Yorkshire Puddings {Foolproof Recipe!} guarantee light, golden, and sky-high results every time. With simple steps and classic ingredients, these traditional British treats become a Sunday roast essential.

Serve these fluffy delights fresh from the oven, piled high on your plate to soak up all that rich gravy. Follow this easy guide and say goodbye to flat, soggy Yorkshires forever!

What You’ll Need for Yorkshire Puddings {Foolproof Recipe!}

  • Plain flour – The backbone for the crisp, airy texture that gives each pudding its iconic rise.
  • Eggs – Provide structure and lift, creating the signature puff.
  • Milk – Adds richness and ensures the batter stays light and smooth.
  • Sunflower oil – Heats to a high temperature, creating the perfect environment for lift and crisp edges.
  • Pinch of salt – Enhances flavor and balances the batter beautifully.
  • Water – Lightens the mix for a perfect pour and final puff.

Foolproof Steps to Perfect Yorkshire Puddings {Foolproof Recipe!}

Start by whisking flour and salt with eggs until you have a thick, smooth paste. Gradually add milk and water, whisking well for a lump-free batter. Let it rest in the fridge to relax the gluten, helping your puddings rise sky-high.

Preheat your oven hot and fierce. Add a little sunflower oil to each muffin tray hole and heat until smoking. Quickly pour in the batter while the oil is sizzling—this is key for that dramatic lift.

Bake without peeking! Keep that oven door shut for at least 25 minutes so the puddings don’t collapse. In about half an hour, you’ll have golden, crisp Yorkshire puddings ready to devour.

Tips & Twists for Foolproof Yorkshire Puddings

Always use a metal muffin tray instead of ceramic so the oil gets properly hot. For taller Yorkshires, fill each hole only halfway, giving them room to puff up. If your batter seems too thick, loosen it with a splash more milk—thin, pourable batter is essential.

Want a single giant Yorkshire to serve with sausages or gravy? Just scale down the ingredients, pour into a preheated tin, and bake until deep golden and crisp. For a gluten-free twist, swap the plain flour for cornflour—just allow a little extra cooking time.

Storing & Reheating Your Yorkshire Puddings

Leftover Yorkshire Puddings keep well in an airtight container for up to two days. To freeze, layer them between sheets of baking paper and store in a freezer bag for up to a month. Reheat straight from frozen in a hot oven for a few minutes until piping hot and perfectly crisp again—just like fresh!

Yorkshire Pudding Recipe

This dependable Yorkshire Pudding recipe guarantees impressively risen, crisp, and fluffy results every time. Master the art of this classic accompaniment with straightforward steps and practical guidance.
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Course: Side Dish
Cuisine: British
Keyword: Yorkshire Pudding Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12

Ingredients

  • 3 medium free-range Eggs
  • Pinch of Salt
  • 50 ml Water
  • 200 ml Whole or semi-skimmed Milk
  • 2 tbsp Sunflower Oil see notes
  • 150 g Plain Flour

Instructions

  • Whisk the plain flour together with a pinch of salt, then incorporate the eggs until the mixture becomes an exceptionally smooth, dense batter. Gradually pour in about one-third of the milk, whisk thoroughly until even, then add the remaining milk along with the water, whisking again until silky and lump-free. For ease of pouring later, decant the batter into a large jug if available. If time allows, place the batter in the refrigerator to rest for 15–30 minutes—longer if needed—stirring well before use and adjusting with extra milk if it thickens excessively. Preheat the oven to 220℃ fan/240℃/Gas Mark 9. When ready to bake, carefully add a small amount of sunflower oil to each compartment of a muffin tray and heat in the oven for 10 minutes until the oil reaches a smoking point. Swiftly but cautiously remove the hot tray, close the oven door to retain the heat, and promptly fill each section halfway with the batter—it should sizzle upon contact. Return the tray to the oven, reduce the heat to 200℃, and bake for 30 minutes until the puddings are richly golden and thoroughly crisp. Resist opening the oven door for at least the first 25 minutes to ensure maximum rise.
  • For one large Yorkshire Pudding: Combine 75 g plain flour, 1 egg, 100 ml milk, and 50 ml water. Preheat the tin with oil at 220℃ fan/240℃/Gas Mark 9 for 10 minutes. Pour in the batter carefully, lower the heat to 200℃/220℃/Gas Mark 7, and bake for approximately 16 minutes. Let rest for 5 minutes before removing.
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Notes

The batter should be pourable yet not overly runny—adjust with extra milk or water if needed. Resting the batter enhances texture; ensure it is stirred well if rested longer than 30 minutes. Employ a muffin tin rather than a traditional Yorkshire pudding tin to achieve a better rise, and use just enough oil to cover the base of each section. Preheating the oil until smoking is vital for the signature lift. Divide the batter evenly among the tin wells, filling each about halfway. Work quickly when pouring to maintain oven temperature, and position the tray near the top of the oven, allowing space for the puddings to expand. Avoid opening the oven prematurely to prevent collapse. Let the cooked puddings cool in the tin for easier removal; reheat briefly before serving if desired. For a gluten-free version, substitute the plain flour with cornflour—note that additional baking time may be required.

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