🇬🇧 United Kingdom · Food
Yorkshire Pudding
By eatmundo · July 5, 2026
A quintessential British accompaniment, Yorkshire Pudding is a savoury batter pudding, famous for its golden-brown, crispy edges and wonderfully soft, airy centre. Traditionally served with roast beef and gravy, it's a testament to simple ingredients creating spectacular results.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to a scorching 220°C (425°F) (200°C fan/Gas Mark 7). Crucially, place a 6-hole muffin tin or a similar sized baking tin containing 1 teaspoon of vegetable oil in each hole into the hot oven for at least 10-15 minutes until the oil is smoking hot. This extreme heat is vital for the 'rise'.
- 2
While the oil heats, sift 100g (¾ cup) plain flour into a large mixing bowl along with a generous pinch of sea salt. Sifting helps prevent lumps and creates a lighter batter.
- 3
In a separate jug, crack in 2 large eggs and whisk them thoroughly. Gradually pour in 150ml (⅔ cup) full-fat milk, continuing to whisk until the mixture is smooth and well combined.
- 4
Slowly add the wet egg and milk mixture into the dry flour, whisking continuously and vigorously until you achieve a completely smooth batter with the consistency of thin cream. Do not overmix; just ensure it's lump-free. For best results, let the batter rest at room temperature for at least 15-30 minutes, or even longer in the fridge.
- 5
Carefully and quickly remove the smoking hot tin from the oven. Working swiftly, pour the rested batter evenly into each hot, oiled hole, filling each about halfway. The batter should sizzle on contact with the hot oil.
- 6
Immediately return the tin to the screaming hot oven. Bake for 20-25 minutes without opening the oven door at all. This is absolutely key! The puddings will dramatically puff up, becoming deeply golden brown and wonderfully crisp.
- 7
Once risen and golden, carefully remove the Yorkshire puddings from the tin. They should slide out easily.
- 8
Serve your magnificent Yorkshire puddings immediately, piping hot, alongside traditional roast dinners or simply with a rich, dark gravy for a truly authentic British experience.
Frequently Asked Questions
Why didn't my Yorkshire Puddings rise?+
A common reason is not having the oil or oven hot enough. Ensure your oven and oil in the muffin tin are screaming hot before adding the batter, as this rapid heat creates the steam needed for a dramatic rise.
What's the best type of oil to use for Yorkshire Pudding?+
Traditionally, beef dripping (rendered beef fat) is preferred for its flavor, but a high smoke point vegetable oil like sunflower or canola oil works very well. Avoid olive oil as it has a lower smoke point and can impart an undesired flavor.
How hot should the oil be before pouring in the batter?+
The oil should be smoking hot, around 220-230°C (425-450°F). Preheating the oven with the empty muffin tin and oil inside for at least 15-20 minutes ensures it reaches this critical temperature.
How long do Yorkshire Puddings cook and what should they look like when done?+
Cook them for 20-25 minutes until deeply golden brown, very puffy, and crisp. Resist the urge to open the oven door during cooking, especially in the first 15 minutes, as this can cause them to deflate.
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