This Yorkshire pudding recipe makes tall, golden, crispy-edged puddings with a light, airy center in just 30 minutes. The batter uses equal parts eggs, milk, and flour by volume, and the secret is a screaming hot oven and sizzling fat in the pan before the batter goes in.
You need 6 ingredients and 30 minutes total for 12 puddings. The batter rests for 15 minutes while the oven and pan preheat to 450°F. Yorkshire pudding batter must hit hot fat to puff properly, and the recipe works in a muffin tin or a single large pan.
Table of contents
Why This Yorkshire Pudding Recipe Works
- Resting the batter for 15 minutes lets the flour hydrate fully, which creates the light texture Yorkshire pudding is known for.
- Preheating the fat in the pan for 10 minutes at 450°F makes the batter sizzle on contact, forming the crispy edges and tall rise.
- Equal parts eggs, milk, and flour by volume gives the pudding structure without density.
Yorkshire Pudding Recipe
Yorkshire Pudding Recipe
12
servings5
minutes20
minutes85
kcalYorkshire pudding is a traditional British side dish made from a simple batter of eggs, milk, and flour, baked at high heat until golden and puffed. The puddings are crispy on the outside, soft and airy inside, and ready in 30 minutes from a 15 minute rested batter and 20 minute bake at 450°F.
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Ingredients
4 large eggs
1 cup whole milk
1 cup all-purpose flour
0.5 teaspoon salt
3 tablespoons vegetable oil or beef drippings
Directions
- Whisk the eggs, milk, flour, and salt in a large bowl until smooth. The batter should be the consistency of heavy cream with no lumps. Let the batter rest at room temperature for 15 minutes.
- Preheat the oven to 450°F. Add 1/4 teaspoon of vegetable oil or beef drippings to each cup of a 12-cup muffin tin. Place the tin in the oven for 10 minutes until the fat is smoking hot.
- Pour the batter into the hot pan, filling each cup halfway. The batter will sizzle when it hits the hot fat. Return the pan to the oven immediately.
- Bake for 20 to 25 minutes without opening the oven door. The Yorkshire puddings are done when they are puffed, golden brown, and crispy on the edges. Serve this Yorkshire pudding recipe immediately while the puddings are hot and crispy.
Notes
- Yorkshire pudding batter must hit smoking hot fat at 450°F to puff properly, so preheat the pan with the oil for the full 10 minutes.
- If the puddings stay flat, the fat was not hot enough when the batter went in. Preheat the pan for the full 10 minutes next time.
- Yorkshire pudding keeps for 2 days in the refrigerator in an airtight container. Reheat in a 400°F oven for 3 to 5 minutes. You can use 2% milk instead of whole milk, but the puddings will be slightly less tender.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 12
- Calories: 85kcal
- Fat: 4g
- Carbohydrates: 9g
- Net Carbs: 9g
- Fiber: 0g
- Protein: 3g
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The sections below cover the key ingredients that affect the rise and texture, the exact timing and temperature for a tall pudding, and what to do when the center stays flat or the edges burn.
Key Ingredients and Substitutions
Yorkshire pudding relies on just a few ingredients, but each one plays a role in the rise and texture.
- Eggs: Eggs provide the structure and lift. Use large eggs at room temperature for the best rise. Cold eggs straight from the fridge make a denser batter that does not puff as high.
- Whole milk: Whole milk adds richness and helps the batter steam and puff in the hot oven. You can use 2% milk, but the puddings will be slightly less tender and golden.
- All-purpose flour: All-purpose flour gives the pudding its structure without making it heavy. Do not use self-rising flour, which contains leavening agents that interfere with the natural rise from the eggs and steam.
- Vegetable oil or beef drippings: The fat must have a high smoke point to withstand 450°F without burning. Vegetable oil works perfectly, but beef drippings add a traditional savory flavor. Butter burns at this temperature and is not recommended.
- Salt: A small amount of salt in the Yorkshire pudding recipe batter balances the flavor without making the puddings taste salty.
How to Get Yorkshire Pudding Right
These tips ensure your Yorkshire puddings rise tall and turn golden every time.
- Rest the batter for 15 minutes: Resting lets the flour absorb the liquid fully, which creates a smooth batter that puffs evenly. The batter should be the consistency of heavy cream.
