Name: Best Yorkshire Pudding Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: British
Ingredients: 1 cup all-purpose flour (120g); 1 teaspoon salt; 1 1/4 cups whole milk (300mL); 3 large eggs; 1/4 cup beef roast drippings, lard, or oil (60mL)

Nothing quite beats the glorious puff and golden crunch of the Best Yorkshire Pudding Recipe. These little clouds of crispy-on-the-outside, fluffy-on-the-inside magic are the perfect sidekick to a hearty roast—truly a must-make that brings the whole meal to life.

A white muffin tray holds six golden brown puffed pastries with crispy and slightly wrinkled tops, some browned more than others. In front, a white oval plate sits on a white marbled surface, carrying seven similar pastries clustered together, all showing a rough, airy texture with hollow centers and darker toasted edges. To the right of the plate, a clear glass vase filled with water contains a branch of bright red berries with small round shapes, adding a pop of color. A red and white patterned cloth is partially visible under the plate on the left side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Best Yorkshire Pudding Recipe
Top Tip
How to Serve Best Yorkshire Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Yorkshire Pudding Recipe

Why You'll Love This Recipe

Yorkshire puddings aren't just side dishes; they're a joyous tradition that lifts any Sunday roast to celebratory heights. I've tried many recipes over time, and this is the one I come back to again and again because it never fails to impress with its perfect rise and crust.

Reliable Rise: This recipe consistently delivers puddings that puff up beautifully, creating that iconic Yorkshire look and texture.
Simple Ingredients: You can whip these up without hunting for exotic items—just pantry basics you probably already have.
Versatile Flavour: They soak up gravy like a dream but also shine on their own as a crispy snack.
Quick and Easy: With just about 40 minutes total, you can have these ready in no time for any roast dinner.

Ingredients & Why They Work

The magic of the Best Yorkshire Pudding Recipe lies in its simplicity: flour, eggs, milk, and fat. Each ingredient plays its part in creating the perfect texture and flavor. Using beef drippings adds an authentic richness, but oil works well too in a pinch.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a teaspoon of fine salt in a small white ceramic bowl, a small white ceramic bowl filled with whole milk, three large whole brown eggs with clean shells arranged neatly, and a small white ceramic bowl containing golden beef roast drippings, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure and helps create that crispy outer shell.
Salt: Enhances the flavor and balances the richness.
Whole milk: Adds moisture and richness, contributing to a tender crumb.
Eggs: Key for binding and providing lift for that famous puff.
Beef drippings, lard, or oil: Hot fat creates the crispy edges and authentic flavor, but vegetable oil is a handy alternative.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I’ve stuck with the traditional route here, there’s plenty of ways you can tweak this recipe to suit your mood or dietary needs. I love experimenting with different fats or adding a pinch of herbs to the batter when I want a subtle twist.

Variation: I sometimes swap beef drippings for sunflower oil when making a vegetarian roast dinner, and it still crisps up brilliantly.
Dairy-free option: Using plant-based milk works okay, but whole milk does yield the best texture.
Herb-infused batter: Try stirring in some fresh rosemary or thyme for an aromatic touch.

Step-by-Step: How I Make Best Yorkshire Pudding Recipe

The image shows two close-up pictures side by side on a white marbled surface. On the left side, a clear glass bowl contains a fluffy white mixture, with a metal whisk partly immersed in it, and a small orange piece visible under the foam. On the right side, the same bowl has a layer of white powder around the edges with a pale yellow liquid being poured over it from a glass bowl, and the metal whisk stands inside the bowl ready to mix the ingredients. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the Batter Smooth and Chill

First, I mix the flour and salt in one bowl. In another, I whisk the milk and eggs until smooth. Combining them gradually is key—don't rush this, or you'll end up with lumps. Then I put the batter into the fridge to rest while the oven heats. Letting it chill really helps the puddings puff up nicely.

