Breakfast

Yorkshire Pudding

Name: Yorkshire Pudding
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 100g plain flour; 2 large eggs; 240ml whole milk; ½ teaspoon salt; 60ml vegetable oil or beef dripping

Yorkshire pudding is a showstopper baked batter dish that rises dramatically in the oven, creating a golden exterior and a soft, slightly custardy centre. Traditionally served with roast beef and gravy, it's a staple of the British Sunday roast.

286cal per serving 8gprotein 22gcarbs 18gfat 10min prep 25min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Yorkshire Pudding — common questions

Can I make the batter ahead?

Yes, mix the batter up to 24 hours in advance and store covered in the fridge. Let it return to room temperature for 30 minutes before baking, as cold batter will not rise as well.

Why didn't my Yorkshire puddings rise?

The oil must be smoking hot when you pour in the batter—this is the most common mistake. If it is not hot enough, or if you open the oven door before 20 minutes, they will not puff. Also ensure your oven temperature is accurate; use an oven thermometer if unsure.

Can I use beef dripping instead of oil?

Yes, beef dripping is traditional and adds more flavour. Use it the same way and heat it until smoking hot.

Can I make these without a muffin tin?

You can bake them in a large shallow baking pan, but individual puddings will be more impressive. A heavy-bottomed metal baking pan works best if you choose this method.

What should I serve with Yorkshire pudding?

Traditionally served with roast beef, roast potatoes, vegetables and gravy. They can also be served as a dessert with jam or honey.

Can I reheat leftover Yorkshire puddings?

Reheat in a 180°C oven for 5–10 minutes to re-crisp the exterior, or crisp them under the grill. They lose their puffiness but will still be pleasant to eat.