Yorkshire Puddings

Yorkshire Puddings are an absolute roast dinner staple & thankfully they couldn’t be easier to make. Follow these foolproof tips for perfect Yorkshire Puddings!

Is a roast dinner even a roast dinner without Yorkshire puddings?! In fact, I might even go as far to say Yorkshire puddings are the backbone of a roast dinner. Because what else are you supposed to make a mini edible bowl out of and pour copious amounts of gravy into?

Easy Yorkshire Pudding Recipe fresh out the oven

First things first – 

What are Yorkshire Puddings?

Yorkshire pudding is essentially a batter that is baked in the oven and often served as a side dish, usually with a roast beef dinner.

What makes the best Yorkshire Pudding?

Well this is actually down to preference. Growing up I was always served Yorkies that were short, quite dense and a little moist. In more recent times I now prefer Yorkies that are tall and more on the crispy side, yet with a little moisture on the inside. I’m not a fan of Yorkshire pudding so crispy it’s dry and breaks your tooth when you take a bite.

Yorkshire Pudding Ingredients

  • Egg
  • Flour
  • Milk

Easy right? Good news – it gets easier.

What makes this Yorkshire Pudding recipe easy?

There’s huge discrepancy over the ingredient ratio for Yorkshire puddings, but for me it really is as simple as using a cup of each. Works perfectly every single time. So, 1 cup of flour, 1 cup of eggs and 1 cup of milk. And you can actually reduce or increase the total amount, as long as all the measurements stay the same. i.e to half the recipe, just use 1/2 cup flour, 1/2 cup eggs and 1/2 milk. You with me? Okay good.

How to make Yorkshire Puddings - step by step photos

How to make Yorkshire Puddings

  1. Pour flour into a suitably sized bowl.
  2. Make a small well in the centre.
  3. Pour in eggs and whisk from the centre out until lump free.
  4. Gradually whisk in milk.
  5. Heat up oil in a cake tray.
  6. Pour in batter and bake until tall, golden and crispy.

Again, pretty easy right? Hence calling these ‘Easy Yorkshire Puddings’.

Having said that, after many years of testing, I have developed some tips and tricks that really take this recipe to the next level. Follow the above steps and you’ll get good Yorkshire puddings, but follow these tips and you’ll get absolute show stoppers.

1. Let the batter rest

I won’t go into the science of what happens when you allow the batter to rest, but it forms a much more complex, tasty, taller and toasty Yorkie. I rest overnight, but try and rest for at least 30mins.

2. Make sure the oil is piping hot and STAYS piping hot

Pop the oil in the oven before you pour in the batter, making sure it comes out smoking hot (literally). Make sure you pour in the batter quickly to ensure it stays hot. If the oil starts off cold, the Yorkies won’t rise and will just absorb all the oil, instead of cook in it. Also make sure you’re using an oil with a high smoking point with a neutral flavour, such as vegetable or sunflower oil. 

Tall risen yorkshire pudding

3. Don’t open the oven door whilst they cook

There’s nothing worse than a deflated Yorkshire pudding, and by opening the door and letting cold air rush in you risk the Yorkies rising to their fullest extent. 

Can I use drippings instead of oil?

A lot of recipes advise using drippings instead of oil, specifically beef drippings, but I only ever use a neutral flavoured oil. I tend to use my Yorkshire puddings as mini bowls to stack on as much roast dinner as possible, so I’m fine with a blank canvas. In such instance I can’t advice on how well they would turn out if you used beef drippings. 

Should the batter be cold or room temp before you pour in the tin?

Now this I can answer as I have tested both. I found that allowing the batter to come to room temp resulted in much taller and hollow Yorkshire puddings, which is my preference. The cold batter resulted in smaller, but more dense Yorkshire puddings with a more clear hole in the middle. Completely down to preference.

Okay breathe, we made it. All my tips have been exhausted and passed forward, do with them what you will 😂

Best Yorkshire Pudding risen out the pan

Join the foodie family!  Get awesome recipes sent straight to your inbox by signing up to my Weekly Mailing List (where you’ll receive your FREE ECOOKBOOK) and stay in touch on Instagram, Facebook and Pinterest! 🧡

How to make Yorkshire Puddings (Full Recipe & Video)

5 from 5 votes
Perfect Yorkshire Puddings
Easy Yorkshire Puddings
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Yorkshire Puddings are an absolute roast dinner staple & thankfully they couldn't be easier to make. The magic combo is 1 cup of flour - 1 cup of eggs - 1 cup of milk. So simple!

Course: Side Dish
Cuisine: British
Keyword: Yorkshire Puddings
Servings: 10
Calories: 125 kcal
Author: Chris
Ingredients
  • 1 cup / 125g Plain Flour
  • 1 cup / 250ml Milk
  • 1 cup / 4 medium Eggs, beaten (or ~3 large)
  • Vegetable/Sunflower Oil
  • pinch of Salt & Pepper
Method
  1. In a suitably sized bowl, whisk together your eggs and flour. I find this easiest by adding the flour, forming a well in the centre and pouring in the eggs. Whisk from the centre out until lump free.

