This easy Yorkshire pudding recipe delivers tall, golden, and crisp results every time. Perfect for serving with roast beef and gravy, it’s made with simple ingredients like flour, eggs, and milk. Ideal for Sunday roast dinners, holiday meals, or traditional British comfort food.

Crispy on the outside, light and airy on the inside — these traditional Yorkshire puddings are a must-have side for roast dinners. Made with just five ingredients and a hot oven, they rise beautifully every time.

Ingredients

140 g (1 cup + 2 tbsp) plain (all-purpose) flour
4 medium eggs
200 ml (¾ cup + 1 tbsp) semi-skimmed milk
6 tsp beef dripping or lard (substitute with vegetable oil for a vegetarian option)
¼ tsp salt
¼ tsp black pepper

Instructions

Make the Batter:
Add the flour to a mixing jug and create a well in the center. Crack in the eggs and use a balloon whisk to gradually bring the flour into the eggs until a thick batter forms.
Add Milk:
Slowly whisk in the milk until smooth (a few small lumps are fine). Transfer the jug to the fridge and let it rest for at least 30 minutes, or up to overnight.
Preheat the Oven:
Preheat your oven to 220°C (425°F) fan. While heating, add ½ tsp of lard, dripping, or vegetable oil into each hole of a 12-hole metal muffin tin. Place the tin in the oven for 10 minutes until the fat is very hot.
Season and Bake:
Remove the batter from the fridge, stir in the salt and pepper. Carefully pour the batter evenly into the hot muffin tin holes. The fat should sizzle on contact — this helps with rising.
Bake Until Risen:
Close the oven door and bake for 15–18 minutes without opening the door. The puddings should puff up and turn a deep golden brown.
Serve Immediately:
Remove from the oven and serve hot as part of a roast dinner.

Tips

Cold Batter + Hot Fat = Maximum Rise: Always chill the batter and preheat the oil until smoking hot.
Don’t Open the Oven Door: Avoid peeking while baking — it can cause the puddings to collapse.
Metal Tin is Best: Use a metal muffin tray for even heat distribution and the best lift.

Variations and Substitutions

Vegetarian Version: Swap beef dripping for vegetable oil.
Mini vs. Giant: Use a standard 12-hole muffin tin for individual puddings, or a larger tin for giant versions (increase bake time to 20–25 minutes).
Add Herbs: Mix in a pinch of dried rosemary or thyme for extra flavor.

FAQs

Can I make the batter ahead of time?
Yes, you can make it up to 24 hours in advance. Store it covered in the fridge and give it a quick stir before baking.

Why didn’t my Yorkshire puddings rise?
Common reasons include batter not chilled, fat not hot enough, or opening the oven door during baking.

Can I reheat leftovers?
Yes. Reheat in a hot oven (180°C/350°F) for 5–7 minutes to restore crispiness.

Serving Suggestions

Serve alongside roast beef, gravy, and vegetables for a classic Sunday roast.
Fill with sausages and onion gravy for a twist on toad-in-the-hole.
Use as a canapé base with roast meat slices and horseradish cream.

Why You’ll Love This Recipe

Reliable Results: High rise and crisp texture every time.
Simple Ingredients: Pantry staples and easy prep.
Versatile Side Dish: Perfect for roast dinners, festive meals, or comfort food classics.
Crowd-Pleaser: Light, fluffy, and always a hit at the table.