Name: Perfect Yorkshire Pudding Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 4 large eggs (200 g; 7 ounces); 150 g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons); 175 g whole milk (6 ounces; 3/4 cup); 25 g water (0.85 ounces; 1 tablespoon plus 2 teaspoons); 2 g kosher salt (about 1/2 teaspoon); 100 ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)

Jump to Recipe· 4.6 from 3 reviews

If you’ve ever wondered how to nail the flaky, golden, and perfectly puffed-up treats that are a staple of British Sunday roasts, you’re in just the right place. Today, I’m sharing my Perfect Yorkshire Pudding Recipe that I swear by—it’s foolproof, ridiculously satisfying, and honestly, once you get this down, you’ll probably never buy them frozen again. Get ready to impress your family or friends with fluffy, crispy bottoms and soft, airy centers that scream comfort food perfection!

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Why This Recipe Works

Resting the Batter: Letting the batter rest overnight really gives the puddings their incredible rise and texture.
Smoking Hot Fat: Preheating your fat until it’s almost smoking ensures that the batter sizzles instantly, leading to those iconic puffy edges.
Simple, High-Quality Ingredients: Using whole milk, fresh eggs, and a pinch of kosher salt keeps flavors clean and enhances the traditional taste.
Versatile Cooking Options: Whether you use cast iron skillets, popover tins, or muffin trays, the method adapts perfectly for consistent results.

Yorkshire Pudding, Perfect Yorkshire Pudding, British Sunday Roast Staples, Fluffy Yorkshire Pudding, Homemade Yorkshire Pudding - The image shows seven golden brown Yorkshire puddings puffed up inside a grey metal muffin tray. Each pudding has a tall, uneven, and crispy outer layer with a hollow center, revealing a softer yellow inside. The muffins are placed inside a dark oven, giving a warm, baked look with crispy textures on top and soft, slightly shiny surfaces inside. The background is filled with the dark oven racks. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk ingredients—simple staples that come together to create those irresistibly fluffy Yorkshire puddings. Each component plays a special role, so I never cut corners here. The right milk fat content and fresh eggs really matter, and trust me, the little splash of water helps keep the batter light and crisp. I’ll walk you through my favorites to use.

Yorkshire Pudding, Perfect Yorkshire Pudding, British Sunday Roast Staples, Fluffy Yorkshire Pudding, Homemade Yorkshire Pudding - Flat lay of four large whole brown eggs with clean shells, a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl filled with whole milk, a smaller white bowl containing clear water, a pinch of kosher salt neatly arranged in a tiny white dish, and a small white bowl holding golden beef drippings, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Fresh, large eggs give structure and help the puddings rise beautifully.
All-purpose flour: The base for your batter—go for a good quality flour for the best texture.
Whole milk: Adds richness and moisture, making each bite tender and full-flavored.
Kosher salt: Just a little seasoning enhances the overall taste without overpowering.
Water: Keeps the batter lighter; I find it makes a subtle but noticeable difference in crispness.
Beef drippings, lard, or oil: This is your secret weapon—the hot fat creates that amazing puff and crisp edges I know you’ll love.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Perfect Yorkshire Pudding Recipe is how flexible it can be. If you’re feeling creative or have dietary needs, it’s easy to tweak without losing that classic charm. I encourage you to experiment a bit and find what works best for you—after all, this is your kitchen playground!

Variation: I’ve tried using vegetable oil instead of beef drippings and still got a great rise; perfect if you prefer a milder flavor or a vegetarian option.
Dairy Adjustment: If you’re out of whole milk, swapping in lower-fat milk means I add a bit more water to keep the batter balanced—simple tweak, same great texture.
Make it Gluten-Free: I’ve played around with gluten-free flour blends, and while it’s a bit trickier to get that puff, resting the batter longer helps a lot.

Step-by-Step: How I Make Perfect Yorkshire Pudding Recipe

Step 1: Whisk Together a Silky Batter

I start by cracking the eggs into a medium bowl and adding the flour, whole milk, water, and kosher salt. I like to whisk everything together until the batter is completely smooth, with no lumps in sight. It should have the consistency of heavy cream—slick and pourable. Guess what? Letting this batter rest is a game-changer. I usually cover the bowl and slip it into the fridge overnight, but if you’re pressed for time, resting it for at least 30 minutes at room temperature still does wonders for the texture.

