Yorkshire pudding is a traditional British side dish that holds a special place at Sunday roasts and holiday feasts. Despite its name, it’s not a dessert but rather a savory baked pudding made from a simple batter of eggs, flour, and milk. When cooked at high heat in hot fat, the batter rises dramatically, forming crisp, golden edges and a soft, custardy center. Light yet rich, Yorkshire pudding is the perfect vessel for soaking up gravy and juices from roast meats.
Originating in northern England, Yorkshire pudding was developed as a way to make meals more filling and to stretch expensive cuts of meat. Cooks would place a tray of batter beneath roasting meat, allowing the drippings to fall into the batter and infuse it with flavor. Over time, it evolved into the beloved side dish known today, often served with roast beef and gravy as part of a classic British Sunday roast.
What makes Yorkshire pudding unique is its texture. The contrast between the crisp outer edges and the soft, slightly chewy interior makes it incredibly satisfying. The key to its dramatic rise is pouring the cold batter into piping hot fat, typically beef drippings or oil, in a preheated pan. This creates steam and rapid expansion, resulting in that signature puff.
Yorkshire puddings can be made in large pans and cut into slices or baked individually in muffin tins for smaller, crispier servings. Though they’re traditionally served with meat and gravy, they’re also versatile enough to be filled with sausages (as in the dish “Toad in the Hole”) or even served with sweet toppings for a twist.
With its golden color, airy texture, and savory flavor, Yorkshire pudding remains a cherished part of British culinary heritage.
Ingredients
- 3 pieces Eggs Large
- 1/2 cup All-purpose flour Sifted
- 1/2 cup Milk Whole milk is recommended
- 1/4 teaspoon Salt
- 2 tablespoons Beef drippings or vegetable oil For greasing
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, beat the eggs until frothy, then gradually add the flour, salt, and milk to create a smooth batter. Let the batter rest for 10 minutes.
- Put about 1/2 teaspoon of beef drippings or vegetable oil in each cup of a muffin tin and place the tin in the oven to heat until the oil is very hot.
- Quickly pour the batter into the hot muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes until the puddings are puffed and golden brown.
Good recipe, but I think using butter instead of drippings could work too. Gonna try that next time!
These were AMAZING! Perfect to go with my roast dinner. Light and fluffy, just how I like em! 👍
I’m not into these fancy puddings. Just give me a slice of cake! 🤷♂️
But Yorkshire pudding is soooo good! You might change your mind if you try it fresh out of the oven! 🍽️
Mine turned out flat, not sure what I did wrong. Maybe my oven temp was off? Would love any tips!
It could be your oven temp! Maybe get an oven thermometer to check it. Also, make sure the oil is really hot before adding the batter.
Flat? That’s odd. I always get mine puffed! Did you let the batter sit enough after mixing? That helps. Good luck next time!
I have never made Yorkshire Pudding before, but this recipe was really clear! Thanks!
I’m glad to hear that! Yorkshire Puddings are so fun to make and they’re delicious too. Enjoy!
I followed the recipe exactly, but they came out flat. What did I do wrong? 🤔
I don’t get it. Why do they call it pudding? It looks like a bread roll to me!
I didn’t have beef drippings, so I used olive oil. Still turned out great, but I think the flavor would be better with beef drippings.
Using olive oil is a smart move! Never thought of that, but glad it worked out. Beef drippings sound better, but hey, sometimes you gotta make do with what you have!
I don’t know why you’d mess with the original recipe. Beef drippings are like a key ingredient! It’s not quite Yorkshire if you don’t use them. Just saying.
Easy to make! I used vegetable oil instead of drippings and they still puffed up nicely. Yum!
Yum!
Wow. Easy!
Right?! The hot pan + quick pour trick really does it. 😄
These turned out amazing! So fluffy and delicious, my family loved them!
I’m so glad you enjoyed them! Yorkshire puddings are the perfect comfort food. 😊
I used vegetable oil instead of drippings and they tasted fine, but not the same richness. Next time I’ll get the drippings.
I did veg oil too and it was “meh” lol, like kinda flat. But I thought any fat would work the same? Guess not. Also my oven runs hot so mine browned too fast.
Yep, that sounds right. Drippings give that richer, savory flavor—oil is more neutral. Good call grabbing the drippings next time!
Delicious! This is the best Yorkshire pudding recipe I’ve tried. So fluffy and golden!
Never made them before, but they came out alright. A bit too oily for my taste. :/
Great recipe, but what is the deal with all these measurements? Can’t we just eyeball it?
