Yorkshire puddings
Yorkshire puddings made the traditional way for tall, crispy, fluffy results every time. This easy homemade Yorkshire pudding recipe uses simple ingredients to create perfect yorkie puds for Sunday roasts, toad in the hole, or family dinner recipes. A basic, foolproof method that shows you how to make Yorkshire pudding with classic flavour and the best rise
Print
Pin
Share Recipe
Servings: 7 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!