were cooked in the range at the side of the coal fire while the vegetables cooked in a pan on top of the coals... we have it too easy these days.
Rather surprisingly my Grandmother would also serve Yorkshire pudding when it had gone cold, after the meal. The leftover Yorkshire Pudding was sometimes served as a dessert, with milk and sugar, jam or treacle.
What kind of fat should I use to make Traditional Yorkshire Pudding?
Traditional Yorkshire Pudding is usually cooked in beef dripping, or lard, which you can buy in blocks in shops in the UK. As an alternative, oil may be used. Butter is not a good substitute for dripping as it can't stand the high heat needed to cook the Yorkshire pudding, it will burn on you.
Yorkshire Pudding Facts
Some things you may not have known about Yorkshire Pudding
- The predecessor of Yorkshire Pudding, the dripping or batter pudding, has been cooked for centuries in Britain although originally they were flatter than today's well risen Yorkshire puddings.
- The first known Yorkshire pudding recipe was published in 1737 in 'The Whole Duty Of A Woman' and named 'A Dripping Pudding'. Eight years later a lady named Hannah Glasse published it in her Art of Cookery as Yorkshire Pudding.
- Traditionally Yorkshire pudding was a filler dish served with onion gravy before the main roast course in households that could not afford a lot of meat.
- A popular addition to menus in recent years in restaurants, cafes and bars is a king size or giant Yorkshire pudding filled with onion gravy or different meat, vegetable and gravy concoctions. This dish is served as a separate course emulating the original filler course.
- Yorkshire pudding can be cooked in a large flat tray, and cut into slices, which is called a bed of Yorkshire pudding, otherwise they can be served as small individual bun-sized puddings. Either way, the perfect Yorkshire pudding has a big dip in the middle, where the gravy is poured in, and the edges rise up around the edge of the dish into a crisp crust.
What Was The Biggest Yorkshire Pudding?
In 1996, the Yorkshire Pudding found its way into the record books when the members of the Skipton Round Table made a Yorkshire pudding with an area of 46.46 square metres (500 sq ft).
Yorkshire Pudding Pictures
Don't these pictures of Yorkshire Pudding make you feel hungry?
The Yorkshire Pudding Tin
You really need the best quality Yorkshire Pudding tins you can afford so that they dont bucle with the high temperatures needed.
If you decide that you would rather make Yorkshire pudding, rather than buy the frozen variety, you can use muffin tins for cooking the individual puddings, or you can buy special Yorkshire pudding tins that have much shallower, flatter cups in them.
You need to buy the best tins that you can afford so that they don't buckle with the high temperatures needed to cook the Yorkshire pudding.
Remember... Use Plain Flour To Make Yorkshire Pudding
Never use self-raising flour, or any kind of baking powder, it turns out flat, soggy Yorkshire pudding.
The fat in the tins should be heated until it is smoking before the batter is added. If this isn't done, the Yorkshire Puddings won't rise or crisp. The batter should sizzle as you pour it into
Yorkshire Pudding Mix
If you aren't confident making your own Yorkshire Pudding batter try one of these ready made Yorkshire pudding mixes.
Traditional Yorkshire Pudding Recipe
If you want to make a traditional Yorkshire pudding you won't go wrong with a recipe from Delia Smith
The Yorkshire Pudding recipe uses large roasting tins, which the meat was cooking in, but muffin tins can be used instead to make the smaller sized puddings.
The following is taken from Delia Online. It can also be found in Delia Smith's Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course and Delia Smith's Christmas. It has also appeared in Sainsbury's Magazine (Nov 1993).
A classic Yorkshire pudding is not difficult to make provided you have the right recipe, the right size tin and the right oven temperature. I find a good solid roasting tin 11 x 7 inches (28 x 18 cm) makes a perfect pud for four people. So, for eight, I double the ingredients and use two tins.
Ingredients (to serve 4)3 oz (75 g) plain flour
1 egg
3 fl oz (75 ml) milk
2 fl oz (55 ml) water
2 tablespoons beef dripping
salt and freshly milled black pepper
Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds). There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
About 15 minutes before the beef is due to come out of the oven, increase the heat to gas mark 7, 425°F (220°C), add the dripping to the roasting tin and place that on a baking sheet on a free shelf. After 15 minutes remove the meat, then place the tin over direct heat while you pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
Cookery Books by Delia Smith
UK readers look here for Delia Smith cookery books
Do You Need A Dairy Free Yorkshire Pudding Recipe?
I came across this Yorkshire pudding recipe on the web, it seems perfect for those who are lactose intolerant.
