If you’ve ever wanted to master that quintessential British classic, you’ve come to the right place. I’m thrilled to share my Perfect Yorkshire Pudding Recipe—it’s crispy on the outside, fluffy on the inside, and simply transforms any roast dinner into something truly special. Whether you’re new to Yorkshire puddings or you’ve tried before without great success, stick with me here because this recipe is a game changer.
Why You’ll Love This Recipe
- Reliable Rise Every Time: You’ll get that iconic puff and golden crust without fail.
- Simple Ingredients: Just eggs, flour, milk, and beef tallow—no weird add-ins needed.
- Stops Batter Sogginess: The secret is resting the batter to get incredible flavor and texture.
- Great for Entertaining: Whip these up and watch your family or guests go crazy for the crispy goodness.
Ingredients You’ll Need
Each of these classic ingredients plays a crucial part. A tip I’ve learned over time: using beef tallow really elevates the flavor, lending that traditional taste you just can’t replicate with oils or butter.
- Eggs: Use large eggs for the right structure and lift; they’re the backbone of your batter.
- All-purpose flour: Provides the perfect balance of strength and tenderness for the pudding’s texture.
- Whole milk: Adds creaminess—don’t swap for skim or plant-based unless you prefer a lighter pudding.
- Salt: Just a pinch to bring out the flavors without overpowering the batter.
- Beef tallow: This is THE secret weapon—grab culinary-grade tallow for the best flavor and crispiness. I like to make my own, but quality store-bought works wonderfully too.
Variations
I like to keep things traditional most times, but there are some fun twists to play with when you want to mix it up—don’t be afraid to get creative and make this recipe your own.
- Gluten-Free Version: I once swapped regular flour for a gluten-free blend and it worked surprisingly well, though the rise was a bit different.
- Vegetarian-Friendly: If you want to skip beef tallow, substitute with high-smoke-point vegetable oil, but expect a less authentic flavor and crunch.
- Mini Puddings: Using a muffin tin instead of a traditional pudding tin makes adorable, easy-to-serve bites—perfect for parties.
- Herb-Infused Batter: For a subtle savory boost, I sometimes whisk chopped rosemary or thyme into the batter before baking.
How to Make Perfect Yorkshire Pudding Recipe
Step 1: Whisk Together Your Batter Smoothly
Start by beating the eggs, flour, and salt together in a bowl. I use a whisk for this, but a handheld mixer works too. Then, slowly pour in the milk while whisking continuously to avoid lumps. You want a smooth, pourable batter with no clumps. A little tip I learned: cover the bowl and refrigerate the batter for at least two hours, but overnight is even better. It really helps the flavors marry and the batter relax, which gives you a better rise when baking.
Step 2: Heat the Beef Tallow Until Piping Hot
Preheat your oven to 450°F (232°C). While it’s heating, place a teaspoon or two of beef tallow into each cup of your Yorkshire pudding tin. Pop the tin into the oven and let the fat get super hot—about 6 to 7 minutes—to the point it’s nearly smoking. This step is crucial because pouring batter into cold fat leads to soggy puddings. The heat causes the batter to sizzle on contact, helping those irresistible puffs.
Step 3: Pour Batter and Bake to Golden Perfection
Carefully remove the hot tin from the oven and pour the batter into each section, filling half to three-quarters full (less if you’re doing larger cast iron pans). The batter should hit the hot fat with a sizzle—that’s your sign everything’s working. Quickly return the tin to the oven and bake for about 11-13 minutes, keeping the oven closed throughout so they rise evenly. You’re looking for a deep golden brown color with lofty, crispy edges.
Pro Tips for Making Perfect Yorkshire Pudding Recipe
- Use Room Temperature Eggs: When I first tried cold eggs straight from the fridge, my puddings didn’t rise as well. Letting them warm up really helps.
- Don’t Peek Mid-Bake: It’s tempting to check on your puddings, but opening the oven door causes heat loss and can make them fall.
- Rest Batter Overnight: I found letting the batter sit in the fridge overnight makes every batch tastier and fluffier.
- Hot Pan Is Key: Always make sure your tallow is shimmering hot before pouring the batter; cold fat kills the rise.
How to Serve Perfect Yorkshire Pudding Recipe
Garnishes
Honestly, I usually serve Yorkshire puddings as-is, letting their golden crunch shine, but for a little extra oomph, try adding a drizzle of rich brown gravy or a pat of melting butter right before serving. Sometimes I toss fresh thyme on top for an herbal hint that pairs beautifully with roasts.
Side Dishes
Yorkshire puddings are legendary alongside roast beef, roasted potatoes, and seasonal veggies like carrots or green beans. On special occasions, I add creamy horseradish sauce or garlic mashed potatoes—your roast dinner is only as good as the sides you pair with it!
