Frozen yorkshire pudding USA

Making your own Yorkshire puddings is not difficult, but mastering the skill – nay, the art – of creating truly great Yorkies is, arguably, a lifetime’s work.

The ingredients list is deceptively simple – flour, eggs, milk, water – and the cooking process is rudimentary – sizzling fat, hot oven, bosh – but, in order to perfect your Yorkshire puddings, you need to make them regularly. You need to tinker with the ingredient ratios over a matter of years and repeat the process until it becomes intuitive – until a sixth sense tells you when the batter has reached the right creamy consistency or the fat is at its optimum smoking temperature. In those margins, in those split seconds, lies the difference between burned, desiccated husks and golden, soaring turrets with crisp edges and rich, lightly eggy folds at their base.

That may explain why you so rarely eat a good Yorkshire pudding in a pub-restaurant and why, when cooking a roast, so many of us fall back on ready-baked or frozen Yorkshires. The rise of market leader Aunt Bessie’s is remarkable. It only launched its frozen puddings in 1995 but, by 2004, a reported 50% of Britons were eating them. Its parent company, Hull’s William Jackson Food Group, has a rapidly growing turnover of about £300m a year.

For those traditionalists who serve batter puddings in the Yorkshire style (one large, light, super-crispy rectangle, eaten first), the idea of shop-bought Yorkshire puddings will be anathema. But do any of the supermarket own-brands trump the ubiquitous Aunt Bessie’s or come close to what a practised hand might produce at home?

Sainsbury’s, four rustic Yorkshire puddings, 168g, £1.50

Sainsbury’s Yorkshire puddings.

Veritable paddling pools, these 10cm-diameter, chilled, fresh yorkies boast an attractive golden brown tan and, yes, a certain irregular, faux-rustic appearance. They look handsome. But, unfortunately, you have to eat them, too. The upper rims may be persuasively airy, light and crisp, but the bottoms of these Yorkies are so thick and galumphing (around 0.5cm), so sweet and eggy that it is more like biting into a brioche or a croissant than a Yorkshire pudding. They taste like something you should fill with egg custard, rather than gravy.

Aldi Specially Selected, four Yorkshire puddings, 160g, 89p

Aldi Specially Selected Photograph: Graeme Robertson/The Guardian

Warning: these wide, beef-dripping-cooked examples emerged from the freezer looking misshapen. Their 4cm rim shrinks to a mere lip on one side. Is it a manufacturing issue? Or what happens in a packed freezer? Who knows, but, aesthetic anomalies aside, they tasted fantastic. They are bangingly beefy, boldly savoury and texturally excellent. Up top, the puddings are as crunchy as good toast and, at their base, delicately layered, with light, eggy folds all glossy with hot beef fat. Excellent.

Aunt Bessie’s, 12 Golden Yorkshires, 220g, £1.50

Aunt Bessie’s Gold Yorkshires.

The nation’s favourite, which, like Brexit, makes you wonder what sort of country we live in. These relatively uniform frozen yorkies, cooked in rapeseed oil, have a reasonable exterior crispness and a humdrum eggy flavour, but the texture is terrible. The interior is woolly, tight-knit, bready and thick, like a doughnut. Patches of that dense batter taste gluey and, small as they are (5.5cm), these are heavy going.

M&S, six Yorkshire puddings made with beef dripping, 132g, £1

M&S Yorkshire puddings.

Historically, Yorkshire cooked large rectangular puddings under large joints of meat to soak up their juices and also smaller, individual puddings referred to as “Yorkshire puffs”. M&S is channelling both traditions in these muffin-shaped, air-light puds (several have almost no indentation), which are largely hollow, but for occasional, dangling gobbets of batter. They feel a shade thin, but the flavour is terrific. They are a seriously savoury, beef-dripping-spiked joy;, gleaming mouthfuls so good you could happily eat them on their own.

Waitrose, six Yorkshire puddings, 180g, £1.70

Waitrose Yorkshire puddings.

If you want visually appealing puddings, buy fresh ones. Protected in their plastic trays, they invariably look (like these 8.5cm-diameter beauties; ostensibly promising gravy wells) far nicer than their loose-bagged, frozen equivalents. Hot looks apart, however, these are dismal puddings, which – beyond a vaguely sweet, eggy flavour – taste fundamentally underseasoned and bland. Cooked in rapeseed oil, they are dry at their tips, stodgy below (the base is too thickly woven) and flatly greasy where, say, the M&S beef dripping puds feel luxuriously unctuous.

