Yorkshire Pudding

Yorkshire Pudding

It only sounds fancy-schmancy. Yorkshire pudding uses the humblest of ingredients—eggs, flour, milk, and meat drippings. Its original purpose was to distract diners from the more expensive meat on the table. Though Yorkshire pudding is traditionally made with beef drippings, any good drippings will do, including bacon, duck, chicken, or goose fat. If serving with prime rib, bake the puddings while the meat rests.

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  • 3 large eggs, at room temperature
  • 1-1/2 cups milk, at room temperature
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon of your favorite Traeger Rub or Shake, or table salt
  • About 3 tablespoons meat drippings or bacon fat, melted


In a mixing bowl, combine the eggs and milk using a hand-held mixer or a whisk. Sift the flour into the mixing bowl 1/2 cup at a time, whisking after each addition. Cover the batter with plastic wrap and allow it to rest at room temperature for 30 minutes to an hour. Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F (or High) and preheat, lid closed, for 10 to 15 minutes. Stir 1 tablespoon of the meat drippings into the batter. Divide the remaining meat drippings between the wells of a muffin tin or popover pan. Preheat the pan on the grill grate for 5 minutes to heat the fat. Quickly fill each well 2/3 full of batter and close the lid of your Traeger. Bake the puddings for 20 minutes without peeking. Continue to bake for 5 to 10 minutes more, or until the puddings are puffed and golden brown. Poke a hole in each with a toothpick to release the steam: Otherwise, the puddings will collapse. Which is okay, too. Serve warm with gravy.