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
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Yorkshire Puddings

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

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

Ingredients

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

Instructions

  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.

44 Comments:

  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.
    Hugs!

  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!

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