Martha Stewart Yorkshire Pudding Recipe

This Martha Stewart Yorkshire Pudding Recipe is a light and golden popover-style side dish, which includes whole milk and pan drippings. It’s a classic, foolproof recipe—perfect for serving alongside roast beef or holiday meals—and yields 12 to 24 popovers.

Martha Stewart Yorkshire Pudding Recipe Ingredients

• 2 cups all-purpose flour
• 4 large eggs
• 3 cups whole milk
• 1 ½ teaspoons coarse salt
• ⅛ teaspoon freshly ground pepper
• 4 tablespoons pan drippings (from a Standing Rib Roast)

How To Make Martha Stewart Yorkshire Pudding Recipe

1. Make the initial batter: In a medium bowl, whisk together the flour, eggs, 1½ cups of the milk, salt, and pepper until smooth. Let the batter rest for 30 minutes at room temperature.
2. Preheat oven and prepare pans: Preheat oven to 400°F. While the oven heats, whisk the remaining 1½ cups milk into the rested batter. It should now be the consistency of heavy cream.
3. Heat the drippings: Pour 1 teaspoon of pan drippings into each popover cup (or ½ teaspoon per muffin tin cup). Place the pan in the oven for 2 minutes to heat the drippings.
4. Fill the cups and bake: Carefully remove the pan from the oven and pour the batter into the cups, filling each about ⅓ full.
5. Bake the puddings: Return the pan to the oven and bake for about 30 minutes, or until puffed and deep golden brown. Do not open the oven while baking to ensure a good rise.
6. Serve immediately: Serve Yorkshire puddings hot and fresh from the oven for the best texture.

Recipe Tips

• Can I make Yorkshire pudding in a muffin tin?
  Yes, just use half the amount of drippings per cup and expect slightly smaller, but still delicious, popovers.
• Why rest the batter?
  Resting helps develop structure and improves rise during baking.
• How to keep them from deflating?
  Bake until deeply golden and crisp—underbaking can lead to collapse. Avoid opening the oven during baking.
• Can I substitute the pan drippings?
  If needed, use melted beef fat, clarified butter, or vegetable oil—but drippings add the best flavor.
• Do I need a popover pan?
  A popover pan yields the tallest results, but a standard muffin tin works well too.

What To Serve With Yorkshire Pudding

Traditionally served with roast beef, Yorkshire pudding pairs beautifully with:

• Prime rib or roast beef
• Brown gravy or au jus
• Roasted vegetables
• Horseradish sauce
• Caramelized onions

How To Store Yorkshire Pudding

Room Temperature:
Best eaten fresh, but leftovers can be stored in an airtight container for up to 1 day.

Reheat:
Reheat in a 375°F oven for 5–10 minutes to crisp up again. Avoid microwaving.

Freeze:
Wrap cooled puddings in foil and freeze for up to 1 month. Reheat from frozen in a 400°F oven for 10–15 minutes.

Yorkshire Pudding Nutrition Facts

• Calories: ~120
• Fat: 5g
• Carbohydrates: 14g
• Protein: 4g
• Sodium: 220mg

Nutrition information is estimated and may vary based on pan drippings and portion size.

FAQs

Why didn’t my Yorkshire puddings rise?
The oven may not have been hot enough, or the drippings weren’t heated before adding the batter.

Can I make the batter ahead of time?
Yes, mix and refrigerate up to 1 day ahead. Bring to room temperature before baking.

Are Yorkshire puddings and popovers the same?
They’re very similar, but Yorkshire pudding is traditionally made with beef drippings and served as part of a savory meal.

Can I make them vegetarian?
Yes, replace beef drippings with a high-heat oil or butter.

Try More Recipes:

• Martha Stewart Irish Soda Bread Recipe
• Martha Stewart Sweet Potato Casserole Recipe
• Martha Stewart Baked Potato Recipe