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Our favourite accompaniment to a British roast dinner, Yorkshire Puddings! Knowing exactly how to make them perfectly is simply a rite of passage for all home cooks. Follow our foolproof recipe for perfect puds, every time.

A plate filled with a pile of Yorkshire Puddings.

If you’ve ever had a classic British Sunday Roast, you will almost certainly have tried a Yorkshire Pudding.

Made from batter baked in a very hot oven, they are the traditional accompaniment to roast beef particularly, but we say, why stop there?!

This recipe makes 12 small light and crispy Yorkshire Puddings in a muffin tray, BUT we have also added an option to make a giant Yorkshire Pudding in a 7” tin in case you’d rather a bowl-sized version.


Why you’ll love this Yorkshire Pudding recipe

⭐️ A tried and tested version of the classic

⭐️ Includes tips for success every time

⭐️ With freezing instructions to make ahead


A muffin tray filled with 12 perfect Yorkshire Puddings, ready to eat.

Sarah’s Notes

Yorkshires are so easy to make.. When you know how!

I’ve had so many fails over the years and have finally perfected the method.

This is the recipe that you all know and love from my Toad in the Hole recipe.

7 Tips FOR PERFECT PUDS

1. Hot Oil

Allow the oil to heat up very well before adding the batter.

2. Sunflower or Vegetable Oil

Don’t use olive oil, it can burn at high temperatures. Animal fat is also fine, such as beef dripping or goose fat.

3. Rest the Batter

Pop your made up batter into the fridge to rest for 15-30 minutes before using.

4. Work Quickly

When you pour the batter into the muffin tray, do it as quickly to avoid losing heat.

5. Keep the oven door closed

DO NOT OPEN THE OVEN until at least 25 minutes has passed!

6. Give Them Room

Put the muffin tray or whichever tin you’re using as close to the top of the oven as possible, but not so close that the puddings will touch the oven roof!

7. Use plain flour

Make sure to always use plain flour (all purpose flour) in your recipe.


Ingredients for Yorkshire Puddings

The ingredients for Yorkshire Puddings laid out on a counter top. Three eggs, milk, plain flour, salt, oil and water.
  • Sunflower oil – Or vegetable oil, or dripping. Just NOT olive oil. We need to use something that can be heated to a very high temperature. Cover the bottom of the muffin tray holes to make sure the Yorkshires don’t burn or stick.
  • Plain flour – It’s important to use this and NOT self-raising flour for this recipe
  • Salt – Add a generous pinch. Underseasoned Yorkshire Puds are nowhere near as delicious!
  • Eggs – You’ll need 3 medium-sized for this. I use free-range.
  • Semi-skimmed milk – You can add a little more of this – or water – to get the right consistency if you’ve let the batter rest for a while and it has thickened.
  • Water – Cold water from the tap is fine.

How to make Yorkshire Puddings

A glass bowl filled with yellow batter for a Yorkshire Pudding recipe. Step 1.

1. Whisk the flour and salt with the eggs until you have a very smooth, very thick paste. (Use an electric hand whisk if you have one.)

A yellow batter mixture in a glass bowl for step 2 in the recipe for Yorkshire Puddings.

2. Add about a third of the milk, whisk until smooth, then add the rest, along with the water. Whisk until totally smooth.

A muffin tray filled with a little oil in the bottom of each hole for the recipe for Yorkshire Puddings.

3. Cover the bottom of each muffin hole with a little oil and pop in a preheated oven as per the recipe below.

A muffin tray with each hole filled with Yorkshire Pudding batter.

4. Open the oven door and very carefully, pour the batter into each muffin hole. Return to the oven and cook as per the recipe below.

TIPS: Transfer your batter into a large jug if you have one (this will help you to safely pour later). For best results, rest the batter for 15-30 minutes in the fridge. DO NOT OPEN THE OVEN until at least 25 minutes has passed!


Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold. Reheat by putting them onto a baking sheet in the oven at 200c for 10 – 15 minutes.

In the freezer Yorkshire Puddings are ALWAYS best fresh, but are still fine to freeze. Defrost and reheat them again in the oven as above. They will go soggy in the microwave.

What to serve with Yorkshire Puddings…

Accompanying sides…

FAQs

What are Yorkshire Puddings?

Our overseas friends may be baffled with the hysteria surrounding something called a ‘pudding’ that we eat as savoury! 

Typically eaten with roast dinners, Yorkshire Puddings are sort-of high rise little round pancakes that have a hole in the middle.

We are proud of our humble origins of Yorkshire Puddings, which date back to the 18th century and were a way for the poor to feed their families (they are made up of eggs, flour and milk).

How do I make a smooth Yorkshire Pudding batter?

I find using a very small whisk works best if you have one, or an electric whisk. (I recommend this handheld whisk).

Add SOME of the liquid first (in this case I add the eggs first), then mix until it’s a smooth paste, and then add the milk gradually, each time making sure the mixture is smooth before adding more.

