Yorkshire Pudding Recipe

This easy, foolproof Yorkshire Pudding recipe is guaranteed to convert you from buying shop bought yorkies to making your own at home – trust me you will not regret it!

Yorkshire Puddings are very similar to Popovers or Dutch Baby Pancakes in the US. They’re actually a savoury ‘pudding’ – a light, airy pastry type item. Typically used as a vessel for meat and vegetables to be scooped up with or used for mopping up gravy. They’re typically served alongside a roast dinner.

Top Tips For Perfect Yorkshire Puddings Every Single Time!

There are a few simple steps you need to follow to ensure your Yorkshire Puddings turn out perfectly:

1. Smooth batter (no lumps, bumps or flour streaks)
2. Preheat oil in oven until it’s HOT! It should be in the oven for 15 – 20 minutes on it’s own.
3. Let batter rest in the fridge – allow it to cool down. Cold batter + hot oil = success.
4. DO NOT OPEN THE OVEN!!! This is the absolute essential step – you’ll ruin the rise otherwise.

Why Are Yorkshire Puddings Called Pudding When They Aren’t Sweet?

In the UK, a pudding can be either sweet OR savoury. Examples of this are: Yorkshire Pudding, Black Pudding or White Pudding. I have a recipe using black pudding here. The national dish of Scotland, haggis, is also known as a pudding.

In the USA, the word pudding is almost exclusively reserved for sweet milk or egg based desserts. Examples being custards, mousse etc. so don’t let the name itself put you off!

It’s the perfect accompaniment to a Sunday Roast Dinner.

The Origins of Yorkshire Puddings

Yorkshire Puddings originated, not surprisingly, from Yorkshire in Northern England.

“When wheat flour began to come into common use for making cakes and puddings, cooks in northern England (Yorkshire) devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. In 1737, a recipe for “a dripping pudding” was published in Sir Alexander William George Cassey’s book The Whole Duty of a Woman:^[4]“

Ingredients / Substitutions

Eggs: I use free range (or organic) medium sizes

Milk: I used whole (full fat) milk, but you can use a ratio of milk to water or a lower fat milk option if preferred. I haven’t personally tried this recipe with a milk alternative either. So please let me know if you do and leave me a comment to advise how they turn out.

Flour: plain (all purpose) flour is what is needed here. Do not use self-raising flour – it adds a cakey texture to them and makes them more doughy, which is not what we’re aiming for. In a pinch, you can use bread flour (I’ve trialled that myself).

Salt + Pepper: don’t forget it! Season from the inside!

Fat: beef dripping (beef tallow) is the traditional option, and it’s what I like to use as it adds extra flavour. But if you don’t have any available then vegetable oil will work just fine.

Method for Yorkshire Pudding Recipe

Whisk eggs, then add plain flour until you have a smooth batter. Then whisk through milk until fully combined and season with salt and pepper.

Pre-heat beef dripping (or vegetable oil) in oven for 15 – 20 minutes at 220C (fan) whilst your batter rests in the fridge. Once oil is hot and smoking, add batter into muffin tin and cook for 20 – 25 minutes at 200C (fan). DO NOT OPEN THE OVEN!! Perfect Yorkshire Puddings every time!

Why Do My Yorkshire Puddings Sink (Deflate) When I Take Them Out Of The Oven?

This is a common question I get asked across my socials, so I thought it was worth a specific mention.

People message me saying “my yorkshire puddings looked great when I took them out the oven, but now they’ve sunk, what happened?” or “my Yorkshire Puddings have deflated and they don’t look as good anymore. What did I do wrong?”

Answer: your oil wasn’t hot enough when you added the batter.

You need to ensure you are pre-heating your oil for 15 – 20 minutes at 220C (fan) so when you pour the batter in, it sizzles and spurts. If you want that huge rise, and for it to stay that way, ensure your oil it hot.

Serving Suggestions For Yorkshire Puddings

Yorkshire Puddings are typically served alongside a Sunday Roast Dinner:

Meat (Chicken, Roast Beef, Pork)

Roast Potatoes / Dauphinoise

Vegetables: Carrots, Broccoli, Green Beans, Cauliflower Cheese

Yorkshire Puddings

Gravy

Or alternatively, the batter is used in something called Toad in the Hole. Which is cooked sausages encased in a yorkshire pudding batter (photo below).

FAQs

Storage and Re Heating

The best bit about this recipe? They can be made in advance, frozen and reheated.

If you have any Yorkshire Pudding leftovers, or want to batch cook them, or make them ahead of time for either Christmas or Sunday Dinner, then see below:

Make Yorkshire Puddings as per recipe, then store in an airtight (ziplocked) bag.

Either store at room temperature for 2 days or freeze for up to 3 months.

To reheat from room temperature: pre heat oven to 200C (fan) and cook for 3 – 5 minutes.

To reheat from frozen: pre heat oven to 200C (fan) and cook (directly from frozen) for 6 – 8 minutes.

And finally…

If you do choose to make them, I hope you enjoy them!

If you have any other questions, or want to tell me what you think of my recipe, then please leave a comment below! I read and appreciate every single one!