Towering, light, and fluffy Herbed Yorkshire Pudding recipe. Perfect for Sunday dinner, the holidays, or simply for a little something special at dinner. This popover recipe is as easy as it comes.
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Yorkshire Puddings have been a mainstay in our family dinners for a couple of years now. They’re the quickest and easiest way to get warm side on the table that my kids get completely giddy about. They love them for their looks and their classic fluffy texture.
The best Yorkshire Pudding recipe has only a handful of ingredients, but lets the towering popovers shine with simple ingredients and streamlined instructions.
How to make Yorkshire Pudding? The key to success is a hot oven, hot oil, and a cold eggy batter.
This means resist the urge to open the oven door to check on the popovers. If the oven door is opened and any heat escapes, the Yorkshire puddings could collapse. And letting the batter sit in the fridge for a few minutes never hurt the recipe either.
To ensure the batter to cold enough, I park it in the fridge while the oven is preheating.
If you’re making a large dinner and want to prep a recipe in advance, the batter for these Yorkshire Puddings can be made up to 2 days in advance and placed in a container. Give the batter a quick whisk before pouring into the muffin tin.
What is the best oil for Yorkshire Puddings? A high heat oil is the best oil to use for Yorkshire pudding. Some high heat oils best for this recipe include: canola, grapeseed, safflower, and sunflower.
The key to towering and fluffy Yorkshire puddings is the sizzling hot oil and cold batter. Once you remove the batter from the fridge, give it a quick whisk and then quickly, but carefully, remove the hot oil in the muffin tin from the oven and add the cold batter – the oil will continue to sizzle and bubble around the batter which means you nailed the temperature of both the oven and the batter.
So what’s the difference between a Yorkshire pudding vs popover recipe? Basically, popovers have a special pan that lets the patter climb up the sides and more narrow base. A popover tin isn’t angled like a muffin tin side is.
I like using a muffin tin as a little hole in the middle of the Yorkshire pudding is formed and it is perfect for gravy. It also holds just a touch of residual hot oil (my kids call Yorkshire Pudding “Hot Oil Buns” because of this fact).
Substitutes for these Yorkshire Puddings would be in the herb flavour department, so in lieu of rosemary and thyme, chives and oregano or a straight herb of your choosing.
I like adding 1/4 tsp of garlic powder every now and then as well to create a different flavour profile.
If you’re unable to use fresh herbs, simply turn the 2 tablespoons into 2 teaspoons of a dried herb of your choice.
What to serve with Yorkshire Puddings? We love the obvious Roast Beef and Gravy, as well as these dishes:
- Rosemary Garlic Pork Roast
- Crispy Muffing Tin Potatoes (5-ingredient recipe!)
- Hasselback Butternut Squash
- Pomegranate Mint Relish
If you end up with any leftovers (so unlikely right?! BUT, if you do) I put an egg in the middle of the Yorkshire pudding or make a little sandwich out of it for a truly delectable breakfast.
Leftovers or fresh even, would be amazing Shakshuka or a nice Soft Scramble.
If you’re lucky enough to have some meat leftover as well, I thinly shave the roast meat and layer it into the Yorkshire Pudding with a smear of horseradish … so good friends.
Fluffy, towering, Yorkshire Pudding recipe. Truly, the best yorkshire puddings with herbed flavour.
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup milk skim to whole milk works here
- 1 tsp salt*
- 1 tbsp chopped fresh rosemary**
- 4-6 tbsp beef drippings or vegetable oil***
In a large bowl, whisk together eggs, flour, milk, salt, and herbs until smooth. Place bowl in fridge to rest.
Preheat oven to 450°F / 230°C / 210° Fan).
Once oven is up to temperature, place 1-1 ½ tsp of beef drippings or oil in each cup of a 12 cup Muffin Tin (or a popover tray) and put pan in oven.
Once oil is smoking hot (as in, starting smoke), quickly and carefully remove pan and quickly fill each cup with cold batter about ⅔ to ¾ of the way up, attempting to make each yorkshire pudding about equal****. The oil is VERY hot at this point and the batter will immediately sizzle and bubble as the batter is cold at this point.
As swiftly as possible, return the filled pan to the oven and bake for 12-15 minutes – do not open the door if you can resist it!
* Kosher salt or sea salt will work here, I prefer sea salt as I like the flavour it lends to bread-like items.
** Most type of herbs work here. Rosemary, thyme, oregano, chives, sage, etc. all go extendedly well with yorkshire puddings (and dishes that are traditionally made alongside Yorkshire Pudding). If you don’t access to fresh herbs, dried works wonderfully, use 2 tsp in lieu however.
*** A high heat vegetable oil is best, such as, canola oil, grapeseed, safflower, or sunflower oil will all work.
**** I use a ⅓ measuring cup and scoop up the cold batter into the hot oil and it usually works out that each cup is fairly equal.
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