I can't vouch for the recipe for Dairy Free Yorkshire Puddings because I haven't tried it myself but I thought it might be useful enough to some of you to warrant its inclusion on this lens.
Get A Free Yorkshire Pudding Recipe From Your Favourite Chef
These recipes will show you how to cook the best Yorkshire Pudding.
Try some of the Yorkshire pudding recipes and vote for your favourite... If you know of a Yorkshire pudding recipe from another celebrity chef add it to the list!
James Martin Yorkshire Pudding Recipe
Try out James Martins recipe for Yorkshire Pudding1 point
Brian Turner Yorkshire Pudding Recipe
Discover the secret of no fuss, fabulous Yorkshire more...0 points
Gary Rhodes Yorkshire Pudding Recipe
Yorkshire Pudding by Gary Rhodes from Gary Rhodes' more...0 points
Gordon Ramsay Roast beef with Yorkshire pudding recipe (From The Wiltshire Gazette and Herald)
CHEF Gordon Ramsay is trying to resurrect the most more...0 points
Anthony Worral Thompson Yorkshire Pudding Recipe
A Yorkshire Pudding recipe by Antony Worrall Thomp more...0 points
Gordon Ramsay teaches Martine McCutcheon how to make Yorkshire Pudding with Roast Beef in this video
Cookery books from your favourite celebrity chefs
If you have a favourite thats not here then add it to the list and don't forget to vote for it!
Simple French Cookery by Raymond Blanc
Discover how pleasurable the simple, creative act more...0 points
Gordon Ramsay's Three Star Chef by Gordon Ramsay
Gordon Ramsay's no-holds-barred television persona more...0 points
Keeping It Simple by Gary Rhodes
Despite his reputation for intricate and impressiv more...0 points
Jamie at Home: Cook Your Way to the Good Life by Jamie Oliver
Home is where the heart is . . . This book is ve more...0 points
Yorkshire Pudding fun...
On Sunday 11th June 2000 the first Great Yorkshire Pudding Boat Race was held in Brawby in North Yorkshire.The organiser Simon Thackray arranged for 6 three foot in diameter Yorkshire puddings to be baked coated with yacht varnish. Each Yorkshire pudding 'boat' used up 50 eggs."
Yorkshire Pudding On The Web
Interesting facts, trivia and stories about the great Yorkshire Pudding
- Scientist reveals formula for perfect Yorkshire pudding
- You can never trust a news story with a formula in it ... or can you?
- Yorkshire pudding flavoured ice cream
- Harrods has launched a new range of ice creams with 'traditional' British flavours including Yorkshire pudding and Arbroath smokies.
Yorkshire Pudding Day!
The first British Yorkshire Pudding day was on February 3rd 2008 and in future the celebrations will be on the first Sunday of every February.
Yorkshire pudding desserts....
Try having Yorkshire Pudding as a dessert...
Yorkshire Pudding is mentioned in Harry Potter books as the traditional dessert of England.
Have you got a favourite Yorkshire Pudding Dessert? Be sure to vote for it or add it to the list..
Hot yorkshire pudding with raspberry sauce
Traditional Yorkshire puddings take on a delightful new guise when Alan Coxon serves them with a sweet raspberry sauce.0 points
Banana Yorkshire Puddings With Maple Syrup
Banana-Yorkshire Puddings With Maple Syrup0 points
Sweet Fruity Yorkshire Pudding
For breakfast this morning I was hunting around for something sweet with a possibly caramel component. I also wanted a pudding, so the idea of a fruit...0 points
Yorkshire Dessert Pudding
Dessert Recipes from our Family Cookbook.0 points
What Wikipedia Says About Yorkshire Pudding
Yorkshire pudding is a dish that originated in Yorkshire, England, and has attained wide popularity. It is made from batter and most often served with roast beef, chicken, or any meal in which there is gravy.
People Are Blogging About Yorkshire Pudding
- I, Ian: Yorkshire pudding
- Yorkshire puddings So rather than grilled chicken, Lisa eventually decided she'd rather have some sliced turkey from Boston Market for Thanksgiving. We decided we'd get the turkey and most of our sides there, then come up and prepare ...
- Yorkshire Pudding: Brush
- Email in any questions you may have on this fascinating subject to yorkshirepudding@diyjam.co.uk . Until next week then, it's me Yorkshire Pudding wishing you a happy evening and keep on DIYing!" Cue theme music and closing credits. ...
- The Cast-Iron Darling: Yorkshire Pudding!
