Yorkshire Pudding
Yorkshire puddings are tall, crisp-edged British batter puddings baked in smoking-hot beef dripping and served with roast meat and gravy.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Whisk the flour, eggs, milk and salt into a smooth batter, then rest it for at least 30 minutes.
- 2
Heat the oven to 230°C. Put a small spoonful of beef dripping into each cup of a sturdy metal muffin tin.
- 3
Heat the tin until the fat is shimmering hot.
- 4
Whisk the batter once, pour it quickly into the hot cups and return the tin to the oven.
- 5
Bake for 20–25 minutes without opening the oven door until towering, crisp and deeply browned.
- 6
Serve immediately with roast meat and gravy.
Cook notes
Tips
Rest the batter and use a very hot metal tin.
Do not open the oven while the puddings rise.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool and freeze in an airtight bag for up to 1 month.
- Reheat from frozen in a hot oven.
Substitutions
- Neutral oil works if beef dripping is unavailable.
- Semi-skimmed milk can replace whole milk.
What to Serve With
- Roast beef
- Onion gravy
- Sunday roast vegetables
Common Mistakes
- Cool fat gives dense, pale puddings.
- Opening the oven early makes them collapse.
Recipe FAQ
What makes this Yorkshire Pudding traditional?
The dramatic rise comes from rested batter hitting very hot fat, not from baking powder.
Can I prepare Yorkshire Pudding ahead?
Make the batter several hours ahead; baked puddings can also be frozen and recrisped.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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