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A plate showcasing perfectly risen Yorkshire Puddings ready to serve.

Classic Yorkshire Puddings

These classic Yorkshire puddings are a staple British side, featuring a crispy exterior and a light, airy interior, ideal for accompanying a traditional roast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 puddings
Calories 150 kcal

Equipment

  • large bowl
  • whisk
  • 12-hole muffin tin or Yorkshire pudding tin

Ingredients
  

Dry Ingredients

  • 1 cup all-purpose flour (plain flour)

Wet Ingredients

  • 1 cup milk (whole milk works best)
  • 2 large eggs
  • 1/2 teaspoon salt

For Cooking

  • 4 tablespoons beef dripping or vegetable oil (for cooking)

Instructions
 

Preparation

  • Whisk together flour and salt in a large bowl, then in a separate jug, whisk eggs and milk until combined.
  • Gradually pour the wet ingredients into the dry, whisking continuously until the batter is smooth and lump-free.

Resting and Preheating

  • Cover the batter and refrigerate for at least 30 minutes, or up to 12 hours.
  • Preheat the oven to 425°F (220°C) about 20-30 minutes before baking.

Cooking

  • Place 1 teaspoon of beef dripping or oil in each hole of a 12-hole muffin or Yorkshire pudding tin, and heat in the preheated oven until screaming hot.
  • Carefully remove the hot tin, whisk the rested batter, and quickly pour it into each hot, oiled hole, filling them one-third to half full.

Baking and Serving

  • Immediately return the tin to the oven and bake for 20-25 minutes until risen, golden brown, and crispy; do not open the oven door for the first 15-20 minutes.
  • Once cooked, remove from the oven and serve immediately.

Notes

For best results, ensure your fat is extremely hot before adding the batter. Avoid opening the oven door during baking to achieve maximum rise and crispiness.