Classic Yorkshire Puddings for National Yorkshire Pudding Day

Yes, friends, it’s October 13 once again, and that means one thing: It’s national Yorkshire Pudding Day. On this day, we celebrate an ancient treat, one that is no less delicious if we don’t know anything about Yorkshire and have a hard time understanding why what is basically a popover could possibly be called pudding. On this hallowed day, we put sense to the side for the sake of deliciousness! For there is nothing quite like a just-from-the-oven Yorkshire pudding on a crisp autumn day.

If you plan on celebrating, chances are that it will be tough to find a Yorkshire pudding you can buy, so you’ll probably need to bake your own. The good news? It’s actually pretty easy. Try out our recipe, and let us know how it goes in the comments!

Fun Fact: Traditional Yorkshire puddings were originally served as a first course with gravy to fill people up before the more expensive meat course! Now they're commonly served alongside roast beef and gravy as part of a traditional Sunday roast.

Classic Yorkshire Puddings for National Yorkshire Pudding Day

Ingredients:

3/4 cup all-purpose flour

3 large eggs

3/4 cup whole milk

1/2 teaspoon salt

4 tablespoons beef drippings or vegetable oil

Instructions:

Make a well in the center and add the eggs

Gradually whisk in the milk until you have a smooth batter

Let the batter rest in the refrigerator for at least 30 minutes (or up to overnight)

Preheat your oven to 425°F (220°C)

Add a small amount of beef drippings or oil to each cup of a 12-cup muffin tin

Heat the tin in the oven until the oil is smoking hot (about 5 minutes)

Quickly pour the cold batter into the hot cups, filling each about halfway

Bake for 20-25 minutes until puffed up and golden brown

Serve immediately

Senior writer Chris DeWeese edits Morning Brief, The Weather Channel’s newsletter.