Can I use this recipe for Toad in the Hole?

Yes! This recipe works just as well for this dish. You can follow my Toad in the Hole recipe here for a method and tips.

Help my Yorkshires are stuck in the tin!

Check they are fully cooked (they can stick when undercooked).

Leave them to cool and sit for 5 – 10 minutes, run a dinner knife around the outside to loosen.

They should then pop out easily.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 2 votes

Yorkshire Puddings {Foolproof Recipe!}

This tried-and-tested homemade Yorkshire Puddings recipe results in perfect, fluffy puds every time. Follow the simple tips and tricks with our foolproof method!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 Yorkshire Puddings

Ingredients 

To make 12 small Yorkshire Puddings:

  • 2 tbsp Sunflower oil, See notes
  • 150 g Plain flour
  • Pinch of salt
  • 3 Eggs, Medium, free-range
  • 200 ml Semi-skimmed milk
  • 50 ml Water

Instructions 

Make the batter:

  • Whisk the flour and salt with the eggs until you have a very smooth, very thick paste.
  • Add about a third of the milk, whisk until smooth, add the rest, along with the water and again whisk until totally smooth.
  • Transfer your batter into a large jug if you have one (this will help you to safely pour later).
  • For best results, if you have time, pop into the fridge to rest for 15-30 minutes (you can leave for longer in the fridge if it’s helpful to your timings, but you’ll need to give it a very good stir and may need to add a little more milk to return it to it’s original consistency).

To cook:

  • Preheat the oven to 220C.
  • When you’re ready to cook, pour a little of the oil into each of the muffin tray holes and put into the oven for 10 minutes until the oil is smoking hot.
  • Very carefully, open the oven door and remove the tray of hot oil (close the oven door quickly).
  • Working very quickly, pour or spoon the batter into each muffin hole. (It should be hissing and bubbling).
  • Return to the oven and reduce the temperature to 200°C. Cook for 30 minutes until they are a deep dark golden colour and very crispy. DO NOT OPEN THE OVEN until at least 25 minutes has passed!

HOW TO MAKE 1 LARGE YORKSHIRE PUDDING INSTEAD:

  • Use the following quantities instead: 75g plain flour | 100ml milk | 50ml water | 1 egg
  • Preheat the oil in tin for 10 minutes at 220C.
  • Carefully pour in the batter, turn the temperature down to 200C and cook for about 16 minutes.
  • Remove from the oven and leave to cool 5 mins so it’s easier to get out of the tin.

Notes

Oven door: DO NOT OPEN THE OVEN until at least 25 minutes has passed! Open it too soon or let too much cool air in and they may sink
Add batter quickly: When it comes to pouring the batter into the muffin tray, do it as quickly (and safely) as possible. The high heat inside the oven and the temperature of the oil is what helps to keep the puddings rising
Use hot oil: We need the oil to be as hot as we can get it, so add a little to your muffin tray (enough to cover the bottom of each hole), and leave it for at least 10 minutes at 220C
Let the batter rest: For best results, if you have time, pop your made up batter into the fridge to rest for 15-30 minutes (you can leave it for longer in the fridge if it’s helpful to your timings, but you’ll need to give it a very good stir and may need to add a little more milk to return it to its original consistency)
Give them room to rise: Put the muffin tray or whichever tin you’re using as close to the top of the oven as possible, but not so close that the puddings will touch the oven roof!
How to remove them from the tin: Make sure the Yorkshires are puffed and dry/properly cooked. Also, leaving them to cool in the tin makes them MUCH easier to remove. You can also leave to cool in the tin completely, then loosen them (leaving them in the tin still) and when we’re ready to eat, put the tin back in the oven for 5 minutes to heat through again
Use a tin: Always be sure to use a tin, because it will allow the temperature to get much hotter than, say, a ceramic dish
Batter consistency: This should be runny but not too watery. Loose enough to pour easily and not gloopy at all. Add extra milk or water if it’s too thick
Quantity of oil: Add a small amount of oil to the bottom of each muffin tray hole – make sure it’s enough to cover the surface when it’s looser and hotter but don’t overdo it so the Yorkshires spill over
Quantity of batter: The quantities in this recipe should be evenly distributed between each muffin tray well, and should come about halfway up the sides. This will give it room to rise without spilling over
Nutritional value: Is per pudding served as 12 puddings.

Nutrition

Calories: 90kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 42mgSodium: 24mgPotassium: 52mgFiber: 0.3gSugar: 1gVitamin A: 76IUVitamin C: 0.03mgCalcium: 28mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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1 Comment

  1. 5 stars
    I doubled the recipe as I decided to make 24 for 6 people and we scoffed the lot – delicious.
    My batter was quite liquid possibly because I used large eggs? It actually made 36. I didn’t have room for them in my oven yesterday so I left the remaining batter overnight in the fridge and have just cooked the last 12 ready for freezing (if we can resist them) and they look as good as yesterdays.