This traditional Yorkshire pudding recipe delivers tall, golden-brown puddings with a crisp exterior and soft, airy center. Perfect for soaking up rich gravies, these deliciously savory puddings pair beautifully with roast beef, lamb, or pork. With just a few simple ingredients and a hot oven, you’ll have the ultimate side dish for a classic Sunday roast. Serve immediately for best results, and watch them disappear!
Why You’ll Love This Yorkshire Pudding Recipe:
Perfect for Roasts: Yorkshire puddings pair fantastically with roast beef, lamb, or pork, and are an ideal sidekick for a hearty gravy.
Light and Puffy: With the right technique, you’ll achieve tall, airy puddings that are crisp on the outside and soft inside.
Simple Ingredients: Just four ingredients—flour, milk, eggs, and salt—combine to make an impressive dish with minimal prep.
Fun to Make: Watching the batter puff up in the oven is always a thrill, and you’ll get better each time you make it.
Family Favorite: Kids and adults alike love the versatility of Yorkshire pudding, whether served traditionally or with creative toppings.
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Key Ingredients:
Here’s everything you need to know about choosing and handling ingredients to make this Yorkshire pudding recipe a success!
1. All-Purpose Flour
The Base of Fluffiness: All-purpose flour gives the puddings structure and helps them rise.
Sifting Tips: Sift the flour before mixing to avoid clumps, ensuring a smooth batter.
Substitutes: You can use bread flour if you want a chewier texture, but avoid cake flour, which won’t provide enough structure.
2. Milk
Dairy Delight: Whole milk adds a richness to the batter that helps Yorkshire puddings brown and rise.
Room Temperature Tip: Bring the milk to room temperature before mixing to prevent lumps and help the batter cook evenly.
Alternatives: If you’re looking for a dairy-free option, almond or oat milk can work, but keep in mind that they may affect the final texture slightly.
3. Eggs
Egg Power: Eggs are essential for the pudding’s structure, lift, and golden color.
Whisking Advice: Whisk the eggs well to incorporate air, which helps the batter rise.
Room Temperature Is Key: Cold eggs can make the batter thick and inhibit a good rise, so let them sit out a bit before mixing.
4. Salt
Flavor Enhancer: Salt not only seasons but also balances the batter’s richness, enhancing the overall flavor.
Sea Salt vs. Table Salt: Use fine sea salt or table salt for the best blend, as coarse salt may not dissolve fully.
5. Vegetable Oil or Beef Drippings
For that Classic Crisp: Beef drippings are traditional and give a wonderfully savory flavor, but vegetable oil also works well for a lighter result.
The Right Amount: About ¼ inch in each muffin tin cup is just right. Too little, and the puddings may stick; too much, and they’ll be greasy.
Heating It Up: Preheating the oil until it’s sizzling hot is non-negotiable. This step is what guarantees a crunchy, golden crust.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Preheat Your Oven:
Preheat your oven to 425°F (220°C). Yorkshire puddings need a hot oven to rise well, so make sure it reaches temperature before starting.
Prepare the Muffin Tin:
Place a 12-cup muffin tin in the oven while it heats. A preheated tin is essential for creating the perfect rise and crispiness in Yorkshire pudding.
Make the Batter:
In a large mixing bowl, whisk together:
1 cup all-purpose flour
1 cup milk
4 large eggs
½ teaspoon salt
Whisk until smooth and free of lumps; the batter should be thin, like pancake batter. Keep whisking until the lumps are fully incorporated for the best texture.
Heat the Oil:
Carefully take the hot muffin tin out of the oven.
Add about ¼ inch of vegetable oil or beef drippings to each muffin cup. Return the tin to the oven for another 5 minutes, or until the oil is sizzling hot. Hot oil helps achieve a crispy, well-risen Yorkshire pudding.
Pour the Batter:
Once the oil is hot, remove the muffin tin from the oven again.
Pour the batter into the hot oil, filling each muffin cup halfway. Avoid overfilling, as the puddings will rise significantly while baking.
Bake to Perfection:
Place the muffin tin back in the oven and bake for 20-25 minutes. The puddings are ready when they have risen and turned a rich golden brown.