  2. Whisk in your milk and add a good pinch of salt and pepper. Cover and pop in the fridge and allow to rest overnight. If you have time constraints then just rest for as long as you can. 

  3. Heat your oven to 220c/430f and pour 2 tsp of oil into each slot of a cupcake tray. Pop in the oven for 10mins or until the oil is smoking hot. 

  4. When the oil is hot, evenly pour your batter into each slot, ensuring you don't fill each slot all the way. Also make sure you don't splash any batter between slots, this pulls down the batter when it tries to rise. I prevent this by holding a tbsp under the jug in between pouring to prevent it dripping everywhere. ALSO it's important to do this step quickly, you need the oil to stay piping hot.

  5. Roast in the oven for 15-20 minutes or until they have risen and are a deep golden brown colour. Do not open the door before 15mins, this will allow cold air to rush in a potential deflate the Yorkshire puddings. Drain away any oil that may have got stuck in the centre of the Yorkshire pudding.

Watch how to make it!

Recipe Notes

a) Does the batter have to be cold when you pour it in the tin? - If you bring it to room temp, you'll get taller, more complex looking Yorkies which are often more hollow. This is my preference. If you pour it in cold you'll get shorter more dense Yorkies, with a more apparent hole through the centre. Up to you.

 

b) Can I use drippings? - Personally I only use a neutral flavoured oil so I couldn't objectively advise you, but many recipes suggest you can do this to inject extra flavour. If you were to use drippings I would use beef drippings. 

 

c) Can I use Olive Oil? - I tend to not use olive oil simply because it can't take the heat. Also like I mentioned before I prefer a more neutral flavour so tend to stay away from olive oil.

 

d) Calories - on the assumption that half the oil is soaked up by the Yorkies.

Nutrition Facts
Easy Yorkshire Puddings
Amount Per Serving (1 Yorkshire Pudding)
Calories 125 Calories from Fat 64
% Daily Value*
Total Fat 7.09g 11%
Saturated Fat 1.729g 9%
Trans Fat 0.031g
Polyunsaturated Fat 3.304g
Monounsaturated Fat 1.878g
Cholesterol 68mg 23%
Sodium 36mg 2%
Potassium 70mg 2%
Total Carbohydrates 10.83g 4%
Dietary Fiber 0.3g 1%
Sugars 1.33g
Protein 4.27g 9%
Vitamin A 6%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Looking for more another Yorkshire Pudding Batter Recipe? Check out my Easy Toad in the Hole!

Easy Toad in the Hole with Dijon Mash Potato and Red Wine Onion Gravy

If you loved this Yorkshire Pudding recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!

Newsletter

You Might Also Like

12 Comments

  • Reply
    Emily
    December 19, 2018 at 10:56 pm

    Great blog name! And I like the simplicity of this Yorkshire pudding. 1 cup of everything is something even I can remember. Thanks for all the detailed instructions. I feel ready to attempt my first Yorkshire pudding.

    • Reply
      Chris
      December 27, 2018 at 3:00 pm

      That’s so great to hear! Enjoy! 🙂

  • Reply
    Sandhya Hariharan
    December 19, 2018 at 10:58 pm

    Wow.. I am loving this recipe Chris.. Such detailed instructions on what to and what not too makes it simpler for beginner too.

    • Reply
      Chris
      December 27, 2018 at 3:00 pm

      Thank you Sandhya! 🙂

  • Reply
    Tayler Ross
    December 19, 2018 at 10:58 pm

    This is such a classic dish! I can’t wait to try this recipe – I’ve never made one before!

    • Reply
      Chris
      December 27, 2018 at 3:01 pm

      Enjoy! I’m confident you’ll love them 🙂

  • Reply
    Cliona Keane
    December 19, 2018 at 11:11 pm

    You really can’t beat Yorkshire puddings, they’re a true classic!

    • Reply
      Chris
      December 27, 2018 at 3:02 pm

      100% agree 🙂

  • Reply
    Claudia Lamascolo
    December 20, 2018 at 12:21 am

    What a delight to see a classic recipe and one that is such perfection you really aced this one!

    • Reply
      Chris
      December 27, 2018 at 3:02 pm

      That’s so kind thank you! 🙂

  • Reply
    Kathy
    March 4, 2019 at 1:08 am

    What’s your opinion on using a popover pan instead of a cupcake pan? Thanks for the recipe and video!

    Kathy

    • Reply
      Chris
      March 4, 2019 at 3:10 pm

      Hey Kathy! I’ve never actually used a popover pan, but based on how much these tend to rise (quite a lot) I think you should be fine! 🙂

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.