Name: Best Traditional Yorkshire Pudding Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: British
Ingredients: 1 cup all-purpose flour (120g); 1 teaspoon salt; 1 1/4 cups whole milk (300mL); 3 large eggs; 1/4 cup beef roast drippings, lard, or oil (60mL)

There's something truly magical about the crackle and puff of a perfectly cooked Yorkshire pudding fresh from the oven. This Best Traditional Yorkshire Pudding Recipe brings that wholesome, comforting British classic right into your kitchen, making every Sunday roast feel a little extra special.

A white baking tray holds several golden brown Yorkshire puddings, each one puffed up with crispy, uneven edges and soft centers showing lighter, yellow tones inside. In front of the tray, seven of these Yorkshire puddings sit on a smooth dark blue oval plate, their wrinkled, toasted surfaces catching light and showing varied textures from crispy to airy. To the right, a small clear glass vase contains bright red berries with shiny skin on thin brown branches, standing against a white marbled background. A red and white patterned cloth lies casually under the plate and tray. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Best Traditional Yorkshire Pudding Recipe
Top Tip
How to Serve Best Traditional Yorkshire Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Traditional Yorkshire Pudding Recipe

Why You'll Love This Recipe

I’ve tried many recipes over the years, but this one feels like the real deal—crispy, golden tops with a soft, airy center that's perfect for dunking in gravy. It’s simple but delivers impressive results, even if you’re just starting out.

Authentic Texture: Achieves that classic crisp rise and tender inside that makes Yorkshire pudding a standout.
Minimal Ingredients: Super basic pantry staples come together with just a touch of beef drippings for that signature flavor.
Easy Technique: Steps are straightforward with practical tips to help you avoid common pitfalls.
Versatile Pairing: Delicious with roasts, stews, or even as a savory snack—your dinner table’s new superstar.

Ingredients & Why They Work

Each ingredient here plays a simple but important role. Flour and eggs create structure, milk adds silkiness, and the hot beef drippings give that unmistakable crispy, flavorful edge. Using quality ingredients really makes a difference.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a teaspoon of coarse salt next to it on a white ceramic dish, a small white bowl filled with whole milk, three brown eggs with clean uncracked shells arranged in a neat row, a small white ceramic bowl containing golden beef drippings, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Gives the pudding its body and crisp texture when baked.
Salt: Enhances the natural flavors without being overpowering.
Whole milk: Adds richness and helps create a smooth batter with the right consistency.
Large eggs: Key to the pudding’s rise and airy texture—don’t skip them!
Beef roast drippings, lard, or oil: Critical for that signature crispy base and subtle meaty flavor. I recommend beef drippings for authenticity.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s great about this Best Traditional Yorkshire Pudding Recipe is how easy it is to tweak. I like to experiment with different fats—trying lard gives a slightly different crisp and flavor if beef drippings aren’t on hand.

Variation - Vegetable Oil: If you want a neutral taste, vegetable oil works well and still yields a great rise.
Gluten-Free Option: Try swapping in a gluten-free flour blend, but keep an eye on batter consistency—it may need a touch more liquid.
Herb Infusion: Add fresh rosemary or thyme to your drippings for a fragrant twist that pairs beautifully with roasts.

Step-by-Step: How I Make Best Traditional Yorkshire Pudding Recipe

The image shows two clear glass bowls on a white marbled surface. In the first bowl, there is a thick white foam with a woman’s hand whisk stirring it, and an orange yolk is partly submerged in the foam, visible at the bottom. The second bowl contains white flour with a pale yellow mixture being poured into the center while a woman’s hand whisk is resting inside, mixing the ingredients. Both bowls are positioned on a clean white marbled surface, highlighting the creamy and powdery textures. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mixing the Batter

Start by whisking the flour and salt together in a bowl. In another, beat the milk and eggs until smooth. Gradually pour the wet mix into the dry, whisking constantly to avoid lumps. I usually chill the batter for a bit—it helps the puddings rise better and develop that airy texture.

