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 nothing quite like the smell of freshly baked Yorkshire puddings puffing up and turning golden in the oven—it's pure comfort. This Classic Yorkshire Pudding Recipe is your ticket to that perfect crispy exterior with a soft, airy center, making every gravy-soaked bite utterly irresistible.

Seven golden-brown popovers with a light, crispy, and puffed texture sit on a deep blue oval plate, with edges curling and hollow centers showing a soft yellow inside. Behind this plate, a beige muffin tray holds four more popovers with similar textures. To the right, a clear glass vase filled with water holds a branch of red berries, adding bright color. A red and white patterned cloth lies partially visible on the white marbled surface under the blue plate. 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

I’ve made my fair share of Yorkshire puddings over the years, and this classic version never fails to impress. It’s straightforward, uses simple ingredients, and delivers that soaring rise and golden crunch we all crave. Plus, once you master it, you’ll have a go-to side that elevates any roast dinner.

Simple Ingredients: It's made with pantry staples you likely have already, making it super accessible.
Reliable Puff: This recipe consistently produces those perfect pop-ups—crispy on the outside, tender inside.
Perfect for Soaking Up Gravy: The soft interior soaks up sauces beautifully, adding a burst of flavor to every bite.
Quick to Make: Just 40 minutes from start to finish, so you’re not stuck in the kitchen all day.

Ingredients & Why They Work

Every ingredient here plays a crucial role in achieving the classic Yorkshire pudding texture—light, airy, and crisp. Using whole milk adds richness, while beef drippings bring authentic flavor and the essential fat to get that golden crust. Let me break down why these basics are so important and share some shopping tips.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl filled with fine salt crystals, a small white bowl with whole milk, three brown eggs with clean shells arranged side by side, and a small white bowl containing golden beef roast drippings placed symmetrically, all ingredients fresh and natural, placed 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: It provides structure without being too heavy, creating that airy crumb you want.
Salt: Enhances flavor without overpowering the delicate batter.
Whole milk: Adds richness and moisture, helping the batter rise and brown nicely.
Eggs: The backbone of the batter’s rise—they trap air and create that lovely puff.
Beef roast drippings, lard, or oil: Essential for the crispy, golden base. Drippings bring authentic roast flavor that elevates the entire pudding.

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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

While the classic version is amazing as is, I love tweaking it depending on the occasion. Sometimes I swap beef drippings for vegetable oil to keep it lighter, or add a pinch of herbs for a subtle twist. Feel free to experiment—it’s your kitchen, your rules!

Herbed Variation: Adding finely chopped rosemary or thyme to the batter gives a fragrant lift—one of my favorite tweaks for Sunday roast.
Vegetarian-Friendly: Using vegetable oil or olive oil instead of beef drippings still yields great rise and crispiness.
Gluten-Free: While I haven’t tested extensively, swapping in a gluten-free flour blend might work if you bake carefully and monitor baking times closely.

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

The image shows two side-by-side photos of a glass bowl on a white marbled surface. In the first photo, a woman's hand uses a metal whisk to mix a thick, white, creamy mixture with visible orange pieces inside the bowl. In the second photo, the same bowl contains a white powdered ingredient forming a ring around the edges, with a light brown liquid being poured in from a glass container, and the whisk is resting in the bowl, lightly mixing the ingredients. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Up the Batter

Start by combining the flour and salt in one bowl. In another, whisk the eggs and milk until smooth and a little frothy. Slowly pour the wet ingredients into the dry, whisking gently until you have a smooth, lump-free batter. Pop it in the fridge to rest—this step really helps prevent soggy puddings and encourages a better rise.

Step 2: Heat Your Fat Until Smoking Hot

Preheat your oven to 425°F (220°C). Spoon about a teaspoon of beef drippings, lard, or oil into each muffin tin cup. Pop the tin in the oven for about 10 minutes or until the fat is shimmering and just starting to smoke—that’s the secret to getting that dramatic rise.

