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The Perfect Foolproof Yorkshire Pudding: Crispy Outside, Fluffy Inside

A collage showing a tall, golden brown, and perfectly puffed Yorkshire pudding with a deep well inside.
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Learn how to make classic, tall Yorkshire puddings that are golden brown, crispy on the outside, and wonderfully airy inside. This recipe is simple and reliable for your next Sunday roast.

Ingredients

Scale
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • Vegetable oil or beef dripping, for the tin

Instructions

  1. Combine the flour and salt in a large bowl. Make a well in the center.
  2. Add the eggs to the well. Begin whisking the eggs, gradually incorporating the flour from the sides.
  3. Slowly pour in the milk while continuously whisking until you have a smooth, thin batter, similar to heavy cream. Do not overmix; a few small lumps are acceptable.
  4. Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes, or up to 12 hours. Resting the batter helps the gluten relax, leading to a better rise.
  5. Preheat your oven to 450°F (230°C). Place a 12-hole muffin tin (or a roasting tin for larger puddings) into the oven.
  6. Add about 1 teaspoon of vegetable oil or beef dripping to each cup in the hot tin. Heat the oil in the oven for 10 minutes until it is smoking hot. This step is crucial for a good rise.
  7. Carefully remove the hot tin from the oven. Quickly and evenly divide the batter among the hot cups, filling each about one-third full.
  8. Immediately return the tin to the hot oven. Bake for 20 to 25 minutes. Do not open the oven door during the first 20 minutes, or your puddings may collapse.
  9. The Yorkshire puddings are done when they are deeply golden brown, tall, and crisp. Serve immediately with your roast dinner and gravy.

Notes

  • For the best rise, the batter must be cold, and the fat in the tin must be smoking hot when you pour the batter in.
  • If you are making larger, individual Yorkshire puddings, use a standard muffin tin and increase the cooking time slightly, checking after 25 minutes.
  • This recipe uses simple pantry ingredients, making it a very cost-effective side dish for your Sunday roast.

Nutrition

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