Step 2: Heat the Fat Until It’s Smoking Hot

Next, I spoon a teaspoon of beef drippings or oil into each cup of my muffin tin and pop them in the preheated oven at 425°F. Waiting for about 10 minutes until the fat is nearly smoking is crucial—you want it so hot that the batter sizzles the moment it hits the pan.

Step 3: Pour Batter and Bake Quickly

Stir the batter just once more (don’t overmix it) then carefully pour about ¼ cup into each hot fat-filled cup. Don’t dawdle here; slipping them right back into the oven locks in the air, helping the puddings rise high and fast.

Step 4: Bake Until Puffy and Golden

Leave them to bake for 20 minutes, no peeking (I know it’s tempting!). This is the hard part—opening the oven too early can cause them to deflate. When the puddings are tall, golden, and crispy, they’re ready to serve immediately for the best experience.

Top Tip

From my many attempts, a few key tips make all the difference in getting those perfect Yorkshire puddings every time.

Rest the batter: Chilling the mixture before baking improves rise and texture considerably.
Ensure hot fat: The fat in the tins must be smoking hot before you add the batter to prevent soggy, flat puddings.
Resist opening the oven: Opening the door lets the heat escape and causes deflation—patience here pays off!
Use a metal tin: Metal muffin tins conduct heat best and help develop that crisp, golden crust.

How to Serve Best Yorkshire Pudding Recipe

Garnishes

I personally love sprinkling a tiny pinch of flaky sea salt over the puddings as soon as they come out of the oven—it enhances the flavor and adds a little crunch. If you’re feeling fancy, a dab of horseradish cream or a smear of mustard can be delightful.

Side Dishes

These Yorkshire puddings are my go-to side for a classic roast beef dinner with rich gravy. I also adore them alongside roast chicken with roasted vegetables and a simple onion gravy. They’re basically a hug on a plate, especially with red wine jus.

Creative Ways to Present

For special occasions, I like to fill them with a dollop of mashed potatoes and caramelized onions or even a bit of sausagemeat for a mini toad-in-the-hole appetizer. They also make charming little vessels for creamy mushroom sauce at dinner parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and who doesn’t want to?), I let them cool completely and store them in an airtight container in the fridge for up to 2 days. They lose a bit of their puff but still taste great reheated.

Freezing

I’ve frozen Yorkshire puddings successfully by cooling them fully and then layering with parchment paper in a freezer-safe container. Defrost in the fridge overnight before reheating. They won’t be quite as crisp as fresh but still delicious.

Reheating

Reheat them in a hot oven (about 400°F) for 5-7 minutes to bring back crispiness. Avoid the microwave as it tends to make them soggy and rubbery. A hot oven blast does wonders to revive their charm.

Frequently Asked Questions:

What makes Yorkshire puddings rise so well?

The batter’s eggs provide lift while the resting time in the fridge lets the flour fully hydrate. Most importantly, the batter hits super-hot fat which immediately steams and puffs up the batter creating that signature rise.

Can I make Yorkshire pudding without beef drippings?

Yes! Vegetable oil or sunflower oil are great substitutes if you don’t have beef drippings. The puddings will still crisp up nicely, though traditionalists prefer the rich flavor of drippings.

Why did my Yorkshire puddings fall flat?

Common mistakes include adding cold batter to not-hot-enough fat, opening the oven door while baking, or overmixing the batter. Make sure your fat is smoking hot and resist peeking until they’re fully cooked.

Can I prepare the batter ahead of time?

Absolutely! Preparing the batter a few hours or even a day ahead and refrigerating it helps improve the texture and makes the cooking process smoother.

Final Thoughts

Yorkshire puddings hold a special place at my table—they're comfort, tradition, and just pure joy wrapped up in a crisp shell. Trust me, once you master this Best Yorkshire Pudding Recipe, you’ll be reaching for it every Sunday. So go on, give it a try; your roast dinners will never be the same again!