- Preheat the fat until it smokes: The oil or drippings must be smoking hot before you pour in the batter. Heat the pan with the fat for 10 minutes at 450°F. The batter will sizzle loudly when it hits the pan, which is what you want.
- Fill each cup only halfway: Pour the batter to the halfway mark in each muffin cup. Overfilling causes the puddings to collapse as they cool, and underfilling makes them too crispy with no soft center.
- Do not open the oven door: Opening the oven before 20 minutes causes the puddings to deflate. The steam inside the batter needs consistent high heat to set the structure. Wait until the puddings are golden and crispy before checking.
- Serve immediately: Yorkshire pudding is best within 5 minutes of coming out of the oven. The puddings stay crispy for about 10 minutes, then start to soften as the steam inside cools.
Make Ahead Instructions
You can make the batter up to 2 hours ahead and refrigerate it. Bring it to room temperature for 15 minutes before using. Baked Yorkshire puddings can be frozen for up to 1 month. Reheat them in a 400°F oven for 5 minutes to crisp them up again.
What Went Wrong
Why Did the Puddings Stay Flat?
Flat puddings mean the fat was not hot enough when the batter went in. The batter needs to hit smoking hot fat to puff immediately. Next time, preheat the pan with the fat for the full 10 minutes at 450°F. You should see the oil shimmering and just starting to smoke.
Why Did the Centers Stay Soggy?
Soggy centers happen when the oven temperature is too low or the puddings are underbaked. Yorkshire pudding needs 20 to 25 minutes at 450°F to set the center while crisping the edges. Do not reduce the heat or open the oven door before the timer goes off.
Why Did the Edges Burn?
Burned edges mean the oven temperature was too high or the puddings baked too long. Check your oven temperature with an oven thermometer, as many ovens run 25°F hotter than the dial shows. If the edges brown too fast, move the pan to a lower rack for the last 5 minutes.
Variations
Large Yorkshire Pudding
Pour the full batch of batter into a preheated 9×13 inch baking dish with 3 tablespoons of hot oil. Bake at 450°F for 25 to 30 minutes. The pudding will puff around the edges and stay slightly softer in the center. Cut it into squares and serve it with gravy.
Herbed Pudding
Stir 2 tablespoons of fresh chopped rosemary or thyme into the batter after it rests. The herbs add a savory note that pairs well with roasted meat. Do not use dried herbs, which taste dusty in the light batter.
What to Serve With Yorkshire Pudding
Yorkshire pudding is traditionally served with roast beef and gravy, but it also pairs with roasted chicken, pork roast, or lamb. The puddings soak up gravy and meat juices, so serve them alongside anything with a rich sauce. They also work as a base for sausages and onion gravy in a dish called toad in the hole. For a lighter meal, serve them with a green salad and roasted vegetables. If you are looking for another protein-rich recipe, try this protein pudding recipe for a sweet option.
How to Store and Reheat Yorkshire Pudding
Yorkshire pudding keeps for 2 days in the refrigerator in an airtight container. The puddings will soften as they cool, so reheating is essential to restore the crispy texture. Reheat them in a 400°F oven for 3 to 5 minutes until the edges crisp up again. Do not use the microwave, which makes them rubbery.
Yorkshire pudding freezes well for up to 1 month. Let the baked puddings cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat from frozen in a 400°F oven for 5 to 7 minutes. The history of Yorkshire pudding shows it was originally served as a first course to fill people up before the expensive meat, and leftovers were saved and reheated the next day.
Yorkshire Pudding FAQs
Yes, you can make the batter up to 2 hours ahead and refrigerate it. Bring it to room temperature for 15 minutes before using. Batter that sits longer than 2 hours separates and does not rise as well.
Yorkshire puddings collapse when you open the oven door too early or remove them before they are fully set. Bake them for the full 20 to 25 minutes without opening the door. The steam inside needs time to set the structure.
Yes, you can use a 12-cup muffin tin, a popover pan, or a 9×13 inch baking dish. The pan must be metal, not glass or ceramic, because it needs to get very hot. Adjust the baking time to 25 to 30 minutes for a large pan.
Vegetable oil and beef drippings both work well because they have high smoke points. Beef drippings give a traditional savory flavor. Butter burns at 450°F and should not be used.
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