Here is a simple, traditional, perfectly puffed Yorkshire Pudding recipe — crispy on the outside, soft and airy inside!
🥄 Classic Yorkshire Pudding Recipe
✅ Ingredients (makes 12 puddings)
- 1 cup (125g) all-purpose flour
- 1 cup (240ml) milk (room temperature)
- 3 large eggs (room temperature)
- ½ tsp salt
- ¼ cup (60ml) vegetable oil or beef drippings
👩🍳 Instructions
1. Preheat the oven
- Heat your oven to 230°C (450°F).
- Place a 12-cup muffin tin inside to heat up fully (very important!).
2. Make the batter
In a mixing bowl:
- Whisk eggs + milk until smooth.
- Add flour and salt.
- Whisk until the batter is silky, lump-free, and slightly thin.
- Let it rest 15–30 minutes for best rise.
3. Heat the oil
- Remove the hot muffin tin from the oven.
- Add ½–1 tsp oil or beef drippings into each cup.
- Return to the oven for 5 minutes until the oil is very hot and smoking.
4. Pour the batter
- Carefully pour the batter into each muffin cup—fill only halfway.
- Work quickly so the tin stays hot.
5. Bake
- Bake at 230°C (450°F) for 20–25 minutes.
- Do NOT open the oven door while baking (this makes them collapse).
6. Serve
- Serve immediately!
- Perfect with roast beef, gravy, or filled with savory stews.
⭐ Tips for Perfectly Puffy Yorkshire Puddings
- Use room-temperature ingredients.
- Batter should rest at least 15 minutes (1 hour is even better).
- Oil must be smoking hot before pouring batter.
- Don’t open the oven!
If you want, I can also give you:
✅ A no-fail Yorkshire pudding batter you can make the night before
✅ Giant Yorkshire pudding version
✅ Air fryer Yorkshire pudding recipe
Just tell me!
