Print

The Perfect Foolproof Yorkshire Pudding: Crispy Outside, Fluffy Inside

Three golden brown, perfectly risen yorkshire pudding served on a small white plate.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make traditional British Yorkshire puddings that puff up tall, stay crispy on the outside, and remain light and airy inside. This easy recipe is perfect for your Sunday roast.

Ingredients

Scale
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 cup beef dripping or vegetable oil (for heating)

Instructions

  1. Combine the eggs, flour, milk, and salt in a bowl. Whisk until you have a smooth batter. Do not overmix; a few small lumps are acceptable.
  2. Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, or up to 12 hours. Resting the batter helps achieve a better rise.
  3. Preheat your oven to 450°F (230°C). Place a 12-cup muffin tin or a deep roasting tin into the oven while it preheats.
  4. Add about 1 teaspoon of beef dripping or oil into each cup of the hot muffin tin. The fat must be smoking hot before you add the batter.
  5. Carefully remove the hot tin from the oven. Quickly and evenly divide the batter among the cups, pouring it into the center of the hot fat.
  6. Immediately return the tin to the oven. Do not open the oven door for the first 20 minutes of cooking.
  7. Bake for 20 to 25 minutes, or until the Yorkshire puddings are deeply golden brown, tall, and crisp.
  8. Serve immediately with your roast dinner and gravy.

Notes

  • The secret to a tall rise is using very hot fat. The fat should be smoking when you pour the batter in.
  • Use individual muffin tins for perfect individual Yorkshire puddings that puff up well.
  • If you are making a large pudding in a roasting tin, ensure the fat covers the bottom evenly before pouring in all the batter.
  • For a richer flavor, use beef dripping instead of oil.

Nutrition