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Home » Recipes

Published: Dec 12, 2020. Post Updated: Apr 15, 2024

Home » Recipes

Yorkshire Puddings

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How to make Yorkshire Puddings that are fluffy, golden and delicious with my tops tips!
 
I like home made Yorkshire Puddings because they are the perfect vehicle for meat, gravy, potatoes and all things Sunday Roast. PLUS they are super easy to make. Read on to find my top tips and a variation that I LOVE.  This recipe is made in our home week in and week out so it is a fool proof recipe too.
 

Yorkshire Puddings in a tray

Yorkshire Puddings

Who doesn't love a Yorkshire Pudding?

I always wondered why they weren't popular across the pond but then I learnt that they are called Popovers in America and are made in Popover tins. Of course they love them! Who wouldn't?!

I remember watching a video years ago in which James Martin made Yorkshire Puddings.
 
It looked pretty simple but I only really started making them at home myself recently.
 
For the past couple of months, we have been making them twice a week, every week and know what works and what doesn't.

I am particular about how I like my Yorkshires. I like them to have a light chew and a crispy edge.

I went for Sunday lunch recently and was so disappointed with the Yorskhires. They were way too crispy and eggy. Yes I like a crispy edge but not too when it is so crispy that there is no chew left.. that's not for me.

The good news though - it is really difficult to get a Yorkshire Pudding wrong. You can play with the ratios and make it according to your taste in whatever baking tin size you like!

You can make them more chewy by adding more flour and make them more crisp by adding more Egg or Milk/Water.

Ingredients in Yorkshire Puddings

Yorkshire Puddings require just a few pantry staples: 

Eggs

Milk

Water

Salt

Plain Flour

Oil

I sometimes add Cumin Seeds. I know it sounds strange but it works soooo well.

How to make Yorkshire Puddings

Note - Detailed instructions and recipe card are at the bottom of the page.

To make the Yorkshire Pudding batter, combine the Eggs, Water and Milk and whisk together. 

Eggs, Milk and Pepper in a bowl

Eggs and milk whisked together in bowl

Add Plain Flour and Salt, to a bowl and slowly stream in the eggs and milk, whisking gently but well enough to get rid of the lumps. 

Plain flour and salt in a bowl

Batter being whisked in a bowl

Place the batter in the fridge for at least 30 minutes or overnight. Overnight works better!
 
Preheat the oven.
 
Add oil to muffin tins, spreading with a brush or with your fingers.
 
Place tray in oven for 10 minutes or until the oil is piping hot. 

Take the batter out of the fridge. I like to do this 30 minutes before but fridge cold is fine too.

Open the oven door and as quick as you can. Turn the oven down. Pour the batter into the muffin tin holes.

Batter added to muffin tin

Cook for 20 - 30 minutes. You can flip them for the last 10 minutes if you like. 

Here are pics of 3 different versions made in different tins

Yorkshire Puddings on a black long platter

 

Large fluffy Yorkshire Puddings

Yorkshire Puddings in a grey plate

Larger Yorkshire Puddings in a tray

The best Fat to use

In general people use dripping or lard but if you can't or don't have either of them, then a great option is Vegetable Oil because it is flavourless and has a high smoke point.

Tips to make the BEST Yorkshire Puddings

This batter really benefits from fridge time. At least 30 minutes but the longer the better. 

Whisk the mixture until the lumps are all gone but don't over whisk. A quick zap with the hand blender works well.

The oven needs to be really hot.

It has to be Plain Flour. Self Raising Flour won't work here.

Variation - Add 1 teaspoon Cumin Seeds to the batter if you like. SO GOOD!

Can be made with a milk alternative and Gluten Free Flour.

I like to take the batter out of the fridge 30 minutes before using. In my opinion they have more of a rise this way.

The easy method

Take 3 glasses and add Eggs, Milk and Flour in each until they are at the same height when the glasses are next to each other. Whisk the ingredients together and  then place the batter in the fridge and continue with the recipe as above.

Make Ahead

You can make them ahead and reheat in the oven at 220 C/GM 7 for 4 - 5 minutes before serving. 

How to Freeze

You can also freeze, cooked and cooled Yorkshire Puddings in a Ziplock Bag for up to 3 months.

