Classic Yorkshire Pudding Recipe: How to Make it At Home

There’s something special about pulling a tray of perfectly risen Yorkshire puddings out of the oven. Golden, crispy on the outside and airy on the inside, they’ve been a Sunday roast staple for centuries. But you don’t have to be in England to enjoy them—making Yorkshire puddings at home is easier than you think and with a few clever tips you can get them just right.

At its heart Yorkshire pudding is made with basic ingredients—flour, eggs, milk and salt—but it’s the technique that makes all the difference. The key is getting that rise and crispness. A rested batter, hot oil and the right oven temperature can turn an ordinary mix into something special. Think of it like making a perfect dosa or an airy bhatura—the right heat and consistency gives it that lovely lift.

While traditionally served with roast beef and gravy, Yorkshire puddings can be used in so many ways. Try them with spicy Indian fillings, stuff them with paneer or drizzle with honey for a fusion twist. Whether you’re a beginner or a pro this recipe will help you make the best Yorkshire puddings in your own kitchen.

A Classic Recipe To Make Yorkshire Pudding At Home

Ingredients:

• 1 cup all-purpose flour (125g)
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup milk (240ml)
• 1-2 tablespoons vegetable oil or ghee (for greasing the pan)

Method:

1. In a big bowl, whisk together the flour and salt. Make a hole in the middle and crack in the eggs.
2. Add the milk gradually and whisk until it’s smooth and like a pancake batter – not too thick and not too runny.
3. Leave the batter to rest for at least 30 minutes. This will help it rise better.
4. Preheat your oven to 220°C (425°F). If you have a fan-assisted oven, use 200°C (400°F).
5. Put a muffin tin or Yorkshire pudding tin in the oven while it’s preheating. The pan needs to be really hot before the batter goes in.
6. Once the oven is preheated, carefully remove the hot tin from the oven. Add 1-2 teaspoons of oil or ghee into each muffin slot, making sure it covers the base.
7. Put the tin back in the oven for 5-7 minutes to get the oil really hot.
8. Once the oil is sizzling, remove the tin carefully from the oven. Pour the rested batter into each muffin slot, about half full. Be careful not to spill or splash.
9. Put the tin back in the hot oven and bake for 20-25 minutes or until the puddings have risen and are golden brown. Don’t open the oven door while they’re baking.
10. Once done, remove the Yorkshire puddings from the tin and serve hot while they’re still puffed up.
11. You can have them with roast beef and gravy or fill them with spiced paneer or chutney for a twist.

Easy Tips To Follow While Baking Classic Yorkshire Pudding

Rest The Batter

The secret to light and airy Yorkshire puddings is resting the batter. After you mix the ingredients, let it rest for 30 minutes or more. This allows the flour to absorb the liquid properly and you’ll get a puffed up result. Just like we let the dough rest for naan or chapati to get that soft and elastic feel.

Preheat The Oven And Pan

Always preheat your oven to a high temperature—220°C (425°F). More importantly preheat the tray or muffin tin as well. Just like when you make a crispy dosa, the pan must be hot before the batter hits it for a golden crust.

Don’t Skip The Oil Or Ghee

The oil or ghee you use to grease the tray should be hot when you pour the batter in. This will make your Yorkshire puddings rise high and get crispy on the outside. If you want a more aromatic flavor you can even use a little desi ghee, it adds richness.

Use Room Temperature Ingredients

Just like we use room temperature milk and eggs when making sweets like kheer or cakes, make sure your eggs and milk are at room temperature before mixing. This will help the batter to mix smoothly and cook evenly.

Fill the Muffin Tin Halfway

Pour the batter into each muffin tin slot but only fill them halfway. This gives the puddings space to rise. Overfilling will make flat puddings. Just like pouring too much batter for a dosa will make it soggy.

Don’t Open the Oven

Don’t open the oven door while the Yorkshire puddings are baking. Just like when you’re making crispy pakoras or fritters, opening the oven too early will make them deflate. Keep that door closed!