Yorkshire Puddings

Just what your dinner has been missing… Delicious, crispy yorkshire puddings – easy to make and they turn out perfectly every time.

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How to make yorkshire puddings - My simple yorkshire pudding recipe.

When I was growing up, there was an unwritten rule in my household that yorkshire puddings were only made to go with roast beef.

As I’ve grown up I’ve realised that that’s absolute nonsense and they can go with pretty much everything. I’ll often eat them with roast turkey or sausage and mash (or just by themselves as a snack!). However, a little while ago I was chatting to someone on Twitter about yorkshire puddings (like you do) and she mentioned that some people eat them with jam. They do go with a lot but I wonder if this is a step too far. That said, I’ve not tried it so perhaps I should give it a go before I knock the idea too much.

What’s the most usual thing you’ve ever eaten with a yorkshire pudding?

How to make yorkshire puddings - My simple yorkshire pudding recipe.

Whilst I’m unconvinced by the yorkshire pudding/jam combination, one thing I’m sure goes well with them is rich, delicious gravy – yum.

How to make yorkshire puddings - My simple yorkshire pudding recipe.

How to Reheat Yorkshire Puddings

If you’ve got yorkshire puddings left over (as if that would ever happen) then you can reheat them. Simply pop them into the oven at 220ºC/200ºC fan for a few minutes to warm through. Don’t be tempted to reheat them in the microwave as they’ll go soggy and chewy, using the oven keeps them crisp and it’s quick too.

Yorkshire Puddings

Active Time: 5 minutes

Total Time: 30 minutes

MAKE 6 individual puddings

Yorkshire Puddings


  • 70g plain flour
  • 2 eggs
  • 100ml milk (I usually use skimmed but any type is fine)
  • 1 tbsp olive oil
  • salt


  1. Pre-heat the oven to 220°C/200°C fan
  2. Add ½tsp olive oil to each hole in a 6-hole muffin tin and place into the hot oven
  3. Add 70g of plain flour and 2 eggs to a large bowl and mix thoroughly
  4. Gradually add 100ml milk, ensuring that each part is fully incorporated into the mixture before adding more
  5. Season with salt (I use ½tsp)
  6. Leave to rest until ready to cook (optional)
  7. Remove the hot oil from the oven and carefully pour in the batter, evenly distributing it between the 6 holes
  8. Cook for 20-25 minutes until the yorkshire puddings are puffed up and crisp.
  9. Remove from the oven and serve immediately


Yorkshire pudding batter can be used immediately or kept for several hours in the fridge until ready to cook


Nutritional information per serving*

Nutrition - yorkshire puddings

This is the estimated nutritional information per portion. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Link up   Dragons and Fairy Dust

 Just what your dinner has been missing… Delicious, crispy yorkshire puddings – easy to make and they turn out perfectly every time.


  1. I always thought Yorkshire puddings were hard to make (no idea why). Must try for Hubby!

    • I find that all the time, where I think something is going to be difficult to cook so I avoid it and it turns out to be really simple. These really are straight forward.

      I hope you husband enjoys them.

      • Pleased to read your recipe on your yourkshire puddings Charlotte the look,they look so good and very professional.I will look forward to following more of your recipes.


  2. Ruthie Paskewitz

    Love yorkies, and also love them with homemade strawberry jam odd combo but really good 🙂

    • That’s two recommendations for yorkshire puddings and jam now, it sounds like I really should give it a go! Next time I make them I’ll have a sneaky try.

  3. I think the idea of jam just isn’t cricket, but Yorkshires are basically just another version of pancakes. Love this post and wonderful pictures.

    • Thanks Monica. I’m still not sure about Yorkshire puddings with jam either but I’m definitely going to give it a try next time I make them.

  4. I grew up with Yorkshire pudding every Sunday dinner my whole childhood. I can tell you that Yorkshire pudding is absolutely fantastic with jam. It turns into an irresistible dessert especially while they are still warm!

    • That’s three votes for jam now. I had no idea it was such a popular combination. I’m sort of looking forward to trying it now, I’m sure you can’t all be wrong about it!

      • My Dad always had left over Yorkshire Pud with golden syrup. It was his Dad’s treat! Personally, I love them with a (any) roast and so do my family. x

  5. Oh I love this photo! I grew up on Yorkshire pudding on the holidays when we had a beef roast. My dad was the chef for that. He made it from the Galloping Gourmet and you allowed the drippings of the beef get on the Yorkshire pudding as it baked. All I can say is we NEVER EVER had leftovers and if by chance there was one it was eaten as a midnight snack. HA! Now for someone like me jam would be sacrilege but if someone really wanted to I would not be opposed. So, now I am going to have to make this recipe…maybe for Easter! Yeah!!!!

    • Charlotte Oates

      Thanks Tanya. I love the sound of your Dad’s Yorkshire puddings with the beef juices dripping down! They do taste good using beef fat, but I usually use olive oil as I eat them with a lot of other meats too!

      I hope you enjoy them x

  6. Ok, so my German boys have never eaten Yorkies, i plan to try your recipe tomorrow. Wish me luck. Sarah Savagex

    • Charlotte Oates

      I can’t believe they’ve not tried yorkies before – poor children!! 🙂 I hope they enjoyed them x

  7. Love Yorkshire puddings but never tried with jam. I did blog a recipe for mini prawn toad in the holes last year – another unusual variant #regionalrecipes

    • Charlotte Oates

      I keep thinking about trying the Yorkshire pudding and jam combination. I’m sure I will one day I’m just not quite ready yet!

      I’ve not tried Yorkshire pudding and prawn together before (I’m very traditional, I just have it with roast dinners and sausages). Perhaps I should give it a try sometime.

  8. I love yorkshire pudddings and a roast is not the same without them, no matter what meat you cook! Yours look fab, really well risen. Thanks for linking up with #regionalrecipes

    • Charlotte Oates

      Thanks Alison. These always seem to rise really well. I’ve had people try them whose Yorkshire puddings always came out flat and they worked brilliantly. I think the secret is not to add too much flour.

      Sadly I’ve now exhausted my list of regional recipes but I’ll be back as soon as I’ve got another one.

      • The Yorkies where a roaring success. A big hit with all 3 boys and so well risen that i had to take photos! Tomorrow toad in the hole.

        • Charlotte Oates

          Thanks Sarah. I’m so glad they all liked them. I’d love to see the picture if you want to share it on Facebook or Twitter.

          This Yorkshire pudding batter works well for toad in the hole. I hope they all enjoy it x

  9. Had these again last night and a success every time – Dad loves them!

    • Feeling rather smug that I’ve ousted Delia from your Yorkshire pudding making. Next you’ll have to try my meringue (although make sure you get one of the baking sheets I suggested as I never have trouble with it sticking).

  10. When I do yorkshires in the oven at the same time as my roasties they collapse why ? Thanks.

    • Hmmm, I’m not sure as I’ve made these at the same time as roasties and never had that problem. Do you ever open the door while they’re cooking?

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