Classic British Yorkshire Pudding Recipe

No roast beef dinner should be served with this traditional treat.

Course Side Dish

Cuisine Edwardian, English, Titanic, Victorian

Keyword yorkshire

Prep Time 2

Cook Time 20

Resting 30

Total Time 22

Servings Servings

Calories 50kcal

Get Recipe Ingredients

Ideally make the batter ahead of time and let rest at room temperature. You can refrigerate up to 48 hours and then bring to room temperature.

In a bowl, whisk flour and salt together.
Crack in eggs, whisk until smooth.
Gradually add milk, whisking until the batter is lump-free.
The texture should be like single cream. If it’s too thick, splash in a bit more milk.
Let the batter rest at least 30 minutes at room temperature (an hour is ideal)

Preheat your oven to 425°F (fan 200°C).
Place a 12-hole muffin tin inside with a tablespoon of fat or oil in each cup.
Get that fat smoking hot—it should shimmer and almost haze.

Working quickly, pour batter into the sizzling fat (each hole about halfway).
Back in the oven, no peeking. Yorkshire puds are like divas—they collapse if you slam the door.
Bake for 20–25 minutes until they’ve ballooned sky-high and turned golden brown.
Serve immediately
Straight from oven to table. They wait for no one.

Dripping > oil: Traditionalists swear by beef dripping for that rich, meaty note.

Resting matters: A rested batter gives you taller, crisper puddings.

Heat is king: If the fat isn’t hot enough, you’ll end up with sad little pancakes.

For dinner-plate size, use a roasting tin instead of a muffin tray and bake 30–35 minutes.