Creative Ways to Present
Once, for a holiday dinner, I made giant Yorkshire puddings in cast iron skillets and filled them with slow-cooked beef stew—it was rustic, cozy, and absolutely wowed everyone. Mini Yorkshire puddings filled with sausage and onion gravy are another fun party-friendly option to try.
Make Ahead and Storage
Storing Leftovers
Yorkshire puddings are best eaten fresh, but if you have leftovers, I store them in an airtight container in the fridge for up to 2 days. Just know they’ll lose a bit of their crispness, but are still super tasty.
Freezing
Freezing is definitely doable and I do it if I’m making a big batch ahead. Place cooled puddings in a single layer on a tray in the freezer, then transfer to a freezer bag. They’ll keep well for about a month. Just thaw in the fridge before reheating.
Reheating
The best way I found is to reheat them in a hot oven at 400°F (204°C) for 5-7 minutes until warmed through and crisp again. Avoid microwaving—they just get soggy and lose that fabulous texture.
FAQs
-
Why didn’t my Yorkshire puddings rise?
The most common reasons are not having the fat hot enough before pouring the batter, opening the oven door during baking, or batter that hasn’t rested long enough. Make sure your beef tallow is smoking hot and resist the urge to peek!
-
Can I use oil instead of beef tallow?
Yes, vegetable oil or sunflower oil can be a substitute, but the flavor and crispness will be less authentic. Beef tallow gives Yorkshire pudding its signature richness.
-
How long can I rest the batter?
Resting the batter in the refrigerator for at least 2 hours is ideal, but I recommend overnight rest for the best flavor and texture.
-
Can I make Yorkshire puddings without a special tin?
Absolutely! A regular muffin tin works just fine for mini puddings. For larger ones, two 8-inch cast iron skillets can be used, but they will require a longer baking time.
Final Thoughts
This Perfect Yorkshire Pudding Recipe holds a special place in my heart because it brings people together around the table—whether it’s a Sunday roast or a festive feast. I used to struggle with getting the rise just right, but once I nailed these tips, it became one of my signature dishes. Trust me, with a little patience and these steps, you’ll impress your whole crew. Take your time, keep that fat hot, and enjoy the magic of these golden, airy puddings!
Print
Perfect Yorkshire Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 17 minutes
- Yield: 12 Yorkshire puddings
- Category: Side Dish
- Method: Baking
- Cuisine: British
Description
Traditional Yorkshire Pudding is a classic British side dish known for its crispy edges and soft, airy center. Made with simple ingredients like eggs, flour, milk, salt, and beef tallow, this recipe offers a flavorful and authentic way to enjoy this beloved English treat. Perfectly baked to a deep golden brown, Yorkshire puddings are traditionally served alongside roast meats, roasted potatoes, vegetables, and rich brown gravy.
Ingredients
Yorkshire Pudding Batter
- 4 large eggs
- 1 cup + 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
Cooking Fat
- 1/4 cup beef tallow (beef dripping, for authentic flavor and best results)
Instructions
- Prepare the batter: In a mixing bowl, whisk or beat together the flour, salt, and eggs until the mixture is relatively smooth. Gradually add the milk while continuing to whisk until you achieve a smooth, lump-free batter. Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours, preferably overnight, to enhance flavor and texture.
- Preheat the oven and prepare the tins: Set your oven to 450°F (232°C). Using a traditional Yorkshire pudding tin, or a regular muffin tin, place about a teaspoon or two of beef tallow into each cup. Place the tins in the hot oven for approximately 6-7 minutes until the fat is piping hot and sizzling.
- Fill the tins and bake: Carefully remove the hot tins from the oven. Pour the rested batter into each tin, filling between half to three-quarters full. For larger Yorkshire puddings made in two 8-inch cast iron pans, fill slightly less than half full, noting they will take a bit longer to bake. Immediately return the tins to the oven and bake for 11-13 minutes, or until the puddings have risen dramatically and turned a deep golden brown.
- Serve immediately: Serve the Yorkshire puddings hot from the oven alongside your roast dinner. They pair beautifully with roasted potatoes, vegetables, and brown gravy for a traditional British meal.
Notes
- Yorkshire Pudding is an iconic part of British cooking, cherished for its crispiness and flavor.
- Resting the batter overnight enhances its flavor and texture, but a minimum of 2 hours resting still yields excellent results.
- Using beef tallow (dripping) ensures authentic flavor and crispiness; avoid substitutes like vegetable oil for traditional taste.
- A very hot oven and preheated fat are crucial to achieving the signature rise and crisp texture.
- If using larger cast iron pans, expect a slightly longer baking time compared to individual puddings.
Nutrition
- Serving Size: 1 Yorkshire pudding
- Calories: 111 kcal
- Sugar: 1 g
- Sodium: 126 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 56 mg