- The Yorkshire pudding recipe I got from Gordon Ramsay via Serious Eats. I had seen Gordon Ramsay lecture people about proper Yorkshire puddings so I figured he was the guy to go to for instructions on this matter. ...
- yorkshire pudding (HBW) on Flickr - Photo Sharing!
- SOOC yorkshire pudding yorkshire pudding recipe. ... snicker.snack says: I've never had yorkshire pudding, but it looks tasty! Posted 12 hours ago. ( permalink ). Would you like to comment? Sign up for a free account, or sign in (if ...
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Yorkshire Pudding... How do you eat yours?
Would you have Yorkshire pudding as a first course, Yorkshire pudding as a main course or Yorkshire pudding as a dessert?
If you liked this lens and want to tweet this page on Twitter then please click the retweet button on the right.
How do you like to eat your Yorkshire Pudding? Do you have Yorkshire Pudding as a first course, or with your main meal, or have you tried Yorkshire pudding as a dessert?
I would love to receive your feedback, comments and recipes so please feel free to leave me a note here.
You can comment here even if you are not a member of Squidoo but why not sign up here to start building your own lenses and become part of this fantastic community.

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- EverythingMouse EverythingMouse Nov 3, 2009 @ 4:51 pm
- Squid Angel Blessings to you for an excellent lens.
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- Shelly Shelly Sep 27, 2009 @ 12:42 am
- Tipi is featuring you on a lens of hers (sisters) and I thought I'd drop by. I guess I had no clue as to what Yorkshire Pudding is until now--rather like popovers it sounds. The idea of adding beef broth is intrigueing! YOu mention in your bio that you like to experiment with recipes--I have fun doing that also and sometimes one comes up with a wonderful difference. I will definitely try my hand at Yorkshire Pudding.
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- Badboy Badboy Sep 24, 2009 @ 1:05 am
- Ok - here is a completely foolproof recipe.
First off - Do not bother with measuring the ingredients by weight - go by volume instead.
Thus - for either 12 individual size yorkshires or 1 large roasting tin size yorkshire pudding...
1. 1 x large coffee mug of bog standard plain (all purpose) flour
2. 1 x large coffee mug of beaten eggs
3. 1 x large coffee mug of milk - I usually use semi-skimmed (lite) milk however a whole milk will work just as well but give you a yorkshire with a little more 'body'.
4. Dash of malt vinegar if you have it and a good pinch of salt and pepper.
5. Mix it all together and let rest for 30 mins to bring the mix up to room temperature. DO NOT REFRIGERATE !!!
6. Pour into hot oil in whatever cooking tin you want and put into the middle of a preheated hot oven at at least 220. Will take anywhere between 20 and 35 mins - a large yorkshire will take longer than 12 muffin sized.
Voila - BIG yorkshires!
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- hayleylou hayleylou Sep 14, 2009 @ 5:16 am
- When we were kids Mum used to make trays of them and of the ones left over from the Sunday Dinner we used to have one with milk and sugar, one with jam and one with vinegar and sugar (know this one sounds awful, but its delicous), 5 stars
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- LaraineRose LaraineRose Jul 20, 2009 @ 3:18 am
- I had forgotten about Yorkshire pudding. I cooked a wonderful beef roast for dinner. I should have, would have, could have made some Yorkshire Pudding. Oh well, next time. 5*s for the reminder.
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- LizzP LizzP Jun 28, 2009 @ 2:21 am
- I am looking for the words from a skit about how the first yorkshire pudding was made, it starts off "An angel on furlough from heaven was flying above Ilkley Moor"
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- lou16 lou16 Jun 10, 2009 @ 11:17 pm
- I enjoyed this lens so much I featured it on my "some of my favorite foods" lens - yummy!
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- debnet debnet May 25, 2009 @ 11:02 am
- I really like this lens. Good British food at it's best! I like it so much I've featured it on my 'Cauliflower Cheese' lens ;)
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- Bianconeri Bianconeri Mar 31, 2009 @ 2:00 pm
- I'm from Yorkshire and I love Yorkshire pudding! My favorite way to eat them is just with mushy peas and Henderson Relish.... 5* lens
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- Patti-J Patti-J Mar 28, 2009 @ 7:59 pm
- LOVE THE YORKSHIRE!!!
I have them with beef (of course!) BUT! I also have a small silver of warmed maple butter or syrup with butter to pour on them as well.
Very canadian, don't you think?
I do live in Alberta. My mother made divine yorkshires. Ooooh, I could just eat some now! haha!
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