Crispy Yorkshire puddings are a classic British side dish often served alongside roast beef or other roast dinners.
They are made from a batter of eggs, flour, and milk and cooked with vegetable oil in a hot oven until golden brown and crispy on the outside whilst perfectly soft and spongy on the inside.
We can't claim this as our own. The basic batter mix for Yorkshire Puddings is well known and used by many top chefs, including Jamie Oliver and Mary Berry.
We have tested many methods to bring you the best Yorkshire Pudding recipe with step-by-step pictures. Moreover, they take less than 30 minutes from start to finish.
Click the button below to see how quick and easy yorkshire puddings are to make at home.
Read all the tips and tricks in this blog post for how to make Yorkshire pudding at home.
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History
Believed to originate from the North of England and were originally called dripping pudding due to the beef dripping (fat) used to create them.
It wasn't until the Victorian era that Yorkshire pudding became associated with roast beef and served as a side dish.
During this time, the dish became more refined, and the batter mix was tweaked to create the light and fluffy puddings we know today.
Over the years, fluffy Yorkshire puddings have become a staple in England and are often served with all Sunday Roast Dinners, not just beef.
Equipment
Here is what you will need to make Yorkshire Puddings at home.
- Cupcake tin makes 12 small yorkshire puddings
- Muffin Tin makes 6 large yorkshire puddings
- Yorkshire pudding tin makes 4 large yorkshire puddings
- 18cm round tin makes 1 large yorkshire pudding
What Tin to Use?
This mixture will make 12 small Yorkshire pudding's in a shallow cupcake baking tray, as seen in this blog post.
If you want to make 6 large Yorkshire puddings, use the same batter mix and method, but cook in a deep muffin tin instead.
Or, to make 4 large Yorkshire puddings, use the same batter, but pour into these large muffin tins, specially designed yorkshire pudding tray.
Or you can make just one giant Yorkshire pudding in a small round roasting tin. (We serve our gammon stew in these)
Yorkshire Pudding Mix Ingredients
The homemade batter mix calls for four basic staple ingredients to make fluffy Yorkshire pudding.
- 60 ml Sunflower/ Vegetable Oil other oil, lard or beef drippings can be used instead
- 100 grams Plain flour
- 2 Eggs
- 100 ml Milk
- Salt and pepper
Eggs, milk, plain flour, salt and pepper. You will also need oil to cook them in too.
Plain flour
For the best Yorkshire puddings, use plain flour, also known as all-purpose flour.
Do not use self-raising flour as this already contains baking powder and will make the end result tough.
Eggs
In the UK we recommend using free-range medium eggs.
Medium eggs in the UK are different in size to US eggs, so check the weight. They are typically between 53-63g in weight (weigh them still in the shell).
Milk
Any type of milk can be used for this recipe, whole milk, semi-skimmed or skimmed.
Salt and Pepper
Always season the mix with a good pinch of salt and freshly ground black pepper.
Oil
Traditionally, beef pan drippings (beef fat) were used to cook the Yorkshire pudding in. These days most people use vegetable oil as it is more widely available and easier to use.
We have tested many fat/oils and found that rapeseed oil (canola) also gives good results, but any cooking oil will work.
How to Make Yorkshire Puddings
The key to making Yorkshire puddings is to get the batter mix right and cook them in a hot oven.
First, preheat the oven to 220°C fan / 240°C / 475 F / gas mark 9. This will help you make Yorkshire puddings crispy. While the oven is heating up, you can prepare your batter.
Sieve plain flour into a medium bowl to remove any lumps.
Add the egg yolks and whites, milk and a pinch of salt and pepper into the same bowl.
For the quickest results, use a hand blender to mix the eggs, flour & milk together into a runny smooth batter.
This will only take a couple of minutes. Of course, you can stir using a hand whisk (a balloon whisk is best). But if you only have a wooden spoon, that will work as long as mixed until smooth and lump-free.
Leave the Yorkshire pudding batter to rest at room temperature whilst preparing the muffin tins and waiting for the oil to heat in the oven.
How to cook Yorkshire Puddings?
So with the batter mixed it's time to heat the oil inside your chosen muffin tin.
