Foolproof Yorkshire Pudding Recipe

Foolproof Yorkshire Pudding Recipe

(This foolproof yorkshire pudding recipe was first published in 2010 and garnered a lot of shares via Facebook and Pinterest.  I have recently updated this post, using the WP Recipe maker for easier recipe reading.)

For special holidays like Christmas, Easter and Thanksgiving, our family (my mother in law) usually serve turkey, mashed potatoes and vegetables.  For Sunday dinners, a British tradition is a  yorkshire pudding and prime rib dinner.   When I first tried the yorkshire pudding,  it was a delightful surprise.  Light and fluffy, it does not have the heaviness of bread.  Add some gravy on top, and I could  keep eating “just one last one”.  I love them so much that I make them for breakfast, served with my favorite Canadian maple syrup.

It seemed difficult to make.  I can always hear the kitchen conversation.  “Is it going to rise?”  “Don’t open the oven door!” “Did you use a different recipe?”  By nature, good cooks love to experiment with new recipes.  Yet, sometimes, an old recipe that has been tried for generations proved to be unbeatable.  Yes, I finally got my mother-in-law’s recipe.

How I got my recipe
My mother-in-law’s country of origin is Scotland, where yorkshire pudding is a tradition.   For a while, I did not even understand why the dish is called Yorkshire Pudding.  Later, I found out that pudding comes in two types.  First, a pudding can be a dessert of a creamy consistency.  Second, a pudding can be a savoury steamed dish made with flour.  Yorkshire Pudding puffs up with air caused by rising steam.  Hence, the name pudding.    Yorkshire is a part of England, probably the origin of this recipe and reportedly the recipe goes way back to the 1700’s.  After many years of experimenting with different recipes, my mother-in-law bequeathed me this simple and the most foolproof.  This was her secret recipe for as long as she was hosting the traditional family dinner.  “It always work“. She told me. “Just follow the recipe.”

Secret behind a successful yorkshire pudding
You see, a good  yorkshire puddings (called popovers in the USA) is one that puffs up high filled with air, making it light and fluffy.  It is a known fact that hot air makes it rise.  But how?  Some claim that the secret for a successful fluffy popover is  the high cooking temperature at 425 degree F,  others theorize that one should never peep or open the oven door during the cooking process, or the puffing will fail.  This recipe calls for a high initial preheat temperature, then a switch to a lower temperature after the preheat process.

Well, the foolproof yorkshire pudding recipe I inherited is pure and simple.  Once you are used to the idea, it is really a very simple process.  Healthy and natural ingredients. Great for breakfast, for dinner, even as snacks.

Caution:  There are new silicone muffin tins available now, and as a word of caution, they are not hot enough to make the yorkshire pudding rise.  So, best to stick with metal muffin tins.  The calorie calculation is for each serving size.

For variations, you can add some cheese and make cheesy popover, great for breakfast! or as a side dish, top with gravy.

For any family dinner, whether it is your regular Sunday dinner, Easter, Thanksgiving or Christmass dinner, consider a turkey main course, and side dishes such as the Roasted Brussel Sprouts, and the Canadian Yam Salad with Craisins.  The turkey recipe I mentioned is a recipe from and offers an innovative cooking method of roasting the dark and white meat separately.  This results in very moist and juicy meat.

Bon Appetit!

Easy Popovers recipe

25 thoughts on “Foolproof Yorkshire Pudding Recipe”

  • I don’t like turkey but every year my family insists on having turkey for Christmas. I don’t know why but they just do. I’m going to make this recipe tomorow and hopefully I like it. Hopefully the rest of my family also likes it so I don’t have to eat turkey every year, which, I agree, is a pain to carve. By the way, they look delicious.

    Keep up the great posts.

    PS From EC

  • I just love popovers. You’ve reminded me how long it’s been since I made them. I’m just getting back to you about your comment on my eggplant rollatini – the salt will take out the bitterness and the water – to help with the mushiness.

  • yorkshire puddings hmmmmmmm! looks yummy. Thanks for sharing the recipe secret given to you by your mother in law!. Keep up the good work! Happy New Year!

  • This is a quick and easy dessert that I will definitely implement into one of my get-togethers. It looks so good, but will definitely leave my guests thinking I was in the kitchen for hours making them.

  • WoW!! this recipe looks yummy. Very easy to prepare, doesn’t take much time & after preparing this i’m sure people are enjoying it’s taste as much as i did!!, it’s really yummy. Thanks for sharing this recipe. My guests were so damn happy with this dish! Thanks!!!!!!

    • There are many versions of Yorkshire pudding which originated from England. Just like humans, over the years, the recipe evolves and has many variations.

  • Hi, I was reading your post and I just wanted to say thank you for putting out such excellent content. There’s so much nonsense on the internet these days its difficult to find anything worthwhile. I’m very eager to try your variation of it though, it looks excellent. I think you might enjoy those recipes, they’re very good. Thanks for the article and great ideas.

  • I’ve invited the whole family round this xmas for a traditional dinner, so the roast is pretty important! It’s fun planning such a big christmas dinner though!

  • I have just forwarded this onto a coworker who is looking for a foolproof yorkshire pudding. I have tried it for breakfast with syrup. A change from the usual pancake.

  • I’ve been making Yorkshire Pudding for 20 years and this is the best recipe I’ve ever used. It is indeed foolproof. Despite my wonky oven, these puff up every time. Thank you!

  • THANK YOU!! That is nearly identical to the recipe my dear Mom used years ago, but I never got a copy of the recipe before she died. I knew it had flour, milk, oil and eggs, but didn’t know the quantity. So going to try this sometime soon 🙂

  • So simple and yet so good. It looked like a lot of work, but it is so easy. Thanks for sharing.

    • Just regular flour. I have yet to find a good gluten free recipe for yorkshire pudding. This is my next project.

  • Thank you for your Foolproof Yorkshire Pudding recipe. When I moved to Canada from UK I had no luck in making my yorkshire puddings, they just didn’t seem to come out right any more. This recipe has worked perfectly and the family are so happy to have wonderful Yorkshire puddings again!

    • Thank you so much for the alert! OMG, I was busy with the formatting and left out the most important ingredient. The recipe calls for 1 cup flour. By the way, we also tested this recipe with gluten free all purpose flour, and it works beautifully.

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