A traditional Yorkshire pudding recipe is one of the easiest ways to turn a simple family dinner into something special. These homemade Yorkshire puddings rise tall, turn crisp and golden, and deliver that classic flavour every yorkie pud fan loves. This basic, fool‑proof method shows you exactly how to make Yorkshire pudding the traditional way – perfect for Sunday roasts, toad in the hole, or easy dinner recipes for busy families.
Yorkshire puddings began as a clever way for cooks in 18th‑century Yorkshire to stretch a Sunday roast. Batter was poured beneath the meat so it could catch the hot dripping fat, puff up, and fill hungry families before the main meal. Over time, this simple "dripping pudding" became the tall, golden Yorkshire pudding we know today-crisp on the outside, soft in the middle, and essential with a roast or toad in the hole. It's a humble dish with a long history, and the method has barely changed because it still works beautifully.
A tray of Yorkshire puddings rising in the oven takes me straight back to family Sundays – that moment when everyone hovers by the oven door, pretending they're not checking to see if the yorkie puds are climbing high enough. This is our go‑to family Yorkshire pudding recipe: simple, traditional, and completely fuss‑free. No resting, no overthinking, just a quick batter that goes straight into hot oil and delivers tall, crisp, golden puds every single time. Whether it's for a roast, toad in the hole, or just because the kids asked for "those fluffy things again," this homemade version never lets us down.
If your making a Sunday roast dinner, check out my cauliflower cheese recipe that will go great with these Yorkies. They taste awesome together!!
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Ingredients and substitutions
See recipe card for quantities.
- Eggs – Large eggs give Yorkshire puddings their lift and structure. Room‑temperature eggs help the batter mix smoothly, but cold eggs work just fine too. If you're short on eggs, this recipe isn't very forgiving, so stick to the full amount for the best rise.
- All‑purpose flour – Plain flour is perfect here. It creates a light batter that puffs beautifully in the oven. Self‑raising flour won't work because the added raising agents interfere with the rise.
- Milk – Whole milk gives the best flavour and colour, but semi‑skimmed works well too. For a richer pud, you can swap in half milk and half water, a traditional trick that helps the batter steam and rise.
- Salt and pepper – A pinch of salt brings out the flavour, and a little black pepper adds that classic Yorkshire pudding warmth. Keep it simple; the batter doesn't need much.
- Cooking oil – A neutral, high‑heat oil like vegetable, sunflower, or rapeseed oil is ideal. Avoid butter (it burns) and olive oil (too low a smoke point). The hotter the oil, the taller the rise.
What equipment will you need?
- Deep sided Muffin tin – Personally I think traditional yorkshire pudding trays are too shallow. Muffin tins ensure you get tall yorkshire puddings.
- Hand whisk – A good hand whisk is essential in any kitchen and for this recipe. I recommend the kitchen Aid whisk
How do I make the best yorkshire puddings?
A great Yorkshire pudding recipe starts with a super‑hot tin, a simple batter, and a few small tricks that make a huge difference. If you've ever wondered why some yorkie puds rise sky‑high while others stay flat, this is where the magic happens. Understanding the heat, the fat, and the batter helps you make the best Yorkshire puddings every single time – tall, crisp, golden, and perfect for any roast or toad in the hole.
Step 1: Heat the oven to 200°C (fan) and place a muffin tin on the middle shelf. Add a small splash of oil into each well. Let the tin heat for about 20 minutes until the oil is very hot
Step 2: Make the batter: Whisk 3 eggs, 150ml milk, and 60g all‑purpose flour together in a bowl until smooth. The batter should be pourable with no lumps. Season with salt and pepper
Step 3: Work quickly: Carefully remove the hot muffin tin from the oven. The oil should be shimmering and piping hot – ensure your kids are not close by whilst doing this, hot oil will burn.
Step 4: Pour the batter: Divide the batter evenly between the wells, filling each one about halfway. You should hear a light sizzle as it hits the hot oil.
Step 5: Bake: Return the tin to the oven immediately and bake for 20-25 minutes until the Yorkshire puddings are tall, golden, and crisp. Avoid opening the oven door during baking
Step 6: Serve: Lift the Yorkies out of the Muffin tin and serve straight away while they're puffed and crispy.
Serving suggestions
- Serve Yorkshire puddings the classic way with a Sunday roast - beef, chicken, or whatever your family loves
- Use them as little "gravy bowls" to soak up every drop of gravy or pan juices.
Pair them with toad in the hole for a proper comfort‑food dinner. - Add them to weeknight meals like stews, casseroles, or slow‑cooked dishes for an easy side everyone enjoys.
- Make large Yorkshire puddings in a bigger tin and use them as edible bowls for roast meats, veggies, or creamy mash.
- Turn oversized yorkies into wraps by filling them with sliced roast beef, chicken, or leftovers - they're fun, family‑friendly, and great for using up Sunday roast extras.
- Fill smaller puds with shredded meat, leftover veggies, or mash for a quick, comforting side that disappears fast.
- Serve these Yorkshire puddings with my cauliflower cheese...everybody knows these are the best bits of a roast dinner!!
