Golden, puffed-up Yorkshire puddings make an ordinary roast dinner feel like something worth gathering around the table for. Those crisp edges, soft centres and little hollows for catching gravy are a rather convincing reason to make an extra batch.
If you’ve been wondering how to make Yorkshire pudding, you’ll be pleased to know the batter is wonderfully simple. There’s no yeast, no complicated equipment and no need to buy a special tin. A regular metal muffin tray does the job nicely.
This easy Yorkshire pudding recipe takes about five minutes to mix, followed by heating and baking time. You can have a batch on the table in approximately 35 to 40 minutes, depending on how quickly your oven heats.
The trick is giving that simple batter the right conditions to rise. Hot oil, a properly heated oven and a little patience make all the difference. This is one occasion when peeking through the oven window is much more helpful than opening the door.
What Is Yorkshire Pudding?
Yorkshire pudding is a savoury baked batter made with eggs, plain flour and milk. Despite the name, it isn’t a sweet pudding.
As the batter cooks, steam helps it puff up, creating browned edges and a softer middle. It’s traditionally served with roast beef and gravy, but it also makes a lovely addition to roast chicken, sausages or a vegetable dinner.
If you’re planning the whole roast, our prepare-ahead roast potatoes are another idea worth bookmarking.
Easy and Quick Yorkshire Pudding Recipe
Makes: Approximately 12 muffin-sized puddings
Serves: 4 to 6
Preparation: 5 minutes
Oven and tin heating: Approximately 10 to 15 minutes
Baking: 20 to 25 minutes
Difficulty: Easy
Ingredients
- 140 g plain flour, also called all-purpose flour
- 4 large eggs
- 200 ml milk
- ¼ teaspoon salt
- 3 tablespoons sunflower or vegetable oil, divided between the holes
Equipment
- A 12-hole metal muffin tin rated for the oven temperature
- Mixing bowl and whisk
- Pouring jug
- Oven gloves
Instructions
- Heat the oven to 230°C conventional or 210°C fan-forced, approximately 450°F conventional.
- Divide the oil between the muffin holes, using about ¾ teaspoon per hole. Heat the tin in the oven for around 10 minutes, until the oil is very hot.
- Whisk the flour, eggs and salt together. Gradually whisk in the milk until smooth, then transfer the batter to a jug.
- Wearing oven gloves, place the hot tin on a heatproof surface. Carefully divide the batter between the holes, aiming for roughly one-third to half full. Avoid splashing the oil.
- Return the tin to the oven promptly. Bake for 20 to 25 minutes, without opening the door, until well risen and deeply golden.
- Serve immediately.
Tips for Yorkshire Puddings That Rise
Use Plain Flour
You don’t need self-raising flour or baking powder. Eggs and steam provide the lift in Yorkshire puddings.
Measure the flour by weight if possible. Cup measurements vary, and too much flour can turn a light batter into something considerably heavier.
Choose a Metal Tin
A metal muffin tin heats well and gives the batter a hot surface to cook against. Silicone trays aren’t the best choice for this method.
A pouring jug is particularly useful here. It makes filling the hot tin quicker and keeps drips to a minimum. There’s no need for an elaborate kitchen gadget collection, although a jug with a decent spout earns its cupboard space.
Give the Oil Time to Heat
Lukewarm oil is one of the common reasons Yorkshire puddings disappoint. The batter should meet a very hot tin and oil.
Use sunflower or vegetable oil for this recipe. Butter can burn at the high baking temperature.
Keep the Oven Door Closed
Opening the oven early releases heat while the puddings are still setting. Resist the urge to check them by pulling out the tray.
They also need to be properly browned before coming out. A pale pudding may look impressive in the oven, then slump as it cools.
Do You Need to Rest Yorkshire Pudding Batter?
For this quick version, mix the batter while the oven and tin heat. It gets a short rest naturally, without adding another stage to dinner preparation.
If you have more time, you can leave the batter for around 30 minutes before cooking. Give it another whisk before pouring.
A longer rest is optional here. The important thing is making sure the oven and oil are hot enough when you’re ready to bake.
Why Are My Yorkshire Puddings Flat?
A disappointing batch usually comes down to temperature, batter consistency or baking time.
The tin wasn’t hot enough. Allow the oven to reach temperature, then give the oiled tin time to heat.
The batter was too thick. Check your measurements, especially the flour. The batter should pour easily.
The holes were overfilled. Leave room for the batter to expand. Roughly one-third to half full is a useful guide for a standard muffin tin.
The oven door opened too early. Keep it closed while the puddings rise and set.
They came out too soon. Look for firm, well-browned edges rather than taking them out as soon as they puff.
A hollow centre is normal, by the way. That little space is practically asking for gravy.
What to Serve With Yorkshire Puddings
Roast beef and gravy are the classic pairing, but these little puddings are useful beyond a Sunday roast.
Try them with:
- Roast chicken, carrots and green beans
- Sausages, peas and onion gravy
- A mushroom and vegetable casserole
- Roast pork and seasonal vegetables
- Leftover roast meat and warmed gravy
When oven space is tight, our slow cooker scalloped potatoes offer an alternative potato side prepared in a separate appliance. Keeping one dish out of the oven makes it easier to give the Yorkshire puddings the heat they need.
For a roast dinner, bake the puddings while the meat rests. Turn the oven up, heat the tin and use that final stretch to finish the vegetables and gravy.
Can You Make a Smaller Batch?
Yes. For approximately six muffin-sized Yorkshire puddings, use:
- 70 g plain flour
- 2 large eggs
- 100 ml milk
- A small pinch of salt
- 1½ tablespoons oil, divided between six holes
Follow the same method and oven temperature. The baking time remains approximately 20 to 25 minutes because the individual puddings are the same size.
Can You Freeze Yorkshire Puddings?
Yes. Let the cooked puddings cool, then freeze them in a sealed freezer container or bag for up to one month.
To serve, place them on a baking tray and reheat from frozen at 200°C conventional or 180°C fan-forced. Start checking after about eight minutes and continue until hot throughout and crisp at the edges. Timing will depend on their size and your oven.
The oven gives a crisper result than the microwave, which tends to soften them.
A Simple Little Extra for Dinner
There’s something lovely about a recipe that turns a few everyday ingredients into a tray of golden, gravy-catching puddings.
You don’t need perfectly matching shapes, either. Some will lean, some will puff higher, and one will probably look as though it has ambitions beyond the muffin tin. That’s part of their homemade charm.
Get the tin hot, keep the oven door closed and have everyone ready when they come out. Yorkshire puddings are at their best fresh from the oven, with dinner waiting and the gravy within reach.
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