Traditional Yorkshire Pudding Recipe

Yorkshire pudding is one of Britain's most beloved comfort foods, transforming simple ingredients into tall, golden cups of crispy perfection. This traditional recipe creates light, airy puddings with a crispy exterior and soft, almost custard-like interior that's perfect for soaking up rich gravy. Originally created as a way to stretch meals and fill hungry bellies, Yorkshire pudding has become an essential part of the classic Sunday roast dinner. The secret lies in getting the batter just right and ensuring your oil is screaming hot before adding the mixture.

Serves: 6-8 people (makes 12 individual puddings)

What You Need

• 4 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 6 tablespoons vegetable oil or beef drippings

Getting Your Oven Ready

Heat your oven to 425 degrees. This high temperature is crucial for getting Yorkshire puddings to rise properly and develop that signature golden color. Place a 12-cup muffin tin in the oven while it heats up. The tin needs to be blazing hot when you add the batter.

Making the Batter

Crack the eggs into a large mixing bowl and whisk them until they're completely smooth. Pour in the milk and whisk again until everything is well combined. Add the flour and salt to the bowl. Whisk everything together until you have a smooth batter with no lumps. The mixture should be about as thick as heavy cream.

Let the batter rest at room temperature for at least 30 minutes. This resting time helps the flour absorb the liquid completely and creates a better texture in the finished puddings.

Preparing the Tins

Once your oven is fully heated, carefully remove the hot muffin tin using oven gloves. Add half a tablespoon of oil or beef drippings to each cup of the muffin tin. The fat should sizzle when it hits the hot metal. Put the tin back in the oven for 5 minutes until the oil is smoking hot.

Cooking the Puddings

Working quickly, remove the tin from the oven again. Pour the batter evenly between all 12 cups, filling each about halfway. The batter should sizzle as it hits the hot oil. Immediately return the tin to the oven.

Bake for 20-25 minutes without opening the oven door. The puddings should rise dramatically and turn deep golden brown. They're ready when they're tall, crispy, and golden all over.

Serving Your Yorkshire Puddings

Serve the Yorkshire puddings immediately while they're still hot and crispy. They're traditionally served alongside roast beef with gravy, roasted vegetables, and mashed potatoes. The puddings are perfect for soaking up meat juices and gravy.

Tips for Success

The most important rule is never to open the oven door while the puddings are cooking. The sudden temperature drop will cause them to collapse. Make sure your oil is properly hot before adding the batter - it should be smoking slightly. Room temperature ingredients work better than cold ones, so take your eggs and milk out of the refrigerator about an hour before cooking.

If your puddings don't rise properly, the oil probably wasn't hot enough or the oven temperature was too low. Fresh batter works best, so try to use it within a few hours of making it for the best results.