Name: Perfect 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 truly magical about perfectly risen, golden and crispy Yorkshire puddings fresh from the oven. This Perfect Yorkshire Pudding Recipe captures that classic combination of airy lightness and irresistible crunch that makes them such a beloved side for roast dinners and beyond.

There are seven golden brown popovers with a puffy, uneven texture and crispy edges arranged on a dark blue oval plate. The popovers have hollow centers with soft yellow inside, showing their light and airy nature. Behind the plate, there is a beige metal baking tray with six more popovers inside the cups, also golden brown but slightly less puffy. To the right of the plate, a clear glass holds bright red berry branches with small round berries and thin brown stems. A red and white patterned cloth is partially visible under the plate, and the whole setup sits 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 Perfect Yorkshire Pudding Recipe
Top Tip
How to Serve Perfect Yorkshire Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Perfect Yorkshire Pudding Recipe

Why You'll Love This Recipe

I’ve tried quite a few Yorkshire pudding recipes over the years, and this one stands out because it delivers that perfect puff and crunch every single time. It’s a total crowd-pleaser and surprisingly simple once you get the rhythm.

Crisp on the outside, fluffy inside: The recipe nails that signature texture contrast that makes Yorkshire puddings so addictive.
Uses beef drippings or oil: This gives the puddings authentic flavor and helps them rise beautifully.
Quick and straightforward: No fancy ingredients or complicated techniques - just reliable cooking you can count on.
Versatile side dish: Perfect with gravy, roasted meats, or even as a base for creative toppings.

Ingredients & Why They Work

Every ingredient here plays a crucial role in creating that fluffy, crisp Yorkshire pudding you’re aiming for. Knowing why each is important can really boost your confidence the next time you make this dish.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl filled with fine salt, a small white bowl of whole milk, three large whole brown eggs with clean shells, and a small white bowl containing golden beef roast drippings, 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: Provides structure for the batter to rise and hold shape while baking.
Salt: Enhances flavor subtly without overpowering.
Whole milk: Adds richness and moisture which are key for the tender interior.
Eggs: The magic ingredient that traps air, helping the puddings puff up beautifully.
Beef roast drippings, lard, or oil: Hot fat sizzles when batter hits it, creating those electrifying crispy edges and deep flavor.

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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 I usually stick to the classic rundown here, I love mixing things up once in a while to suit the occasion. Yorkshire puddings are surprisingly adaptable! You can try these little ideas to personalize your batch.

Variation: I sometimes swap beef drippings for vegetable oil when cooking for friends who prefer a milder flavor—it still works beautifully and keeps the crispiness intact.
Herb-Infused Batter: Adding fresh rosemary or thyme to the batter adds a fragrant twist that pairs amazingly with roast lamb or chicken.
Mini Puddings for Parties: Using mini muffin tins makes adorable bite-sized Yorkshire puddings perfect for appetizers or party snacks.

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

Two side-by-side images show clear glass bowls on a white marbled surface. On the left, a bowl has a foamy white mixture with a few orange parts inside, being stirred by a metal whisk held by a woman's hand. On the right, a similar bowl contains white flour, and a thick light orange liquid is being poured into it from a larger glass bowl, with the same metal whisk resting in the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Your Batter Smoothly

Start by whisking the flour and salt together in one bowl. In another, mix the milk and eggs thoroughly until smooth and a bit frothy. Gradually pour the wet mixture into the dry, whisking constantly to avoid lumps. I like to let the batter chill in the fridge while the oven heats up—this little rest helps develop a better texture and makes it easier to handle.

Step 2: Get That Oil Sizzling Hot

Preheat your oven to a high 425°F. Pour a teaspoon of beef drippings or oil into each muffin tin cup and slide it into the oven. This step is crucial—the fat needs to be smoking hot before you add the batter. I usually wait about 10 minutes, checking carefully but without opening the oven too often to maintain heat.

