I appreciate how reliable this recipe is, giving me puddings that rise high and turn golden every single time. I love that the batter can be made ahead, which makes prep so easy. I also enjoy their versatility—whether I’m serving them with roast beef, chicken, or a meat-free gravy, they always elevate the meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the batter, I whisk all four eggs in a large bowl. I add the milk and salt, whisking again until smooth. I sift in the flour and mix until the batter is lump-free. I chill the batter in the fridge for at least 1 hour or overnight so it thickens nicely.
To cook, I add 1 teaspoon of oil to each cup of a 12-cup muffin tin. I place the muffin tin in the oven, then turn the oven to 220°C fan bake so the oil heats up as the oven warms. Once the oven reaches temperature and the oil is very hot, I remove the tray and evenly pour the batter into the 12 cups. I return the muffin tin to the oven and bake for 15–20 minutes until the puddings are golden and puffed. I serve them immediately with roasted meat and gravy.
I sometimes add a pinch of dried thyme to the batter for a subtle herbal note. I enjoy using beef dripping instead of oil when I want a richer, more traditional flavor. I occasionally make mini Yorkshire puddings by dividing the batter into 24 mini muffin cups. I like adding a bit of cracked black pepper to the batter for extra depth. I sometimes fill cooked puddings with creamed mushrooms or pulled beef for a fun twist.
Storage/Reheating
I store leftover puddings in an airtight container in the refrigerator for up to 3 days. I reheat them in a hot oven at 200°C for about 5 minutes to restore crispiness. I freeze them in a single layer, then transfer them to a bag once solid; they keep for up to 3 months. I reheat frozen puddings directly from the freezer in a 200°C oven for 6–8 minutes.
FAQs
Why didn’t my Yorkshire puddings rise?
I’ve found they rise best when both the oil and the oven are extremely hot before adding the batter.
Can I skip chilling the batter?
I prefer chilling because it improves the rise and texture, but they will still work without it.
Why are my puddings dense?
I avoid overmixing the batter and make sure my oven isn’t opened early during baking.
Can I use a different oil?
Yes, I use any high-smoke-point oil, though rice bran oil works very well.
Can I make these gluten-free?
Yes, a good gluten-free flour blend works, though the rise may vary slightly.
What type of milk should I use?
I usually use whole milk for the best richness, but any milk works.
Can I prepare the batter the day before?
Yes, I often make it the night before and give it a whisk before using.
Why did mine stick to the tin?
I ensure the oil is hot enough before adding the batter, which helps prevent sticking.
Can I use a Yorkshire pudding tin instead of a muffin tin?
Yes, and I love the traditional shape it creates.
How do I keep them crisp?
I serve them immediately and avoid stacking them so the steam doesn’t soften them.
Conclusion
I love making Yorkshire puddings because they bring airy, golden perfection to any roast dinner. Their crisp edges, soft centers, and ability to soak up gravy make them a timeless favorite that always delights at the table.