Morrisons The Best, 4 beef dripping Yorkshire puddings, 160g, £1.23

Morrisons The Best Yorkshire puddings Photograph: PR company handout

Less greasy than many and as tanned as a Mediterranean playboy, these frozen, 9cm-wide puddings look great – and sound good, too. Tap the rim with a knife and it emits a reassuringly hollow thwock. Sadly though, it is all show. The beef flavour here is negligible, a subtle suggestion (a mere 2% of the ingredients) that is lost once you dig down into thick bases that, again, like the Sainsbury’s version, bring to mind patisserie rather than a partner for roast parsnips. Sweet anodyne stodge, frankly.

Tesco Finest, six beef dripping Yorkshire puddings, 195g, £1.60

Tesco Finest Yorkshire puddings. Photograph: 40/PR company handout

If not as profoundly beefy as the M&S or Aldi examples, these Tesco frozen puds (7.5cm diameter) have good flavour and leave your lips satisfyingly coated with fat. At first tap and glance, they appear to be persuasively crisp and well-browned, too, not just around the rim but also under the base. Cut into them, however, and that promise goes south. The bases are about 6mm of compressed dough that tastes flabby, overly eggy and almost raw in places where, ideally, you would want finely delineated layers of batter.

Asda, four rustic style Yorkshire puddings, 160g, £1.50

Asda Rustic Style Yorkshire puddings.

You could go potholing in the gnarled hollows of these huge, primeval-looking puds, while wading through rivulets of rapeseed oil. Like most of the beef-dripping-free versions in this test, Asda’s puds are bizarrely rich and sweet, a slight caramelisation on the surface adding to the feeling you are eating dessert rather than a roast-dinner component. The exteriors are impressively crisp, but the bases are ludicrously claggy (up to 1cm thick in parts; the first test pud was cold in the middle!). It all feels like a slog.

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Aunt Bessies Yorkshire Pudding Mix (128g)

Product information

As if there isn’t enough prep that goes into making a roast, Yorkshire Puddings really do feel like a huge amount of effort on top of everything else.

Well, now you can have your pudding and eat it too, thanks to Aunt Bessie!

This easy to make mix helps you create perfect Yorkshires to complete any Sunday lunch, quickly and with minimum effort.

Most popular with customers in United States of America (USA), Italy, France, Germany, Canada, Spain, BFPO, Denmark and Austria, but you can buy Aunt Bessies Yorkshire Pudding Mix for delivery worldwide.

One of our Aunt Bessies branded products. Take advantage of our current sale discount, saving you £0.45.

Allergy Advice

Contains Eggs, Contains Milk, Contains Wheat.


Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Skimmed Milk Powder, Salt, Dried Egg.

Lifestyle / Additives

  • Suitable for Vegetarians.

Nutritional information

Typical Values (baked as directed) Per 100g (baked as directed) Per pudding*
Energy 1003kJ/239kcal 235kJ/56kcal
Fat 9.4g 2.2g
of which saturates 1.4g 0.3g
Carbohydrate 29g 6.7g
of which sugars 1.8g
Fibre 1.6g
Protein 9.1g 2.1g
Salt 0.58g 0.13g
*This pack makes 12 Yorkshire puddings

Storage Instructions

  1. Storage Type: Ambient.
  2. Store in a cool, dry place.
  3. Pack Type: Pack.


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April 15, 2019 – 16:46 BST Alice Howarth Mary Berry reveals her quick and easy recipe for Yorkshire puddings in her cookbook

If your dinner isn’t complete without a Yorkshire pudding or two, you’re going to want to try this recipe for simple yet delicious Yorkshires from Mary Berry. The former Great British Bake Off judge shared her recipe for the roast dinner staple in her cookbook Mary Berry’s Family Sunday Lunches, and they’re so tasty, they’re bound to become a regular addition to your family meals.

“My recipe has changed over the years – flours have become more refined and I find I get the best rise adding more eggs and omitting a little milk,” she says. “If you only have full-fat milk, replace a quarter of the milk with water.”

Serves: 8


100g/4oz plain flour
¼ tsp salt
3 large eggs
225ml semi-skimmed milk
Approx 125ml sunflower oil

READ MORE: The one type of food the Queen and Prince Philip both dislike


1. Preheat the oven to 220C, Fan 200C, Gas 7. You will need a 12-hole deep bun tin or 2 x 4-hole large Yorkshire pudding tins.