Step 3: Fill Quickly and Bake Immediately

Give the chilled batter a quick stir, then remove your hot muffin tin from the oven—caution, it’s blazing! Pour about a quarter cup of batter into each cup quickly so you don’t lose the heat. Pop the tray straight back in the oven and resist the temptation to open the door right away. Bake for 20 minutes until the puddings puff dramatically and turn a gorgeous golden brown.

Top Tip

Through plenty of batches (and a few that sadly deflated), I’ve learned what really matters for Yorkshire puddings to rise perfectly. Here’s what works:

Super hot oil: Don’t rush this step—the fat needs to be near smoking to create that instant sizzle when the batter hits, which helps puff the puddings.
Chilled batter: Letting your batter rest in the fridge firms it slightly and improves the rise and texture.
Avoid opening the oven door: I’ve made the mistake of peeking too soon and watch the puddings deflate. Trust the process!
Right batter consistency: It should be pourable but not watery—think like a thick cream. That balance helps the puddings puff high and hold shape.

How to Serve Perfect Yorkshire Pudding Recipe

Garnishes

I usually keep garnishes simple—freshly chopped parsley adds a nice pop of color and a subtle freshness, perfect against the rich, crispy puddings. Occasionally, I drizzle a little gravy or serve with horseradish cream on the side to give guests options.

Side Dishes

This Perfect Yorkshire Pudding Recipe shines alongside all classic roast dinners—think roast beef with gravy, roasted root vegetables, and green beans. It also pairs surprisingly well with sausages and onion gravy for a comforting British-style supper.

Creative Ways to Present

For holiday meals or special occasions, I like to serve mini Yorkshire puddings topped with pulled beef or caramelized onions as elegant appetizers. Another fun idea is to hollow out the puddings slightly and fill them with a dollop of creamy mashed potatoes—delicious and unexpected!

Make Ahead and Storage

Storing Leftovers

Yorkshire puddings are best fresh, but if you have leftovers, I recommend cooling them completely and storing in an airtight container in the fridge for up to 2 days. They soften a bit but can be revived nicely with reheating.

Freezing

I’ve frozen Yorkshire puddings before and found that freezing them flat in a single layer on parchment paper helps prevent sticking. Pop them into a freezer bag or container once solid, and they’ll keep well for about a month.

Reheating

To bring the crispiness back, I always reheat leftovers or frozen batches in a hot oven (around 400°F) for 5–7 minutes. Avoid the microwave if you want to keep that lovely crunch—it tends to make them rubbery.

Frequently Asked Questions:

What makes Yorkshire puddings rise so well?

The key to a great rise is very hot fat right when you pour the batter in, and a batter that's properly mixed with the right consistency. The steam generated inside the batter during baking also helps puff the puddings up. Avoid opening the oven door during cooking to prevent collapse.

Can I make Yorkshire puddings without beef drippings?

Yes! You can use vegetable oil or lard as an alternative. The essential factor is that the fat gets very hot to create that crispy exterior. The flavor will differ slightly without beef drippings, but they’ll still be delicious.

How do I prevent soggy Yorkshire puddings?

Using very hot fat and a high oven temperature is crucial to crispiness. Also, don’t open the oven door while baking, and serve the puddings immediately. If you’re reheating, do so in a hot oven rather than a microwave to maintain crunch.

Can Yorkshire puddings be made ahead?

They’re best eaten fresh but you can make them ahead and reheat in a hot oven to regain crispiness. Leftovers store well in the fridge for a couple of days or can be frozen for longer storage.

Final Thoughts

Yorkshire puddings have become a little tradition in my kitchen for their comforting nostalgic feel and the joy of watching them puff up ridiculously in the oven. I really hope you give this Perfect Yorkshire Pudding Recipe a try—you’ll feel like a roasting dinner hero. Let these golden puffs soak up your favorite gravy and enjoy every crispy, fluffy bite!