Traditional Yorkshire Pudding Recipe (2024)

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This savory mouthwatering Yorkshire pudding really is a quintessential British dish! No traditional British Sunday roast would be complete without a tasty Yorkshire pudding, and rightfully so!

This delicious dish is usually served with roast beef, or a prime rib, carrots, green peas, and a generous lashing of brown gravy, although I’ve seen some meat variations such as roast duck mentioned too – that’s one I’m keeping to try later!

Traditional Yorkshire Pudding Recipe (1)

What Exactly Is Yorkshire Pudding?

This Yorkshire pudding is plain old-fashioned English cooking at its best and I’m not gonna lie : these are my carb nemesis. I like them better than the roast they go with. Any chance I get, I will make these.

If you’ve never come across Yorkshire pudding before, you’re probably wondering what exactly it is! To give you an idea, the legendary Martha Stewart has referred to it as a “cross between a popover and a souffle”.

Traditional Yorkshire Pudding Recipe (2)How to Make Yorkshire Pudding

  1. Preheat the oven to 400 F.
  2. Using a large measuring cup with a spout, beat the eggs and milk until combined.
  3. Stir in the flour and mix until smooth. Set aside for 10-15 minutes.
  4. Place ½ tsp of oil or drippings into each muffin tin well.
  5. Place the muffin tins in the oven until the oil is SUPER HOT.
  6. Remove from the oven, and divide the batter evenly in the wells.
  7. Bake for 5 minutes in the oven at 400 F, then reduce to 350 F for another 20-25 minutes.
  8. Remove when puffed and golden and serve!

Traditional Yorkshire Pudding Recipe (3)

This Main Meal Was Traditionally Served as A First Course

Although this hearty pudding is usually served alongside meat and vegetables as the main meal today, it was originally served with gravy as a first course. The idea was that it would fill you up so that you wouldn’t need to eat as much of the pricier meat served in the second course. Pretty economical, eh?!

Traditional Yorkshire Pudding Recipe (4)

Warning: Yorkshire Pudding Won’t Last!

Yorkshire pudding won’t last very long, and not just because it’s delicious! These puddings lose their crispness really fast so it’s best to have everyone ready to eat right before your pudding is ready to serve. Your puddings really should go straight from the oven to the plate. Leftover Yorkshire pudding is NEVER a problem in my house. EVER.

Traditional Yorkshire Pudding Recipe (5)

  • Using the drippings from your roast beef gives these Yorkshire puddings that traditional taste you want.
  • Save your beef drippings from other roasts and use them in this recipe. You can freeze leftover beef drippings and then use them later.
  • Don’t under bake! Make sure you cook them until they are dark golden brown and crispy like shown or they will deflate.

Hope you guys enjoy these! They are seriously one of my favorite side dishes to make with a roast beef, try them with my chuck roast – oh man, that mushroom gravy over top of these Yorkshire puddings? HEAVEN!



Traditional Yorkshire Pudding Recipe (6)

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Traditional Yorkshire Pudding Recipe (7)

Traditional Yorkshire Pudding Recipe

How to make fantastic Traditional Yorkshire Puddings! These light and fluffy popovers are perfect for your roast beef and gravy!

5 from 13 votes

Traditional Yorkshire Pudding Recipe (8)



Prep Time
4 minutes
Cook Time
25 minutes
Side Dish
Karlynn Johnston


  • 3 large eggs room temperature
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons beef drippings oil works


  • Preheat your oven to 400°F.

  • In a large measuring cup with a spout, beat the eggs with milk until combined. Stir in the flour, mixing to make sure that there is no lumps.Set aside and let rest for 10-15 minutes.

  • Place 1/2 teaspoon of oil or drippings into each muffin tin well.

  • Place the muffin tins into the hot oven until the oil or drippings are very hot and almost smoking.

  • Remove the muffin tin from the oven, and divide the batter evenly among the muffin wells.

  • Place in the oven, close and bake for 5 minutes.

  • Reduce the heat to 350 °F and bake 20-25 minutes more or until puffed and very golden.

  • Remove and serve.

Recipe Notes

  • Beef drippings are traditional and I really suggest if you have a roast beef, use the drippings for this!

Nutrition Information

Calories: 92kcal, Carbohydrates: 9g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 57mg, Sodium: 129mg, Potassium: 58mg, Fiber: 1g, Sugar: 1g, Vitamin A: 109IU, Calcium: 32mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Site Index Beef roast Christmas side dish Side dish

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Shantel says


    I used to live in England and I’ve been looking for some good recipes from there. I made this tonight and it was amazing! I even got the approval of my brother-in-law who happens to be British!Traditional Yorkshire Pudding Recipe (13)

  2. Kate says


    Absolutely love yorkies! Like you I would rather have the puddings and gravy than the meat! My own tip is to put the batter in the fridge while waiting for the oil to heat. Really makes the puddings puff right up. If you have never tried these I urge to do so. You will not regret it.Traditional Yorkshire Pudding Recipe (14)

Leave a Comment or Recipe Tip

Traditional Yorkshire Pudding Recipe (2024)


What is the secret to making Yorkshire puddings rise? ›

There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in.