Step 2: Heating the Fat

Preheat your oven to a hot 425°F (220°C). Spoon about a teaspoon of beef drippings or oil into each cup of a 12-hole muffin tin. Place the tin in the oven and wait until the fat is smoking hot—usually 10 minutes. This step is key to getting that dramatic rise and crispy finish.

Step 3: Filling and Baking

Give your chilled batter a quick stir. Then, carefully remove the muffin tin and pour about ¼ cup of batter into each hot cup—the batter should sizzle on contact. Immediately pop the tin back into the oven and watch them puff up over 20 minutes. Resist opening the oven door too early; your patience pays off with show-stopping puddings!

Top Tip

From many attempts, I’ve learned that timing and heat are everything in Yorkshire puddings. Here’s what truly makes a difference:

Use Room Temperature Eggs and Milk: Cold eggs and milk can shock the batter, so I let them sit out for about 20 minutes before mixing.
Preheat Your Fat Thoroughly: If the oil isn’t hot enough, puddings won’t rise properly—be patient and wait the full 10 minutes.
Don’t Open the Oven Door Early: I know it’s tempting, but opening the door in the first 15 minutes causes them to deflate.
Chill the Batter: A short rest in the fridge makes a noticeable difference in how the puddings puff up.

How to Serve Best Traditional Yorkshire Pudding Recipe

Garnishes

I usually keep it simple—freshly chopped parsley adds a pop of color and a hint of freshness that balances the richness wonderfully. Sometimes a tiny dollop of horseradish cream makes an unexpected but delightful partner.

Side Dishes

This recipe shines alongside a classic roast beef dinner with rich gravy, roasted potatoes, and seasonal veggies like honey-glazed carrots and green beans. I’ve also enjoyed them with hearty stews or even as a base for savory toppings like sausage and onion gravy.

Creative Ways to Present

For holiday meals, I’ve baked individual Yorkshire puddings large enough to hold a spoonful of roast beef and horseradish sauce, turning them into edible little cups. It’s always a fun surprise for guests and takes the dish to the next level.

Make Ahead and Storage

Storing Leftovers

Yorkshire puddings are best fresh, but if you have leftovers, I let them cool completely and then store in an airtight container in the fridge for up to 2 days. They lose a bit of crispness but can be revived.

Freezing

I’ve also frozen cooked Yorkshire puddings by flash-freezing on a tray first, then transferring them to a zip-lock bag. When you want to enjoy them again, reheat straight from frozen for best texture.

Reheating

To restore their puff and crispness, I reheat leftover or frozen Yorkshire puddings in a 400°F oven for about 5–7 minutes. Microwaving makes them soggy, so skip that if you can!

Frequently Asked Questions:

What makes a Yorkshire pudding rise so well?

The secret to a good rise is hot fat and a batter with the right balance of eggs, flour, and liquid. The high oven temperature combined with the sizzling beef drippings creates steam, causing the puddings to puff up beautifully.

Can I make Yorkshire pudding without beef drippings?

Absolutely! While beef drippings add authentic flavor and help crisp the puddings, you can substitute lard or a high-smoke-point oil like vegetable oil. The results may vary slightly in taste and texture but still delicious.

Why did my Yorkshire pudding fall flat?

Common reasons include not heating the fat sufficiently, batter that’s too cold, or opening the oven door too soon. Make sure your fat is smoking hot, chill the batter before baking, and keep the oven door closed until fully baked.

Can Yorkshire pudding be made ahead of time?

You can make them ahead, but Yorkshire puddings are at their best fresh from the oven. If made in advance, store them properly and reheat in a hot oven to regain crispness before serving.

Final Thoughts

This Best Traditional Yorkshire Pudding Recipe is one of those simple pleasures that never goes out of style in my household. Share it with your family or friends, and you’ll find people asking for seconds—and maybe even the recipe. Trust me, once you master this, Yorkshire puddings become your secret weapon for elevating any meal.