There’s something undeniably comforting and nostalgic about serving freshly baked Yorkshire puddings alongside a rich roast dinner. This traditional British recipe has stood the test of time for a reason golden, airy, and slightly crispy on the outside, yet tender and soft within. These little wonders are the perfect companion to roast beef and gravy, soaking up all those savory drippings in the most delicious way.

This Yorkshire pudding recipe is part of my go-to collection for special occasions and Sunday roasts. It’s reliable, simple, and delivers that classic taste and texture every single time. Whether you’re hosting a family holiday feast or simply want to enjoy a proper British-style dinner, this recipe fits the bill. While the preparation might look easy, timing and technique are crucial. That’s why I always recommend making the batter ahead of time ideally the night before to let it rest and develop deeper flavor and a better rise.

The core ingredients are incredibly basic just flour, salt, milk, eggs, water, and beef drippings. But the magic happens when the hot drippings meet the chilled or room-temperature batter in a blazing-hot oven. That sudden heat creates steam, which gives the puddings their signature puff and light texture.

Here’s Why You’ll Love This Recipe:

• Traditional & Authentic: Just like grandma used to make, with that rich beef flavor infused throughout.
• No Fancy Ingredients: You likely have everything in your pantry already.
• Perfect for Meal Planning: Batter can be prepared in advance and kept in the fridge overnight.
• Flawless Rise Every Time: If you follow the steps closely and use hot drippings, you’ll get beautifully puffed Yorkshire puddings with golden brown edges.

Tips & Tricks for Best Results:

• Rest the Batter: Always let the batter rest at least one hour at room temperature or even better, overnight in the fridge. This helps it become more airy and gives the pudding a better rise.
• Temperature Matters: Both your oven and your beef drippings need to be piping hot before adding the batter. Cold drippings won’t give the same result.
• Room Temperature Ingredients: Make sure your milk and eggs aren’t straight from the fridge. Room temperature ingredients create a smoother batter and better texture.
• Don’t Open the Oven Door: Resist the urge to peek while they’re baking. The sudden drop in temperature can cause your puddings to deflate.
• Even Portions: If you’re not using a single baking dish, you can also pour the batter into muffin tins to make mini Yorkshire puddings just be sure to divide the drippings and batter equally.

I always make this recipe when I cook roast beef, and it’s consistently the highlight of the meal. It’s savory, slightly chewy on the inside, with a crispy outer layer that just begs for gravy. Once you try this from scratch version, you’ll never go back to store bought or frozen again.

Yorkshire Pudding

0.0 from 0 votes

Servings

8

servings

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

A classic British side dish made with flour, eggs, milk, and beef drippings. Light, puffy, and perfect with roast dinners!

Ingredients

• 1 and ½ cups of all-purpose flour

• ¾ teaspoon of salt

• ¾ cup of milk (at room temperature)

• 3 large eggs (at room temperature)

• ¾ cup of water

• ½ cup of beef drippings

Directions

• In a large mixing bowl, whisk together the flour and salt. Make a well in the center.
• Pour in the milk and whisk until smooth. Beat in the eggs one at a time until fully incorporated.
• Gradually add the water, beating until the batter becomes frothy and light.
• Cover and let the batter rest at room temperature for 1 hour. (Or refrigerate overnight if prepping ahead.)
• Preheat your oven to 400°F (205°C).
• Pour the beef drippings into a 9×12-inch baking dish and place in the oven until the drippings are sizzling hot.
• Carefully pour the rested batter over the hot drippings.
• Bake for approximately 30 minutes or until the sides have puffed up and turned a beautiful golden brown.
• Slice into 8 servings and serve immediately while hot and crisp.

Notes

• If the batter has been chilled, be sure to let it sit at room temperature before using.
• Yorkshire pudding is best served fresh out of the oven, so plan your timing around the rest of your meal.
  

Recipe Card plugin by WPZOOM