Yorkshire pudding recipe

If you've ever pulled flat, sad Yorkshire puddings out of the oven, I've been there, and I promise this recipe fixes it. These puff up tall, golden, and crisp on the outside with a soft, eggy middle that soaks up gravy like a dream.

Jump to:

• Why You Will Like This Recipe
• Ingredients For The Best Yorkshire Puddings
• Crispy Golden Yorkshire Puddings
• How To Make Yorkshire Puddings Step By Step
• Storage And Reheating
• My Best Tips And Variations For Yorkshire Puddings
• Yorkshire Puddings FAQ
• Recipes You May Like
• Conclusion

Here's the thing. I first tried making Yorkshire puddings three years ago when Donald's coworker from Leeds came over for Sunday dinner. My first batch came out looking like hockey pucks, and I was mortified. But he kindly walked me through what I did wrong (cold oil, no resting time), and now these come out perfect every single week.

This recipe uses just 4 simple ingredients you already have in your kitchen. No fancy equipment, no complicated steps. Just a hot oven, a regular muffin tin, and a little patience while the batter rests. If you love this kind of puffy, eggy batter magic, my Dutch baby recipe works the same way in one big skillet, and it's just as fun to watch rise.

Why You Will Like This Recipe

• Only 4 ingredients. Eggs, milk, flour, and salt. That's it, plus a little fat for the tin.
• 5 minutes of actual work. The batter comes together faster than my fluffy banana pancakes, honestly. The oven does the rest.
• That crispy outside, soft inside texture. Alex calls them gravy cups, and he's not wrong.
• They rise SO tall. Watching them puff through the oven door is half the fun. Sarah pulls up a chair every time.
• Perfect for roast dinners. They belong next to beef, potatoes, and plenty of gravy.
• Kid approved and picky eater friendly. There's nothing in here a kid can point at and question.

Ingredients For The Best Yorkshire Puddings

Here's everything you need for 6 tall, golden Yorkshire puddings:

• 3 large eggs
• 225ml (1 cup) milk (I use 1%)
• 100g (¾ cup) all purpose flour
• ¼ teaspoon salt
• Beef dripping, lard, or duck fat for the muffin tin

A few quick notes from my kitchen. Room temperature eggs and milk give you a better rise, so pull them out early if you remember. And if you don't have beef dripping (I usually don't), vegetable oil works great. Just skip olive oil, since it smokes at these high temperatures.

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How To Make Yorkshire Puddings Step By Step

Mix And Rest The Batter

Whisk the eggs and milk together until well combined. Then sift in the flour a little at a time, whisking as you go, until you have a smooth batter with no lumps. Season with the salt.

Pour the batter into a jug with a spout and let it rest for at least 30 minutes. I learned this the hard way when I skipped it once and got dense little pucks. The rest lets the flour fully absorb the liquid, and it makes a huge difference.

While the batter rests, preheat your oven to 200C/400F if it's fan assisted, or 220C/450F if not.

Heat The Fat Until It's Piping Hot

About 10 to 15 minutes before the batter finishes resting, add a spoonful of lard or duck fat to each muffin cup. If you're using beef dripping or vegetable oil, pour in enough to cover the bottom of each cup by about 1 cm.

Put the muffin tin in the hot oven and heat the fat for 10 to 15 minutes. It needs to be piping hot. This is the same muffin tin I use for my sausage breakfast egg cups, and trust me, it survives just fine.

Pour And Bake

Carefully take the hot tin out of the oven. Working quickly, pour the batter evenly among the muffin cups, aiming straight into the center of each one. Try not to splash the sides, and keep a spoon handy to catch drips.

You should hear a gentle sizzle as the batter hits the fat. That sound means your Yorkshire puddings are going to rise beautifully.

Bake at 200C/400F fan assisted for 20 minutes. And here's the golden rule: do NOT open the oven door. Not even a peek. Opening it lets the heat escape and the puddings deflate, and there's no fixing that.

Storage And Reheating

Leftover Yorkshire puddings keep surprisingly well. Let them cool completely, then store them in an airtight container in the fridge for up to 3 days.

For longer storage, freeze them in a zip top bag for up to a month. I make a double batch around the holidays just so we have extras in the freezer.

