I've been looking to try my hand at making Yorkshire Puddings, but I haven't found a good recipe so far. Does anyone have a recipe that they use for making them that they'd like to share?
Looking for Yorkshire Pudding recipes
Jul 20, 2026
Last reply: 5 days ago
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I made Yorkshire for years. I haven't for a year and am getting stupid. To the best of my memory: Preheat oven to 450 F. With about five minutes before pouring the mixture below into a pan, throw the pan into the oven with a tablespoon of cooking oil, or better yet, pan…
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I made Yorkshire for years. I haven't for a year and am getting stupid. To the best of my memory:
Preheat oven to 450 F. With about five minutes before pouring the mixture below into a pan, throw the pan into the oven with a tablespoon of cooking oil, or better yet, pan drippings.
One cup flour One cup milk One or two eggs a pinch of salt
Mix until "almost" smooth, I use a fork, and pour the mixture into the smoking hot pan. Cook for thirty minutes. I use a 8"x8" steel baking pan to put the mixture into.
Now, I'll read down the thread to better replies. I used to be good at this.
I used to have the recipe for Dutch babies memorized but these days, it's escaped my brain-pan. I think it cooks best on a non-stick surface. The bottom has to be able to expand freely. The only thing I got to add is that this doesn't work in an air fryer. You don't want the top to set before the bottom.
I used to make this version for my family
“SERVES 4 PREP TIME: 5 minutes TOTAL TIME: 25 minutes …or is it German? Or Swedish? Well, I totally get why all these countries are trying to claim this gem of a breakfast sweet. My dad used to make these when I was growing up, before I realized I couldn’t jump-start my day by consuming 2,000 calories. Basically it’s a fluffy dough bucket—a dish that, when finished, acts as a vessel to transport buttery syrup and powdered sugar into your mouth hole. They puff up ever-so-perfectly and one bite will change your life. Add some lemon zest if you’re feeling Paltrow-y or eat it right out of the pan if you’re in more of a Teigen kind of mood.1 cup all-purpose flour, sifted
4 large eggs 1 cup whole milk, at room temperature ½ teaspoon kosher salt 4 tablespoons (½ stick) butter, melted, plus softened butter for serving Pancake syrup (or, more specifically, Mrs. Butterworth’s) Powdered sugar, for dustingPreheat the oven to 475°F.
“In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 to 30 seconds. In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don’t worry), 17 to 18 minutes. Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.”
Excerpt From Cravings Chrissy Teigen & Adeena Sussman
I used to sprinkle with powdered sugar and squeeze a lemon over the Dutch baby. God, it was delicious.
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+1 for lemon/sugar in lieu of maple syrup - yes!
I met a guy in Wales that made yorkies. He was quite proud of them. They were small ones. You serve them with brown gravy and a slice of roast beef. I was going to take back a baking pan for yorkies but I was backpacking the trip. That was a smart move - not carrying those pans around.
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When I was a kid Sunday night dinner was a roast and it was most often beef. It was almost always served with gravy and Yorkshire pudding. My mother always made them in muffin pans. I was in my 20s before I ever had it made in a baking pan. I prefer the individual style yorkies.
Most folks would like an individual style yorkie. Because well, it's individual.
It's like the individual Bundt cakes phenomenon that has now franchised out:
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Investment & Requirements Franchisee Fee $45,000 for single bakery, Royalty 6% and Marketing Production Fund 5%
$45K to attempt to sell some Bundt cakes? That's nutty as hell. My granddaughter's grandma sells Bundt cakes at the farmer's market at the mall. Hopefully, it's worth her time. It could be - but only until the next big thing arrives.
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The first I ever heard of Bundt cakes was about 50 years. They were quite popular for a while. We especially loved the sherry cake and 7Up cake varieties. A Bundt cake can go a long way and they keep nicely.
And she didn't take an 11% haircut on each one she sold either, mercy!
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