These easy Yorkshire puddings are golden, crispy on the outside, and light and airy in the middle - exactly what you want from a classic British Yorkshire pudding recipe. They are the perfect side dish for a traditional Sunday roast with roast beef and rich gravy, but they're just as delicious served with roast chicken, sausages, or hearty casseroles.
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A Quick Look At The Recipe
✅ Recipe Name: Easy Yorkshire Pudding Recipe
🕒 Ready In: 18 minutes plus resting time
👪 Serves: 6
🍽 Calories: 185 per serving (2)
🥣 Main Ingredients: Plain Flour, Eggs, Milk, Salt, Vegetable Oil (or Beef Dripping)
📖 Dietary Info: Contains gluten and dairy
👌 Difficulty: Easy
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Yorkshire puddings have a reputation for being tricky, but this foolproof method gives you tall, well-risen puddings with crisp edges and hollow centres every time. The secret lies in a smooth Yorkshire pudding batter, very hot oil, and a hot oven.
One of the questions I'm most often asked when it comes to making Yorkshire puddings is whether you can swap plain flour for self-raising flour.
Yes, you can use self-raising flour, but the results won't be quite the same. Yorkshire puddings made this way tend to be flatter, denser, and more cake-like rather than tall, airy, and crisp.
The added raising agents in self-raising flour cause the batter to rise too quickly in the oven, which often leads to the puddings collapsing as they cool. For the best rise, crisp edges, and classic hollow shape, plain flour gives the most reliable results.
Jump to:
- A Quick Look At The Recipe
- ✔️ Why you'll love this easy Yorkshire pudding recipe
- 🥘 Ingredients
- Need to substitute an ingredient?
- 📖 Variations
- 🔪 Easy Yorkshire Pudding Recipe: Step-by-Step Instructions
- Top Tips
- 🍴 Serving suggestions
- Storage
- ❓ Frequently asked questions
- Common Yorkshire Pudding Problems and How to Fix Them
- More Mouthwatering Sides to Complement Your Roast Dinner
- Recipe
- 💬 Comments
✔️ Why you'll love this easy Yorkshire pudding recipe
- Perfectly risen and golden brown with crisp edges and airy centres every time.
- Made with simple pantry ingredients and a no-fail Yorkshire pudding batter.
- The ideal side for a Sunday roast, soaking up gravy beautifully while holding their shape.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Plain flour (all-purpose flour) - Many people think self-raising flour is needed to help Yorkshire puddings rise, but it's actually the high oven temperature and the steam created from the hot oil and batter that makes them rise tall. Plain flour gives the best structure and classic texture. If needed, you can use self-raising flour, but the puddings will be more cake-like and less crisp.
Eggs - Use 3 large eggs for a light, airy Yorkshire pudding batter. Room temperature eggs work best as they mix more easily into the batter.
Milk (whole milk) - Semi-skimmed or full-fat milk both work well. Whole milk gives a slightly richer batter, but either will produce good results. You can substitute part of the milk with water for an even lighter texture.
Salt - A small pinch of salt enhances the flavour of the batter without making the puddings salty.
Sunflower oil (vegetable oil or canola oil) - A neutral-flavoured oil with a high smoke point is essential for creating the steam that helps the puddings rise. Vegetable oil, canola oil, or even beef dripping can be used. Avoid olive oil, as it can burn at high temperatures.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Herb and cheese Yorkshire puddings - Add fresh herbs like rosemary, thyme, or chives, or fold in grated cheese such as cheddar or Parmesan for extra flavour.
- Giant filled Yorkshire pudding - Bake one large pudding in a roasting tin and fill it with hearty stews, pulled pork, or a vegetable ragout for a show-stopping dish.
- Toad in the hole - Use the batter to bake sausages in the oven with onion gravy for a classic British comfort food.
- Sweet Yorkshire puddings - Turn them into a dessert by adding a little sugar or cinnamon to the batter and serving with syrup or honey, whipped cream, or fresh fruit.
🔪 Easy Yorkshire Pudding Recipe: Step-by-Step Instructions
One: Place the flour into a mixing bowl.
Two: In a jug, whisk together the eggs, milk, and salt until fully combined.
Three: Gradually pour the egg mixture into the flour, whisking continuously until smooth and lump-free. Transfer the batter to a jug and let it rest for 30 minutes.
Four: Preheat the oven to 220°C (200°C fan / 425°F / Gas 7). Add 1 teaspoon of sunflower oil to each hole of a 12-hole muffin tin and place it in the oven for 8 minutes until the oil is very hot. If you're roasting potatoes at the same time, move them to the bottom shelf so the puddings can cook on the top shelf. Make sure the timing allows at least 18 minutes of cooking for your potatoes after the puddings go in, as opening the oven door can affect the rise.
Five: Carefully remove the hot tin from the oven and pour the rested batter evenly into the 12 holes. Return immediately to the oven and bake for 18 minutes until golden brown and puffed.
Top Tips
- Rest the batter: Let it rest for at least 30 minutes at room temperature to relax the gluten and help the puddings rise tall and airy.
