Easy Yorkshire Puddings Recipe | Don't Go Bacon My Heart (2024)

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Yorkshire Puddings are a roast dinner staple & thankfully couldn’t be easier to make. Follow these foolproof tips for perfect Yorkshire Puddings!

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Classic Yorkshire Puddings

Just incase you’re not sure – Yorkshire pudding is essentially a batter that is baked in the oven and served as a side dish, usually with a roast beef dinner.

These are similar to popovers, but cooked in regular tins (as opposed to popovers tins). This results in Yorkshire puddings having large holes in the centre. Also, popovers can be served sweet, whereas you wouldn’t be seen dead serving Yorkshire puddings will anything but 3 jugs of gravy 🤣

For me, the perfect traditional Yorkshire Pudding is tall and more on the crispy side, yet with a little moisture on the inside. I’m not a fan of Yorkshire pudding so crispy it’s dry and breaks your tooth when you take a bite. Growing up I was always served Yorkshire Puddings that were short, quite dense and a little moist. In more recent times I now prefer Yorkshire Puddings more crazy looking.

Exhibit A:

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EASY Yorkshire Puddings

When I tell you this recipe is easy, I truly mean it. Just like my Toad in the Hole recipe, the recipe for the batter is incredibly simple.

Yorkshire Pudding Ingredients

  • 1 cup Egg
  • 1 cup Flour
  • 1 cup Milk

There’s huge discrepancy over the ingredient ratio for Yorkshire puddings, but for me it really is as simple as using a cup of each. Works perfectly every single time. So, 1 cup of flour, 1 cup of eggs and 1 cup of milk. And you can actually reduce or increase the total amount, as long as all the measurements stay the same. i.e to half the recipe, just use 1/2 cup flour, 1/2 cup eggs and 1/2 milk. You with me? Okay good.

How to make Yorkshire Puddings (quick summary)

  1. Pour flour into a suitably sized bowl.
  2. Make a small well in the centre.
  3. Pour in eggs and whisk from the centre out until lump free.
  4. Gradually whisk in milk.
  5. Heat up oil in a muffin tray.
  6. Pour in batter and bake until tall, golden and crispy.

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Tips for Foolproof Yorkshire Puddings

After many years of testing, I have developed some tips and tricks that really take this recipe to the next level. Follow the above steps and you’ll get good Yorkshire puddings, but follow these tips and you’ll get absolute show stoppers.

1. Let the batter rest

I won’t go into the science of what happens when you allow the batter to rest, but it forms a much more complex, tasty, taller and toasty Yorkshire Pudding. I rest overnight, but try and rest for at least 30mins.

2. Make sure the oil is piping hot and STAYS piping hot

Pop the oil in the oven before you pour in the batter, making sure it comes out smoking hot (literally). Make sure you pour in the batter quickly to ensure it stays hot. If the oil starts off cold, the Yorkshire puddings won’t rise and will just absorb all the oil, instead of cook in it. Also make sure you’re using an oil with a high smoking point with a neutral flavour, such as vegetable or sunflower oil.

3. Don’t open the oven door whilst they cook

There’s nothing worse than a deflated Yorkshire pudding, and by opening the door and letting cold air rush in you risk the Yorkshire puddings rising to their fullest extent.

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Can I use drippings for Yorkshire Puddings?

A lot of recipes advise using drippings instead of oil, specifically beef drippings, but I only ever use a neutral flavoured oil. I tend to use my Yorkshire puddings as mini bowls to stack on as much roast dinner as possible, so I’m fine with a blank canvas. In such instance I can’t advice on how well they would turn out if you used beef drippings.

Can I use olive oil for Yorkshire Puddings?

Olive oil has a low smoking point, meaning it can’t take the high heat and will just smoke out your kitchen. Also like I said, I like a neutral flavoured Yorkshire Pudding. Olive oil will throw off the flavour.

Can I freeze Yorkshire Puddings?

Sure can! As soon as they’ve cooled, pop in the freezer right away. To cook, simply pop back in the oven at a lower temp (390f/200c) for 10mins or until thawed out and crispy again.

Okay, we made it. I think I’ve covered just about everything! It’s time for you to take the reins!

Hey, whilst you’re here why not check out my other recipes?

Easy Roast Dinner Sides

  • Parmesan Roasted Cauliflower
  • Garlic Green Beans
  • Roasted Baby Potatoes
  • Honey Balsamic Carrots
  • Pigs in Blankets
  • Broccoli and Cauliflower Cheese

Alright, let’s tuck into this easy Yorkshire pudding recipe shall we?!

