Yorkshire Pudding


In the UK, puddings are both savory and sweet dishes or it can refer to the dessert course. What Americans know pudding to be is actually called a custard or a curd in the United Kingdom. A Yorkshire pud is like a popover. But better.

If you are familiar with Yorkshire pudding, contrary to popular belief, these little puds are not meant to be an accompaniment to a meal. They are a starter, served with a heaping scoop of gravy. If you are going to make these you have to dedicate the entire oven to them at 400F for about 20 minutes and you CANNOT open the oven to check on them. Matt learned this the hard way last Thanksgiving. We had the turkey roasting, the stuffing was being warmed up, and it felt like those little puddings were taking forever to rise. The bottoms ended up burning and the tops came out a puffy golden brown. They still tasted good but they weren't quite right.



  • 4 large eggs
  • 200ml milk
  • 200g flour
  • Pinch of salt
  • vegetable or grape seed or sunflower oil, or any other oil with a high smoke point

Preheat the oven to 400F. Pour the eggs and milk into a large mixing bowl, add a pinch of salt and whisk until thoroughly combined. Gradually sift flour into the egg and milk mixture then whisk thoroughly until the flour is well combined. The batter should resemble a thick cream. Leave the batter to rest in the kitchen for a minimum of 30 minutes.

Add 1/2 teaspoon oil into each muffin compartment. Preheat the oiled muffin tin without the  pudding mixture for 15 minutes. Carefully remove the tray from the oven when the oil is very hot. Quickly give the batter another whisk and add into each muffin compartment, filling about two thirds of the way. Get it back into the oven as fast and as carefully as you can because the hot oil is crucial to the rise in the pudding.  Repeat until you have used all of the batter. Serve right out of the oven with a big scoop of gravy.