These individual Yorkshire Pudding popovers are a delicious side dish made with six simple ingredients you probably already have on hand.
❤️ Why You’ll Love This Recipe: This Yorkshire pudding recipe can be whipped up with basic ingredients probably already in your kitchen. It’s a family-favorite recipe that’s perfect for holiday entertaining.
Yorkshire pudding is a classic side dish served in England. Traditionally, it’s served with roast beef and mashed potatoes.
My daughter, Jennifer, fell in love with Yorkshire puddings in college, and she wants them every time she eats roast now. (She often makes extra gravy because these are the perfect little gravy containers.)
How to Make Yorkshire Pudding
This recipe makes individual puddings cooked with butter instead of beef fat. It’s designed for a popover pan, which has a deeper cavity than a muffin/cupcake pan. This is the popover pan I use for Yorkshire puddings and other treats.
Unlike many baking recipes, you can use cold, not room temperature ingredients for this Yorkshire pudding recipe if you’re preparing it in a blender.
Room temperature ingredients will combine better on the first mix, which is important if you’re using a mixer. However, the high-powered blender generally combines everything well.
After mixing, you’ll chill the batter in the fridge for an hour. This helps develop the flavor and relax the gluten in the batter so the popovers are light and airy.
When mixing the pudding batter in the blender, be sure to scrape down the sides. You want to make sure to mix flour on the sides of the blender into the batter.
The hot oven is crucial to get a good rise on these Yorkshire puddings!
Preheat your oven to 400ºF when the batter has 20 minutes left to chill. Then melt your butter in the popover pan as described in the recipe.
Tip: Make sure not to fill the popover cups more than half way. The Yorkshire puddings rise up and take on a shape all their own. If you over-fill the cups, they could spill over.
Don’t miss out on the fun of watching them rise in the oven–you can actually watch them puff up!
Removing the Yorkshire Puddings from the Oven
Make sure to leave them in the oven until they’re golden brown and avoid opening the oven until they’re completely done.
When the Yorkshire puddings are exposed to room temperature air, they often fall and shrink.
Some people like to use a sharp knife to pierce them in the side, just above the top of the popover pan, immediately after leaving the oven. In my experience, this doesn’t always prevent the fall but it can sometimes help.
Yorkshire pudding is light, fluffy, and airy. These eggy muffins are best fresh out of the oven. They’re excellent on their own or with butter.
If you’re looking for a hearty meal, serve Yorkshire pudding with my eye of round roast and mushrooms. We love them topped with gravy and served with round steak and creamy mashed potatoes.
(I also have an awesome Instant Pot Instant Pot pot roast and potatoes recipe that makes your roast in half the time in the pressure cooker.)
Other ideas for what to serve with pot roast.
These popovers are best served right out of the oven. However, you can keep leftovers in an airtight container in the fridge for up to three days. Reheat them in the oven or microwave to serve.
(Note that the texture may get a little heavier during storage.)
More Bread Recipes
These other easy bread recipes make excellent side dishes for dinner:
- Our Favorite Dinner Rolls are light, fluffy and delicious slathered with butter!
- Brötchen German-Style Hard Rolls are another baking recipe from across the pond, this time with a little more heft to it.
- Australian Scones are soft and buttery buttermilk biscuits that work for breakfast or dinner.
- 6 eggs
- 1 cup water
- 2 cups whole milk
- 2 ½ cups flour
- 1 ½ teaspoons salt
- 4 tablespoons butter divided
- Add all of the ingredients except the butter to a blender in the order listed. cover and pulse until just combined and smooth.
- Cover and refrigerate the batter in the blender jar for 1 hour.
- Preheat the oven to 400°F. Cover a baking sheet with a silpat or foil and place on the bottom oven rack.
- Remove the batter from the refrigerator and blend the batter again briefly to mix it.
- Cut the butter into tablespoons and then cut the tablespoons into thirds until you have 12 pieces. Place a piece of butter into each popover cup, then place the pan into the oven to melt, about 5 minutes.
- When the butter is melted and the pan is heated, remove it from the oven. Evenly divide the batter between the 12 popover cups, about ½ cup each. The cups should be about halfway full. Bake for 20 minutes.
- Reduce the heat to 350°F and bake another 10 to 15 minutes until they’re firm and golden brown. Remove from the oven and serve immediately.
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