Golden, crisp-edged, and puffed to perfection, this Yorkshire pudding recipe is your go-to for authentic British flavor and foolproof results every time. Whether served with roast beef or solo, they shine.
This traditional side dish has stood the test of time, made with simple pantry staples and just a few technique tweaks for that dramatic rise and tender, airy center.
What You’ll Need to Make These Fluffy Beauties
- Plain (all-purpose) flour – Forms the backbone of the batter, lending structure and helping achieve that iconic puff.
- Medium eggs – Provide richness and act as the key leavening component, helping the batter rise tall in the oven.
- Semi-skimmed milk – Keeps the batter light while adding moisture and subtle creaminess.
- Beef dripping or lard – Delivers unbeatable flavor and contributes to a super-crispy base. Vegetable oil works as a veggie-friendly substitute.
- Salt and black pepper – Enhances the flavor and adds balance to the richness.
Let’s Make It! Foolproof Steps to Yorkshire Pudding Magic
Start by whisking the flour and eggs together in a jug, gradually pulling the flour into the eggs until you get a thick paste. Slowly add in the milk and whisk until mostly smooth—some lumps are fine.
Pop the batter into the fridge for at least 30 minutes, or overnight if time allows. This chilling step is crucial for a better rise and texture.
Next, preheat your oven to 220°C/425°F (fan). Add a bit of beef dripping or lard to each muffin tin hole and heat until sizzling hot.
Carefully pour the cold batter into the hot fat and bake without opening the oven for 15–18 minutes. The magic happens when cold batter hits hot fat—hello, glorious rise!
Tips for Tall, Golden Yorkshire Puddings
Cold batter and a blisteringly hot pan are non-negotiables for perfect puff and crisp edges. Let the batter rest—this allows the flour to fully hydrate, giving your puddings a better texture.
Avoid peeking while they bake. Opening the oven door too early can cause them to collapse. Stick to the time and trust the process.
For an indulgent twist, try adding fresh herbs like thyme or rosemary to the batter. Or go big and make six larger puddings in a dedicated Yorkshire pudding tin for a stunning presentation.
Keep Them Fresh: Storing & Reheating Tips
Yorkshire puddings freeze brilliantly. Once cooled, stash them in a freezer bag and reheat from frozen in a hot oven—200°C/400°F—for 5–7 minutes for small ones, or 9–12 minutes for large. They’ll crisp up beautifully, just like fresh.
Whether you’re planning a roast dinner or craving a nostalgic bite, make extra and freeze a batch—you’ll be glad you did.
Yorkshire Pudding Recipe
Ingredients
- 6 teaspoons beef dripping or lard vegetable oil may be substituted for a vegetarian version
- ¼ teaspoon fine salt
- 4 medium eggs
- ¼ teaspoon ground black pepper
- 140 g 1 cup + 2 tablespoons plain (all-purpose) flour
- 200 ml 3/4 cup + 1 tablespoon semi-skimmed milk
Instructions
- Place the flour into a jug and create a central well. Crack the eggs into the well and whisk, gradually drawing the flour into the eggs to form a thick batter. Slowly incorporate the milk, continuing to whisk until the mixture is mostly smooth, tolerating minor lumps. Transfer the batter jug to the refrigerator and chill for a minimum of 30 minutes, or up to overnight, to allow the flour to hydrate fully.
- Preheat the oven to 220°C (425°F), using the fan setting if available. Distribute ½ teaspoon of beef dripping or lard into each cavity of a 12-hole metal bun tin. Place the tin in the oven for 10 minutes to heat the fat thoroughly.
- Remove the chilled batter from the fridge, stir in the salt and black pepper, and whisk briefly to recombine. Open the oven and, if safe, pull the tray partway out. Carefully pour the batter into the hot fat-filled holes, working quickly and cautiously due to the high temperature of the fat. Immediately close the oven door and bake for 15–18 minutes until the puddings have risen well and turned golden brown.