Use about 1 teaspoon of Sunflower oil /Vegetable oil/lard or beef dripping in each hole of the cupcake or muffin tin.
What Temperature Oven?
Put the oil-filled muffin tray into a preheated oven (220°C fan / 240°C / 475 F / gas mark 9) for at least 10 minutes, allowing it to get really hot.
Once you have very hot oil, carefully remove the tray from the oven.
The trick here is to pour the batter quickly and prevent the oil from getting cold.
Immediately pour the batter evenly into each hole, about halfway full, in the cupcake tin/muffin tin or yorkshire pudding tin.
Don't let the batter drop on the hot pan between each hole, as they will connect to each other. We use a spoon to catch any drips to prevent this from happening!
Next, place the baking tray back into the oven and watch the magic happen!!
The hot oil will make the batter rise; watch as the batter turns into crisp Yorkshire puddings before your eyes!
It is important not to open the oven door during cooking time.
Cooking Time
It takes about 15 minutes to get the perfect scrumptious golden yorkshire pudding. They should be well risen, golden brown and crispy on the outside to hold their shape.
If your open the door too early, they may sink, so if you're not sure, it is best to bake for too long than not long enough!
Serve immediately with your favourite roast dinner with plenty of gravy!
Top Recipe Tips
Over time and through questions from our readers, we have the answers you need to make your Yorkshire puddings rise beautifully in the oven and stay risen when removed!
DO NOT remove them from the oven too soon! Such a common mistake; they look great and have a lovely big rise in the oven but then when they come out, they deflate.
Use an empty oven dedicated to the Yorkshire puddings to bake on the middle shelf. This allows the heat to circulate easily, giving the best chances for a good rise, even colour and crispness.
So remember, if you don't want your Yorkies to shrink and shrivel up.
You must give them enough space, cooking time & high heat to crisp them up. So they can keep their well-risen structure!
📖 Step by Step Recipe
Flawless Yorkshire Puddings
Equipment
Ingredients
- 60 ml Sunflower/ Vegetable Oil - other oil, lard or beef drippings can be used instead
- 100 grams Plain flour
- 2 Eggs
- 100 ml Milk
- Salt and pepper
Instructions
- Preheat oven at 220°C fan / 240°C /475 °F /gas mark 9 Sieve 100 grams Plain flour into a bowl or jug
- Add the 2 Eggs, 100 ml Milk, Salt and pepper to the bowl.
- Whisk until smooth with a hand blender for quickest results.Or hand whisk until smooth.Leave to rest for 10 minutes.
- Add 1 teaspoon from the 60 ml Sunflower/ Vegetable Oil in each section of a cupcake/muffin trayPlace the cupcake tray in the preheated oven for 10 minutes to heat the oil.
- After 10 minutes remove the cupcake /muffin tray from the oven carefully as the oil will be extremely hot
- Pour the batter evenly in each section to just over ½ way, using a spoon to prevent drips. Work as quick as possible.
- Place in the centre of the oven for about 15 minutes.
- Remove when the yorkshire puddings are golden and crispy. If you remove them too early they will not be crispy enough and shrink!
Video
Notes
Nutrition
This post was originally published on 11/12/2019 and was modified on 10/08/2022 with updated pictures and clearer instructions for the best Yorkshire puddings.
Serving Suggestions
A yorkshire pudding is traditionally served with roast beef but can be served with any roast dinner or other comfort foods. We will give you a few suggestions below.
Seen here served with our Rolled Rib of Beef - Boneless Roast Joint, air fryer parsnips and fluffy mash.
Or below with boneless roast pork loin, served alongside carrot and swede mash, crispy goose fat roast potatoes, finger-licking green beans with garlic and bacon, homemade apple sauce and sticky honey roast parsnips.
Or make the kids happy, place bacon wrapped sausages inside for a miniature toad in the hole served with gravy and mashed potatoes.
The kids also love them with jam or chocolate spread inside. Add a scoop of ice cream and drizzle salted caramel sauce, Chocolate Sauce or Strawberry Coulis over the top to serve as a dessert
Or serve for Breakfast with fried eggs, bacon and beans!
Beef recipes
Here is a selection of our beef recipes which are great to serve with yorkshire puddings.
