Name: Yorkshire Pudding Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon salt; 1 cup whole milk (room temperature); 3 large eggs (room temperature); 1/4 cup beef drippings or vegetable oil

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If there’s one dish that instantly transforms an ordinary roast into an unforgettable British feast, it’s a batch of fluffy, golden wonders straight from this Yorkshire Pudding Recipe. These little clouds of savory, crisp-edged perfection are more than just a side—they’re a showstopper, irresistibly puffed and ready to soak up all those gorgeous pan drippings. Whether you’re new to baking them or a Sunday lunch enthusiast, this Yorkshire Pudding Recipe reveals every secret for making your puddings rise tall and taste like they’re straight from a Yorkshire kitchen.

Ingredients You’ll Need

This Yorkshire Pudding Recipe proves that just a handful of common ingredients can deliver spectacular results. Each simple component plays a crucial role—contributing puff, flavor, or that irresistible golden hue you want in every bite.

All-purpose flour: The base of your batter, bringing structure and just the right amount of bite.
Whole milk (room temperature): Adds richness and body, with room temperature ensuring the batter bakes up tall and airy.
Large eggs (room temperature): Crucial for lift and achieving that signature “pop,” so be sure they’re not cold!
Salt: A pinch draws out flavor and balances every other ingredient beautifully.
Beef drippings or vegetable oil: The star for those impossibly crisp edges; beef drippings for tradition, or vegetable oil for a vegetarian option.

How to Make Yorkshire Pudding Recipe

Step 1: Preheat and Prep the Pan

Start by setting your oven to a toasty 425°F (220°C). Place your muffin tin or a traditional Yorkshire pudding pan inside the oven while it heats up. Getting the pan—and your chosen fat—smoking hot is essential for puddings with impressive height and crispiness. This step should never be rushed!

Step 2: Mix the Batter

In a large mixing bowl, whisk together your flour and salt. In a separate bowl, beat the eggs and milk until velvety smooth—this is where your kitchen turns into a little science lab, as air gets whipped in to help everything puff beautifully. Gradually pour the wet ingredients into the dry, whisking constantly to banish any lumps from your future puddings. The finished batter should be silky and pourable.

Step 3: Rest the Batter

Here’s a true Yorkshire Pudding Recipe tip: let that batter rest at room temperature for at least 30 minutes! This pause allows the flour to fully hydrate and relax, giving you lighter, airier results. Trust me, it’s worth the wait—the difference in texture is magical.

Step 4: Heat the Fat

When your oven and pan are roaring hot, carefully pull out the tin and add about a teaspoon of beef drippings or oil into each cup. Quickly pop the tin back in the oven for 3 to 5 minutes, just until the fat is shimmering and almost (but not quite) smoking. It’s this step that sets the stage for puddings that rise and crisp dramatically.

Step 5: Bake to Perfection

Swiftly but carefully, remove the pan one more time and pour the rested batter evenly into the cups, filling each about halfway. The sizzle as batter hits hot oil promises great things. Work fast to keep the oil fiercely hot. Without wasting a second, slide the pan back into the oven and bake for 20–25 minutes—don’t even think about opening that oven door! Your patience will be rewarded with towering, golden Yorkshire puddings that are ready to serve right away.

How to Serve Yorkshire Pudding Recipe

Garnishes

The classic approach keeps things simple and lets the Yorkshire Pudding Recipe shine: present your puddings straight out of the oven, perhaps crowned with a sprinkle of fresh thyme or parsley if you want a fragrant, herby touch. A drizzle of rich, homemade gravy just before serving takes each bite over the top.

Side Dishes

No Yorkshire Pudding Recipe experience is complete without succulent roast beef and all the classic trimmings: roasted potatoes, tender carrots, and vibrant greens. These puddings are masters at soaking up juices, so make sure there’s plenty of gravy to go around. If you’re feeling adventurous, let them play alongside a roast pork or chicken dinner—these beauties are versatile.

Creative Ways to Present

For a modern twist, try mini Yorkshire puddings as party appetizers, filling them with a dollop of horseradish cream or slices of rare beef. They also shine as savory “bowls” for creamy mushrooms or roasted veggies. If you love breakfast, serve warm puddings with scrambled eggs and smoked salmon for a breakfast that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with extra Yorkshire Puddings, let them cool completely on a wire rack before storing. Place them in an airtight container and refrigerate for up to two days. This helps maintain crispness, though they’re always best fresh.

Freezing

This Yorkshire Pudding Recipe freezes beautifully! Once baked and cooled, layer the puddings between sheets of parchment paper in a freezer-safe bag. They’ll keep for up to a month. When you crave a Sunday roast in a hurry, you’ll be prepared.

Reheating

To bring back that just-baked magic, reheat Yorkshire puddings straight from the fridge or freezer in a hot oven (around 400°F or 200°C) for 5-7 minutes. They’ll turn crispy and golden again—almost as glorious as when first made.

FAQs

Why won’t my Yorkshire puddings rise?

This usually comes down to batter temperature or oil heat. For the tallest rise, ingredients must be at room temperature, and the oil in the muffin cups must be piping hot before adding the batter. Never skip the resting step, and don’t open the oven door while baking!

Can I make this Yorkshire Pudding Recipe in advance?

You absolutely can! While nothing beats eating them fresh, you can bake them ahead and refresh in a hot oven just before serving. They’re perfect make-ahead sides for busy holiday meals.

What can I use instead of beef drippings in this Yorkshire Pudding Recipe?

If you want a vegetarian or lighter version, vegetable oil works wonderfully. Just make sure it’s one that can handle high heat, like sunflower or canola oil.

How do I keep the puddings from sticking to the pan?

Preheating the pan and using enough fat is key. Make sure that both the pan and oil are very hot before adding the batter—that instant sizzle forms a natural nonstick shield.

Can I double or halve the Yorkshire Pudding Recipe?

Yes! This recipe doubles or halves easily. Just keep the ratios the same and always use a hot pan with enough fat, whether you’re making a feast or a small family meal.

Final Thoughts

There’s truly nothing like the joy and drama of pulling a tray of puffy, golden Yorkshire puddings from the oven. This Yorkshire Pudding Recipe has stood the test of time for a reason—it’s simple, gratifying, and adds celebration to any meal. Take the plunge, follow these tips, and serve up something unforgettable for your next roast!

Yorkshire Pudding Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 12 puddings 1x
Diet: Non-Vegetarian

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Description

Learn how to make delicious Yorkshire Puddings that are crispy on the outside and fluffy on the inside. This traditional British side dish is perfect for accompanying roast dinners.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/2 teaspoon salt

Wet Ingredients:

1 cup whole milk (room temperature)
3 large eggs (room temperature)
1/4 cup beef drippings or vegetable oil

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Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C) and place a muffin tin or Yorkshire pudding pan in the oven to heat.
Mix the Batter: Whisk together the flour and salt in a mixing bowl. In a separate bowl, beat the eggs and milk until smooth. Gradually add the wet ingredients to the flour, whisking until smooth. Let the batter rest for 30 minutes.
Prepare the Pan: Add beef drippings or oil to each cup of the hot pan and return it to the oven until the oil is hot.
Bake: Quickly pour the batter into each cup and bake for 20–25 minutes until golden brown.
Serve: Serve the puddings immediately.