Yorkshire Puddings

These Yorkshire Puddings are light, crisp, and golden on the outside with a soft, airy center. I like serving them alongside a roast dinner, especially with gravy, where they soak up all the flavors beautifully.

Why You’ll Love This Recipe

I enjoy this recipe because it uses just a handful of simple ingredients but delivers impressive results. I like how the puddings puff up dramatically in the oven, giving a perfect balance of crispy edges and fluffy insides. They’re versatile too—I can serve them with roast beef, chicken, or even fill them with savory or sweet toppings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
3 large eggs
225ml / 1 cup milk, 1%
100g / 3/4 cup plain / all purpose flour
1/4 tsp salt
Beef dripping, lard or duck fat

Directions

1. I start by preheating the oven to 220°C (425°F). I place a muffin tin inside to heat while the oven preheats.
2. In a bowl, I whisk together the eggs, milk, flour, and salt until smooth and lump-free. I let the batter rest for at least 30 minutes.
3. Once the oven and tin are hot, I add about 1 teaspoon of beef dripping (or lard/duck fat) into each muffin cup. I return the tin to the oven until the fat is smoking hot.
4. I carefully pour the batter into the hot fat, filling each cup about halfway.
5. I bake them for 20–25 minutes without opening the oven door, until they are puffed up and golden brown.
6. I serve them immediately, while crisp and fresh from the oven.

Servings and Timing

This recipe makes 12 Yorkshire puddings. It takes about 10 minutes to prepare, 30 minutes to rest the batter, and 25 minutes to cook, so total time is about 1 hour and 5 minutes.

Variations

I sometimes make mini Yorkshire puddings in smaller tins to serve as appetizers filled with roast beef and horseradish sauce. For a twist, I add a sprinkle of herbs like thyme to the batter. I’ve also tried making them larger in a single baking dish, which works well as a base for toad in the hole.

Storage/Reheating

I store leftover Yorkshire puddings in an airtight container for up to 2 days at room temperature or in the fridge. To reheat, I pop them in a 200°C (400°F) oven for 5–7 minutes until crisp again. They also freeze well for up to 1 month, and I reheat them straight from frozen in the oven.

FAQs

Why didn’t my Yorkshire puddings rise?

This usually happens if the fat wasn’t hot enough before adding the batter.

Can I make the batter ahead of time?

Yes, I often make the batter up to a day in advance and keep it in the fridge.

Do I need beef dripping, or can I use oil?

Beef dripping gives the best flavor, but vegetable oil works if I don’t have it.

Can I make them gluten-free?

Yes, I swap the flour for a good gluten-free plain flour blend.

Why are my Yorkshire puddings soggy?

They turn soggy if I open the oven too early or undercook them.

Can I use whole milk instead of 1%?

Yes, whole milk works just as well and makes them a bit richer.

What’s the best pan to use?

I usually use a metal muffin tin, as it heats up faster and helps them rise.

Can I add cheese to the batter?

Yes, grated cheddar or parmesan adds a nice twist.

How do I stop them deflating?

I serve them right away, as they naturally deflate a little as they cool.

Can I make one large Yorkshire pudding instead of small ones?

Yes, I bake the batter in a large roasting pan with hot fat for about 30 minutes.

Conclusion

I love how these Yorkshire Puddings turn simple ingredients into something spectacular. With their golden, crispy shells and fluffy centers, they’re a classic side that I keep coming back to whenever I prepare a traditional roast dinner. They never fail to impress and always bring comfort to the table.

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