Name: Classic Yorkshire Pudding Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: British
Ingredients: 1 cup all-purpose flour (120g); 1 teaspoon salt; 1 1/4 cups whole milk (300mL); 3 large eggs; 1/4 cup beef roast drippings, lard, or oil (60mL)

There’s something utterly magical about a piping hot, golden puff of goodness straight from the oven — that’s exactly what you get with this Classic Yorkshire Pudding Recipe. It’s the perfect side to any roast, soaking up gravy like a champion and delivering that crisp-tender contrast we all secretly crave.

Seven golden brown popovers with crispy, puffed-up edges and a soft hollow center sit on a white oval plate with a smooth texture. Behind the plate is a light gold muffin tray holding three more popovers, each browned and slightly uneven on top. To the right, a clear glass holds red berry branches, adding a bright pop of color. A red cloth with white and brown leaf patterns is draped loosely beside the plate. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Yorkshire Pudding Recipe
Top Tip
How to Serve Classic Yorkshire Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Yorkshire Pudding Recipe

Why You'll Love This Recipe

Honestly, this Classic Yorkshire Pudding Recipe is one of those dishes that’s both humble and show-stopping. I remember the first time I made these—they turned out so light, puffed up like little golden clouds, I felt like I’d unlocked a secret family tradition right in my kitchen.

Simple Ingredients: Uses basic pantry staples, so you can whip it up anytime without extra shopping.
Perfect Texture: Crispy on the outside and soft inside, striking that delightful balance every time.
Great for Soaking Up Gravy: These puddings don’t just taste fantastic alone, they’re designed to be dipped and drenched.
Impress Your Guests: Make these for Sunday roast or a holiday meal and watch everyone’s faces light up.

Ingredients & Why They Work

Each ingredient in this Classic Yorkshire Pudding Recipe plays a crucial role in creating that signature puff and flavor. Using whole milk and fresh eggs guarantees a rich batter, while beef drippings bring authentic flavor and that all-important sizzle.

Flat lay of a small mound of all-purpose flour in a simple white ceramic bowl, a teaspoon of coarse salt in a small white bowl, a medium white bowl filled with fresh whole milk, three large whole brown eggs with clean shells, a small white bowl containing golden beef roast drippings, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the structure and allows the batter to rise perfectly without getting too dense.
Salt: Enhances all the flavors and balances the batter’s richness.
Whole milk: Adds creaminess and helps create a tender crumb inside the pudding.
Large eggs: The binding agent and source of lift, eggs help the pudding rise beautifully.
Beef roast drippings (or lard/oil): Key for getting that golden, crispy exterior and infusing savory flavor that you can’t get otherwise.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve found that this Classic Yorkshire Pudding Recipe is a great base for slight tweaks depending on what you have on hand or your taste preferences. I sometimes swap beef drippings for vegetable oil if I want a slightly lighter version, but keeping the oil hot is non-negotiable!

Variation: Try adding fresh herbs like thyme or rosemary to the batter—just a little sprinkle lifts the flavor into something special.
Dietary modification: Use plant-based milk and oil instead of drippings for a vegetarian-friendly option that still crisps up nicely.
Seasonal twist: Serve these with roasted root vegetables and a rich mushroom gravy for a cozy autumn dinner.

Step-by-Step: How I Make Classic Yorkshire Pudding Recipe

The image shows two side-by-side scenes of baking preparation on a white marbled surface. On the left, a clear glass bowl contains thick white whipped egg whites mixed with a few pieces of orange yolk still visible. A metal whisk is held inside the bowl, blending the texture. On the right, another clear glass bowl holds white flour with a creamy light yellow batter being poured inside. The metal whisk remains in the bowl, partially coated with the wet mixture as the batter flows in gently. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Batter with Love

Start by whisking together the flour and salt in one bowl, then beat the eggs and milk in another until smooth. Gradually pour the wet into the dry, whisking gently until you get a silky batter. I always chill my batter for at least 30 minutes; it really helps the puddings rise higher and get that perfect crisp crust.