Variations
Storage and freezing
Fresh Yorkshire puddings keep surprisingly well, and storing them properly means you can enjoy quick, fuss‑free puds any night of the week.
- Storing: Once completely cooled, keep Yorkshire puddings in an airtight container at room temperature for up to a day, or in the fridge for 2-3 days. They'll soften slightly, but they crisp back up beautifully when reheated.
- Freezing: Yorkshire puddings freeze perfectly. Arrange them in a single layer on a tray, freeze until solid, then transfer to a freezer bag or container. They'll keep for up to 3 months without losing their rise or texture.
- Reheating: Pop them straight from the fridge or freezer into a hot oven (about 200°C/400°F) for 5-8 minutes until they're puffed and crisp again. No thawing needed - they reheat best from frozen.
- Get the oil properly hot – the tin should be sizzling before the batter goes in. If it's not smoking slightly, it's not ready.
- Use a deep Muffin tin – not a shallow tin, the deep sides create tall yourkshire puddings.
- Don't rest the batter – this recipe is designed to go straight from bowl to tin. Quick, easy, and perfect for busy family dinners.
- Don't open the oven door – not even for a peek. The heat drop will flatten your yorkies faster than the kids can say "Are they ready yet?".
- Fill the tin confidently – about halfway is the sweet spot for tall, golden puds without overflow.
- Let them bake until deep golden – pale yorkies collapse; golden yorkies stay proud and crisp.
- Use metal tins – they heat faster and give a better rise than silicone or ceramic.
- Serve with a creamy, cheesy cauliflower cheese, this combination is soooo good!!
- Serve immediately – Yorkshire puddings are at their absolute best fresh from the oven, when the edges are crisp and the centres are soft.
FAQ
🥄 Do I need to rest the batter
No - not for this recipe. The batter is designed to be used straight away, which makes it perfect for busy family cooking. A no‑rest method still gives you great height and crisp edges.
🔥 Why won't my Yorkshire puddings rise
Flat yorkies usually come down to one of three things: the oil wasn't hot enough, the oven door was opened too early, or the batter ratios were off. A sizzling tin and a steady oven temperature make the biggest difference
🧁 What tin should I use?
A metal muffin tin works best because it heats quickly and evenly. Silicone and ceramic tins don't get hot enough to give you that dramatic rise.
🛢️ What's the best fat to use?
A neutral, high‑heat oil like vegetable, sunflower, or rapeseed oil. Butter burns too quickly, and olive oil doesn't get hot enough.
🥛 Can I use skimmed milk?
Yes, but whole or semi‑skimmed milk gives a better rise and richer flavour. If you only have skimmed, the recipe will still work.
🍳 Can I make giant Yorkshire puddings
Yes – just use a larger tin or pie dish. They make brilliant edible bowls for roasts, sausages, or even as wraps
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
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Pairing
These are my favorite dishes to serve with [this recipe]:
Yorkshire puddings
Equipment
- 1 Muffin tin (The high sides allow for a great rise)
Ingredients
- 3 eggs
- 150 mls Semi skimmed milk
- 60 Grams all purpose flour
- salt and pepper
- Cooking oil
Instructions
- Heat the oven to 200°C (fan) and place a muffin tin on the middle shelf. Add a small splash of oil into each well. Let the tin heat for about 20 minutes until the oil is very hot
- Make the batter: Whisk 3 eggs, 150ml milk, and 60g all‑purpose flour together in a bowl until smooth. The batter should be pourable with no lumps. Season with salt and pepper
- Work quickly: Carefully remove the hot muffin tin from the oven. The oil should be shimmering and piping hot – ensure your kids are not close by whilst doing this, hot oil will burn.
- Pour the batter: Divide the batter evenly between the wells, filling each one about halfway. You should hear a light sizzle as it hits the hot oil.
- Bake: Return the tin to the oven immediately and bake for 20-25 minutes until the Yorkshire puddings are tall, golden, and crisp. Avoid opening the oven door during baking
- Serve: Lift the Yorkies out of the tin and serve straight away while they're puffed and crispy.
Notes
- Hot oil is non‑negotiable - the muffin tin needs to be properly scorching before the batter goes in. If it doesn't sizzle, it won't rise.
- No resting time needed - this batter is a straight‑to‑the‑oven situation. Perfect for busy family dinners when you're juggling potatoes, gravy, and a child asking where their other sock went!
- Keep the oven door shut - opening it early is the fastest way to deflate your Yorkies. Treat the oven like a sleeping toddler: once it's settled, don't poke it.
- Use equal heat and patience - 200°C gives you that golden, crispy outside and fluffy inside. Let them go the full time so they get the height they deserve.
- All‑purpose flour works brilliantly - no fancy flours needed. This is a basic, traditional Yorkshire pudding recipe that proves simple ingredients still win.
- Serve immediately - Yorkshire puddings are at their best fresh from the oven, tall and proud. They'll still taste great later, but they won't have the same "look at me!" energy.
- Perfect for more than roasts - these Yorkies are ideal for toad in the hole, Yorkshire pudding wraps, leftover‑night dinners, or as a vehicle for gravy when you've had that kind of day!
