Learn how to make perfect Yorkshire pudding with this easy-to-follow recipe. Golden and crispy on the outside, soft and tender inside, they’re the ideal complement to your favourite roast dishes.

Yorkshire Pudding is a classic British side dish known for its crispy, golden-brown exterior and tender, airy interior. Despite its name, it’s not a dessert but rather a savory accompaniment traditionally served with roast beef and gravy.

It has a long history dating back to the 18th century. Originally, it was often referred to as “dripping pudding” because it was cooked beneath a roast to catch the flavourful meat drippings. Over time, it evolved into the puffy, crispy delicacy we know today, often served with roast dinners across Britain.

YORKSHIRE PUDDING

Yorkshire Pudding is a classic British side dish known for its crispy, golden-brown exterior and tender, airy interior. Despite its name, it's not a dessert but rather a savory accompaniment traditionally served with roast beef and gravy.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr

Course British, Side Dish

Cuisine British, English, Savoury, Side dish

Servings 8 people

Calories 120 kcal

Equipment

• 1 Mixing bowl
• 1 Whisk
• 1 Yorkshire pudding tin or muffin tin

Ingredients

  

• 1 cup flour all-purpose
• 1 cup milk whole
• 2 eggs large
• 1/2  teaspoon salt
• Vegetable oil or beef drippings traditionally used for added flavor

Instructions

 

• Preheat the Oven
• Prepare the Dough
• Heat the Fat
• Pour the Dough
• Bake
• Serve

Notes

• Preheat the Oven: Preheat your oven to 450°F (230°C). Place a muffin tin or a Yorkshire pudding tin (if you have one) in the oven as it preheats. You want the pan to be very hot when you add the dough.
• Prepare the Dough: In a mixing bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs and milk until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until you have a smooth dough. Allow the dough to rest for at least 30 minutes at room temperature. This allows it to develop and rise better.
• Heat the Fat: Add a small amount of vegetable oil or beef drippings into each cup of the muffin tin or Yorkshire pudding tin. You’ll want about 1/2 inch (1.25 cm) of fat in the bottom of each cup. Place the tin back in the oven for a few minutes until the fat is hot and sizzling.
• Pour the Dough: Carefully remove the hot tin from the oven and quickly pour the dough into each cup, filling them about 1/2 to 2/3 full. The hot fat will cause the dough to puff up and form the classic Yorkshire pudding shape.
• Bake: Place the tin back into the oven and bake for about 20-25 minutes, or until the Yorkshire puddings are golden brown and have risen nicely. Avoid opening the oven door during baking, as this can cause them to deflate.
• Serve: Remove the Yorkshire puddings from the tin and serve them immediately. They are best enjoyed fresh and hot, typically with roast beef and gravy.

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Useful Tips for cooking Yorkshire Pudding:

• Hot Fat: Ensure that the fat in the tin is sizzling hot before pouring in the batter. This is essential for achieving that characteristic rise and crispiness.
• Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before preparing the dough. This helps create a lighter, puffier Yorkshire pudding.
• Resting Time: Allow the dough to rest for at least 30 minutes. This resting period helps relax the gluten in the flour, resulting in a tender texture.
• Don’t Peek: Avoid opening the oven door while the Yorkshire puddings are baking. The sudden drop in temperature can cause them to collapse.
• Proper Tin: Use a Yorkshire pudding tin or a muffin tin with deep compartments. The depth of the tin is crucial for achieving the classic puffiness.
• Serve Immediately: Yorkshire puddings are best served right out of the oven. They tend to lose their crispness as they cool down.

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