- Get the oven and oil very hot: Preheat to 220°C (200°C fan / 425°F / Gas 7). Add 1 teaspoon of sunflower or vegetable oil to each hole of a metal muffin tin and heat until smoking hot. This is key for creating the steam that lifts the batter.
- Pour quickly and evenly: Use a jug to transfer the rested batter and pour it into the hot tin immediately to maintain the oven heat and steam.
- Keep the oven door closed: Opening the door while baking lets steam escape and can cause the puddings to collapse.
- Use room-temperature ingredients: Bring eggs and milk to room temperature before mixing to help the batter rise properly and give a lighter texture.
🍴 Serving suggestions
They're delicious not just with the classic roast beef, but also with roast chicken, slow-cooked pork, or a tender lamb breast. Be sure to have plenty of gravy on hand to fill those golden, crispy hollows!
For a fun twist, you could make four giant Yorkshire puddings and use them as edible bowls to serve a comforting dish, such as my easy sausage casserole, straight inside the hollow.
Storage
Store - keep cooked Yorkshire puddings in an airtight container at room temperature for up to 24 hours. To keep them crisp, always reheat in a hot oven rather than the microwave.
Freeze - cool the puddings completely, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, place frozen Yorkshire puddings directly into a preheated oven at 200°C (180°C fan / 400°F) for 8-10 minutes until golden, piping hot, and crisp again.
❓ Frequently asked questions
Beef dripping gives the richest flavour and the crispiest edges, but neutral oils with a high smoke point, like sunflower or vegetable oil, work well too. The key is using a fat that gets very hot to create steam for a good rise.
Yes, you can prepare the batter up to a day in advance. Store it in the fridge, then bring it back to room temperature and give it a quick whisk before baking to help the puddings rise properly.
No, a standard metal muffin or cupcake tin works perfectly. Avoid silicone, as metal heats faster and produces taller, crispier puddings.
Common Yorkshire Pudding Problems and How to Fix Them
Troubleshooting Guide for Best Rise, Texture, and Golden Results
| Problem | Fix |
|---|---|
| Puddings stay flat and don't rise | Ensure the oven and fat are extremely hot before adding the batter. High heat creates steam, which is essential for the puddings to puff. Let the batter come to room temperature before baking. |
| Puddings collapse or fall after rising | Keep the oven door closed while baking to prevent steam from escaping. Also, bake until golden brown to set the structure; undercooked puddings are more likely to deflate. |
| Centres are dense or soggy | Fill each tin only about one-third full to allow the batter to expand properly. Too much batter can result in heavy, doughy centres instead of light, hollow puddings. |
More Mouthwatering Sides to Complement Your Roast Dinner
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Recipe
Easy Yorkshire Pudding Recipe
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Ingredients
- 100 g Plain Flour (All-purpose Flour)
- 3 Eggs large
- 220 ml Milk
- ½ teaspoon Salt
- 12 teaspoon Sunflower Oil (Canola Oil)
Instructions
- Place the flour into a mixing bowl.100 g Plain Flour (All-purpose Flour)
- In a jug, whisk together the eggs, milk, and salt until fully combined.3 Eggs, 220 ml Milk, ½ teaspoon Salt
- Gradually pour the egg mixture into the flour, whisking continuously until smooth and lump-free. Transfer the batter to a jug and let it rest for 30 minutes.
- Preheat the oven to 220°C (200°C fan / 425°F / Gas 7). Add 1 teaspoon of sunflower oil to each hole of a 12-hole muffin tin and place it in the oven for 8 minutes until the oil is very hot. If you're roasting potatoes at the same time, move them to the bottom shelf so the puddings can cook on the top shelf. Make sure the timing allows at least 18 minutes of cooking for your potatoes after the puddings go in, as opening the oven door can affect the rise.12 teaspoon Sunflower Oil (Canola Oil)
- Carefully remove the hot tin from the oven and pour the rested batter evenly into the 12 holes. Return immediately to the oven and bake for 18 minutes until golden brown and puffed.
Notes
- Use plain flour for best rise; self-raising flour will make puddings flat and dense.
- Let the batter rest for at least 30 minutes at room temperature to improve rise and texture.
- Preheat oven and oil until very hot (220°C / 425°F) to create steam for tall, airy puddings.
- Pour batter quickly into hot tins; use a jug for easier handling.
- Do not open the oven door while baking - this can cause puddings to collapse.
- Use a metal muffin or Yorkshire pudding tin, not silicone, for crisp edges.
Gail Montero says
My hubby is from England so we will totally enjoy eating these yummy puddings!
Beth says
These look wonderful! I can't wait to give this a try! My family is going to love this recipe!
Megan says
Yorkshire puddings can be tricky but this recipe made it so easy!
Natalie says
They look fantastic! We love them with the roast on weekends. I will definitely give your recipe a try.
Toni says
Thank you so much for the tips! I love how easy it is to make!
Shadi Hasanzadenemati says
My family is going to love this, thank you for the recipe!