Yorkshire Pudding

"Hate the mess of making Yorkshire Puddings with hot beef fat in the muffin cups? Here's the trick to solve your troubles! Cooking Spray! These Yorkshire puddings bake up wonderfully, with no chance of an oil spill-over in the oven. I credit my mom with trying this trick and discovering how wonderfully it works!"
photo by Virginia Chandler photo by Virginia Chandler
photo by Virginia Chandler
Ready In:
12 Yorkshire Puddings




  • Pre-heat oven to 375.
  • Heat a clean, ungreased, empty muffin-pan in the oven while you mix together the milk, melted butter, eggs, flour, and salt.
  • This dough should be thin/runny.
  • When ingredients are mixed together, remove your muffin-pan from the oven, and spray each cup with Pam cooking spray (This step removes the messy'beef-fat method' used in traditional Yorkshire Puddings, and your Yorkshire Puddings will not spill the beef fat over into your oven as they puff up).
  • Once the pan is sprayed, fill each muffin-cup only 2/3 full of the Yorkshire pudding mixture, (they REALLY puff up).
  • Bake in your pre-heated oven for 40 minutes or until golden in colour and puffed up. (avoid peeking before the time is up).
  • Serve while still warm, best served with beef gravy.
  • These form a hollow centre as they bake.
  • These shrink as they cool, so enjoy them while still warm.

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  1. These were great.
  2. My mom use to make these for Christmas dinner when I was a child so I thought I'd try to add to this years Christmas Eve dinner......and they were exactly as my sister and I remembered them. I was a little intimitaded to try these but they were easy and puffed up beautifully...I even made the batter several hours in advance so when things got busy making dinner, all I had to do was heat the pans and pour the batter.
  3. Turned our perfectly. The best accompaniment for our prime rib Christmas dinner. Rave reviews from family and friends. Light, flavorful...with those perfect little wells...yum!
  4. Easy. Best ever. Took 21 minutes in 400F oven then ready to eat. Thank you MapleLeafLili.
  5. Excellent recipe! Yes, they really do puff up a lot. I modified the recipe a little as I was making the Yorkies in advance. After I sprayed the muffin pan with Pam I added 1/2 tsp of melted bacon fat (can sub canola oil) to each muffin cup then returned the pans to the oven at 375 of 5 minutes. I took the pan out and filled each cup 2/3 full and returned the pans to the oven. {making a double batch} Watch the color of the Yorkies. I had to turn down the oven to 300 after 30 minutes as they were getting too brown. They came out large, light and fluffy, easy to reheat at 300 degrees for appr 3 minutes.


As a recent Immigrant to the U.S. of A., I'm passing my time baking and doing crafts, I came here from Alberta, Canada in August of 2002. When I lived in Alberta, I spent my afternoons/evenings working the later shift in an Oat and Barley Flour mill owned and operated by ConAgra Foods. My interest in baking peaked while I worked at this mill. Many oatmeal and/or barley inclusive recipes have worked their way into my collection over time. And Quaker oats, are NOTHING compared to ConAgra Oats. Keep an eye out for my baked good recipes, coming soon, and as often as I make them. I come from a german-canadian background, with a little polish, irish, ukranian thrown in... I also took an interest in trying ethnic dishes, so a few of those recipes are lying around too. In my spare time I do crafts as well, basically including balloon-twisting, face-painting, tatted lace making, parchment card making, sewing, and scrapbooking. My hubby builds computers, so due to our abundance of the machines, I also spend time surfing the net, and playing computer games. Anything else you want to know? Ask :)
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