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Yorkshire Pudding Tins: 4-Hole or 12-Hole?

The tin decides how tall and crisp your Yorkshires are. What to look for.

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By HarrietAI-assistedApproved for publication by BeneRecipes Editor on 23 September 2026Updated 2 November 2026
Yorkshire puddings in a baking tin
Photo: Sara Thomas via Wikimedia Commons, CC BY-SA 4.0, cropped

Yorkshire puddings rise because the batter hits very hot fat. A good tin holds that heat, so your Yorkshires rise tall and crisp.

Our shortlist

Shortlist in progress

We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria in this guide to compare what's available.

Where to buy

Browse current options and prices at the retailer. These are affiliate links: we may earn a commission, at no cost to you (disclosure).

Which size?

TinMakesBest for
4-hole (large)Big individual puddingsA classic Sunday roast plate
12-holeSmall puddingsFamilies and crowds; also cupcakes and muffins
Single large tinOne "toad in the hole"-style pudding, slicedSharing

Look for

  • Heavy-gauge steel, which holds heat and doesn't warp in a very hot oven.
  • Deep holes for taller puddings.
  • Oven-safe to at least 230°C (446°F): Yorkshires need a very hot oven.

Tip

Heat the fat in the tin in the oven for a full 10 minutes before adding batter. It should sizzle as it goes in.

Frequently asked questions

Why did my Yorkshire puddings not rise?

Usually the fat was not hot enough. Heat the fat in the tin in the oven for a full 10 minutes until it is smoking hot before adding the batter.

4-hole or 12-hole tin?

A 4-hole tin makes big individual puddings for a roast plate; a 12-hole tin makes small ones for families and crowds.

What oven temperature do Yorkshire puddings need?

A very hot oven, so choose a tin that is oven-safe to at least 230°C (446°F).

How we choose

BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.

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