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How to make Yorkshire Puddings (Full Recipe & Video)

Easy Yorkshire Puddings Recipe | Don't Go Bacon My Heart (6)

Easy Yorkshire Puddings

Yorkshire Puddings are an absolute roast dinner staple & thankfully they couldn't be easier to make. The magic combo is 1 cup of flour - 1 cup of eggs - 1 cup of milk. So simple!

5 from 6 votes

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Servings (click & slide): 10

Course: Roast Dinner / Side Dish

Cuisine: British

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Calories per serving: 125kcal

Author: Chris Collins

Cost per serving: 50p / 50c

Equipment:

Ingredients (check list):

  • 1 cup Plain Flour
  • 1 cup Milk (semi-skimmed works best, don't use skimmed)
  • 1 cup / 4 medium Eggs, throughly beaten (or ~3 large)
  • Vegetable/Sunflower Oil (NOT Olive Oil)
  • pinch of Salt & Pepper

Instructions:

  • In a suitably sized bowl, whisk together 1 cup beaten eggs and 1 cup flour. I find this easiest by adding the flour, forming a well in the centre and pouring in the eggs. Whisk from the centre out until lump free.

  • Whisk in 1 cup milk and add a good pinch of salt and pepper. Cover and pop in the fridge and allow to rest overnight (or as long as you have time for, even 30mins is great to get the batter cold).

  • Heat your oven to 220c/430f and pour 1 tsp of oil into each slot of a cupcake tray. Pop in the oven for 15mins or until the oil is smoking hot.*must be piping hot*

  • Take batter out the fridge and pour it into a jug.

  • When the oil is very hot, evenly, quickly and carefully pour your batter into each slot, ensuring you don't fill each slot all the way. Also make sure you don't splash any batter between slots, this pulls down the batter when it tries to rise. I prevent this by holding a tbsp under the jug in between pouring to prevent it dripping everywhere. It's important to do this step quickly, you need the oil to stay piping hot!

  • Roast in the oven for 15-20 minutes or until they have risen and are a deep golden brown colour. (timings will depend, just be vigilant). Do not open the door before 15mins, this will allow cold air to rush in and potentially deflate the Yorkshire puddings. Drain away any oil that may have got stuck in the centre of the Yorkshire pudding.

  • In my opinion the best Yorkshire Puddings are ever so slightly charred around the edges and crazy looking!

Quick 1 min demo!

Notes:

a) Does the batter have to be cold when you pour it in the tin? - Cold batter hitting piping hot oil results in a reaction which will promote rising in the Yorkies. The resting time in the fridge also helps the flour swell, and results in a slightly more complex texture. It's not a deal breaker if the batter comes to room temp, but do try a short stint in the fridge if you can.

b) Speed and heat - It's important to act quickly so the oil and oven stay as hot as possible. The longer the batter is in the oil outside the oven, the more the batter will just soak up the oil and come out dense and soggy. Even little things like making sure the oven door is shut as you pour in the batter will help. Remember - hot hot hot!

c) Can I use drippings? - Personally I only use a neutral flavoured oil so I couldn't objectively advise you, but many recipes suggest you can do this to inject extra flavour. If you were to use drippings I would use beef drippings and 1 tsp in each hole.

d) Can I use Olive Oil? - I do not use olive oil simply because it can't take the heat. Also like I mentioned before I prefer a more neutral flavour so tend to stay away from olive oil.

e) Make ahead Yorkshire Puddings - As soon as they're cool, pop them in the freezer. When needed just pop back in the oven at 390f/200c for up to 10mins until thawed out and crispy.

f) Calories - on the assumption that half the oil is soaked up by the Yorkies.

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition:

Nutrition Facts

Easy Yorkshire Puddings

Amount Per Serving (1 Yorkshire Pudding)

Calories 125Calories from Fat 64

% Daily Value*

Fat 7.09g11%

Saturated Fat 1.729g9%

Trans Fat 0.031g

Polyunsaturated Fat 3.304g

Monounsaturated Fat 1.878g

Cholesterol 68mg23%

Sodium 36mg2%

Potassium 70mg2%

Carbohydrates 10.83g4%

Fiber 0.3g1%

Sugar 1.33g1%

Protein 4.27g9%

Vitamin A 300IU6%

Calcium 40mg4%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart

Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

If you loved this Yorkshire Pudding recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!

