Yorkshire Pudding from Scratch
Crisp-edged, deeply golden Yorkshire puddings with tender centers—made the traditional way with a simple batter and a properly hot tin. Perfect alongside a Sunday roast, ready to catch gravy and slow the meal down in the best way.
There’s something quietly satisfying about a batter that asks for almost nothing, then turns into something dramatic in the oven. Yorkshire puddings feel like a small ceremony: warming the kitchen, listening for the sizzle as batter hits hot fat, and watching them rise like little lanterns. They’re at their best when you’re not rushing—served straight from the tin, with gravy close by.
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
25 min
Servings
6
Ingredients
Batter
- •140 g (1 cup) all-purpose flour
- •1/2 tsp fine salt
- •3 large eggs, room temperature if possible
- •200 ml (scant 1 cup) whole milk
- •50 ml (3 tbsp) water
For the tin
- •2–3 tbsp beef drippings (traditional) or vegetable oil, divided among the cups
Instructions
- 1
Make the batter: In a bowl, whisk the flour and salt. Add the eggs and whisk into a thick paste, then gradually whisk in the milk until smooth. Whisk in the water. Rest the batter for at least 30 minutes at room temperature (or cover and refrigerate up to 24 hours; bring back toward room temp before baking).
- 2
Heat the oven and tin: Place a 12-cup metal muffin tin (or a Yorkshire pudding tin) in the oven and preheat to 230°C / 450°F. Let the tin heat for at least 10 minutes once the oven is fully hot.
- 3
Add the fat: Carefully remove the hot tin and add about 1 tsp drippings/oil to each cup. Return the tin to the oven for 5–7 minutes, until the fat is shimmering and just beginning to smoke.
- 4
Fill quickly: Working fast, pour batter into each cup about halfway full (roughly 2–3 tbsp per cup). You should hear an immediate sizzle—this is what helps the puddings rise.
- 5
Bake without peeking: Bake for 18–22 minutes until well-risen, deeply golden, and crisp. Avoid opening the oven door during baking.
- 6
Serve right away: Tip the puddings onto a rack or plate and serve immediately with roast and gravy. If needed, you can hold them in a low oven (120°C / 250°F) for 10 minutes, but they’re best straight from the tin.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.