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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A muffin tin of perfectly wish individual Yorkshire puddings.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?

A blue serving dish full of freshly made Yorkshire puddings with a plate of roast dinner in the background.

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

Gravy being poured onto a plate of roast beef with homemade Yorksire puddings.

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.

A muffin tin of perfectly risen individual Yorkshire puddings on a red and white tea towel.
5 from 5 votes

Yorkshire Puddings

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

Course Side Dish
Cuisine British
Active Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 puddings
Calories 94 kcal


  • 70 g plain flour
  • 2 eggs
  • 100 ml 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

Recipe Notes

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

To get your Yorkshire puddings even bigger I’d recommend using a ceramic muffin dish to cook them in.

Nutrition Facts
Yorkshire Puddings
Amount Per Serving
Calories 94 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 56mg 19%
Sodium 28mg 1%
Potassium 54mg 2%
Total Carbohydrates 9g 3%
Protein 3g 6%
Vitamin A 2.1%
Calcium 2.9%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

Watch a video of this recipe…

Free From/Suitable For…

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

  • Suitable for Vegetarians
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Soy-Free
  • Sulpher Dioxide and Sulphite-Free
  • Fish-Free
  • Crustacean-Free
  • Mollusc-Free
  • Celery and Celeriac-Free
  • Mustard-Free
  • Lupin-Free

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

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


  1. Thanks Charlotte. I have been looking for a recipe that would taste like the Yorkshire puds I had growing up – I’ve found it thanks to you. They were devine! 🙂

  2. Mr Greg Buckfield

    I remember as a boy in the 1950,s I had jam on Yorkshire pudding. Also with the roast beef on Sunday lunch. My mother was a Yorkshire lady and a sergeant cook in the forces. She went to the Aldershot army cookery school. And the army cookery school in Lancaster in WW11.
    The jam on Yorkshire pudding fast nice.
    The only thing that I find is no one makes a proper Yorkshire. The proper name for what you call Yorkshire pudding is poppers. Proper Yorkshire pudding is done in a tray and cut into squares.and you can put treacle on.I some times had it as a desert. All the best with the cookery.

    • Charlotte Oates

      I’ve never heard of those before. I’ll have to see if I can find a traditional recipe and give them a try.

  3. Hi Charlotte, Well we’re all sat around the dinner table having enjoyed a fantastic Easter roast dinner made even better by homemade Yorkshire puddings using your recipe. They rose brilliantly and tasted delicious – we just wanted to say thank you. Kate

  4. Amy Meade-Knaack

    I’m an American expat who landed in the UK this past August and, although I tried my hand at Yorkshire puddings in the States, they were always disappointing. Tonight, having eaten Sunday lunch at local pubs and at neighbours homes these past months, I felt bold enough to try again.

    I am so very glad I stumbled upon your recipe as it turned out perfectly! I would have taken a photo of the puddings, but they disappeared all too quickly.

    Thank you so much for a terrific, confidence inducing recipe. I feel like a proper English cook.

  5. I’m pleased I chose your recipe to use for my first time making Yorkshire puddings (on Yorkshire pudding day) as they turned out brilliantly. I made them for my flatmates as part of a roast and they were nice and crisp and a good size. I’m going to impress my parents next time I cook for them.

  6. My go to recipe for Yorkies – always great. If we do have any over when it is just the two of us they heat up well in the oven the next day – about 5 minutes does the trick.

  7. Well i just made yorkies myself for the first time. I was going to post a photo but they look exactly like yours!!

  8. barbara Blewett

    Hi Charlotte I’ve made many a yorkshire pud over the years. I just made yours, fabulous,! Fuss free, easy and they look brilliant! thanks heaps

  9. Elizabeth PITURA

    I could use our recipe except don’t know what the flour measurement would be in Canada – also oven temperature as we use F. help!

  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?

  11. 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).

  12. 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

  13. 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.

  14. 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

  15. 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

  16. 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

  17. 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.

  18. 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.

  19. 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.


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