Crispy, golden Individual Yorkshire Puddings made with eggs, milk, flour, and sizzling beef drippings. Perfect for soaking up gravy and stealing the spotlight on your Sunday roast table.
So, let me tell you a little story about me and Yorkshire Puddings. We didn’t exactly get along at first. Every time I tried making them, they’d puff up, mock me with their golden crowns, and then collapse into sad little pancake discs the second they left the oven. Honestly, it felt personal.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
But I’m stubborn. One Sunday, in the middle of a roast dinner prep, I decided to switch things up. What if I made Individual Yorkshire Puddings instead of a big one? No more slicing, no more deflated disasters. Muffin tins. Little pools of hot drippings. I went for it—half expecting yet another flop.
And then? Puff. Golden, crispy perfection. My husband literally said, “Wait, you MADE these?” as if I’d smuggled them in from some fancy bakery. The kids? Fighting over who got the biggest puff. I just stood there, probably looking like I’d just won a baking competition, but really I was just thrilled they didn’t collapse this time.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Individual Yorkshire Puddings Recipe?
You know how there’s always that awkward moment when someone tries to slice up a big Yorkshire Pudding and one person gets a weird flat corner? Yeah. Not anymore. Individual Yorkshire Puddings mean everyone gets their own—crispy, hollow, gravy-ready perfection.
The muffin tin does all the hard work for you. They puff evenly, bake faster, and look super impressive even though you’re really just whisking eggs and flour. Plus, they’re fun! Little golden bowls that catch gravy like a dream. Once you try them, you’ll wonder why you ever messed with a giant pan.
Ingredient Notes:
Alright, we’re not reinventing the wheel here. Yorkshire Puddings are made of five ingredients. But how you use them? That’s where the magic is.
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Eggs (3 large, room temp): If you use cold eggs, they’ll never puff. Ask me how I know.
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Whole Milk (1 1/2 cups, room temp): Same deal as the eggs. Let it sit on the counter for a bit. Cold batter = sad puddings.
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All-Purpose Flour (1 1/2 cups): Nothing fancy. Just your regular flour does the trick.
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Salt (3/4 teaspoon): Don’t skip it. It’s what makes them taste like more than, well, eggy bread.
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Beef or Bacon Drippings (3 tablespoons, divided): This is the secret weapon. Hot, sizzling fat is what gives you that dramatic puff. Bacon drippings add a smoky twist that’s just… wow.
How To Make Individual Yorkshire Puddings?
Let’s bake these beauties. No stress, no fuss, and yes—if you mess up a little, that’s fine. We’re not on TV here.
Step 1: Make the Batter & Walk Away for a Bit
Whisk your eggs and milk together in a big bowl. It doesn’t need to be perfectly smooth. In another bowl, mix your flour and salt, then add that into your egg mix. Give it a quick whisk until the flour’s just combined. Lumps are okay. Cover it with plastic wrap and let it sit at room temp for an hour. Yes, the rest is non-negotiable. Use this time to sip a coffee, scroll Instagram, or contemplate life. Just don’t skip it.
Step 2: Heat the Oven Like You Mean It
Crank it up to 450°F. Yorkshire Puddings are divas. They need heat. No half-hearted preheats allowed.
Step 3: Drippings + Muffin Tin = Magic
Whisk 1 tablespoon of drippings into your batter—it’ll get frothy and glossy. Pour the batter into a jug because trust me, pouring batter from a mixing bowl into a muffin tin is a disaster waiting to happen.
Add 1/2 teaspoon of the remaining drippings into each muffin cup. Pop the tin into the oven for 3 minutes. When it starts to smoke a bit, that’s your cue. The fat needs to be sizzling hot when the batter hits it, otherwise? No puff. Just flop.
Step 4: Batter Meets Fat (Speed is Key!)
Pull the muffin tin out (carefully, because hot fat is not fun to spill). Quickly pour the batter into each cup, filling them about 2/3 full. Don’t hesitate. Batter hesitance kills puffs. Slide them back into the oven and shut that door like you mean it.
Step 5: Bake and—This is Crucial—Don’t You Dare Peek
Bake at 450°F for 20 minutes. Seriously, don’t open that oven door, not even a crack. After 20 minutes, drop the temp to 350°F and let them go another 10 minutes until they’re gorgeously golden and towering over the muffin tin like they own the place.
Step 6: Steam Release = No Sinking Allowed
Once they’re out, grab a toothpick or skewer and poke a little hole in each pudding to let the steam escape. This is how you keep them from collapsing. Let them sit for about 30 seconds, then gently lift them out with a knife or your hands (oven mitts, obviously).
