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Yorkshire puddings

Yorkshire puddings are classic British fare, with their roots in hard economic times. They require only four basic pantry ingredients: eggs, milk, flour, and salt. Yorkshire puddings are a quickbread and a standard side dish with meat roasts — great for dousing or dunking in gravy. They are light, fluffy and very very puffy — mostly air inside. The ideal Yorkshire pudding is brown and slightly crispy on the outside, and soft and creamy on the inside. Oh, and still warm straight from the oven.

Makes 12 puddings. Preparation time: about 40 minutes.


  • 3 large eggs, room temperature
  • 1 1/2 cups milk, room temperature
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt

Preheat oven to 450 degrees F.

Spray the cups of a 12-cup muffin pan with cooking spray. This is really important: egg batters really like to stick to the pan. This is not a good recipe for using individual paper cups: the puddings will stick to the paper and you will tear them apart trying to remove them.

In a medium bowl or 4-cup measuring cup, beat the eggs for 45 to 60 seconds until they run smooth (not lumpy) off the fork or whisk. Add the milk and salt and stir until thoroughly combined.

Add the flour and stir until smooth. Make sure to scrape the sides to catch any hidden pockets of dry flour.

Pour batter into cups in muffin pan, filling each one about 2/3 full. Using a big measuring cup as your mixing bowl is helpful because you can use the spout to just pour out the batter directly rather than using a spoon or ladle.

Place pan in oven. Bake at 450 degrees for 20 minutes. Do not open the oven during this part, or the puddings will deflate.

Reduce the oven temperature to 350 degrees. Bake until tops are brown, about 5 minutes more.

Remove from oven. Immediately remove the puddings from the pan and place on a wire rack or in a bowl. Serve immediately.

Tips and suggestions:

  • It’s very common to use rendered animal fat when making yorkshire puddings. Just pour a teaspoon or so into each cup in the muffin pan. Yorkshire puddings are often served with roasts, so you can salvage some of the drippings from the roast and use that.
  • You can also substitute in 1/4 cup of soup stock for the equivalent amount of milk. The puddings will be a little less puffy, but they will get the same hint of flavor without the extra fat.
  • If your puddings aren’t puffing up much, make sure that the eggs and milk are at room temperature. Or try warming up the milk even more, up to about 120 degrees F. Any warmer, than that, though, and it will prematurely cook the eggs before they can be fully incorporated into the batter.

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