Avoid opening the oven door during baking, as this may cause them to collapse. The key to fluffy Yorkshire puddings is steady high heat and a well-prepared tin.
Serve Immediately:
Yorkshire puddings are best enjoyed right out of the oven. Serve them with a traditional roast dinner, pairing them with beef, lamb, or pork, and top with rich gravy for a classic meal.
Serving Suggestions:
Yorkshire puddings are versatile! Here are some ways to elevate them at the table:
Classic Roast Pairing: Serve alongside roast beef, lamb, or pork, with a side of roasted vegetables and a hearty gravy. Traditional, delicious, and crowd-pleasing.
Breakfast Twist: Top with scrambled eggs, crispy bacon, and a drizzle of maple syrup for a savory breakfast option.
Mini Yorkshire Pudding Pizzas: Add a dollop of marinara sauce, sprinkle with cheese, and bake until melted—perfect as a snack for kids or adults.
Sausage and Onion Filling: Slice open the puddings and fill with sausage and caramelized onions for a cozy, savory treat.
Storage and Meal Prep Tips:
Yorkshire puddings are best served fresh, but you can make them ahead or save any extras with these storage tips:
Refrigeration: Place any leftovers in an airtight container and store them in the fridge for up to two days. Reheat in the oven at 350°F (175°C) for 5-8 minutes to crisp them back up.
Freezing: Freeze the puddings in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. Reheat from frozen at 375°F (190°C) for 10-15 minutes.
Make-Ahead Batter: Prepare the batter a few hours ahead and refrigerate it. Just give it a quick whisk before pouring into the hot oil.
For more inspiration, consider making our classic roast beef recipe to pair with these Yorkshire puddings. Or, try these with our simple vegetable gravy recipe for a vegetarian twist!
Variations to Try:
Make Yorkshire puddings your own with these fun variations:
Herb-Infused Puddings: Add 1-2 teaspoons of fresh rosemary, thyme, or parsley to the batter for an aromatic twist.
Cheesy Yorkshire Puddings: Sprinkle a bit of shredded cheddar or parmesan into each muffin cup after pouring in the batter for a cheesy, savory upgrade.
Garlic and Herb: Add ½ teaspoon of garlic powder and some fresh herbs to the batter for a flavorful variation.
Whole Wheat Option: For a heartier version, swap half the all-purpose flour with whole wheat flour. It adds a nutty flavor and more fiber without losing too much of the fluffiness.
Conclusion:
Yorkshire pudding is a classic for a reason—it’s delicious, versatile, and always a crowd-pleaser. Follow these tips and tricks, and you’ll have a perfectly light, crispy Yorkshire pudding that’s bound to impress. Once you’ve got the technique down, feel free to experiment with flavors and serving styles. Whether you’re sticking to tradition or getting creative, this recipe is a winner every time. Enjoy!
Yorkshire Pudding: Light, Puffy, and Perfect for Roasts
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1/2 tsp salt
- as needed vegetable oil or beef drippings for muffin cups
Instructions
- Preheat your oven to 425°F (220°C). Yorkshire puddings need a hot oven to rise well, so make sure it reaches temperature before starting.
- Place a 12-cup muffin tin in the oven while it heats. A preheated tin is essential for creating the perfect rise and crispiness in Yorkshire pudding.
- In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup milk, 3 large eggs, and 1/2 teaspoon salt until smooth and free of lumps. The batter should be thin, like pancake batter.
- Carefully take the hot muffin tin out of the oven. Add about 1/4 inch of vegetable oil or beef drippings to each muffin cup. Return the tin to the oven for another 5 minutes, or until the oil is sizzling hot.
- Once the oil is hot, remove the muffin tin from the oven. Pour the batter into the hot oil, filling each muffin cup halfway. Avoid overfilling, as the puddings will rise significantly.
- Place the muffin tin back in the oven and bake for 20-25 minutes, or until the puddings are well-risen and golden brown. Avoid opening the oven door during baking to prevent collapse.
- Yorkshire puddings are best enjoyed hot out of the oven. Serve with a traditional roast dinner, pairing with beef, lamb, or pork, and top with gravy for a classic meal.