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British

Yorkshire puddings

Contains egg (no meat or fish)

Tall, crisp-edged batter puddings baked in sizzling-hot fat, served with roast beef and gravy as part of a British Sunday roast.

Yorkshire puddings is a British side dish from United Kingdom, ready in about 1 hour 5 minutes and made with all-purpose flour, egg and milk. It serves 6 and is rated intermediate to cook.

Start cooking
A serving of Yorkshire pudding
Photo: Sam Greenhalgh / Wikimedia Commons · CC-BY-2.0
Prep
10 min
Cook
25 min
Rest
30 min
Total
1 h 5 min
Serves
6
Level
Intermediate
Calories
190

Ingredients

6 servings (12 puddings)

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the flour, eggs (opens in a new tab), milk (opens in a new tab) and salt into a smooth batter about the thickness of single cream. Rest it for at least 30 minutes.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Put about 1 teaspoon of oil into each hole of a 12-hole muffin tin (opens in a new tab) and heat in a very hot oven (opens in a new tab) until the oil is smoking hot.

    Food safety: The oil is extremely hot — use oven gloves and pour batter away from you.

  3. Step 3

    Working quickly, pour the batter into the hot oil to fill each hole about halfway, and return the tin to the oven (opens in a new tab) straight away.

    • 2 min

  4. Step 4

    Bake without opening the door until well risen, deep golden and crisp.

    • 20 min
    • 220°C

About this dish

Origin
Northern England, United Kingdom · Well documentedMore food from United Kingdom
Dish
Lunch · Dinner · Side dishes · Breads & flatbreads
Cooking method
Oven-baked
Taste
savoury, mild, rich
Diet
Vegetarian (lacto-ovo) · No nut ingredients · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style
With the listed swaps: Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Festive & celebration · Budget-friendly
Cook more with
All-purpose flour · Egg · Milk
Techniques
Baking

Allergens

  • Contains, can be adapted: Milkfrom milk
  • Contains: Eggsfrom egg
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

190 kcal per serving

Calculated

1 serving ≈ 96 g · recipe makes 6

Where the energy comes from

  • Protein 16%
  • Carbohydrate 42%
  • Fat 42%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy190 kcal199 kcal
Protein7.7 g8 g
Carbohydrate19.7 g20.6 g
Net carbohydrate19.1 g19.9 g
Sugars1.9 g2 g
Added sugars0 g0 g
Fibre0.6 g0.7 g
Fat8.7 g9.1 g
Saturated fat2 g2.1 g
Trans fat——
Cholesterol127 mg133 mg
Sodium257 mg268 mg
Salt equivalent0.6 g0.7 g
Vitamins & minerals per serving
Potassium
116 mg
Calcium
61 mg
Iron
1.7 mg
Magnesium
13 mg
Vitamin A (RAE)
69 µg
Vitamin C
0 mg
Vitamin D
1.1 µg
Vitamin B12
0.5 µg
Folate (DFE)
85 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The fat must be smoking hot when the batter goes in — that is what gives the dramatic rise.

Common mistakes

  • Opening the oven door early makes the puddings collapse.

Serve with

  • Serve with roast beef, roast potatoes and plenty of gravy.

Storage

  • Cool and freeze for up to 1 month.

Reheating

  • Reheat from frozen in a hot oven for 5–8 minutes until crisp.

Variations

  • Toad in the hole: Bake the batter in one tin around browned sausages.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 15 min

    Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).

  2. Rest · about 30 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Bake · about 20 min at 230 °C

    Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).

  4. Start to finish: about 1 h 5 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Crust too hard or thick

    Likely causes

    • Baked too long at too low a temperature
    • No steam at the start

    What to do

    • Bake hotter for a shorter time
    • Add steam for the first 15 minutes (tray of boiling water, or a covered Dutch oven)
    • Cool under a tea towel for a softer crust

Reviews & corrections

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