Step 2: Heat the Oil Until It’s Smoking Hot

Preheat your oven to 425°F (220°C). Spoon a teaspoon of beef drippings, lard, or oil into each cup of a 12-cup muffin tin. Pop the tin into the oven for about 10 minutes. The secret is scorching hot oil that instantly steams the batter, making it puff magically.

Step 3: Fill and Bake Without Delay

Remove the hot tin carefully, give your chilled batter a quick stir (don’t overmix), then pour about ¼ cup of batter into each hot oil pool. Immediately slide it back into the oven. Timing here is key—you want to lock in the steam right away. Bake for 20 minutes until each pudding is golden, puffed, and crispy.

Top Tip

From countless tries in my kitchen, I can say the biggest factor in success is the temperature—both batter and oil. Keeping your batter chilled and your oil smoking hot is a game changer, and it means your puddings will always rise high and crisp perfectly.

Chill the Batter: Always rest your batter in the fridge for at least 30 mins – this settles the gluten and helps with that puff.
Heat the Oil Thoroughly: Don’t rush this step; the oil must be almost smoking hot before adding batter.
Don’t Peek Early: Opening the oven too soon causes the pudding to deflate – patience really pays off.
Use the Right Pan: A sturdy metal muffin tin works best to hold heat and create crispy edges.

How to Serve Classic Yorkshire Pudding Recipe

Garnishes

I love serving Yorkshire puddings straight from the oven with spoonfuls of glossy onion gravy on top. Freshly chopped parsley or chives are a simple addition that adds a fresh pop of color and flavor—something about that slight herbal note brightens the dish beautifully.

Side Dishes

This recipe shines alongside a classic roast beef dinner, but I also pair it with roast chicken and buttery mashed potatoes. Roasted root vegetables or sautéed green beans round out the plate perfectly. It's the ultimate comfort food combo in my book.

Creative Ways to Present

For special occasions, I sometimes fill each Yorkshire pudding with a little dollop of horseradish cream or a spoonful of mushroom sauce right before serving. It makes these humble puddings feel extra fancy and completely irresistible on a holiday table.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (they don’t usually stick around long in my home!), store them in an airtight container at room temperature for up to 24 hours. Refrigeration can make them lose some crispness, so keeping them at room temp is best if you plan to eat soon after.

Freezing

I’ve frozen Yorkshire puddings on occasion—just let them cool completely, then pop them into a freezer bag. When you want to use them, reheat straight from frozen in a hot oven for a few minutes to bring back their crisp edges.

Reheating

To reheat and maintain that lovely texture, I always use the oven (never the microwave). About 5-7 minutes at 350°F (175°C) works wonders to crisp up the outside while warming the inside through perfectly.

Frequently Asked Questions:

Can I make Yorkshire pudding batter ahead of time?

Absolutely! You can prepare the batter and keep it covered in the fridge for up to 24 hours. Chilling it actually helps improve the rise and texture when baked. Just give it a gentle whisk before using.

What can I use if I don’t have beef drippings?

You can substitute beef drippings with lard, vegetable oil, or sunflower oil. The key is to use a fat that can get really hot without burning, and adding a flavorful fat like drippings gives an authentic taste.

Why didn’t my Yorkshire puddings rise properly?

Common reasons include oil not being hot enough when the batter hits the pan, batter that’s too warm or not rested, or opening the oven door too early. Making sure the oil is sizzling hot and the batter properly chilled will help you get that signature puff.

Can Yorkshire puddings be made gluten-free?

Yes! You can substitute regular flour with a gluten-free all-purpose blend. Keep in mind the texture might be slightly different, but it’s still a delicious alternative and great for those with gluten sensitivities.

Final Thoughts

Sharing this Classic Yorkshire Pudding Recipe always feels like passing on a little bit of joy and tradition. These puddings are simple, forgiving, and absolutely delicious once you get the hang of the technique. I’m confident once you make them yourself, you’ll find yourself wanting to add them to every roast dinner forever.