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Yorkshire puddings are the crispy, golden, puffed-up side that makes a roast beef dinner feel like a holiday. They’re made from a simple batter of eggs, milk, flour, and salt, poured into sizzling-hot fat, and baked until they rise tall with crisp edges and soft, hollow centers that are perfect for gravy.
They look impressive, but they only take 10 minutes of prep. The secrets are a rested batter, smoking-hot fat, and not opening the oven door. Make them for Christmas dinner alongside prime rib or roast beef, or for any Sunday roast.
Why You’ll Love These Yorkshire Puddings
- Just 4 ingredients: eggs, milk, flour, and salt, plus a little fat for the pan.
- Tall and crispy: very hot fat and a rested batter give them a big rise.
- Make-ahead friendly: bake them early, freeze, and reheat in minutes.
- The perfect gravy boat: the hollow centers hold plenty of gravy.
Ingredients Overview
- Eggs: they give the puddings their lift. Room-temperature eggs mix more smoothly.
- Whole milk: makes a tender, golden pudding. Use it at room temperature too.
- All-purpose flour: plain flour is all you need. No baking powder is required, because steam does the work.
- Salt: for flavor.
- Beef drippings or vegetable oil: drippings from your roast give the best flavor. A neutral oil with a high smoke point works too.
Equipment You’ll Need
- A 12-cup metal muffin pan, or a popover pan for 6 extra-tall puddings.
- A 4-cup glass measuring cup for mixing and pouring the batter.
- A whisk for a smooth, lump-free batter.
- A sheet pan set under the muffin tin to catch drips.
How to Make Yorkshire Puddings
1. Mix the batter
In a large measuring cup, whisk the eggs and milk until frothy. Add the flour and salt and whisk until completely smooth. The batter should be about as thick as heavy cream.
2. Rest the batter
Let the batter rest at room temperature for at least 30 minutes, or cover and refrigerate it for up to 24 hours. Resting relaxes the flour and helps the puddings rise taller. Whisk again before baking.
3. Heat the fat
Heat the oven to 425°F. Add about 1 teaspoon of drippings or oil to each cup of a 12-cup metal muffin pan, set it on a sheet pan, and heat it in the oven for about 10 minutes, until the fat is shimmering hot.
Tip: Hot fat is the most important step. The batter should sizzle the moment it hits the pan. If it doesn’t, the puddings won’t puff.
4. Pour and bake
Working quickly and carefully, take the pan out and pour the batter into the cups, filling each about halfway. Return it to the oven right away and bake for 20 to 25 minutes, until tall and deep golden. Don’t open the oven door for at least the first 20 minutes.
5. Serve hot
Serve the puddings straight from the oven with roast beef and lots of gravy. They are crispest in the first few minutes.
Tips for Tall Yorkshire Puddings
- Use a metal pan. Glass and silicone don’t get hot enough for a good rise.
- Keep the oven closed. Opening the door early lets the steam escape and the puddings sink.
- Bake until deep golden. Pale puddings can collapse as they cool. A little extra time makes them sturdier.
- Be careful with hot fat. It can spatter, so use oven mitts and keep kids and pets clear while you pour.
Make-Ahead and Storage
- Batter: refrigerate it, covered, for up to 24 hours. Let it sit out while the fat heats.
- Freezing: cool baked puddings completely and freeze them in an airtight container for up to 1 month.
- Reheating: bake from frozen at 400°F for 5 to 8 minutes, until hot and crisp.
Photos in this post come from fellow food bloggers’ Yorkshire pudding recipes. Tap a photo credit to see each version.
Yorkshire Pudding FAQ
Why didn’t my Yorkshire puddings rise?
Usually the fat wasn’t hot enough, the oven door was opened too early, or the batter wasn’t rested. Make sure the fat is shimmering and the batter sizzles when you pour it.
What’s the difference between Yorkshire puddings and popovers?
They’re made from almost the same batter. Yorkshire puddings are traditionally baked in beef drippings and served with roast beef, while popovers usually use butter and are baked in a deeper popover pan.
Can I make them without beef drippings?
Yes. Vegetable, canola, or another high-smoke-point oil works well. You just won’t get the beefy flavor.
Building your holiday menu? Serve these with one of our Christmas dinner main dishes.
You might also like: brown sugar glazed ham, herb-roasted turkey breast, Christmas bread recipes, and cozy winter soups.
Tools You Need
- 12-cup metal muffin pan
- Popover pan (optional)
- 4-cup glass measuring cup
- Whisk
- Sheet pan
- Airtight containers for freezing
Easy Yorkshire Puddings
Ingredients
Equipment
Method
- In a large bowl or measuring cup, whisk the eggs and milk until frothy, about 1 minute.
- Add the flour and salt and whisk until completely smooth with no lumps. The batter should be about as thick as heavy cream.
- Let the batter rest at room temperature for at least 30 minutes, or cover and refrigerate for up to 24 hours. Whisk again right before baking.
- Heat the oven to 425°F with a rack in the center. Add about 1 teaspoon of beef drippings or oil to each cup of a 12-cup metal muffin tin, set the tin on a baking sheet, and heat it in the oven for 10 minutes, until the fat is very hot and shimmering.
- Working quickly and carefully, pull the tin out and pour the batter into the cups, filling each about halfway. It should sizzle as it hits the fat.
- Immediately return the tin to the oven and bake for 20 to 25 minutes, until the puddings are tall, puffed, and deep golden brown. Do not open the oven door for at least the first 20 minutes.
- Serve right away with roast beef and plenty of gravy.
Notes
- Hot fat is the secret. If the fat isn’t sizzling hot, the puddings won’t rise.
- Use a metal muffin tin. Glass and silicone don’t hold enough heat.
- Don’t open the oven early, or the puddings will deflate.
- Make ahead: bake, cool, and freeze for up to 1 month. Reheat from frozen at 400°F for 5 to 8 minutes, until crisp.
- Hot fat can spatter. Use oven mitts and keep kids and pets clear of the oven when you pour the batter.