Want To Save This Recipe?
Storage Options:
First off, if you’ve got leftovers, I’m impressed. We rarely do. But if you’re that person with self-control, stash them in an airtight container in the fridge for up to 2 days. Reheat in a 400°F oven for about 5 minutes and they’ll crisp right back up.
You can freeze them too. Just freeze in a single layer, then transfer to a bag. When you’re ready, bake them straight from frozen at 425°F for 10 minutes. They’re not as magical as fresh, but honestly? Still pretty darn good.
Variations and Substitutions:
Once you get these Individual Yorkshire Puddings right, you’ll wanna mix it up. Here are some ideas that either went really well for me—or not, but they were fun to try:
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Vegetarian Version: Swap beef drippings for vegetable oil. They still puff, promise.
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Add Fresh Herbs: A little rosemary or thyme in the batter makes them smell incredible.
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Cheesy Pudding Moment: Stir a bit of Parmesan into the batter for a savory twist.
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Mini Toad in the Hole: Drop a small sausage into each muffin cup before adding batter. It’s as good as it sounds.
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Gluten-Free Switch: Use a good 1:1 gluten-free flour blend. Texture’s a little different, but if you rest the batter? Still glorious puffs.
What to Serve with Individual Yorkshire Puddings?
These aren’t just for roast beef, though let’s be real, roast beef and gravy are their soulmate. Here’s what else they play nice with:
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Roast Chicken or Turkey: Yes, it works. Don’t let the purists tell you otherwise.
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Rich Onion Gravy: Perfect for vegetarians.
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Mashed Potatoes & Roasted Veggies: Because carbs on carbs is a lifestyle.
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A Crisp Green Salad: You know, for balance. (Also so you feel less guilty about the third pudding.)
Frequently Asked Questions:
Why did my puddings sink the minute I pulled them out?
Steam is sneaky. That’s why you need to stab them with a skewer as soon as they’re out to release the steam. Also, hot oven and not peeking during baking = key.
Can I make the batter ahead of time?
Yep! Batter loves to rest. Up to 3 hours on the counter is golden. Some folks even make it the night before, but let it come back to room temp before baking for the best puff.
Do I really need beef drippings?
Technically no. But beef drippings are what give that classic Yorkshire flavor. Bacon drippings are an amazing swap. Or if you’re going veggie, just use a neutral oil that handles high heat.
So, are you ready to win at Individual Yorkshire Puddings? I promise, once you get that first batch to puff, you’ll be hooked. And hey, if you try this and they don’t collapse on you, you have to tell me. Let’s celebrate your Yorkshire Pudding victory together.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Individual Yorkshire Puddings
Ingredients
- 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 oz
- 3/4 teaspoon table salt
- 3 tablespoons hot beef or bacon drippings divided
Instructions
Prepare the Batter:
- In a large mixing bowl, whisk the eggs and milk together until fully combined and smooth, approximately 20 seconds. In a separate bowl, whisk the flour and salt until evenly mixed. Gradually add the flour mixture to the egg mixture, whisking just until the flour is incorporated and a smooth batter forms, about 30 seconds. Do not overmix. Cover the bowl with plastic wrap and let the batter rest at room temperature for a minimum of 1 hour, or up to 3 hours, to allow the ingredients to fully hydrate.
Preheat the Oven and Prepare Muffin Tin:
- Preheat the oven to 450°F (232°C). Once the batter has rested, whisk in 1 tablespoon of hot drippings until the batter becomes frothy and slightly bubbly, approximately 30 seconds. Transfer the batter to a large liquid measuring cup to facilitate easy pouring.
Heat the Muffin Pan with Drippings:
- Measure 1/2 teaspoon of the remaining 2 tablespoons of drippings into each cup of a standard 12-cup muffin pan. Place the muffin pan in the preheated oven and allow the drippings to heat for approximately 3 minutes, or until the fat is very hot and begins to smoke lightly.
Fill the Muffin Cups and Bake:
- Working swiftly and carefully, remove the muffin pan from the oven. Close the oven door to maintain temperature. Immediately pour the prepared batter evenly into the 12 muffin cups, filling each cup about two-thirds full. Return the pan to the oven without delay.
Bake the Yorkshire Puddings:
- Bake the puddings at 450°F (232°C) for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 10 minutes, or until the puddings are deeply golden brown and fully puffed.
Finish and Serve:
- Remove the pan from the oven and pierce the side of each pudding with a skewer to release steam and prevent collapse. Carefully lift each pudding from the muffin tin using a dinner knife or clean hands. Serve immediately while hot and crisp.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
