Yorkshire Pudding

Name: Yorkshire Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: England
Ingredients: 3 large eggs, at room temperature; 3/4 cup (100 g) plain flour; 1/2 tsp fine salt; 1 cup (240 ml) whole milk, at room temperature; Freshly ground black pepper (optional); 4 tbsp (60 ml) beef dripping or lard (or sunflower oil for a vegetarian version)

Yorkshire pudding Say it: YORK-shur PUDD-ing

By the Passport Plate editors. Published November 9, 2026.

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Yorkshire pudding is the crisp, hollow batter pudding that anchors the British Sunday roast. A loose batter of eggs, flour and milk is poured into smoking-hot fat in a deep tin and baked fast until it balloons and turns deep gold, with a soft, custardy middle and brittle, savoury edges. Traditionally served in Yorkshire alongside roast beef and gravy, it is now eaten all over England, often as a first course with onion gravy before the meat arrives.

Yorkshire Pudding

Yorkshire pudding

Pronounced YORK-shur PUDD-ing

Serves: 4
Prep: 15 min
Cook: 25 min
Total: 40 min
Level: Easy

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

Batter

3 large eggs, at room temperature
3/4 cup (100 g)100 g (3/4 cup) plain flour
1/2 tsp fine salt
1 cup (240 ml)240 ml (1 cup) whole milk, at room temperature
Freshly ground black pepper (optional)

For the tin

4 tbsp (60 ml)60 ml (4 tbsp) beef dripping or lard (or sunflower oil for a vegetarian version)

Method

Sift the flour and salt into a large bowl and make a well in the centre. Crack in the eggs and beat with a balloon whisk, drawing the flour in from the edges, until you have a thick, sticky paste.
Add the milk a splash at a time, whisking well after each addition, until the batter is completely smooth and as thin as single cream. Pour it into a jug, cover, and let it stand at room temperature for at least 30 minutes (overnight in the fridge is even better — just bring it back to room temperature before baking).
Heat the oven to 425°F (220°C). Put a teaspoon of dripping into each hole of a 12-hole deep muffin tin and slide the tin onto the top shelf for 10–15 minutes, until the fat is shimmering and almost smoking.
Working quickly and keeping the oven door open as briefly as possible, pour the batter into the hot fat, filling each hole about two-thirds full (roughly 2 tbsp each). It should sizzle immediately.
Bake for 20–25 minutes without opening the door, until the puddings have puffed up high above the rim, are deep golden brown and the edges are crisp and set.
Lift them out with a fork or small palette knife and serve straight away, while they are still tall and crisp.

Regional variant: Toad in the Hole

Brown 8 pork sausages in a little oil in a roasting tin on the hob, then pour the rested batter around them in the same tin (use 1 1/4 cups/300 ml milk so the batter is a little thicker) and bake at 425°F (220°C) for 30–35 minutes, until the sausages are cooked through and the batter has risen golden around them. Serve with onion gravy.

Cook's notes

Rest the batter and keep every ingredient at room temperature — warm batter hitting hot fat is what makes the puddings climb.
The fat must be genuinely smoking hot before the batter goes in; if it isn't, the puddings will be flat and greasy.
Resist opening the oven for the first 20 minutes, or the rise will collapse.

Serve with

Roast beef and gravy, or as a starter with hot onion gravy.

Make ahead and storage

The batter keeps, covered, for up to 24 hours in the fridge. Baked puddings are best eaten at once but can be reheated for 5 minutes in a hot oven.

Yorkshire Pudding