However, why limit this fantastic side dish to beef?
More Roast Dinners Recipes
Add them as a trimming to your turkey Christmas dinner or alongside roast lamb shoulder or slow-cooked leg of lamb.
Prefer pork? Serve with our glazed gammon joint. Or try with ham, apple sauce and a sprinkle of cinnamon.
How to Store
If you want to save leftovers, allow them to cool before placing them in a sealable bag or container.
They can be kept in the fridge for 2-3 days.
The best way to reheat Yorkshire puddings is in a 180°C fan /200°C/400°F / gas mark 6 oven for 3-5 minutes.
You can heat them in the microwave if you want; however, they shrink and go soggy! They will only need 30 seconds in the microwave to warm up.
You could also make them ahead, then reheat them in a hot oven for a few minutes whilst plating whatever you are serving them up with.
The batter mix can be made ahead of time and stored in the fridge in an airtight container. But remember to bring the cold batter to room temperature before cooking and give the batter a good stir to mix up the starch molecules.
Freezing Homemade Yorkshire Puddings
This Yorkshire pudding recipe can be made, baked, chilled and frozen for up to 3 months and can also be reheated from frozen.
Cook frozen yorkshire puddings in a 180°C fan /200°C/400°F / gas mark 6 oven for 6-8 minutes.
Let us know how you get on making these Flawless Yorkshire Puddings?
Also, if you have any other ideas of what to fill yours with, let us know in the comments?
The biggest mistake is the oven is not hot enough, and the oil must be hot before adding the batter.
We use a fan oven at 220°C if using conventional use 240°C. Which is 475°F or gas mark 9. We have a handy oven temperature conversion guide here.
Ensure to heat the oil in the oven for 10 minutes before adding the Yorkshire pudding batter.
For the best Yorkshire puddings, always use plain flour.
Yes you can make Yorkshire puddings ahead, then reheat them in a hot oven for a few minutes.
Yes, these Yorkshire puddings can be made and frozen for up to 3 months and can also be cooked from
More Roast Dinner Side Dishes
We have plenty of other roast dinner sides for you to try.
- Bread Sauce
- Cheese and Mashed Potato Pie
- Sausage Meat Stuffing Balls with Apple and Chestnut
- Turkey Gravy with Red Wine - Make Your Own from Drippings
- Roasted Vegetables with Maple & Rosemary Glaze
- Braised Red Cabbage Recipe with Apple
- Honey Roast Parsnips - Side Dish Recipe
- Homemade Cranberry Sauce Recipe
Tammy says
I used oat milk to make them dairy free and they came out really well.
Luke and Kay says
Thank you for choosing Yorkshire Puddings, Tammy! We are delighted to hear that your dairy-free version turned out well. We work hard to create delicious and versatile products that can be enjoyed by everyone. We appreciate your positive review and hope you continue to enjoy our puddings in the future. Cheers! 🙂
Steve Perkins says
Took on the challenge of cooking these for 6 of us for Christmas dinner, as a complete yorkie newbie. My other half had secretly squirrelled away a pack of shop bought puds in her mum’s fridge in case I messed up! Not only were these a success, but they were also the best yorkies they’d ever had apparently 😅 I made double quantities and made 8 large ones as per the instructions. Thanks for an awesomely simple, delicious and quick recipe, and for making me look like a pro. Only downside is I’m now the official family yorkie chef🫣
Luke and Kay says
Steve, thank you for sharing your experience with Yorkshire Puddings! We are thrilled to hear that our recipe not only passed the test but exceeded expectations. It sounds like you have officially become the family's designated Yorkie chef, congratulations!
We take pride in creating delicious and simple recipes that can be enjoyed by all levels of cooking expertise. We hope to continue providing you with excellent outcomes and making you look like a pro in the kitchen. Thank you again for choosing Yorkshire Puddings recipe, we appreciate your support! 🙂
Cynthia Du-Rose says
I have a new fan, assisted oven and I am in a dilemma
Which setting should I use for Yorkshire puddings top and bottom heat or fan any suggestions which setting did you use? Thank you, Cynthia play
Luke and Kay says
Hi Cynthia,
Great question! For Yorkshire puddings, we recommend using the fan-assisted setting on your oven. This ensures an even and consistent heat, which is ideal for getting those perfect, crispy Yorkies.
