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This image shows a perfectly golden brown Yorkshire pudding in a round shape, served on a simple white plate, highlighting its crisp exterior and soft, airy interior.

Yorkshire Pudding Recipe

Yorkshire puddings are golden, crispy, and airy pastries, traditionally served with roast dinners. Made from a simple batter of eggs, flour, milk, and water, they puff up dramatically in a hot oven, creating a crisp exterior with a soft, hollow center perfect for soaking up gravy.
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Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine british
Servings 8 people
Calories 219 kcal

Equipment

  • Mixing bowl
  • Whisk
  • cast-iron skillet
  • Popover tin, or muffin tin
  • Measuring cups and spoons
  • Oven
  • Aluminum baking sheet (for stability)

Ingredients
  

  • 2 g kosher salt
  • 4 large eggs
  • 100 ml vegetable oil
  • 25 g water
  • 175 g whole milk
  • 150 g all-purpose flour

Instructions
 

  • Whisk together eggs, flour, milk, water, and salt in a medium bowl until smooth.
    This image shows a smooth Yorkshire pudding batter being whisked in a mixing bowl, ensuring it is well combined and free of lumps for a perfect rise.
  • Let the batter rest at room temperature for at least 30 minutes, or for best results, refrigerate overnight and bring to room temperature before baking.
  • Preheat the oven to 450°F (230°C) with the rack in the center position.
  • Divide drippings or another fat evenly among your chosen pans or tins and place them in the oven until the fat is smoking hot about 10 minutes.
    pouring-yorkshire-pudding-batter-into-hot-oil-filled-muffin-tins
  • Remove the pans, place them on a heat-proof surface, and divide the batter evenly, filling each well between 1/2 and 3/4 full.
    This image shows hot oil sizzling in a muffin tin, getting ready for the Yorkshire pudding batter to be poured in, ensuring a crispy and golden finish.
  • If using pans, fill them about 1/4 of the way.
  • Immediately return to the oven and bake until they have puffed up, turned deep brown, and sound hollow when tapped.
    This image shows Yorkshire puddings baking in the oven, rising beautifully with a crisp golden brown exterior and a soft, airy inside.
  • Smaller puddings take about 15 minutes, while larger ones need around 25 minutes.
    This image shows a close-up of Yorkshire puddings in the oven, being checked for doneness, ensuring they are golden, crispy, and fully puffed.
  • Serve immediately.
    This image shows freshly baked Yorkshire puddings arranged on a white plate, ready to be served with a meal, showcasing their airy texture and crisp golden crust.

Notes

  • Resting the batter allows gluten to relax, improving texture and rise.
  • For taller puddings, avoid opening the oven during baking.
  • The batter should be thin; adjust milk if too thick for better rise.