The Perfect Yorkshire Pudding Recipe

I will share How To Make Yorkshire Pudding using one pantry swap and a timing trick I rely on to stop the guesswork.

I know people treat Yorkshire pudding like culinary black magic, but I promise its not. Its strange how something so simple causes so much drama.

This Perfect Yorkshire Pudding sings: airy peaks that crack open to reveal soft, eggy walls. I start with plain flour and large eggs and a few tricks I picked up after many ruined batches.

It will make you wonder why popovers get all the US love. Whether you want a Mini Yorkshire Pudding for parties or you’re hunting the Best Yorkshire Pudding for Sunday dinner, you have to try this one.

Once you taste it you’ll be hooked.

Ingredients

• Plain flour: Mostly carbs, little fibre, gives structure and a crisp, golden rise.
• Eggs: High in protein and fat, help bind the batter and add rich flavor.
• Milk: Provides protein and calcium, adds moisture, browns nicely, tastes creamy.
• Beef dripping or vegetable oil: Pure fat for heat transfer, makes edges super crisp and savory.
• Salt: Boosts flavor and balances taste, no real nutrients beyond sodium.
• Sparkling or cold water: Optional bubbles and chill add tiny lift, lightens texture a bit.

Ingredient Quantities

• Plain flour (all purpose), 140 g (about 1 cup), sifted
• Large eggs, 4, room temperature
• Whole milk, 200 ml (about 3/4 cup plus 1 tbsp), room temp
• Salt, 1/2 tsp
• Beef dripping or vegetable oil, about 4 tbsp (enough to oil a 12‑well tin)
• Optional: sparkling or cold water, 1–2 tbsp, for extra lightness

How to Make this

1. Preheat oven to 220C 425F and put a 12 well tin in to heat while you make the batter. Add about 4 tablespoons of beef dripping or vegetable oil to the tin so each well has some fat, and let it get really hot in the oven until it just starts to smoke.

2. Sift 140 g plain flour into a bowl and stir in 1/2 teaspoon salt. Make a little well in the middle.

3. Crack 4 large room temperature eggs into the well, then start whisking and slowly pour in 200 ml room temperature whole milk until the batter is smooth and thin, about the consistency of single cream. If you want extra lightness add 1 to 2 tablespoons of sparkling or very cold water and whisk it in.

4. For the silkiest batter use a blender for 10 to 20 seconds or push the batter through a fine sieve to remove any lumps. Dont skip this if you like big even rise.

5. Let the batter rest at room temperature for about 30 minutes. You can also rest it covered in the fridge for a few hours or overnight, but bring it back to room temp before baking. Resting helps the puddings puff better.

6. When the fat is scorching hot take the tin out carefully and quickly pour the batter into each well so they are about half to three quarters full. Pour fast, dont faff about, the fat must stay hot or they wont rise.

7. Put the tin straight back in the oven and bake for 20 to 25 minutes until the puddings are huge, golden and well risen. Do not open the oven door during this time or they will collapse.

8. Remove from the oven and serve immediately while theyre still tall and crisp. If they wobble or drop a bit after a minute or two its fine, they still taste amazing with roast and gravy.

Equipment Needed

1. Oven that goes to 220C 425F
2. 12 well tin for puddings or popovers, well oiled and oven safe
3. Large mixing bowl
4. Measuring scales or cup and spoon set for 140 g flour 200 ml milk etc
5. Sieve or fine mesh strainer to sift and remove lumps
6. Whisk (or electric hand whisk)
7. Blender or a fine sieve plus a rubber spatula to push batter through, dont skip this
8. Ladle or pouring jug to fill the wells fast
9. Oven gloves and a kitchen timer

FAQ

The Perfect Yorkshire Pudding Recipe Substitutions and Variations

• Plain flour: use 00 or cake flour for a slightly lighter crumb, or a cup‑for‑cup gluten free blend that contains xanthan gum if you need GF, though texture will be different.
• Large eggs: for egg free try aquafaba (about 3 tbsp drained chickpea liquid per egg) whipped to soft peaks, or a commercial egg replacer measured as the packet says, but puddings wont be as airy.
• Whole milk: swap for buttermilk to add tang and help lift the batter, or use room temp full fat soy or oat milk for a dairy free option.
• Beef dripping or vegetable oil: use lard, goose fat or clarified butter for rich flavour, or a neutral high smoke point oil like sunflower or canola if you want a veg option.

Pro Tips

1. Get the fat screaming hot. If it cools before you pour the batter they wont puff, so move fast and put the tray back in the oven right away. If youre worried about smoke use a hood or swap to a neutral oil, but dripping gives the best flavour.

2. Make the batter silky. Blitz it in a blender for 10 to 20 seconds or push it through a fine sieve. Lumps kill an even rise, and a really thin smooth batter is what makes the puddings swell up properly.

3. Let the batter rest. At least 30 minutes at room temp, or overnight in the fridge and then bring it back to room temp before baking. Resting relaxes the gluten and helps achieve a bigger, more even puff.

4. Timing and serving tricks. Bake straight away once you pour and dont open the oven while theyre rising, but know a tiny wobble or sag after a minute is fine. If you need multiple batches keep the tin back in the hot oven between pours so the fat stays hot otherwise results will be flat.