Why didn't my Yorkshire pudding puff up? ›

The Yorkshire pudding tins must not be over-filled

Over-filling your Yorkshire pudding tin will lead to heavy puddings, which won't rise to lofty heights. Whether you're making individual Yorkshire puddings or a large pud to carve up, only fill the tin about a third of the way for optimum puds.

Why do my Yorkshire puddings have soggy bottoms? ›

Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they'll be boiling hot!

What consistency should Yorkshire pudding batter be? ›

Top Tips for the Best Ever Yorkshire Puddings

The batter should be the consistency of pouring cream and you should let it rest for about an hour in the fridge. Cold batter and hot oil are the successful combination for a well risen and crisp pudding.

Does an extra egg help Yorkshire puddings rise? ›

If you want to go Instagram-ready with sky-high fluffy Yorkshires, add an extra egg white to your batter. They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven.

What is the best oil to use for Yorkshire puddings? ›

Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

How long to let yorkshire pudding batter rest? ›

4: Pour the batter into a jug, cover and leave to rest in the fridge for at least 4 hours, but ideally overnight if you have time. 5: When ready to cook, pre-heat the oven to 180 C and heat up your pudding trays, adding a little oil or beef dripping into each 'cup' and heat for at least 10 mins.

Why do Yorkshire puddings go wrong? ›

There are a number of reasons why they might not be reaching the heights you hope, but most commonly it's down to the oven or oil not being at the right temperature when the batter goes in. The oven should be hot – we're talking 220C/200C Fan/Gas 6.

Does baking powder help Yorkshire puddings rise? ›

No and here is the reason why! It must be plain flour (no baking powder). 1/ High temperature oven. Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin.

Why do Yorkshire puddings sink when they come out of the oven? ›

Also make sure your oven is preheated to a very hot temp, and that you don't open it to “peek” while it is cooking. This drops the temperature of the oven and can cause your pudding to fall. Why won't my Yorkshire puddings rise? It is almost always because the oil wasn't hot enough.

Why don't my Yorkshire puddings have a hole in the middle? ›

Room temperature vs cold batter: if your batter is at room temperature when it hits the hot pan, you will get a better rise with a crispier hollow pudding. If your batter is cold, your Yorkshires will be slightly more dense inside but with that perfect gravy-pooling cup shape.

Why do my Yorkshire puddings rise then go flat? ›

The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter. Too much batter or not enough fat in the tin.

Is milk or water better for Yorkshire puddings? ›

Yorkshire Pudding Theory #5: Add Water for Crisper Puddings

Again, this was a simple matter of adding water while keeping the ratio of liquid to flour the same. As expected, puddings with more water in them rise up puffier and crisper.

Can you open the oven door when cooking Yorkshire puddings? ›

Don't open the oven door during the cooking time as the puddings may collapse.

Who makes the best Yorkshire puddings? ›

WINNER: M&S 6 Yorkshire Puddings

These golden Yorkshire puddings have the slightly sweet, doughy smell of fried batter. Their savoury, bready taste has a touch of the sweetness too and they're the perfect carrier for a meaty main and rich gravy.

What is the raising agent in Yorkshire puddings? ›

Steam is a common physical raising agent. It is produced from the liquids (e.g. water, milk, eggs) that are added to mixtures, or from water contained in a solid component (e.g. butter). Examples of recipes which use steam as a raising agent are batters (e.g. Yorkshire pudding) and choux pastry.

How do you keep Yorkshire puddings from going flat? ›

10 Tips to Make Sure Your Yorkshire Puddings Rise
  1. 01 of 10. Measure Your Ingredients. ...
  2. 02 of 10. Mix Thoroughly. ...
  3. 03 of 10. Let the Batter Rest. ...
  4. 04 of 10. Use the Right Fat. ...
  5. 05 of 10. Then Stir Again. ...
  6. 06 of 10. Wipe Instead of Washing. ...
  7. 07 of 10. Don't Fill to the Rim. ...
  8. 08 of 10. Keep Batter Cool and Oven Hot.
Dec 8, 2019

Does baking powder make Yorkshires rise? ›

No and here is the reason why! It must be plain flour (no baking powder). 1/ High temperature oven. Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin.

Does water help Yorkshire puddings rise? ›

Yorkshire pudding batter has just three ingredients – milk, eggs and flour – but the addition of water can make the finished result puffy and light.


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