To reheat, pop them in a 200C/400F oven for 5 to 8 minutes straight from the fridge or freezer. They crisp right back up. Please don't use the microwave, though. It turns them soft and chewy, and honestly, it's a little heartbreaking after all that beautiful rise.

My Best Tips And Variations For Yorkshire Puddings

After making these almost every Sunday for three years, here's what I've learned:

• Want a heartier pudding? Double the flour. You'll get a denser, more filling Yorkie that holds even more gravy.
• Vegetable oil is your friend. Beef dripping is traditional, but oil keeps things simple and works for vegetarians too.
• Don't bake them with the roast. Steam from meat and vegetables in the same oven makes them soggy. I bake mine while the beef rests, which times out perfectly. If dinner is already handled by my slow cooker Italian chicken, the whole oven is free for puddings anyway.
• Hot fat is non negotiable. If the fat isn't sizzling when the batter goes in, they won't rise. Ever wonder why restaurant Yorkies stand so tall? That's the secret.
• Pour into the center only. Batter on the sides of the tin sticks and blocks the rise.
• If they deflate after baking, they needed more time. Leave them in a few extra minutes on your next batch. Practice makes perfect here, truly.

Want to switch things up? Add a pinch of black pepper or fresh thyme to the batter for an herby version. Or go big and pour all the batter into one hot skillet for a giant pudding, which lands somewhere between a Sunday roast and the weekend energy of my perfectly fluffy French toast. For a fun brunch spin, tuck a poached egg inside a big Yorkie. It reminds me of the setup I use for my crab eggs Benedict when we're feeling fancy.

Yorkshire Puddings FAQ

Why Do Yorkshire Puddings Fail To Rise?

Almost always, it comes down to heat. Either the oven wasn't hot enough, the fat wasn't piping hot, or someone opened the oven door mid bake (Alex, I'm looking at you). Cold batter straight from the fridge can also hold them back, so let it sit at room temperature while it rests.

Why Should Yorkshire Pudding Batter Rest Before Baking?

Resting gives the flour time to fully absorb the eggs and milk, and it lets the gluten relax. That means a lighter texture and a much better rise. Even 30 minutes helps a lot. I mix mine first, then prep the rest of dinner while it sits.

What Is The Best Fat To Use For Yorkshire Puddings?

Beef dripping is the traditional choice and adds rich flavor. Duck fat and lard both work beautifully too. Vegetable oil is the easiest option and what I use most weeknights. The only fat to avoid is olive oil, because it can't handle the high heat without smoking.

Can Yorkshire Puddings Be Made Ahead And Reheated?

Yes! Bake them fully, cool them, and store in the fridge or freezer. Reheat in a hot oven for 5 to 8 minutes and they crisp up like new. I do this every Thanksgiving and Christmas, and nobody can tell the difference.

Recipes You May Like

If these Yorkshire puddings are joining your roast dinner, here are three recipes from my kitchen that go hand in hand with them:

• Tender prime rib roast with herb marinade: The classic partner for Yorkies. This roast comes out juicy every time, and the pan drippings are perfect for the puddings.
• Crispy roast potatoes with fresh thyme: Golden and crunchy on the outside, fluffy inside. Sarah would eat the whole tray if I let her.
• Homemade turkey gravy for your holiday feasts: Because a Yorkshire pudding without gravy is just a sad little cup. This one is rich, smooth, and easy.

And if you want breakfast ideas for the morning after your big roast, my bacon breakfast burritos and mashed egg and avocado toast use up any extra eggs from the carton. For dessert after all that beef and gravy? My bourbon peach cobbler ends the meal on a warm, sweet note.

Conclusion

Homemade Yorkshire puddings really come down to three things: rested batter, screaming hot fat, and a closed oven door. Get those right, and you'll have tall, golden, crispy puddings that make any roast dinner feel special.

This recipe has become part of our Sunday routine in our little Manhattan kitchen, and I honestly can't imagine roast beef without them anymore. Donald says the smell alone is worth it, and the kids fight over the last one every single time.

Give them a try this weekend, and save this recipe to Pinterest so you have it ready for your next roast. I hope you enjoy these as much as we do!