Yorkshire puddings are a classic British side dish, known for their crisp, golden exterior and light, airy center. Traditionally served alongside a Sunday roast, these versatile puddings are perfect for soaking up rich gravies or even enjoying with sweet toppings.

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Cuisine: British
Prep Time: 5 minutes
Cooking Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Yorkshire puddings

Why You’ll Love Making It

• Classic British Staple – A must-have for Sunday roasts, these golden, airy puddings are a tradition in British cuisine.
• Beginner-Friendly – Simple ingredients and easy-to-follow steps make this recipe accessible to all skill levels.
• Perfectly Crispy & Fluffy – The combination of a hot oven and well-rested batter guarantees a crisp exterior with a light, hollow center.
• Make-Ahead Option – You can prepare the batter in advance for even better results, and the puddings can be frozen for later.
• Versatile – Serve them with roast beef and gravy, or fill them with sweet or savory toppings for a unique twist.

Ingredients

• 4 large eggs (200g; 7 ounces) – Provides structure and ensures a rich, fluffy rise.
• 150g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons) – The base ingredient that forms the batter’s structure.
• 175g whole milk (6 ounces; 3/4 cup) – Adds moisture and richness to the batter.
• 2g kosher salt (about 1/2 teaspoon) – Enhances flavor and helps create the perfect texture.
• 25g water (0.85 ounces; 1 tablespoon plus 2 teaspoons) – Helps create steam, which is key for achieving tall, airy puddings.
• 100ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup) – The hot fat base ensures a crispy exterior and traditional flavor.

Instructions

Step 1: Prepare the Batter

In a medium mixing bowl, whisk together the eggs, flour, milk, water, and salt until the batter is smooth and free of lumps. It should have a consistency similar to heavy cream. Let the batter rest at room temperature for at least 30 minutes, as this allows the flour to fully hydrate and results in a better rise. For the best texture and flavor, refrigerate the batter in an airtight container for a few hours or overnight (up to 3 days). If refrigerated, let it come to room temperature for about 30 minutes before baking.

Step 2: Preheat the Oven and Heat the Fat

Adjust your oven rack to the center position and preheat to 450°F (230°C). Choose your baking vessel: Two 8-inch cast iron skillets, Two 6-well popover tins, One 12-well standard muffin tin, One 24-well mini muffin tin. Divide the beef drippings, lard, shortening, or vegetable oil evenly between the wells or pans. Place the tins in the oven and heat for about 10 minutes, or until the fat is smoking hot. This step is crucial for achieving crispy, well-risen puddings.

Step 3: Fill the Tins and Bake

Carefully remove the hot tins from the oven and place them on a heatproof surface, such as a stovetop or an aluminum baking sheet. Quickly and evenly divide the batter between the wells, filling them between 1/2 and 3/4 full. If using a skillet, fill it about 1/4 of the way. The batter should sizzle upon contact with the hot fat—this reaction helps create the signature puffiness.

Immediately return the tins to the oven and bake without opening the door until the Yorkshire puddings have quadrupled in size, are deep golden brown, and crispy on the outside. They should sound hollow when tapped. Baking times vary depending on size: Mini Yorkshire puddings (24-well tin): 15 minutes. Standard muffin tin (12-well): 18-20 minutes. Popover tins or skillet-sized puddings: 25 minutes

Step 4: Serve or Store

Serve Yorkshire puddings immediately for the best texture. They pair perfectly with roast beef and gravy, but you can also fill them with jam, custard, or savory ingredients like cheese and herbs. If storing, let them cool completely before transferring to an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, place them in a hot oven or toaster oven until warmed through and crisp again.

FAQs

Can I use a different type of milk for Yorkshire puddings?

Yes, you can substitute whole milk with semi-skimmed, skimmed, or even plant-based milk like oat or almond milk. However, whole milk provides the best balance of richness and structure. If using a dairy-free alternative, choose an unsweetened version to maintain the traditional flavor.

Can I make Yorkshire puddings ahead of time?

Yes! You can prepare the batter up to 3 days in advance and store it in the fridge—this actually improves the texture and rise. Once baked, Yorkshire puddings can be cooled and stored in an airtight container or freezer bag for up to 3 months. To reheat, place them in a hot oven or toaster oven for a few minutes until they are warmed through and crispy again.