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side angle shot of Perfect Yorkshire Puddings straight out the oven
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5 from 5 votes

Easy Yorkshire Puddings

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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Roast Dinner, Side Dish
Cuisine: British
Servings: 10
Calories: 125kcal
Cost: 50p / 50c


  • 12 Hole Cake Tin
  • Jug
  • Whisk
  • 1 Large bowl + Cling Film
  • 1 Medium Bowl


  • 1 cup / 125g Plain Flour
  • 1 cup / 250ml Milk (semi-skimmed works best, don't use skimmed)
  • 1 cup / 4 medium Eggs, throughly beaten (or ~3 large)
  • Vegetable/Sunflower Oil (NOT Olive Oil)
  • pinch of Salt & Pepper


  • In a suitably sized bowl, whisk together 1 cup beaten eggs and 1 cup 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.
  • Whisk in 1 cup milk and add a good pinch of salt and pepper. Cover and pop in the fridge and allow to rest overnight (or as long as you have time for, even 30mins is great to get the batter cold).
  • Heat your oven to 220c/430f and pour 1 tsp of oil into each slot of a cupcake tray. Pop in the oven for 15mins or until the oil is smoking hot. *must be piping hot*
  • Take batter out the fridge and pour it into a jug.
  • When the oil is very hot, evenly, quickly and carefully 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. It's important to do this step quickly, you need the oil to stay piping hot!
  • Roast in the oven for 15-20 minutes or until they have risen and are a deep golden brown colour. (timings will depend, just be vigilant). Do not open the door before 15mins, this will allow cold air to rush in and potentially deflate the Yorkshire puddings. Drain away any oil that may have got stuck in the centre of the Yorkshire pudding.
  • In my opinion the best Yorkshire Puddings are ever so slightly charred around the edges and crazy looking!



a) Does the batter have to be cold when you pour it in the tin? - Cold batter hitting piping hot oil results in a reaction which will promote rising in the Yorkies. The resting time in the fridge also helps the flour swell, and results in a slightly more complex texture. It's not a deal breaker if the batter comes to room temp, but do try a short stint in the fridge if you can. 
b) Speed and heat - It's important to act quickly so the oil and oven stay as hot as possible. The longer the batter is in the oil outside the oven, the more the batter will just soak up the oil and come out dense and soggy. Even little things like making sure the oven door is shut as you pour in the batter will help. Remember - hot hot hot!
c) 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 and 1 tsp in each hole.
d) Can I use Olive Oil? - I do 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.
e) Make ahead Yorkshire Puddings - As soon as they're cool, pop them in the freezer. When needed just pop back in the oven at 390f/200c for up to 10mins until thawed out and crispy.
f) Calories - on the assumption that half the oil is soaked up by the Yorkies.


Serving: 1Yorkshire Pudding | Calories: 125kcal | Carbohydrates: 10.83g | Protein: 4.27g | Fat: 7.09g | Saturated Fat: 1.729g | Polyunsaturated Fat: 3.304g | Monounsaturated Fat: 1.878g | Trans Fat: 0.031g | Cholesterol: 68mg | Sodium: 36mg | Potassium: 70mg | Fiber: 0.3g | Sugar: 1.33g | Vitamin A: 300IU | Calcium: 40mg | Iron: 0.9mg