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Yorkshire Pudding Pop-ups Recipe

Yorkshire Pudding Pop-ups are prepared from a pancake-like batter and baked in a mini muffin pan filled with hot grease or oil. They are crispy on the outside and light on the inside. The hot grease causes the pudding to pop-up during baking. Traditionally served with roast beef, but goes well with soup or stew as well.

Prep: 15 minutes | Cook: 30 minutes | Serves: 24 mini pop-ups



  • 1 cup oil, or melted bacon grease or beef fat
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 4 eggs, extra large
  • 1 3/4 cups milk


  1. Preheat oven to 450° F. Grease and flour a 24-cup mini muffin pan. Place mini muffin pan on a large baking sheet with sides. Add 2 teaspoons of oil to each cup.
  2. In a large bowl combine the flour and salt. Place eggs in a medium-size bowl and whisk well. Add milk and whisk until well combined. Add egg/milk mixture to dry ingredients. Beat well into batter is smooth and bubbly. Set aside.
  3. Place oil-filled mini muffin pan on the baking sheet with sides into the hot oven (batter will not pop-up if oil is not hot) for 5 minutes.
  4. Carefully remove from heat. Add about 1/8 cup of batter to each muffin cup. Place tins in oven for 15 minutes. Turn oven heat down to 350°F and bake an additional15-20 minutes until pop-ups are golden brown. Do NOT open oven while pop-ups are baking or the pop-ups will flatten.

Our Recommendations

I love this Baker’s Secret Basics Nonstick 24-Cup Mini Muffin Pan, and I use it for making the Yorkshire Pudding Pop-ups, individual monkey breads, and tiny cupcakes, as well as mini muffins.

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