2. Measure the flour and salt into a bowl and make a well in the centre. Add the eggs and a little milk. Whisk until smooth and gradually add the remaining milk. This can be made by hand but is best made with an electric hand whisk until the bubbles burst on the surface. Pour into a jug.

3. Measure a dessertspoon of oil into each hole of the 12-hole tin or a tablespoon in each hole of the 4-hole tins. Transfer to the preheated oven for about 5 minutes until the oil is piping hot.

4. Carefully remove from the oven and pour the batter equally between the holes.

5. Return to the oven and cook for 20-25 minutes until golden brown and well risen. Serve immediately.

To prepare ahead: The puddings can be made completely ahead and reheated in a hot oven (temperature as right) for about 8 minutes. The batter can be made up to 2 hours ahead. They freeze well cooked.

To cook in the AGA: Slide on to the lowest set of runners in the roasting oven for about 20 minutes.

For more ideas and an array of recipes, pick up a copy of Mary Berry’s Family Sunday Lunches, published by Headline.

What Is Yorkshire Pudding, Anyway? 

Fans of the Great British Baking Show, Downton Abbey, or virtually any U.K.-based movie, book, or TV show have likely heard of Yorkshire pudding. But what is this mysterious British dish? Is it savory or sweet? And how the heck is it different from a popover?

What Is Yorkshire Pudding?

Cooking dinner shouldn’t be complicated

Sign up for our daily newsletter, Well Done, for expert cooking tips and foolproof recipes from your favorite food brands. Image zoom Photo: Alison Miksch; Styling: Caroline M. Cunningham

Yorkshire pudding is a British (usually) savory baked pudding.

To be clear, the British and American definitions of “pudding” are quite different.

If you’re from the U.S., the word likely evokes nostalgic memories of plastic cups filled with a thick, creamy chocolate dessert.

People in the U.K., however, will think of a sweet or savory dish—often including meat or animal fat—that is steamed or boiled.

British pudding is not one consistency. What Americans typically think of as “pudding,” many Europeans would call “custard.”

Yorkshire pudding batter is traditionally made from eggs, flour, and milk or water.

The iconic British dish can be served in a variety of ways. Commonly, it’s topped with gravy or served with meats.

It’s often served as a side dish for Britain’s traditional Sunday meal, known as “Sunday roast” or “Sunday lunch.”

Sometimes, it’s filled with other foods to make a complete meal. When sausage gets involved, Yorkshire pudding is called Toad in the Hole.

Related: What Is Figgy Pudding, Anyway?

Yorkshire Pudding vs. Popover

So is “popover” just another word for “Yorkshire pudding?” Yes—and no.

Though the dishes are made from the exact same batter, the difference lies in the way they are prepared and the way meat drippings come into play.

The American popover is cooked in a muffin tin that has been greased with the drippings from roasted beef or pork. The name comes from the way the edges “pop” over the sides as the batter cooks.

The British Yorkshire pudding can be prepared using a muffin tin, but it can also be baked in a pie pan, baking dish, or skillet. Some recipes for Yorkshire pudding call for the batter to be placed under roasting meat (instead of a drip pan) so that it can soak up the dripping fat.

Yorkshire Pudding History

Yorkshire pudding actually originated as a way to use those leftover fat drippings.

The first recipe for “dripping pudding” was published in The Whole Duty of a Woman in 1737:

“Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.”

The dish got its name after Hannah Glasse published a recipe for Yorkshire pudding in her 1747 cookbook The Art of Cookery.

So why did she choose to name it after the county of Yorkshire? Nobody knows for sure. But some people speculate that it has something to do with the area’s association with coal, as high heat is essential to the pudding’s crispy texture.

What Does Yorkshire Pudding Taste Like?

Traditional Yorkshire pudding is mild-tasting, but has distinct meaty flavors. If you’ve ever had a popover, you likely have some idea of what Yorkshire pudding tastes like.

How to Make Yorkshire Pudding

Image zoom

These days, you don’t have to place your Yorkshire pudding batter under a spit to enjoy its signature meatiness. Just save the fat from your next beef or pork roast and go from there.

Feeling inspired? Try your hand at one of our favorite Yorkshire pudding recipes:

  • Fontina-Chive Yorkshire Puddings
  • Mini Prime Ribs and Yorkshire Pudding
  • Herb-Crusted Roast Beef and Yorkshire Pudding with Red Wine Jus

What does Yorkshire Pudding Taste Like?