This is rubbish! Mine didn’t puff up at all. Wasted ingredients!!
I thought Yorkshire pudding was like bread? This is just batter! Am I missing something?
I followed it but my first batch barely rose. I think I didn’t get the oil hot enough before pouring—next time I’ll wait longer.
Not bad, but 20-25 minutes wasn’t enough for my tin. I needed closer to 30 to get the golden tops.
I used olive oil instead of beef drippings. Still tasted fine, right? Can’t complain!
These turned out amazing! Just like my grandma used to make. Perfect for a Sunday roast.
Not sure what went wrong, but mine didn’t puff up at all. Very disappointing.
meh. i followed it, but mine deflated right after. oven door opened too quick maybe. taste was okay.
Love that it’s simple—eggs, flour, milk, salt. I used vegetable oil and it worked fine. Great with gravy.
I tried to be fancy and used a different milk and it failed, no joke. Also my batter sat too long, like 30 minutes, and it was thicker than expected.
These came out PERFECT—puffy and crispy on the edges like the best pub version. I used beef drippings and the flavor was unreal.
Absolutely love this recipe! My Yorkshires were fluffy and perfect! 5 stars!
Is this even a real recipe? Seems too basic to taste good. What a joke!
Only 10—? I wish there was more. 😅 Great recipe though. My family kept grabbing them straight out of the tin.
Are you sure it needs that many eggs? I thought it was just flour and milk.
YUM! Classic! I always ate these with roast dinner. Just like my grandma made!
Just ate them with gravy, best combo ever!! 💖
Gravy on Yorkshire pudding? Yes, please! So hearty and delicious! 😋
These things are gross. Why would you even put eggs in a muffin? 🤢
Gross? But they are a British classic! Besides, what do you expect from a Yorkshire pudding? 😅
I think eggs are essential for making these light and fluffy! You should give them a try 🙌.
Half a cup of flour seems like a lot for the amount of milk/eggs? The batter was thick but maybe that’s right. Texture was good, just surprised.
I’m not English but these are fun to make. I even tried filling them with stew, so good!
Yorkshire puddin’ just adds so much to my meals! Best side dish ever!
I don’t get what the fuss is about. It’s just eggy bread, right? Seems overrated to me.
Totally agree! Yorkshire pudding is the best! Can’t imagine a roast dinner without it!
How can anyone like this? It’s just a glorified pancake! No thanks.
These turned out amazing! So fluffy and served them with roast beef! Yum!
They really are the best! I love them with gravy too!
Not as easy as you say… My pudding didn’t rise at all! What went wrong?
Perfect for a roast dinner. They came out so nice, my family loved them! Will definitely make again!
I tried this recipe and it was a disaster! My puddings didn’t rise at all. What did I do wrong?
Not my favorite, to be honest. Really don’t see the hype around Yorkshire pudding.
I have to disagree, Yorkshire pudding is the best part of any roast dinner! It’s all about the texture and that crispy outside. 😍
So easy to make! Just need to remember to heat the oil enough. Can’t believe how good they were!
Pretty solid recipe. The batter rested 10 mins and it came out smooth, not lumpy. I’m impressed for something so simple.
I didn’t sift the flour (oops). They were still tasty, but the texture was more bready than classic Yorkshire pudding. Sifting really matters, apparently.
Pretty easy recipe, but I used olive oil instead of beef drippings, still good!
I thought Yorkshire Pudding was hard to make but this was simple but yet delicious.
I think the key is letting the muffin tin preheat longer than you think. Mine didn’t rise as much until I really got the oil smoking.
These were surprisingly easy. I like that it’s mostly pantry stuff. Next time I’ll try beef drippings for the full authentic vibe.
I’m not convinced by the muffin tin method. Traditional or not, mine stuck a bit and didn’t rise like in the pictures. Still edible though, just not wow.
First time making Yorkshire pudding and it flopped! 😢 The batter didn’t rise… what did I do wrong?
Followed it exactly, but mine barely puffed. I think my oven runs a little cool. Next time I’ll preheat longer and make sure the oil is REALLY hot.
These turned out amazing! Light and fluffy, my family loved them.
Easy peasy! Add some gravy and you got a full meal! ⭐⭐⭐⭐⭐
Gravy on top sounds amazing! I usually add some onion gravy too. 😋
I don’t get what the fuss is about. They just taste like eggs to me. Not worth the effort.
Okay I know this sounds silly but mine tasted kinda… eggy? Still ate them all. Maybe I should sift flour more?
425°F is too hot for my oven… I had to lower it to 400°F because they burned before puffing. Still edible, but not the look I wanted.
