- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 140 g
- 200 ml
- 60 g
- ½ tsp
Process
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Whisk the 140 g plain flour and 0.5 tsp fine salt in a large bowl, then make a well in the centre.
Crack the 4 eggs into the well and whisk them into the flour, gradually adding the 200 ml whole milk until you have a smooth, thin batter the consistency of single cream.
Pour the batter into a jug, cover, and rest at room temperature for at least 30 minutes (or up to 2 hours) so the flour hydrates and the batter thickens slightly.
Heat the oven to 230°C. Put 10 g of the beef dripping into each hole of a 6-hole deep muffin or Yorkshire pudding tin and place it on the top shelf for 8–10 minutes, until the fat is smoking hot.
Working quickly, pour the rested batter into the hot fat, filling each hole about two-thirds full. Do not open the oven again until the puddings have risen.
Bake for 20–25 minutes without opening the door, until the puddings are deep golden, well risen and rigid. Serve immediately.
Kitchen notes
Kitchen notes
- The single biggest mistake is cold batter hitting cold fat: both the batter and the tin must be at room temperature or hotter, and the fat must be visibly smoking before you pour.
- Resting the batter is not optional. A 30-minute rest lets the flour absorb liquid and gives a tender, crisp shell instead of a rubbery one.
- Never open the oven during the first 20 minutes. A rush of cool air collapses the rise and you end up with flat, greasy discs.
- For maximum rise, pour the batter in a thin steady stream into the centre of each hole and close the oven door immediately.
Substitutions
- beef dripping→vegetable oil or sunflower oil
- whole milk→oat milk or semi-skimmed milk
- plain flour→gluten-free plain flour blend
Storage & reheating
Yorkshire puddings are best eaten straight from the oven. To store, cool completely and keep in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month. Reheat on a baking tray in a 220°C oven for 4-5 minutes (from frozen, 8-10 minutes) until crisp again; never microwave them or they turn soft and rubbery.
FAQ
The questions we get asked most
Why did my Yorkshire puddings not rise?
The usual causes are batter that was too cold, fat that was not hot enough, or opening the oven during baking. Make sure the batter is at room temperature, the fat is smoking before you pour, and keep the oven door shut for the first 20 minutes.
Can I make the batter ahead of time?
Yes. Mix the batter, cover it and refrigerate for up to 24 hours. Bring it back to room temperature and whisk briefly before pouring, as cold batter will not rise as well.
Can I use a regular muffin tin instead of a Yorkshire pudding tin?
Yes, a deep 6-hole muffin tin works well. The holes must be deep enough to hold the batter and hot fat without overflowing, and the tin should be metal, not silicone, so the fat gets properly hot.
Why are my Yorkshire puddings greasy and flat?
This happens when the fat is not hot enough or the batter is too cold, so the puddings absorb oil instead of puffing. Preheat the tin with the fat until it is shimmering and almost smoking, and pour room-temperature batter straight in.
Can I make Yorkshire puddings without beef dripping?
Yes. Vegetable, sunflower or rapeseed oil all work and keep the recipe suitable for vegetarians. Use the same amount and heat it until it is smoking hot before adding the batter.
How do I know when Yorkshire puddings are done?
They are ready when they are deep golden brown all over, fully puffed and rigid to the touch. If they still look pale or feel soft in the centre, give them another 3-5 minutes; underbaked puddings collapse as they cool.
Can I freeze Yorkshire puddings?
Yes. Cool them completely, freeze in a single layer then bag them for up to 1 month. Reheat from frozen on a tray at 220°C for 8-10 minutes until crisp; they will not be quite as good as fresh but are perfectly acceptable.
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