Well, as someone who eats them at least once a week with his Sunday Roast, the British Food Dude is surely the one to answer this!

If you’re going to compare it to anything, I guess you’d say Yorkshire Pudding tastes most like a savoury pancake.

But that’s a tad simplistic when you’re talking about one of the wonders of the world.

When you know what it should taste like and you know how to make them like the pros, you’ll wonder where this taste sensation has been all your life!

While Yorkshire Pudding is truly unique, there’s several other foods you could say taste quite similar (more on that coming up).

But first…

What is Yorkshire Pudding?

If you don’t even know what a Yorkshire pudding is, then firstly, get ready for your mind to be blown.

Yorkshire Puddings (sometimes just called ‘Yorkshires’) are a classic British food, or delicacy you might say.

More specifically, it’s a cooked English delicacy made from a savoury batter, originating in Yorkshire in the north of England (but enjoyed throughout the UK).

We love them so much in Blighty, that there’s even a Yorkshire Pudding Day.

It seems many non-Brits are often confused at first, believing it’s a dessert or sweet item (a fair assumption, given the word ‘pudding’).

What can I say, our weird food names can be pretty confusing, for which I can only apologise!

The batter is made with flour, eggs, milk and salt, which is cooked using oil or beef dripping and a special Yorkshire Pudding oven tray (similar to a muffin tin).

Yorkshire Pudding is most commonly a side ‘dish’ or item that accompanies a traditional British roast dinner.

I say ‘most commonly’ because it can be used in several other ways too (more on that below).

But it’s when you taste your ‘Yorkie’ alongside a beef Roast Dinner that your mind will really be blown!

(I have a tendency to get over-excited when it comes to British food, in case you hadn’t noticed).

What else tastes like Yorkshire Pudding?

I once read someone describing Yorkshire Pudding as tasting like “a puffy, eggy, crispy bread roll.” I guess that’s as good a comparison as any!

If comparing to other foods, you could say Yorkshire Pudding tastes similar to quite a few things, including…

  • American Popovers
  • The French Gougère (a savoury pastry)
  • Dutch Baby Pancakes
  • Takoyaki (a Japanese puff batter dumpling)

… but let’s face it, you’ll never find me saying Yorkshire Pudding tastes the same as any of them, or anything else for that matter.

Clearly, it’s far superior to anything. More importantly, I’m clearly in no way biased!

Then again, I guess it all depends on whether your Yorkshire Pudding has been made properly or not…

What should Yorkshire Pudding taste like?

Quite simply, your Yorkshire Pudding should taste like this…

Like I said, simple!

In a way, you could say a good Yorkshire ‘Pud’ shouldn’t taste of much at all, other than the plain batter, the drippings of your roast meat (if applicable) and gravy.

What is the texture of Yorkshire Pudding?

Firstly, the texture of Yorkshire Pudding batter is like that of a pancake batter, or similar to the consistency of double cream.

The texture of the Yorkshire Pudding itself is mind-blowingly awesome but also complicated.

The thing is, it needs a nicely browned, crispy exterior and rim, but with a hollow and soft, almost bread-like, middle. But a ridiculously thin, airy bread.

Got it?

If not, practice is the answer!

How do you know when the texture’s right? Oh, you’ll just know.

Is Yorkshire Pudding hot or cold?

Yorkshire Pudding is, by its cooked nature, a hot food and best served hot, straight from the oven.

It is however possible to get them to their cooked state and warm them through when ready to serve (we’re talking seconds in the oven).

This is often done when cooking a roast dinner for several people.

They can also be frozen for reheating at a later date (a better alternative to buying ready-made frozen Yorkshires, but still best to eat them fresh from the oven).

I doubt you’ll find many Brits agreeing that Yorkshire Pudding would taste better cold, although these days, the classic Yorkie seems to be used in all sorts of interesting ways…

What to eat with Yorkshire Pudding?

This is where I risk receiving hate mail from British traditionalists.

So, I should first state that I agree the best way to enjoy a Yorkshire Pudding is with a traditional roast beef lunch or dinner.

But there’s plenty of other ways one of Britain’s top delicacies can be eaten.

With it’s simple flavour profile, Yorkshire Pudding is actually a really versatile food.

The next best way to enjoy it, or at least the most common, is with toad-in-the-hole, another of the famous British dishes.

Beyond that, here’s some more ideas…

  • A Yorkshire Pudding wrap / burrito
  • Mini Yorkshire Pudding vol-au-vents
  • Serve as a side to Bangers and Mash
  • Apple and Blackberry Yorkshire Puddings

Maybe use oil instead of beef dripping if going for a dessert!

