Consistently ranked as one of the most beloved icons of British culture, Yorkshire pudding captures all the warmth and charm of old-fashioned English cooking. This recipe includes all the tips & tricks you need to create the BEST, the crispiest, most flavorful Yorkshire pudding!
Prep time: PT5M
Cook time: PT12M
Total time: PT137M
Rating
4.99 stars (263 reviews)
Keywords
Yorkshire Pudding
Ingredients
4 large eggs
1 cup + 2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1/4 cup beef tallow ((called beef dripping in the UK), the flavorful culinary tallow, not the kind for soap-making)
Make your own beef tallow ((click link for recipe) Highly Recommended)
Categories
Side Dish
Cuisine
British
english
Steps
**SEE BLOG POST for a complete discussion on tips and tricks for creating the best results**
In a mixing bowl, whisk or beat together the flour, salt and eggs until relatively smooth. Gradually add the milk, whisking until the batter is smooth and lump-free. Cover with plastic wrap refrigerate for at least 2 hours and preferably overnight for maximum flavor. The longer the batter rests the better the flavor will be. (*See blog post for discussion about cold versus room temperature batter to determine which results you prefer)
Preheat the oven to 450 degrees F. Using a traditional Yorkshire pudding tin (*see blog post for discussion about which type of tin to use), place a teaspoon or two of beef tallow in each tin and place the tin in the oven for about 6-7 minutes until piping hot. Pour the batter into each tin (the pan should be hot enough that the batter sizzles) between 1/2 to 3/4 full. (Note: If making two large Yorkshire puddings in two 8-inch cast iron pans, fill each pan slightly less than half full. These will need to bake slightly longer than individual puddings.) Bake the Yorkshire puddings for 11-13 minutes or until a deep golden brown.
Makes enough for 12 Yorkshire pudding tins or regular muffin tin or two 8-inch cast irons if making two large Yorkshire puddings.
Serve immediately. Traditionally served with a roast, roasted potatoes, veggies and brown gravy.
Nutitrion
Serving Size: 1 Yorkshire pudding
Calories: 111 kcal
Carbohydrates: 9 g
Protein: 3 g
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 56 mg
Sodium: 126 mg
Sugar: 1 g
Reviews
Sarah on 2026-08-05 (5 stars): My mother and grandmother made the best Yorkshire pudding in the world including compared to very fine and famous restaurants. They didn’t use the tins. They used metal baking pans (such as 8x8 baking pans and loaf pans.) The pudding climbed up the sides of the pans as it cooked. Cut into squares . Yes eat it hot out of the oven, but we also ate the leftovers cold with butter. Also delicious. One other secret - prepare when roasting a really good quality of beef roast. Hard to find nowadays and expensive, so sad. My brothers and I have searched the world over for the equivalent of my mom’s Yorkshire but none ever came close. But I give yours five stars for a good effort.
John Doe on 2026-05-17 (5 stars): Made it yesterday. Recently found the market where I buy my rib roast starting selling jars of beef tallow. I ordered a Yorkshire pudding pan from England. It arrived and I was ready to go. Followed recipe exactly. Result was excellent.
Theresa Hendricks on 2026-02-04 (5 stars): We were stationed in England for 5 years and Yorkshire pudding was one of our favorite things (lots of memories enjoying a Sunday roast the local pubs). These were so delicious, I served them with some beef medallions and peas. I will certainly make these again.
Sophia on 2026-01-31 (5 stars): These turned out perfectly, highly recommend this recipe!
Ronnie on 2026-01-26 (5 stars): Stellar recipe with excellent instructions. The pictures were helpful. Cheers.
Chelsea Hunter on 2026-01-23 (5 stars): For the perfect puds look no further! A+ recipe!
