How to make The Perfect Yorkshire Pudding

Is a roast dinner complete without a Yorkshire pudding? We don't think so. Here's our tried-and-tested recipe for the perfect Yorkshire pudding — tall, light, and perfectly crispy — ready for your next roast dinner.

Enjoy with one of our Cornish beef rib joints and finish with some creamy blue cheese from our British blue cheese collection!

Ingredients

• 140g plain flour
• 210ml whole milk
• 3 large eggs (or 4 small)
• Salt and pepper, to taste
• Beef dripping or vegetable oil

Instructions

1. Preheat your oven to 230°C. Place your Yorkshire pudding tray (a muffin tin is fine) into the oven to heat up.
2. To make the batter, whisk together the flour, milk and eggs in a mixing bowl. Season to taste with salt and a touch of black pepper. Let it rest for 30 minutes — you can make this up to 4 hours ahead and keep it in the fridge.
3. Add a small amount of beef dripping or oil to each cup of the tray. Place it back in the oven for around 7 minutes, until sizzling hot.
4. Carefully remove the tray from the oven and quickly pour the batter into each cup, filling to around two-thirds full.
5. Return the tray to the oven and bake for 15-20 minutes, until golden brown and a little crispy — resist the temptation to open the oven, or your puddings will collapse.
6. Best served warm, straight out of the oven.
7. Soak in gravy, or fill with cranberry sauce and enjoy!

Tips for the perfect rise

A few things make the biggest difference between a flat pudding and a tall, crisp one. The fat needs to be genuinely sizzling hot before the batter goes in — that initial contact is what creates the puff, so don't rush this step. The batter benefits from resting, which lets the gluten relax and gives a lighter texture, so don't skip the 30-minute rest if you can help it. And avoid opening the oven door while they're baking: the sudden drop in temperature is the most common reason puddings collapse before they've had a chance to set.

Enjoy your delicious Yorkshire puddings!

FAQ

Why won't my Yorkshire puddings rise?

The most common cause is fat that isn't hot enough when the batter goes in — it needs to be sizzling, not just warm. A cold or under-rested batter, or opening the oven door too early, can also stop them rising properly.

Can I make Yorkshire pudding batter in advance?

Yes — the batter can be made up to 4 hours ahead and kept in the fridge. In fact, letting it rest improves the texture, giving a lighter, less doughy pudding.

Can you freeze Yorkshire puddings?

Yes, cooked Yorkshire puddings freeze well. Cool them completely, freeze in a single layer, then reheat from frozen in a hot oven for a few minutes until crisp again.

What's the best fat to use for Yorkshire pudding?

Beef dripping gives the most traditional, savoury flavour and the best rise, but a neutral vegetable oil works well too if you don't have dripping to hand.