Yorkshire Pudding Popovers

"This recipe comes from Brian Turner, the greatest living Yorkshire chef. It's chief glory is that all the measurements are by volume so adjusting it to suit larger or smaller groups is dead easy. I always use a yogurt container to measure it but you could use a bucket if you've a large group for which to cater. "
photo by May I Have That Rec photo by May I Have That Rec
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photo by ScottFreeYYZ photo by ScottFreeYYZ
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by MailbagMary photo by MailbagMary
Ready In:




  • Preheat the oven to hot (425F/220C/Gas 7)
  • Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
  • If you wish you can add mixed dried herbs to add a savoury flavour.
  • When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
  • Pour in the batter If you're using muffin tins don't over fill.
  • Remember that the puddings will rise and puff up.
  • Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
  • When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
  • That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

Questions & Replies

  1. What does this mean: 1 cup egg?


  1. Update 5/31/10 - I've been using this recipe for over a year now, to accompany "To Die For Crock Pot Roast Recipe #27208. I use the broth from the roast to make Kittenkal's Gravy Recipe #145064 and pour it over these puddings. It is a family favorite. I like to mix some dried thyme and rosemary into the pudding batter for added flavor. **Important recipe notes:***In order to get these to really rise, you MUST mix up the batter ahead of time and let it sit out on your counter to get to room temperature. If the batter is too cold it doesn't have as much of a chance to rise, and you will end up with little flat hockey pucks! Also, do NOT fill your muffin tins with batter..in fact I use only about 3/4 inch of batter in each muffin tin, to get the highest rising Yorkshire puddings.
  2. I wish I could give this more stars. And I forgot to rate it when I made it a couple of months ago. I've never made yorkshire pudding before and we were having a dinner party where I was making a prime rib roast. One of the guys is very English so I thought I would give it a try. Again I go and make a new recipe with company coming. To make sure it wasn't a real flop, I researched Yorkshire Pudding and read a number of different recipes. I chose this one because it has the most basic ingredients in it. I also made it in the morning and let it sit at room temperature all day until I was ready to use it. My English girlfriend makes it all the time and that what she told me to do. I doubled the recipe and used 2 muffin tins. Well I'll tell you, I have never seen such poofy Y.P. before. They were huge and tasted oh so good with my homemade gravy. I got the thumbs up from everyone and I was one proud hostess. I can't wait to make these again. Thanks for such an easy and yummy recipe
  3. My family loves this recipe! I followed a reviewers advice and used three eggs instead of a cup and it was PERFECT! They rose beautifully and tasted fabulous!
  4. Very nice. My only concern is that everyone thought it a bit eggy. Otherwise a very good recipe. I made 12 full size muffin cup yorkshires with 3 eggs, 3/4 cup milk and flour. My mother used to turn the oven off after the 20 minutes and then leave them in the oven to "cure" while the dinner prep finished and I think that was a good idea. i didn't do that and most of mine fell after they came out of the oven. Updated: this time I made it with 3 eggs and a full cup of each milk and flour. It still made 12 muffin cup sized puddings, It was less eggy that way.
  5. Yorkshire Pudding, as stated by Chef is authentic when you don't measure the grease left in roasting pan, and just pour batter in pan. Never open oven door until at least ten minutes into cooking. Remember to take the roast out of the pan first though, as I have heard of that. My nanny Watters even made it out of roast chicken, and it was great also. This dish was made as far back as the early 16th Century, as Elizabeth 1 cooks had the recipie on file. I call it Glasgow Pudding personally as Elizabeth 1 was one of the meanest ladies of that era, along with her step sister Bloody Mary. It originated up in the Highlands of Scotland when England gave us flour.


  1. I've never had this made by a pro so I wasn't sure what to expect. I wasn't making a roast so I had no drippings and used EVOO instead. I also used an extra large muffin pan so I only got six muffins. They were crispy on the outside and creamy on the inside, i made some brown gravy and had them with that and a strip steak. Delicious and I'll be making them again. One caveat, I only used three eggs per many reviews.



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