Remember to preheat your oven and tin with a bit of oil in it to ensure you get a nice rise and crispy edges. Fan-assisted ovens are fantastic for this as they distribute the heat evenly throughout the oven.
Just keep an eye on them towards the end of cooking time. Every oven is slightly different, so you might need to adjust the cooking time slightly based on your specific oven.
Happy baking, and let us know how your Yorkshire puddings turn out! 😊🍴
Jill Thomas says
Hi! Can these beauties be made with gluten free plain flour, too? Thanks Jill
Meg says
This is no good to me without indication of the temperature of the oven. I have a new fan oven and am having trouble cooking things at the correct temperature. Some things burn on the bottom and don't brown on the top when they should. I am an experienced cook and have City &Guilds certificate for cookery and many years of experience. Is there something wrong with my oven?
Natasha Owen says
https://flawlessfood.co.uk/oven-temperature-conversion-f-to-c/
Here is an oven conversion chart!
Nic says
After years of resorting to frozen Yorkshire's and wondering why my attempts never worked as well as my sister's, I'm now the Yorkshire pudding master thanks to this recipe! Mwahahahaa This really is the best Yorkshire Pudding recipe ever!
Kay says
Thank you, Nic, for this fantastic review of our Yorkshire pudding recipe! We're so glad you're now a Yorkshire pudding master and that our recipe is the best one you've ever tried. Thanks for sharing your success with all of us!
Joanne says
Brilliant loved all the extra idea's. Xx
Kay says
Thank you for your kind words, Joanne! We're so happy you enjoyed the recipe and found other ideas helpful. Thank you for trying our Yorkshire puddings--we hope you'll enjoy them again soon! 🙂
Ann says
I have never made these at home before, but will never turn one down to eat! Your pictures in the directions were very helpful when making!
Kay says
Thank you for trying our Yorkshire Puddings, Ann! I'm glad the pictures in the directions were helpful. 🙂
Amy Liu Dong says
Oh my gosh, this is so easy and delicious.
I am so excited to make this for everyone.
Kay says
Thank you for trying our Yorkshire Puddings, Amy! We're thrilled to hear that you found them easy and delicious. They are a favourite of ours too!
We hope you'll get to make them for everyone soon. Thanks again for giving them a try!
Julie says
This is a great Yorkshire pudding recipe, thank you. Nice and simple, easy to make and delicious.
Kay says
Thank you, Julie 🙂
Nice and easy recipe but has great flavour and always goes great with a roast beef dinner 😉
Debra says
So much easier to make than I thought! Your step by step photos really helped and they came out tasting great.
Kay says
That's brilliant to hear, Debra 🙂
So pleased our step-by-step photos helped with cooking our Yorkshire pudding recipe 🙂
Sunrita says
Loved how fluffy the Yorkshire puddings are . Thanks so much for the detailed recipe and tips. So helpful.
Kay says
Thank you Sunrita
You can't beat a good Yorkshire pudding with your roast dinner, crispy on the outside and fluffy on the inside delicious 😉
Tammy says
These turn out perfect every time. The step by step instructions really helped, thanks for including!
Kay says
Thank you so much, Tammy; glad we could help 🙂
Nora says
I've never made Yorkshire pudding myself! But with your recipe it looks not so hard! I will try as soon as it gets cooler! Thanks for the recipe!
Kay says
Thank you, Nora 🙂
I hope you enjoy our Yorkshire pudding recipe, with your roast dinner 😉
Giangi Townsend says
I am in love with this recipe. It took me a while to prepare it and I am mad at myself for not trying it earlier. Super delicious. Thank you for your step-by-step descriptions and pictures, it did help me a lot.
PS; love your table settings.
Kay says
Great comment Giangi; thank you so much 🙂
I'm glad the step-by-step guide and pictures helped you out cooking your Yorkies 😉
Colleen says
These yorkies came out perfect thanks to your helpful tips. We had them with a roast dinner, and they were the star of the show.
Kay says
Thank you so much, Colleen 🙂
So pleased to hear our Yorkshire pudding recipe was the star of the show with your roast dinner 😉