Five-Ingredient Fridays: Mini Yorkshire Puddings

The next time you’re having a roast dinner, try making some of these Yorkshire puddings! They’re crispy on the outside, doughy on the inside, and make the perfect vessel for all the gravy you want!

Mini Yorkshire Puddings |

The first time I ever saw a Yorkshire pudding, I was in for a big surprise. Actually, let’s back it up a bit.

What comes to mind when you hear the word, “pudding”? I think of a creamy sweet mixture that I loved as a child. Sometimes it came in little pre-packaged plastic cups from supermarket, sometimes it came from powder in a tiny box. But if we want to talk about bread pudding, I think of warmed sticky bread covered in sugar, best served à la mode. Then, there’s black pudding. Ew. That’s pretty much the only word I can conjure up when I think about it.

Never in a million years would I have imagined that a Yorkshire pudding would look like a bread cup—a doughy muffin with a big well down the middle. (I suppose the traditional Yorkshire puddings look more like a massive, often times misshaped, bread bowl.) The first time I ever ate one of these things, I was ready to tear it open like a roll and butter it up. I remember looking around, and everyone else was pouring gravy into it and digging in with a knife and fork. Leave it to the American to look like a pleb at the dinner table.

Mini Yorkshire Puddings |

So, what makes a Yorkshire pudding “Yorkshire”? I tried looking for the answer to this question, but no one really knows. I did find out that the first recorded recipe was from 1737, and it was called a “dripping pudding” because the batter was put in a pan underneath some roasting meat. The drippings would fall into the pan to create a pudding! The more you know . . .

I served the puddings with a stovetop shallot gravy, but I could imagine eating this with anything. I’ve seen recipes that stuff a salmon creme in the middle and others that are drizzled with chocolate. Guess what I’m going to make next time!


Mini Yorkshire Puddings

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 4 TBS vegetable oil
  • 1 and 1/4 (150g) cups all-purpose flour
  • 1 and 1/4 cups (300ml) milk (I used 2% milk)
  • small pinch of salt
  • 3 large eggs, beaten


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Take a 12-hole muffin tin, and drop a teaspoon of oil in each of the holes. Place the muffin tin into the hot oven for 5-10 minutes, or until the oil starts to smoke.
  3. Meanwhile, stir the flour, milk, salt, and eggs together. Take the muffin tin out of the oven, and pour batter into each of the holes. Bake for about 15-18 minutes or until the edges are a deep golden brown. Resist the urge to open door before the puddings are ready because they could deflate!! Just check them by turning on your oven light.
  4. Serve with gravy (or whatever else you prefer) immediately.
Recipe Type: side, appetizer


Adapted from this recipe .


Mini Yorkshire Puddings |

38 thoughts on “Five-Ingredient Fridays: Mini Yorkshire Puddings

  1. Kristen @ A Mind Full Mom
    It is my family's tradition to have yorkshire pudding every Christmas dinner. This year, my mom mentioned she wished she made them mini-sized because that is how she grew up eating them. Passing the recipe onto her now!
  2. Sarah | Broma Bakery
    Such a good point. I've heard of Yorkshire puddings for years, but I can't say that if you had asked me to describe one, I would have been able to do it. But now that I see what it looks like, I'm all for it!
    1. Lisa Post author
      I still feel that "pudding" is a bit of a misnomer. But then again, I also like saying "Yorkshire puds" like Jamie Oliver does.
  3. Min
    I've actually never had yorkshire pudding but always thought it was difficult to make. Can't wait to try!! And now I really want to knit with you...Hope you have a wonderful weekend!
  4. Christina @ The Beautiful Balance
    When I first had yorkshire pudding I could not figure out why they called it pudding either! After one bite I didn't care anymore and was so sad that I only had one. The fact that these are mini is dangerous because I see myself demolishing the entire batch and justifying it by telling myself they're "mini." Haha!
    1. Lisa Post author
      Hah! So true, Christina. I definitely ate a few of these in one go! Even after writing this post, I still don't know why this is considered as a pudding!
  5. Michelle @ Vitamin Sunshine
    My husband is British. The first Christmas we spent together, I thought I was being so clever making him Yorkshire puddings-- he looked at them and said, "we don't eat Yorkshire pudding on Christmas. It's for Sundays." So picky! Haha. He appreciated the gesture. I've never made them for him again-- so thanks for the inspiration! He asks me for Sunday roast all the time, but I am always cooking for the blog on Sundays so I never do it-- I should do it next week!
    1. Lisa Post author
      Hahaha, that is hilarious! It's so true that they don't eat Yorkshire puddings over Christmas. Maybe your husband should cook Sunday roast for YOU one day!

Leave a Reply

Your email address will not be published. Required fields are marked *