How to make Yorkshire puddings
Make tall, crisp Yorkshire puddings from a simple batter of eggs, flour and milk. The secret is very hot fat and not opening the oven door.
- Time
- 40 minutes (plus optional resting)
- Difficulty
- Easy
- Cost
- Low cost
- Steps
- 6
- Checked
What you’ll need
- 140g plain flour
- 4 eggs
- 200ml milk
- Sunflower or vegetable oil (or beef dripping)
- 12-hole muffin tin or 4-hole Yorkshire pudding tin Search Amazon for yorkshire pudding tin 4 hole
- Jug and whisk
- Oven gloves
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Safety first
- Hot oil can spit when the batter goes in. Use oven gloves, keep your face back, and keep children away from the oven.
- Never leave a tin of oil heating unattended for long; if oil starts to smoke heavily, turn the oven off.
Step by step
-
Step 1: Heat the oven and the fat
Preheat the oven to 230°C (210°C fan, gas 8). Put a little oil into each hole of the tin – about a teaspoon in a muffin tin hole, more in a larger tin – and put the tin in the oven to get really hot, at least 10 minutes.
Next: step 2 -
Step 2: Make the batter
Put the flour in a bowl and make a well in the middle. Beat the eggs, add them, then gradually whisk in the milk until you have a smooth batter with no lumps, about the thickness of double cream. Season with a pinch of salt. Pour it into a jug.
Next: step 3 -
Step 3: Rest the batter (optional)
Many cooks rest the batter for 30 minutes or longer (in the fridge if longer). It's not essential but can help them rise.
Next: step 4 -
Step 4: Pour into the hot fat
Carefully take the tin out and close the oven door. Working quickly, pour batter into each hole so it's about a third to half full – it should sizzle. Get the tin straight back in.
Next: step 5 -
Step 5: Bake without peeking
Bake for about 20–25 minutes until well risen, deep golden and crisp. Don't open the oven door for at least the first 15–20 minutes or they can sink.
Next: step 6 -
Step 6: Serve straight away
Serve hot with your roast and gravy.
Tips
- Equal volumes of egg, flour and milk is a reliable rule if you want to scale the recipe up or down.
- Cooked Yorkshires freeze well. Reheat from frozen in a hot oven for a few minutes until crisp.
- If yours are flat, the fat probably wasn't hot enough – it should be shimmering.
Questions people ask
Can I use self-raising flour?
Plain flour is standard; the rise comes from steam and eggs, not raising agents.
Why are my Yorkshires soggy in the middle?
They need a few more minutes. Cook until deep golden and firm to touch.
Sources
Checked 9 October 2026. We wrote this guide in our own words, using:
- BBC Good Food: Yorkshire puddings (bbcgoodfood.com)
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