Yorkshire Puddings
Tall, crisp Yorkshires: a simple batter, very hot fat, and an oven door kept shut.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 10 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Makes
- 8 puddings in a 12-hole tin
- Difficulty
- Easy
- Course
- Side
- Cuisine
- British
The reliable rule is equal volumes of flour, eggs and milk. Measure them in the same jug. Rest the batter, get the fat smoking hot, and do not open the oven while they rise.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 140 g plain flour (US: all-purpose flour)
- 4 medium eggs
- 200 ml whole milk
- pinch of salt
- sunflower oil or beef dripping, about 1 tsp per hole
Equipment
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- Yorkshire pudding tin (4- or 12-hole)How to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Whisk the flour and eggs to a smooth paste, then gradually whisk in the milk and salt. Rest the batter for at least 30 minutes (or overnight in the fridge).
- 2
Heat the oven to 230°C / 210°C fan / gas 8 / 450°F. Put a little oil or dripping into each hole of a Yorkshire pudding or muffin tin and heat in the oven for 10 minutes until smoking hot.
- 3
Working quickly, pour the batter into the hot fat so each hole is about a third full. It should sizzle.
- 4
Bake for 20–25 minutes without opening the door, until tall, crisp and deep golden.
- 5
Serve immediately.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Yorkshires didn't rise | Fat not hot enough | Heat the tin with the fat for a full 10 minutes; the batter must sizzle as it goes in |
| Collapsed after rising | Oven door opened, or taken out too early | Keep the door shut until at least 20 minutes and bake until deep golden and firm |
| Soggy bases | Too much batter per hole | Fill each hole only about a third full |
Frequently asked questions
Why did my Yorkshire puddings not rise?
The fat was not hot enough. Heat it in the tin until it is smoking hot before pouring in the batter, and do not open the oven early.
Should Yorkshire pudding batter rest?
Resting for at least 30 minutes, or overnight in the fridge, helps them rise taller.
Can I freeze Yorkshire puddings?
Yes. Freeze them once cool and reheat from frozen in a hot oven for 5–8 minutes.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
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Whisks: Balloon, Flat or Silicone?
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Card photos: Balloon, spiral and ball whisks, Marie-Lan Nguyen via Wikimedia Commons, CC BY 2.5, cropped; An oven thermometer hanging on an oven shelf, Veganbaking.net from USA via Wikimedia Commons, CC BY-SA 2.0, cropped; An antique carving knife and fork, Unknown via Wikimedia Commons, CC0; Yorkshire puddings in a baking tin, Sara Thomas via Wikimedia Commons, CC BY-SA 4.0, cropped; A wind-up kitchen timer, Retro00064 via Wikimedia Commons, Public domain; Oven gloves being used to lift a tray from the oven, Masterclass via Wikimedia Commons, CC BY 2.0, cropped; A china gravy boat with a green band, Andy Mabbett via Wikimedia Commons, CC BY-SA 4.0, cropped; A 12-hole non-stick bun tin, Evan-Amos via Wikimedia Commons, Public domain; Roast potatoes served with roast duck, parsnips and broccoli, CharmaineZoe's Marvelous Melange from England via Wikimedia Commons, CC BY 2.0, cropped; A beef Wellington cut open to show the pink fillet inside golden pastry, Parkerman & Christie from San Diego, USA via Wikimedia Commons, CC BY 2.0, cropped; Brussels sprouts and bacon being fried in a cast-iron pan, Wheeler Cowperthwaite via Wikimedia Commons, CC BY 2.0, cropped. All credits: image credits.