Classic Yorkshire Puddings
Light, crisp-edged puddings with a soft, custardy centre — the obligatory, show-off side for any proper British roast. This reliable recipe uses a rested batter and smoking-hot fat so the puddings puff up into glorious, golden cups perfect for gravy-sopping.
Yorkshire puddings: the humble show-off of the Sunday roast. These puffed, hollow-edged batter cups are brilliant for mopping up gravy, stuffing with roast beef or serving as cheeky little canapés with the right filling.
What makes these sing is two things — a rested, well-mixed batter and smoking-hot fat in the tin. Nail those and you’ll have dramatic, theatre-ready puddings every time. Slightly smug faces guaranteed.
Ingredients
- 140 g plain (all-purpose) flour
- 4 large eggs
- 200 ml whole milk
- 100 ml cold water
- 5 ml sea salt
- 60 ml beef dripping or vegetable oil — One teaspoon per muffin tray well (approx. 60 ml total). Beef dripping gives traditional flavour.
Equipment
- 12-hole muffin tin (or popover tin)
- measuring jug
- whisk
- ladle or small jug for pouring
Instructions
Make the batter: sift the flour and salt into a medium bowl. In a separate jug whisk the eggs until smooth, then add the milk and water and whisk again. Gradually whisk the wet mix into the flour until you have a smooth, lump-free batter. The consistency should be pourable — similar to single cream.
Rest the batter at room temperature for 30–60 minutes. This relaxes the gluten and lets the flour fully hydrate, which helps the puddings rise evenly.
Preheat the oven to 220°C / 425°F / gas 7. Put a 12-hole muffin tin on the middle shelf and add 1 teaspoon of dripping or oil into each well. Leave the tin in the oven for 10–15 minutes until the fat is very hot and just starting to smoke.
When the fat is smoking-hot, remove the tin quickly from the oven. Working fast, pour the batter into each well to about two-thirds full (a small ladle or 100 ml measure works well). Immediately return the tin to the oven.
Bake for 20–25 minutes until the puddings have inflated brilliantly and are deep golden-brown. Do NOT open the oven door during cooking — the sudden drop in temperature can make them collapse.
Remove the tin from the oven, tip the puddings out straight away onto a rack or serving plate and serve immediately with roast beef and gravy (or whatever you fancy). If holding briefly, keep warm in a low oven (90–100°C) for no more than 10 minutes.
Tips
- Rest the batter at room temperature for at least 30 minutes — it improves rise and gives a silkier texture. If you make it ahead, chill and bring back to room temp before using.
- Use beef dripping for authentic flavour; vegetable oil works and is more stable under high heat. Avoid olive oil (it smokes and flavours oddly).
- Heat the tin thoroughly — if the fat isn’t properly hot the puddings will stay flat. To test, splash a tiny drop of batter into one well; it should sizzle instantly.
- Don’t open the oven door while baking. A sudden temperature drop will deflate the puddings.
- If puddings brown too quickly on the top but haven’t fully puffed, reduce oven temperature by 10–20°C next time and increase baking time slightly.
Substitutions
beef dripping → vegetable oil (same quantity: 1 tsp per well)
Noticeably differentwhole milk → semi-skimmed milk (same quantity) or full-fat plant milk like oat (same quantity)
Stays closeplain flour → gluten-free plain baking blend (same weight) — results will be slightly less elastic and may not rise as tall
Noticeably differenteggs → no direct good vegan swap (will need a reformulated vegan batter)
Noticeably different
Nutrition
Per serving · estimated
- 365
- Calories
- 11 g
- Protein
- 27 g
- Carbs
- 22 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 580 mg
- Sodium
FAQ
Why didn’t my Yorkshire puddings rise?
Most common causes: fat wasn’t hot enough, batter was too cold, not rested, or you opened the oven door while baking. Ensure the fat is almost smoking, batter at room temp, and don’t peek.
Can I make the batter the night before?
Yes — you can make and chill the batter up to 24 hours ahead. Bring it back to room temperature (30–60 minutes) before pouring into the hot tin so you don’t chill the fat.
Can I reheat Yorkshire puddings?
You can reheat in a hot oven (200°C) for 3–5 minutes to regain some crispness, but freshly baked are best — reheated ones will be slightly softer inside.
Are these suitable for vegetarians?
Yes — as written they contain eggs and milk but no meat, so they are suitable for ovo-lacto vegetarians. They’re not vegan or gluten-free.
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