Yorkshire Pudding Recipe that’s quick, easy and super delicious
Light, crisp, and irresistibly golden, Yorkshire puddings are one of those classic British dishes that feel like comfort on a plate. Whether served alongside a traditional Sunday roast or enjoyed on their own straight from the tin, they’re all about simple ingredients transformed into something special. This recipe keeps things timeless and uncomplicated, helping you achieve tall, airy puddings with that perfect soft-centered bite. Grab your whisk, heat the oven, and get ready to make a batch that just might steal the spotlight from the roast itself.
Find our recipe for the perfect Yorkshire Pudding below.
Servings
makes 12
Prep Time
10 minutes plus 10-20 minutes for rest time
Cook Time
20 – 25 minutes
Ingredients
- 140g (1 cup) plain flour
- 4 large eggs
- 200ml (¾ cup + 1 tbsp) milk
- Pinch of salt
- Vegetable oil or beef dripping
Instructions
- Preheat the oven
Heat your oven to 220°C (425°F). Add a small amount of oil or a pea-sized piece of dripping into each hole of a 12-cup muffin tin.
Place the tin in the oven until the fat is very hot—almost smoking. - Make the batter
In a bowl, whisk together the flour, eggs, milk, and a pinch of salt until smooth.
Let the batter rest for 10–20 minutes if you can (optional, but helps them rise). - Pour into the hot tin
Carefully remove the tin from the oven. Quickly and evenly pour the batter into each hole, filling them about halfway. - Bake
Place the tin back into the oven and bake for 20–25 minutes until golden, tall, and crisp.
Do not open the oven door during baking—they can deflate! - Serve immediately
Best enjoyed piping hot with a roast dinner—or sneak one with gravy as a cook’s treat.
Commonly Asked Questions
What is a Yorkshire pudding and why is it called a pudding when it is not sweet?
A Yorkshire pudding is a light, airy, crispy-edged batter pudding traditionally served as part of a British Sunday roast—especially with roast beef. It’s made from a simple mixture of flour, eggs, milk, and fat, baked in a very hot oven so it puffs up dramatically. In Britain before the 20th century, pudding simply meant any dish made from a mixture or batter cooked in an enclosed way—steamed, boiled, baked, or even cooked under meat drippings.
Can I make a plate sized Yorkshire Pudding?
Yes, you can make a large plate sized Yorkshire Pudding by simply using a large frying pan or round baking dish rather than a cupcake tin.
Where do Yorkshire Puddings originate from?
Yorkshire pudding originated in Yorkshire, a region in northern England. Before they were called Yorkshire puddings they were traditonally valled dripping pudding because in the early 1700s, cooks placed a pan of batter under roasting meat. As the meat roasted on a spit, hot fat (“dripping”) fell into the batter, causing it to puff up and become crispy and flavourful. It was an affordable way to make a filling starter before serving the more expensive meat.
What is a Yorshire Pudding traditionally served with on a roast dinner?
A Yorkshire Pudding is traditional served with beef, roast potatoes, vegetables and thick gravy.