Name: Classic Yorkshire Pudding Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: British
Ingredients: 1 cup all-purpose flour (120g); 1 teaspoon salt; 1 1/4 cups whole milk (300mL); 3 large eggs; 1/4 cup beef roast drippings, lard, or oil (60mL)

There’s something magical about that perfect puff and golden crispiness of a **Classic Yorkshire Pudding Recipe** fresh from the oven. It’s one of those dishes that transforms a simple roast dinner into a full-on comforting experience, and trust me, once you master it, you’ll be making it again and again.

There is a blue oval plate holding seven golden brown popovers, each having a puffy, irregular shape with darker, crisp edges and lighter soft centers. Behind the plate, a beige muffin tray contains four more popovers showing similar textures and colors. A red cloth with white and beige floral patterns lies to the left of the plate overlapping the white marbled surface. On the right side, there is a small clear glass vase with bright red berries and thin brown stems in water. The overall setting sits on a clean white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Yorkshire Pudding Recipe
Top Tip
How to Serve Classic Yorkshire Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Yorkshire Pudding Recipe

Why You'll Love This Recipe

I’m a huge fan of traditional English fare, and Yorkshire puddings are a crown jewel in that repertoire. What makes this Classic Yorkshire Pudding Recipe stand out is how straightforward it is — no fancy ingredients, just simple staples that work together to deliver that iconic rise and golden crunch you want. Plus, it’s the best friend to any roast and gravy combo.

Incredible texture: A golden crust outside with a soft, airy inside that’s perfect for soaking up gravy.
Simple ingredients: You likely have everything you need right in your pantry and fridge.
Quick to make: About 40 minutes total, so you’re not waiting forever for a showstopper side dish.
Versatile and foolproof: Great for beginners but loved by seasoned cooks alike.

Ingredients & Why They Work

Each ingredient in this Classic Yorkshire Pudding Recipe plays a crucial role, and using fresh, quality basics makes all the difference. The combination of eggs, milk, and flour results in a light batter that puffs beautifully when baked with hot fat—my personal secret weapon for that perfect rise is using beef drippings if you have them.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a teaspoon of fine salt beside it, three large brown eggs with clean, uncracked shells arranged neatly, a small white ceramic bowl filled with whole milk, and another small white ceramic bowl containing golden beef roast drippings, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of the batter providing structure; sift it for a lighter pudding.
Salt: Enhances flavor; don’t skip it or your puddings could taste bland.
Whole milk: Adds richness and moisture; whole milk works better than skim for fluffiness.
Eggs: Bind the batter and trap air for rising; fresh eggs give the best results.
Beef roast drippings, lard, or oil: This fat gets sizzling hot to create that crispy outer shell; beef drippings add unbeatable flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep my Classic Yorkshire Pudding Recipe traditional, but over the years I’ve tried little twists that add personality or cater to dietary needs. Don’t be afraid to experiment — these puddings forgive much and reward well.

Variation: When making a vegetarian roast, I swap beef drippings for vegetable oil or even sunflower oil, which still crisps nicely though the flavor changes slightly.
Gluten-Free: Try a gluten-free flour blend if you need to avoid gluten — just be ready to tweak quantities for the best texture.
Herb-Infused: Once, I added finely chopped rosemary and a bit of cracked pepper to the batter for a fragrant spin that went beautifully with roast beef.
Dairy-Free: Unsweetened almond or oat milk work as substitutes if you prefer dairy-free, just be sure to adjust consistency if needed.

Step-by-Step: How I Make Classic Yorkshire Pudding Recipe

The image shows two glass bowls on a white marbled surface, each containing different mixtures being whisked. On the left, the first bowl holds a fluffy white mixture with a few small orange pieces, and a metal whisk is partially submerged in it. On the right, the second bowl contains a layer of white flour at the bottom, and a creamy light yellow batter is being poured over it from a separate container while a metal whisk rests inside the bowl. The scene gives a clear step-by-step view of mixing ingredients in a bright, clean kitchen setting. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Up the Batter Smoothly

Start by combining the flour and salt in one bowl — this is your dry base. In another bowl, beat the eggs and milk together until fully blended with no streaks visible. Slowly whisk the milk mixture into the flour until you've got a smooth, lump-free batter. Pop this in the fridge for at least 30 minutes; this resting period helps the puddings develop a better rise and texture, which has made a big difference for me over the years.