Step 2: Heat That Fat Until It’s Smoking Hot

Preheat your oven to a fiery 450°F (230°C) and adjust the rack to the center. Now, evenly divide your beef drippings (or preferred fat) between two 8-inch cast iron skillets or popover tins. Pop these into the oven and wait for about 10 minutes until the fat starts to smoke slightly—this step ensures the puddings puff up instantly, giving you those crispy edges we all crave. I always use tongs to carefully remove the hot pans onto a heatproof surface; safety first!

Step 3: Pour Batter and Bake Like a Pro

Immediately after removing your tins or pans from the oven, pour the batter evenly into each compartment—fill them about halfway to three-quarters full for perfect rise (around 1/4 full if using larger pans like skillets). The batter will sizzle as it hits the hot fat—that’s your sign you’re doing it right. Get them back into the oven quickly and don’t open the door during baking. Bake smaller puddings for about 15 minutes, and larger ones for 25 minutes or until they’ve quadrupled in size, browned beautifully, and sound hollow when you tap the top gently.

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Tips from My Kitchen

Temperature Matters: I can’t stress enough how crucial it is that the fat is smoking hot before adding batter; this is the secret behind that dramatic puff.
No Peeking: Resisting the urge to open the oven door early saves you from sad, deflated puddings.
Make Batter Ahead: I usually make my batter the night before; it gives the gluten time to develop and the flavors to meld, making the texture unbeatable.
Use Hot Hands: Pour batter quickly but carefully into hot fat; slow pours cool the fat down, and your puddings won’t rise as well.

How to Serve Perfect Yorkshire Pudding Recipe

Garnishes

I’m a simple gal when it comes to garnishes for my Yorkshire puddings—usually just a drizzle of good quality gravy right before serving. Sometimes I sprinkle fresh chopped parsley or chives on top for a pop of color and fresh flavor. If you want to get fancy, a little dollop of horseradish cream or mustard on the side complements the savory notes beautifully.

Side Dishes

You can’t go wrong pairing your Yorkshire puddings with classic roast beef and plenty of gravy, but don’t stop there. I often serve them alongside roasted vegetables, crispy roast potatoes, or even a hearty stew. On lighter days, a simple green salad with balsamic dressing balances the meal perfectly.

Creative Ways to Present

For a special touch during family gatherings, I fill the Yorkshire puddings with a spoonful of beef stew or bangers and mash, turning them into adorable, edible bowls. Another fun idea is to create mini Yorkshire pudding “tacos” by filling smaller puddings with smoked salmon and cream cheese for brunch. These always get rave reviews!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though rare in my house!), I recommend cooling them completely before storing in an airtight container or zipper-lock bag. They’ll stay fresh for up to two days in the fridge. Just resist the temptation to stash them while still warm—moisture can make them soggy.

Freezing

I freeze extras all the time. After cooling, I pop individual Yorkshire puddings into freezer bags, removing as much air as possible. They keep well for up to 3 months and are a lifesaver for quick dinners.

Reheating

To reheat, I prefer a hot toaster oven or conventional oven rather than a microwave to maintain their crispiness. Around 350°F (175°C) for 5-7 minutes does the trick, bringing them back to their golden, crunchy glory.

FAQs

Can I make the batter ahead of time?

Absolutely! In fact, resting the batter overnight in the fridge improves the texture and rise of your Yorkshire puddings. Just bring the batter back to room temperature before baking for the best results.
What fat should I use for the fat in the pans?

Traditional beef drippings offer the most authentic flavor, but lard, vegetable oil, or vegetable shortening all work well. The key is ensuring the fat is really hot so the batter sizzles on contact.
Why did my Yorkshire puddings not rise?

This usually happens if the fat wasn’t hot enough, the oven temperature was too low, or the batter was too cold. Make sure to preheat your oven and fat thoroughly, and bring the batter to room temperature before baking.
Can I use a microwave to reheat Yorkshire puddings?

Microwaving tends to make Yorkshire puddings soggy. I recommend reheating them in a toaster oven or conventional oven at 350°F for best crispiness.

Final Thoughts

This Perfect Yorkshire Pudding Recipe is like a trusty friend in my kitchen—always reliable, satisfying, and a hit at the table. Once you get the hang of the key steps, you’ll feel confident making them whenever you want a little bit of that British soul food magic. I hope you enjoy making and sharing them as much as I do. Give these puddings a try—I promise, you’ll be hooked!