Yorkshire Pudding

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Golden, puffed, and irresistibly crisp, Yorkshire pudding is a classic British side dish that never goes out of style. Whether you serve it alongside a Sunday roast or fill it with savory stew, it always adds a touch of comfort and indulgence to your table.

This simple batter of eggs, flour, and milk transforms into light, airy cups with crisp edges and tender centers when baked in hot oil. Yorkshire pudding isn’t just for holidays—it’s a versatile recipe you can whip up any day you crave something warm and satisfying.

Why You’ll Love This Yorkshire Pudding Recipe

This recipe gives you tall, fluffy, and golden puddings every time. With only 5 staple ingredients and no need for special equipment beyond a muffin pan, it’s perfect for both beginners and seasoned cooks. The key to success is in the hot pan and well-rested batter—no mystery, just good technique!

What Kind of Pan Should I Use for Yorkshire Pudding?

A metal muffin or popover pan works best. The high heat conductivity helps the oil stay hot enough to give your batter that dramatic rise. Avoid using ceramic or glass, as they don’t retain heat as efficiently. Be sure to preheat the pan with oil before adding the batter—this step is crucial to puffing them up properly.

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Ingredients for the Yorkshire Pudding

Each ingredient plays a vital role in giving the Yorkshire puddings their signature puff and golden finish:

• 4 large eggs: Adds richness and structure to help the batter rise.
• 1 cup all-purpose flour: The base of the batter, giving it body and crispness.
• 1 cup whole milk: Helps the batter flow and promotes browning.
• 1/2 teaspoon salt: Enhances flavor without overpowering.
• 4 tablespoons vegetable oil: Essential for creating that hot, sizzling base in each muffin cup for maximum lift.

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How To Make the Yorkshire Pudding

Step 1: Make the Batter

In a mixing bowl, whisk together 4 large eggs and 1 cup of whole milk until well combined and slightly frothy. Gradually add 1 cup of all-purpose flour and 1/2 teaspoon salt. Whisk until the batter is smooth and free of lumps. Let the batter rest at room temperature for at least 30 minutes.

Step 2: Preheat the Pan and Oil

Preheat your oven to 450°F (230°C). Place a 12-cup metal muffin pan in the oven with 1 teaspoon of vegetable oil in each cup (4 tablespoons total). Heat for about 10 minutes, until the oil is shimmering and very hot.

Step 3: Pour and Bake

Carefully remove the hot muffin pan from the oven. Quickly and evenly divide the batter among the cups. The oil should sizzle as the batter hits it. Return the pan to the oven immediately.

Step 4: Bake Until Golden

Bake for 20–25 minutes without opening the oven door. The puddings should puff up dramatically and turn a rich golden brown. Remove from oven and serve hot.

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Serving and Storing Your Yorkshire Pudding

This recipe makes 12 Yorkshire puddings and serves 6 people as a side (2 puddings per person). Serve them immediately while puffed and crisp. If you have leftovers, let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven for 5–8 minutes to crisp them up again.

What to Serve With Yorkshire Pudding?

Roast Beef with Gravy

The most traditional pairing—perfect for soaking up rich beefy juices.

Sausage and Onion Gravy

A hearty twist on “Toad in the Hole,” serve with herby sausages and thick gravy.

Creamy Mashed Potatoes

Soft and buttery mash complements the crispy puddings.

Steamed Broccoli or Carrots

Light vegetables balance the richness of the puddings.

Mushroom Stew

A vegetarian option that’s still savory and comforting.

Chicken and Leek Pie

Pair with poultry-based mains for a less intense but equally delicious meal.

Lamb with Mint Sauce

Adds a fresh, herby contrast to the savory pudding.

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Frequently Asked Questions

Can I make the batter in advance?
Yes! You can make the batter up to 24 hours ahead and store it in the refrigerator. Let it come to room temperature before baking.

Why didn’t my Yorkshire puddings rise?
Cold batter or oil that wasn’t hot enough are common culprits. Make sure your oil is sizzling when adding the batter.

Can I freeze Yorkshire pudding?
Absolutely. Freeze them in a single layer and transfer to a freezer bag. Reheat from frozen at 400°F (200°C) for 10 minutes.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. Results may vary slightly but should still puff up nicely.

Is it okay to use a popover pan instead of a muffin pan?
Yes! A popover pan will give you taller, more dramatic puddings with a custardy center.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you serve them with roast or get creative with a veggie stew?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

Conclusion

Yorkshire pudding is a timeless dish with unbeatable texture and simplicity. Whether you’re planning a full Sunday roast or just want to elevate an everyday dinner, this recipe delivers every time. With a little rest time and a hot oven, you can master the art of puffed perfection.

If you enjoyed this recipe, check out more cozy comfort foods like our Mini Frittata Muffins, Creamy Parmesan Tuscano Soup, and Fried Vegetable Egg Rolls.

Looking for more kitchen inspiration? Follow us on Pinterest for daily recipe ideas at Meals We Share.

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