How to make the perfect Yorkshire Pudding…

I’ve got a recipe coming up for you, but first, a few tips.

This isn’t necessarily the entire method, but I wanted to emphasise the key points to creating an awesome Yorkie.

These apply whether you’re making the more common individual size Yorkshire puddings, or larger beasts using bigger tins or even frying pan (yep, it’s possible!)

I’ve highlighted the particularly crucial points in bold (just so you know I really mean business!)

So, it all starts with the batter…


Use whole milk.


Use plain flour. Yep, your Yorkies need to rise, but don’t be tempted to use self-raising, just trust me!)


Use free-range (regular chicken eggs).


Sea salt, to season.

Whisk the batter until smooth and then leave to rest at room temperature for at least thirty minutes, but a few hours if possible.

Then onto the cooking…

Heat the fat in the Yorkshire Pudding tray in the oven. Never just add your batter to the tray without heating the oil or dripping until it’s sizzling (the batter should literally sizzle when added to the hot fat.

Once you’ve added the batter to the tray, close the oven door and leave it shut.

Don’t open the oven door until you’re sure they’re done, no matter how tempting.





Got the message?

The oven needs to be on a high heat for the majority of the cooking time (check your recipe, although there’s an element of judgment needed here, with all ovens varying).

“All ovens vary”… possibly the most infuriating kitchen phrase going!

Monitor the rise and browning of your Yorkshires (assuming you have a glass oven door).

Don’t allow them to become too brown, only cook them to a nice golden colour. They’ll taste burnt and bitter otherwise.

Admittedly, it’s much harder to make perfect puds without a glass door!

Other than that, there’s nothing to it!

Once you’ve mastered how to make the perfect Yorkshire Pudding at home, well, let’s just say it doesn’t get much batter than that (sorry, that was terrible!)

So, fancy making your own? Here’s a top notch Yorkshire Pudding recipe for you to try.

Want to know more about British Food?

Or maybe you want to know where to eat in the UK?

Add some allure to this classic Sunday roast staple. Stay on the safe side with our savoury selection, or be seduced by the sweet side and serve your puddings as just that – pudding! For more on getting perfect Yorkies, see our top tips for making Yorkshire puddings and best Yorkshire pudding tins to buy.

Savoury suggestions

Mustard & herbs

English mustard is guaranteed to give a fiery kick to your batter. Stir in any herbs that you have to hand – we’ve used rosemary and thyme.

Herby mustard Yorkies

Chopped bacon

Doesn’t everything taste better with bacon? Chop a few rashers into small pieces, then grill or fry until crispy, making sure to drain off any excess fat. Leave to cool, then stir into your uncooked batter before pouring into your pre-heated tin as usual, reserving a few pieces to sprinkle on the top if desired. Try our five-star rated recipe to make your basic batter.

Tiny toad-in-the-holes

Making miniature versions of this comfort food classic means extra surface area touching the tin to puff up and go golden. We’ve added apple for sweetness and used half-fat sausages to make these a healthier choice that kids will love.

Sausage & apple toad-in-the-hole

Sage & onion

Jazz up your Christmas dinner sides by adding sage and onion to Yorkshire pudding batter. This classic flavour combination would also work a treat with roast pork.

Sage & onion Yorkshire puddings
Sweet treats

A bit of booze

Don’t be fooled by the title, this dish is a pancake in name only. Transform your usual mix from humble to heavenly by adding aromatic vanilla extract and topping with brandy-soaked cherries.

Dutch baby pancake with drunken cherries

Smother in salted caramel

We’re suckers for salted caramel: with vanilla poached pears and lashings of sticky toffee sauce, this is one sweet and sophisticated way to serve your Yorkshire puds for dessert.

Salted caramel pear puffs

Fresh fruit

These individually-portioned puddings pair fresh apple and blackberries for a little taste of autumn.
Blackberry & apple Yorkshire puddings

Canned fruit

A well-stocked storecupboard is all you need to whip up this family-friendly pudding. Simply sweeten the batter with a sprinkling of sugar, then add whatever tinned fruit you have to hand – we used prunes and apricots.

Sweet & fruity Yorkshire

Get more flavour inspiration with our delicious Yorkshire pudding recipes.

Do you favour a flavoured Yorkie, or prefer a purist pudding approach? Share your better batter banter in the comments below…