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Individual Yorkshire Puddings

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Yorkshire pudding is an essential and easy dish to serve alongside your Sunday roasts. I made these Yorkshire puddings the first time about a month ago for Christmas dinner and they were a huge hit. Unfortunately my family devoured every last bit of the roast, preventing me from sharing the recipe with you. But don’t worry, the roast was absolutely incredible and I will be making it again soon!

We have had many Sunday prime rib roasts over the years but I have never tackled these light and airy popovers. Yorkshire puddings are the traditional accompaniment for a prime rib roast typically using the fat dripping from the meat. If you don’t plan on making a roast anytime soon you can make them with bacon drippings as well.

These popovers rise dramatically high and have a crispy, lightly browned outer crust with a tender, moist, and airy interior.

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Individual Yorkshire Puddings

Prep Time: 1 hour 15 minutes
Cook Time: 33 minutes
Total Time: 1 hour 48 minutes
Servings: 12 servings
3 from 1 vote


  • 3 large eggs, at room temperature
  • 1 1/2 cups whole milk, at room temperature
  • 1 1/2 cups unbleached all-purpose flour, 7 1/2 ounces
  • 3/4 teaspoon table salt
  • 3 tablespoons hot beef or bacon drippings, divided

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  • In a large bowl, whisk eggs and milk until well combined, about 20 seconds.
  • In a medium bowl, whisk flour and salt until combined and add to egg mixture; whisk quickly until flour is just incorporated and mixture is smooth, about 30 seconds. Cover batter with plastic wrap and let stand at room temperature for at least 1 hour or up to 3 hours.
  • Preheat oven to 450 degrees F.
  • Whisk 1 tablespoon of drippings  into batter until bubbly and smooth, about 30 seconds. Transfer batter to 1-quart liquid measuring cup.
  • Measure 1/2 teaspoon of remaining 2 tablespoons drippings  into each cup of standard muffin pan. Place muffin pan in oven to heat for 3 minutes (fat will smoke). Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full. Immediately return pan to oven. Bake, without opening oven door, for 20 minutes; reduce oven temperature to 350 degrees and bake until deep golden brown, about 10 minutes longer. Remove pan from oven and pierce each pudding with skewer to release steam and prevent collapse. Using hands or dinner knife, lift each pudding out of tin and serve immediately.


Source: adapted from Cook’s Illustrated, November 2002


Serving: 1g | Calories: 117kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 214mg | Sugar: 2g
Author: Laura

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