Yorkshire Pudding
Golden, dramatically puffed batter puddings with a crispy shell and a soft, hollow center. A classic British side dish that's shockingly easy to make—just a simple batter of eggs, flour, and milk, poured into sizzling hot oil and baked until towering and gloriously crisp. Perfect for soaking up roast beef gravy.
For 4 servings
- mix
Make the batter.
1.In a large mixing bowl, whisk the flour and salt together.2.Add the eggs and whisk until smooth and no lumps remain.3.Gradually pour in the milk, whisking constantly, until the batter is thin and smooth, like heavy cream.4.Cover and let the batter rest at room temperature for at least 30 minutes.TIPResting the batter relaxes the gluten and helps the puddings rise taller. - prep
Preheat the oven and prepare the tin.
1.Place the muffin tin on the middle rack and preheat the oven to 425°F (220°C).2.Once the oven reaches temperature, carefully remove the hot tin.3.Working quickly, pour about 1 teaspoon of oil into each of 8 muffin cups.4.Return the tin to the oven for 5 minutes, until the oil is shimmering and smoking hot.TIPThe oil must be nearly smoking when the batter hits it—this is non-negotiable for a good rise. - bake · ~25 min
Bake the Yorkshire puddings.
1.Give the rested batter a final quick whisk.2.Carefully pull the rack out slightly and quickly pour batter into each oiled cup, filling each about halfway.3.Immediately slide the rack back in and close the oven door.4.Bake for 20-25 minutes without opening the door, until the puddings are tall, deep golden brown, and crisp.TIPDo not open the oven door during baking—the rush of cool air will collapse the puddings. - serve
Serve immediately.
Remove the puddings from the tin and serve right away while crisp and warm. They will begin to deflate slightly as they cool, so get them to the table fast.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use room-temperature eggs and milk for a smoother, more cohesive batter.
- 2Let the batter rest at least 30 minutes to relax gluten and improve rise.
- 3The oil must be shimmering hot—almost smoking—before adding batter for maximum puff.
- 4Do not open the oven door during baking or the puddings will collapse.
- 5Serve immediately after baking; they deflate quickly as they cool.
- 6For extra crispiness, use beef drippings instead of vegetable oil.
Adapt it for your goals.
Gluten-Free
Substitute all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for structure; the puddings will be slightly less puffy but still delicious.
Dairy FreeDairy-Free
Use unsweetened oat milk or almond milk instead of whole milk for a dairy-free version; the texture will be slightly less rich but the rise remains good.
Mini BitesMini Bites
Make in a mini muffin tin for smaller, pop-in-your-mouth puddings—reduce baking time to 12-15 minutes and serve as appetizers.
Herb InfusedHerb-Infused
Add 1 teaspoon of dried thyme or rosemary to the batter for an aromatic twist that pairs beautifully with roasted meats.
Why this is on our healthy list.
Good Source of Protein
Eggs and milk provide high-quality protein, making these puddings a more substantial side than plain bread.
Provides Energy from Carbs
All-purpose flour offers quick-digesting carbohydrates, giving a steady energy boost alongside a meal.
Contains Calcium from Milk
Whole milk contributes calcium, which supports bone and teeth health, in every serving.
Frequently asked questions
Most often it's because the oil wasn't hot enough or the oven door was opened during baking; ensure oil is shimmering hot and do not peek.
