About this Dish
A puffed, golden batter pudding baked in hot fat, essential to a Sunday roast.
History & Origin
Yorkshire pudding was originally served as a cheap starter to fill diners before the more expensive roast meat course — now it's a beloved centerpiece in its own right.
IngredientsServes 2
🥚Large eggs, 3 whole
🥛Whole milk, 150ml
💧Cold water, 75ml
🌾Plain flour, 140g
🧂Salt, a good pinch
🫙Beef dripping or lard, 3-4 tablespoons (or vegetable oil)
Method
1
Make the batter at least 30 minutes ahead, or even the night before. Crack the eggs into a jug, add the milk and cold water, and whisk together until combined.2
Sift the flour and salt into a large bowl and make a well in the centre. Gradually pour in the egg mixture, whisking constantly until you have a smooth, lump-free batter the consistency of single cream. Let it rest at room temperature for at least 30 minutes — this is key to a good rise.3
Preheat your oven to 220°C (200°C fan) / Gas Mark 7. Add a generous teaspoon of dripping or oil to each hole of a 12-hole muffin tin (or divide between a larger 4-hole tin). Place the tin in the oven for 10-15 minutes until the fat is smoking hot — this is absolutely essential.4
Working quickly, pull the oven shelf out and pour the batter evenly into the sizzling hot fat, filling each hole about halfway. You should hear a dramatic sizzle as the batter hits the fat — that's exactly what you want.5
Slide the tin back into the oven immediately and bake for 20-25 minutes without opening the oven door at all. Opening the door will cause them to collapse, so resist the temptation!6
The Yorkshire puddings are ready when they are well-risen, deep golden brown, and crisp on the outside. Serve immediately alongside your Sunday roast with plenty of gravy.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Yorkshire Pudding Near Me
AI-powered — Google, TripAdvisor and food blogs
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world