Step 2: Preheat Your Oven and Get That Fat Smoking Hot

Set your oven to 425°F (220°C) and place one teaspoon of beef drippings, lard, or oil into each cup of a 12-cup muffin tin. This step is crucial: put the tin in the oven and let the fat get almost smoking hot — about 10 minutes. This is the magic that perfects that crispy golden outside.

Step 3: Pour Quickly and Bake Without Disturbing

Once the fat is sizzling, take the tin out carefully (it’s hot!) and stir your chilled batter again. Quickly pour about ¼ cup of batter into each cup — you want to do this fast to trap as much heat as possible inside and get the rise started immediately. Then pop it straight back in the oven. No peeking! Let them bake for about 20 minutes until they’ve puffed up gloriously and turned golden brown.

Top Tip

Over the years, I’ve learned what truly takes this Classic Yorkshire Pudding Recipe from good to unforgettable. These little nuggets of advice made a huge difference in my kitchen — and I’m passing them on so you don’t waste time figuring it all out yourself.

Hot Fat is Everything: Make sure your oil or drippings are smoking hot before adding the batter — cold fat equals flat puddings.
Rest Your Batter: Letting the batter chill for at least 30 minutes helps the flour absorb liquid and enhances the rise.
No Peeking: Avoid opening the oven door while baking. The sudden temperature drop can deflate those promising puddings.
Uniform Portions: Use a small ladle or measuring cup to pour batter equally for even cooking and perfectly sized puddings.

How to Serve Classic Yorkshire Pudding Recipe

Garnishes

I keep garnishes minimal because these puddings shine with their own charm, but fresh herbs like parsley or thyme sprinkled on top can add a fresh pop of color and aroma. Sometimes I serve alongside a dollop of horseradish cream when the roast is beef for an extra flavor kick.

Side Dishes

Of course, Yorkshire puddings are classic for a reason — I always serve them with a hearty roast beef dinner drenched in rich gravy. But they’re just as lovely paired with roast chicken, pork, or even a plant-based gravy for a veggie twist. Roasted root vegetables and buttery mashed potatoes round out the best plates.

Creative Ways to Present

On special occasions, I’ve turned these puddings into mini “pudding bowls,” filling them with leftover roast meat and gravy for a crowd-pleasing starter. You can get creative by layering small Yorkshire puddings with creamy mashed potatoes and caramelized onions for a fun, deconstructed shepherd’s pie vibe!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and rarely do!), store Yorkshire puddings in an airtight container at room temperature for up to a day. Refrigerating tends to soften the crispiness, which nobody wants.

Freezing

I’ve frozen cooked Yorkshire puddings successfully—let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. They keep well for up to two months and help you prep for future meals.

Reheating

To bring back the crispiness after freezing or storing, reheat in a hot oven at 400°F (200°C) for about 5-7 minutes. Avoid microwaving unless you want a soggy disappointment—oven reheating is the way to go every time.

Frequently Asked Questions:

What makes Yorkshire puddings rise so well?

The batter’s air trapped by eggs and flour expands rapidly when exposed to very hot fat in the oven, causing the puddings to puff up. Ensuring your fat is smoking hot and that your batter is well rested enhances this rise.

Can I make Yorkshire puddings ahead of time?

You can make them ahead but they’re definitely best eaten fresh for maximum crispiness. If you need to prep in advance, bake as usual, cool completely, then freeze. Reheat in a hot oven to crisp them back up before serving.

What’s the best fat to use for Yorkshire puddings?

Traditional beef drippings are ideal for authentic flavor and great crisping. If you don’t have drippings, lard or a neutral oil with a high smoke point like vegetable or sunflower oil work well too. Avoid butter as it can burn at high temperatures.

Can I add herbs or flavors to the batter?

Absolutely! Adding fresh herbs like rosemary or thyme can add a delightful aroma and subtle flavor. Just be sure to chop them finely so they blend well without weighing down the batter.

Final Thoughts

This Classic Yorkshire Pudding Recipe holds a special place in my kitchen because it brings everyone around the table. There’s something so satisfying about those crisp-edged, puffed pockets of goodness that soak up gravy like little sponges. Give it a go, don’t rush the steps, and I promise you’ll have a new favorite side dish to impress family and friends—just like I have for years!