Yorkshire puddings

Yorkshire Puddings: A Taste of British Tradition

  Yorkshire Puddings, a cornerstone of British cuisine, are the epitome of comfort and simplicity. These golden, crispy, and hollow pastry delights have been gracing Sunday roast dinners for generations, providing the perfect vessel for gravy and other savory accompaniments. Whether you’re indulging in a classic roast or craving a warm, nostalgic treat, Yorkshire Puddings are a quintessential taste of British tradition. Join us as we journey to the heart of England and learn how to create these delectable puffs of perfection.


  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 teaspoon salt
  • Vegetable oil or beef dripping for greasing the pan


Prepare the Batter:

  1. Preheat your oven to 450°F (230°C). Place a Yorkshire pudding tin or a muffin tin with 12 cups in the oven to heat.
  2. In a mixing bowl, sift the all-purpose flour and salt together.
  3. Make a well in the center of the flour mixture and crack the eggs into it.
  4. Gradually pour in the whole milk while whisking continuously. Whisk until you have a smooth batter with no lumps. Let the batter rest for about 20-30 minutes at room temperature. This allows the flour to fully absorb the liquid.

Heat the Fat: 5. While the batter is resting, add a small amount of vegetable oil or beef dripping (traditional and flavorful) to each cup of the preheated tin. Place the tin back in the oven for a few minutes until the fat is smoking hot.

Pour and Bake: 6. Carefully remove the hot tin from the oven. The fat should be sizzling.

  1. Quickly pour the batter into each cup, filling them about halfway. Be cautious of splattering hot fat.
  2. Place the tin back in the oven and bake for about 20-25 minutes, or until the Yorkshire puddings are puffed up, golden brown, and crispy.

Serve and Enjoy: 9. Remove the Yorkshire Puddings from the tin and serve immediately while they are hot and crispy.

Cook’s Notes:

  • For extra flavor, consider using beef dripping as the fat for greasing the tin. It imparts a rich, savory taste.
  • To ensure that your Yorkshire Puddings rise beautifully, it’s crucial that the fat in the tin is very hot when you pour in the batter.
  • Yorkshire Puddings can be served as a side dish with a roast dinner, filled with gravy, or used as a base for a traditional Toad in the Hole.
  • You can experiment with different fats for greasing the tin, but traditionalists swear by beef dripping.

Yorkshire Puddings are a taste of British culinary history, a simple yet cherished part of Sunday roast dinners. With their golden, crispy exterior and tender, hollow interior, they are the perfect accompaniment to roasted meats and rich gravies. Whether you’re celebrating tradition or simply indulging in a comforting treat, Yorkshire Puddings bring a touch of British charm to your table. So, savor the crispy goodness, and let these delectable pastries transport you to the heart of British dining.