Nana's Yorkshire Pudding

Nana's Yorkshire Pudding

Whirlybird 1

"This is my Grandmother's traditional Yorkshire pudding recipe. She's been using it since before I can remember, and they always turn out perfectly! Crispy golden brown on the outside, and a fluffy tender inside. Fill with your favorite gravy, and you have an instant crowd pleaser! Goes great with roasts or with holiday turkeys."


1 h 35 m servings 90 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Mix flour, salt, and baking soda together in a large bowl; make a deep well in the center of flour mixture. Break eggs into the well and beat until smooth.
  2. Mix milk and water together in a small bowl; slowly stir milk mixture, about 1/4 cup at a time, into flour mixture until batter is a thin, paste-like consistency. Cover bowl and allow batter to stand at room temperature for 1 hour.
  3. Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with butter, using 1/2 teaspoon butter per muffin cup.
  4. Place muffin tin on the second shelf from the top in the preheated oven until butter melts and begins to smoke, 3 to 4 minutes.
  5. Whisk the batter to fully incorporate all the ingredients, about 2 minutes. Pour batter into the melted butter in each muffin tin, 1/2 to 2/3 full.
  6. Bake in the preheated oven until puddings are golden brown and well-risen, keeping the oven door closed the entire time of cooking, 17 to 20 minutes.


  • Cook's Note:
  • Yorkshire puddings must be removed from cases immediately to prevent sticking. If kept warm, they could fall (go flat). Consequently, dinner must be timed to be ready when the Yorkshire puddings are done.
  • profile image

Your rating



  1. 11 Ratings


I have made a lot of Yorkshire Pudding recipes and although this is different in both the ratio of eggs / milk and I have NEVER added baking soda - these were great. They rise well and hold the...

These little gems were a hit at my Christmas Eve dinner. I usually bake the traditional Yorkshire Pudding in a pan or the puffy popovers. They were a perfect texture and shape. I mixed them up a...

Very good and very easy! My husband's mother always made yorkshire pudding for his b-day. After 22 years of marriage I finally decided to attempt making it. He said it was as good as his mom's...

I am sorry I have never rated a recipe before now, I have made lots of yorkshire puddings before but have to say these were horrid, they tast more like a muffin than what I am use to , which is ...

I tried this and the puddings did not puff up with the characteristic hollow. Although I did cook with my roast at a lower temperature than suggested. Will use my old recipe next time.

These were amazing!! They came up so high, they fell over!!! A great recipe for sure!!

This was my first time making Yorkshire pudding. Very good and very easy.

These were so easy to make and held their shape perfectly. I have used this recipe twice and it is replacing my old yorkshire pudding recipe. Thank you for sharing.