My batter was super lumpy at first but it smoothed out after mixing. Resting helped a ton. Great texture.
Yes! The resting really is the magic part—lumps usually work themselves out once the flour hydrates. Glad you got that great texture.
Mine turned out kinda eggy (still tasty though). Next time I’ll sift the flour more carefully and maybe add a splash more milk.
Mine did that once—usually means the batter wasn’t super smooth or it didn’t get enough oven “shock.” Try sifting really well and make sure the milk is at least not fridge-cold. Also, don’t open the oven early.
I followed it, but the batter was kinda lumpy at first. After a bit of whisking it smoothed out though. End result was still tasty.
This is my first time making Yorkshire pudding and honestly it worked! Followed the temps exactly and they were golden after 22 min.
Ahh congrats!! Golden at 22 minutes is basically perfect timing—love that you followed the temps exactly 😄 I always worry mine won’t puff, but this makes me feel brave to try again!
Nice! I tried once and it came out flat, like… pancake vibes lol. How thick was your batter after resting? Also do you use actual beef drippings or just oil? I feel like that part matters a lot.
Step 3 is key! I heated the muffin tin longer and it made a difference. Also resting the batter for 10 min helped the texture.
Made these for Sunday roast and they were ridiculously good—puffed like crazy. I used beef drippings and the flavor was on point.
Very solid classic recipe! 425°F worked great in my oven. Crispy edges, soft middle. Would 100% serve with gravy again.
I tried this exact method and yep—those crispy edges are the best part. The 10-min rest really seems to help too.
Made these last night—wow. Crispy edges, airy center. I used veggie oil because I didn’t have drippings and they still came out great. Will definitely make again.
So easy to make! Just like my grandma used to! Can’t wait to serve them at dinner!
Mine came out kinda flat and chewy 😕. I’m guessing my oven runs cool or I didn’t pour fast enough into the hot cups.
That sounds like a preheat/temperature issue. If the oil isn’t *really* smoking hot before you pour, they can end up flat/chewy. I’d also make sure you pour fast and don’t keep the oven door open too long.
These are the real deal Yorkshire puds! I used vegetable oil because I didn’t have drippings and they still browned nicely.
I don’t know what I did wrong. The batter was smooth but they didn’t rise much. Maybe my oven runs cool… or I didn’t beat the eggs enough.
Way easier than I thought. I made it for Sunday dinner and everybody asked for seconds. So yeah, I’m a believer now.
I followed the steps exactly but my batter looked a bit lumpy. Resting it helped though. Flavor was good—just not as tall as I wanted.
Mine always looks lumpy too, I think it’s the eggs + flour not mixing enough? I tried resting once but still they didn’t rise like the pictures. I might’ve used the wrong cup size though 😅 425 feels too hot… could be why they stay flat.
That “lumpy” batter part can still be totally normal—if you got it resting and it baked up puffier, you’re on the right track. For taller puddings, make sure the tin and oil are REALLY ripping hot before you pour. Also, don’t open the oven during the bake.
Yummy! I used butter instead of drippings, still turned out delish. Will definitely make again!
So easy! I whisked until smooth and didn’t overthink it. The edges were crisp and the middle was airy. Definitely making again for Sunday roast.
Mine didn’t puff much and I’m annoyed. I swear my oven runs cool. Maybe 220°C isn’t hot enough for my setup.
Ugh, I feel you. Yorkshire puds are super sensitive to oven temp. 220°C is right on paper, but if your oven runs cool, try pushing closer to 230°C next time (and preheat longer). Also make sure the fat is *smoking hot* before you pour.
It was okay, but kinda messy to make? My kids thought they looked funny! Lol.
Yeah, making Yorkshire pudding can get kinda messy! But the laughter from kids is worth it, right? 😂
Messy? It’s just batter and oil! If it’s too much work, maybe try pancakes instead? 😅
One word: Wow.
Meh. They tasted fine but got soggy after cooling. Might try again, but idk.
20-25 minutes was too long for my oven—bottoms got dark. I’d try 18-20 next time and keep an eye on them.
Hmm, mine always comes out dark at 20-25… maybe your drippings were smoking? Also, did you rest the batter 10 min? That part matters.
Good call—my oven runs hot too. I usually do 18 minutes and pull them the moment they’re puffed and just barely golden.
Y’know, I always thought Yorkshire Pudding was just a fancy name for pancakes! 🤷♂️
These are the only Yorkshire puddings I’ve made that didn’t collapse instantly. I swear the hot tin step matters a lot.