Easy Yorkshire Puddings Recipe | Don't Go Bacon My Heart (2024)

FAQs

What is the secret to rising Yorkshire puddings? ›

For Yorkshire puddings to soar, the temperature must too – so never open the oven door when they are cooking, to keep the oven as hot as possible. If opening the oven door is absolutely essential your Yorkshire puddings won't be ruined, but they just won't rise as much as they should.

What are Yorkshire puddings called in America? ›

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

Do more eggs make Yorkshire puddings rise? ›

Yorkshire puddings are made with a classic batter, but switching up your egg quantities can make a difference. Using one extra egg white could help make them extra tall.

Is it better to use butter or oil for Yorkshire puddings? ›

What is best oil or fat for Yorkshire puddings? Gordon Ramsay's recipe calls for vegetable oil or beef dripping, but you can also use sunflower oil, lard or solid vegetable shortening. Avoid olive oil or butter as they burn easily and have low 'smoke' points.

Is it best to let Yorkshire pudding batter rest? ›

Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.

How do you keep the bottom of Yorkshire puddings from getting soggy? ›

Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they'll be boiling hot!

Why do Brits like Yorkshire pudding? ›

The puddings were originally served as a first course with gravy because meat was expensive, and the dough could better fill you up when smaller portions of meat were all that was on offer.

Is a popover the same as Yorkshire pudding? ›

The difference between popovers and Yorkshire puddings is that Yorkshires use the beef fat (the drippings from a beef roast). These popovers are a bit lighter in flavor and you can also prepare them before the roast is even done.

What is the Irish version of Yorkshire pudding? ›

Batter pudding is the Irish version of Yorkshire pudding. Many Irish like their meat quite well cooked, which rather spoils a good joint of beef in my opinion. A largish piece of beef cooked in this way will have the best flavour, as small joints are disappointing.

Should Yorkshire batter be thick or thin? ›

The batter should be about as thick as double cream (so easily pourable but with some body). Why do my Yorkshire puddings rise then go flat? It might be because the oven door was opened while they were cooking. Yorkshire puddings need a consistently high heat to rise fully and set.

Should Yorkshire pudding batter be cold or room temperature? ›

And room temperature batter is ideal

Room temperature vs cold batter: if your batter is at room temperature when it hits the hot pan, you will get a better rise with a crispier hollow pudding. If your batter is cold, your Yorkshires will be slightly more dense inside but with that perfect gravy-pooling cup shape.

What happens if you put too much milk in Yorkshire pudding mix? ›

Always use equal volumes of egg, milk, and all-purpose flour. If you use too much flour, the resulting pudding will be heavy and dense. Without enough egg, there will be insufficient air beaten in for a successful rise. Too much milk will make the batter too loose.

Why do my Yorkshire puddings collapse when I take them out of the oven? ›

A common fault that results in flat yorkshires is not having things hot enough. The oven needs to be very hot, and you need to use a metal dish with fat or oil that is hot enough to sizzle when you pour the mixture in. Get it straight into the oven and do not open the door for the duration of the cooking time.

Can you put too much oil in Yorkshire puddings? ›

Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

Why do my Yorkshire puddings look like muffins? ›

Sometimes because the oven door is open too long or the pan or fat isn't hot enough before the batter is added. Sometimes it's because there is too much batter in the pan, sometimes because the pan is too large for the quantity of batter, and sometimes because the pan isn't deep enough.

Why doesn't my Yorkshire pudding rise? ›

Sometimes because the oven door is open too long or the pan or fat isn't hot enough before the batter is added. Sometimes it's because there is too much batter in the pan, sometimes because the pan is too large for the quantity of batter, and sometimes because the pan isn't deep enough.

What is the raising agent in Yorkshire puddings? ›

This is because the egg would traditionally help your puds to rise, so without it, they need a little bit of help. If you stuck to plain flour, you'd need a heftier amount of baking powder to get that lift, which could give your Yorkies a metallic taste.

Why don t Yorkshire puddings rise with self raising flour? ›

Using any batter with a raising agent will cause the pudding to rise too quickly and then collapse back on themselves before the gluten has had the time to strengthen the pudding and keep it upright. Use the same cup………. one cup plain flour/one cup milk/one cup of eggs and seasoning.

Does baking powder make Yorkshires rise? ›

No and here is the reason why! It must be plain flour (no baking powder). 1/ High temperature oven. Yorkshire puddings rise due to quick cooking of the flour and steam being formed in the batter mixture, hence the requirement of a very hot oven and hot oil as you pour the batter into the yorkshire pudding tin.

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