To reheat, place in a preheated oven (220 C/GM 7) for 5 - 6 minutes.

No need to defrost.

Just check them before you remove them and cook for 1 - 2minutes longer if needed.

Serving Suggestions

Yorkshire Puddings go well with any Roast Dinner recipes such as:

  • Slow Cooked Lamb Shoulder
  • Preserved Lemon, Cumin and Thyme Roast Chicken
  • Buttermilk Roast Chicken
  • Masala Lamb Chops 

you may also like:

Buttermilk Roast Chicken

Indian Roasted Chicken Legs with Baby Potatoes

Slow Cooked Lamb Shoulder

**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira

Yorkshire Puddings in a black plate

Yorkshire Puddings

Safira
How to make Yorkshire Puddings that are fluffy, golden and delicious. I like home made Yorkshire Puddings because they are the perfect vehicle for meat, gravy, potatoes and all things Sunday Roast. PLUS they are super easy to make. Read on to find my top tips and a variation that I LOVE. This recipe is made in our home week in and week out so it is a fool proof recipe too.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Fridge Time 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Side, Sides
Cuisine british
Servings 12
Calories 143 kcal

Ingredients
  

  • 4 Eggs
  • 220 ml Milk
  • 1 tablespoon Water
  • 120 g Plain Flour
  • 1 teaspoon Salt
  • 6 tablespoon Vegetable Oil

Instructions
 

  • To make the Yorkshire Pudding batter, combine the Eggs, Water and Milk in a bowl and whisk together. 
  • Add Plain Flour and Salt to a bowl and stream in the Eggs and Milk slowly/in intervals, whisking until theere are no lumps. Place the batter in the fridge for at least 30 minutes. Overnight works best!
  • Take the batter out of the fridge. I like to do this 30 minutes before but fridge cold is fine too.
  • Preheat the oven to 250C/230C fan/Gas Mark 9. 
  • Add oil to a 12 hole muffin tins, spreading with a brush or with your fingers (sides too). Place tray in oven for 10 minutes or until the oil is piping hot. 
  • Open the oven door and pour the batter into the muffin tin holes. Turn the heat down to 180 Fan/200 C/GM6.
  • Cook for 25 - 30 minutes. You can flip them to get them golden all over, for the last 10 minutes if you like. 
  • Take them out of the tray immediately and pop onto a cooling rack.

Notes

The easy method

Take 3 glasses and add Eggs, Milk and Flour in each until they are at the same height when the glasses are next to each other. Whisk the ingredients together and  then place the batter in the fridge and continue with the recipe as above.

The best Fat to use

In general people use dripping or lard but if you can't or don't have either of them, then a great option is Vegetable Oil because it is flavourless and has a high smoke point.

Tips to make the BEST Yorkshire Puddings

  • This batter really benefits from fridge time. At least 30 minutes but the longer the better. 
  • Whisk the mixture until the lumps are all gone but don't over whisk. A quick zap with the hand blender works well.
  • The oven needs to be really hot before adding the batter to the tin.
  • It has to be Plain Flour. Self Raising Flour won't work here.
  • Add 1 teaspoon Cumin Seeds to the batter if you like. It really works!
  • Can be made with a milk alternative and Gluten Free Flour.
  • Take the Batter out of the fridge 20 - 30 minutes beforehand. Fridge cold works well too but I find that room temperature works better.

Make Ahead

You can make them ahead and reheat in the oven at 220 C/GM 7 for 4 - 5 minutes before serving. 
You can also freeze, cooked and cooled Yorkshire Puddings in a Ziplock Bag for up to 3 months. To reheat, place in a preheated oven (220 C/GM 7) for 5 - 6 minutes.  No need to defrost. Just check them before you remove them and cook for 1 - 2minutes longer if needed.
 

Nutrition

Calories: 143kcalCarbohydrates: 16gProtein: 4gFat: 7gSaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 30mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 111IUCalcium: 40mgIron: 1mg
Keyword Christmas Dinner, Sunday Dinner, Sunday Roast, Yorkshire Puddings, Yorkshire Puds
Tried this recipe?Let us know how it was!

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Picture of site owner Safira

hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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