Now it just wouldn’t be a roast dinner without Yorkshire puddings, would it? This foolproof recipe is simple to follow and hard to get wrong.
Yorkshire puddings are one of the highlights of a roast: light, golden puffs that soak up gravy and add a lovely contrast of crisp edges and pillowy centre. They pair perfectly with any roast, stews or casseroles and are a classic on British dinner plates.
This recipe is straightforward, uses everyday ingredients and delivers reliably tall, golden puddings every time.
Easy Yorkshire Pudding Recipe
Makes – 6 individual Yorkshire puddings
Prep Time – 10 minutes
Cook Time – 25 minutes
Additional Time – 15 minutes (to rest the batter)
Total Time – around 50 minutes
Yorkshire Pudding Ingredients
To make classic Yorkshire puddings you only need plain flour, eggs, milk and some sunflower oil for cooking. It really is that simple.
- 120g plain flour
- 3 large eggs
- 200ml milk
- 100ml sunflower oil
Equipment Needed
- Mixing bowl
- Wooden spoon or whisk
- Measuring jug
- 6-hole Yorkshire pudding tin (popover pan)
How To Make Yorkshire Puddings
Follow these simple steps and you’ll have tall, crisp Yorkshire puddings to serve with your roast.
Step One – Preheat the oven
- Preheat the oven to 220°C / 425°F / Gas Mark 7 (200°C fan).
Step Two – Make the batter
- Put the flour in a mixing bowl and make a well in the centre.
- Crack in the eggs and pour in about 50ml of the milk.
- Using a wooden spoon or whisk, beat the eggs and milk together, gradually drawing in a little flour from the edges until combined.
- Continue adding the remaining milk a little at a time until you have a smooth, lump-free batter with the consistency of double cream. Season lightly with salt if you like.
- Pour the batter into a measuring jug to make it easier to pour into the tin.
- Let the batter rest for about 15 minutes before cooking.
Step Three – Bake the puddings
- Pour the sunflower oil into the six holes of the pudding tin and place the tin in the hot oven so the oil heats thoroughly. Beef drippings can be used instead if preferred.
- After about 5 minutes, carefully remove the hot tin and quickly pour in the batter, dividing it as evenly as possible between the holes.
- Return the tin to the oven and bake without opening the door for 25–30 minutes. Opening the oven will cause the puddings to collapse.
- The puddings are ready when they are well risen and golden brown with crisp edges.
Goes well with any Sunday roast…
- Carrot and swede mash — a comforting roast dinner classic.
- Honey roast parsnips — sweet, caramelised and sticky, perfect with roast meat.
- Slow-cooker roast beef joint — a simple way to cook tender beef that pairs beautifully with Yorkshire puddings.
How To Make Yorkshire pudding – Top Tips!
These tips will help you get the best rise and texture from your puddings.
What’s the secret to a good Yorkshire pudding?
Use sunflower oil as it tolerates higher heat, give the puddings plenty of room in the oven to rise, and resist opening the door while they bake.
Can pancake batter be used for Yorkshire pudding?
Yes — the batter is essentially the same; the difference is that Yorkshire batter is baked in a very hot oven so it puffs up.
Is Yorkshire pudding a dessert?
It can be. Leftover or extra Yorkshire pudding makes a delicious dessert when served warm with vanilla ice cream and a drizzle of syrup.
Can I freeze homemade Yorkshire puddings?
Cooked puddings can be cooled and frozen. Reheat from frozen in a hot oven (about 200°C) for roughly 10 minutes until piping hot throughout.
More Tasty Family Meals To Cook
If your family loves comfort food, try these warming dishes for weeknight or weekend meals.
Steak and Guinness Pie — tender beef in a rich gravy, perfect with mashed potato and vegetables for a filling family meal.
Slow Cooker Cajun Chicken — an easy, spicy dish to prep in minutes and finish in the slow cooker; serve with rice, mash or pasta.
Mixed Vegetable Curry — a simple, low-cost vegetarian option using frozen veg and canned potatoes for a tasty, crowd-pleasing curry.
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