Step 3: Pour Batter & Bake Immediately

Give your batter a quick stir, then carefully and quickly pour about ¼ cup of cold batter into each blazing hot tin cup. This temperature shock is crucial—it sets the edges instantly and helps the puddings puff up beautifully. Slide them back into the oven, and bake for 20 minutes without opening the door.

Step 4: Enjoy Them Fresh and Golden

Once puffed and golden, take them out and serve immediately. Yorkshire puddings wait for no one—they start to deflate as they cool, so set the table and dig in!

Top Tip

Over time, I’ve learned a few tricks that really make the difference in mastering this classic recipe. Mistakes happen, but these tips will help you avoid the most common pitfalls and get the best rise every time.

Use Cold Batter: Resting the batter in the fridge before baking gives it the structure it needs to puff up perfectly.
Hot Oil Is Key: Make sure your fat is practically smoking hot before adding the batter—cold oil means soggy, flat puddings.
Don’t Open the Oven Door: Resist the urge to peek while baking, or you’ll risk collapsing those beautiful puffs.
Serve Immediately: Yorkshire puddings are best fresh—serve right away to enjoy their full crispy glory.

How to Serve Classic Yorkshire Pudding Recipe

Garnishes

I like to keep it traditional here—nothing fancy, just pouring a generous ladle of rich beef gravy over the warm puddings. If I’m feeling adventurous, I might sprinkle a little chopped fresh parsley for a bright pop of color and freshness.

Side Dishes

This recipe pairs beautifully with a classic Sunday roast beef and all the trimmings—creamy mashed potatoes, roasted carrots, and steamed green beans. Of course, Yorkshire puddings also hold their own alongside sausages and onion gravy for a British classic “toad in the hole.”

Creative Ways to Present

For special occasions, I’ve turned these little puffs into elegant vessels—stuffing them with slow-cooked brisket or sautéed mushrooms for a crowd-pleasing appetizer. They also make a fun base for mini pot pies when filled with savory stews or creamy chicken.

Make Ahead and Storage

Storing Leftovers

Yorkshire puddings are at their best fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. I keep mine on the counter, not in the fridge, to preserve crispness as much as possible.

Freezing

I’ve frozen these successfully—and it’s a lifesaver when making ahead. Cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. They keep well for up to a month and reheat beautifully straight from frozen.

Reheating

To crisp up frozen or leftover puddings, I pop them back in a hot oven (around 400°F) for 5–7 minutes. Avoid the microwave if you want to keep that crisp texture—oven reheating is totally worth the extra few minutes!

Frequently Asked Questions:

What causes Yorkshire puddings to not rise?

The most common reasons are not having the oil hot enough before adding the batter, batter that has not been rested and cooled, or opening the oven door while baking. Ensuring the fat is smoking hot and keeping the oven closed will help your puddings puff up beautifully.

Can I make Yorkshire puddings without beef drippings?

Absolutely! While beef drippings give authentic flavor, vegetable oil or lard can be used instead. Just be sure the fat is very hot when you add the batter for a crispy finish.

How do I keep Yorkshire puddings crispy after baking?

Serving them immediately is the best way to enjoy the crispy texture. If you need to wait, keep them in a warm oven on a wire rack so air can circulate around them, preventing sogginess. Avoid covering them tightly.

Can Yorkshire puddings be made ahead of time?

You can make the batter ahead and refrigerate it for up to 24 hours before baking. Cooked puddings can be frozen and reheated, but they're best enjoyed fresh for peak puffiness and crispness.

Final Thoughts

This Classic Yorkshire Pudding Recipe has become such a comforting ritual for me—there’s something rewarding about pulling those golden pillows from the oven and seeing them rise so beautifully. Give it a try, follow these tips, and I promise you’ll impress everyone at your next roast dinner. Trust me, once you’ve got this down, yorkies will be starring on your table every chance you get!