A British Sunday dinner isn’t complete without a Yorkshire pudding. Savory, fluffy Yorkshire puddings with gravy poured over them, are what the quintessential roast is all about. We make batches of them because they have a habit of disappearing in record time, it’s also been known for people to help themselves before they even make it out of the muffin tins!
Why you’ll love this recipe
- They’re quick and easy to make.
- Kids love them!
- Our Yorkshire pudding recipe is 100% vegetarian.
Move over Aunt Bessie, there’s a new Yorkshire pudding maker in town, one that makes fresh, light, golden brown Yorkshire puddings, 100% perfect every time.
Ingredients you’ll need
How to make perfect Yorkshire puddings with step-by-step instructions
Making a Yorkshire pudding is easy if you follow our simple instructions.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preheat the oven to 225°C/425°F.
In a medium bowl or jug, whisk the plain flour, eggs, and milk until it becomes a smooth batter, once smooth, put aside and let the batter rest.
Now, put a splash of vegetable oil in each of the 12 compartments of a muffin tin (or a popover pan).
Put the muffin tin in the oven for 15 minutes, you want the tin really hot.
Remove the muffin tin from the oven and then very carefully pour the batter evenly between the compartments, use a spoon to catch any drips between compartments.
Place the tray back in the oven and then cook until the Yorkshire puddings are golden brown, approximately 10 – 15 minutes.
Carefully remove the tray with the cooked puddings from the oven and serve immediately.
Enjoy your British classic!
We hope you enjoy making, and eating, our Yorkshire pudding recipe and we’d love to hear how you got on making it.
Please leave a comment below or feel free to ask any questions you may have.
Recipe tips and notes
- Don’t open the oven door!
Resist the temptation to open the oven door, as soon as you do, the Yorkshire puddings will fall. - Make your Yorkshire pudding vegan
Omit the egg, substitute the milk with soya milk and add water. - Make ahead
You can make the batter a day before and store it at room temperature, you can store cooked Yorkshire pudds in the fridge for 2 days in an airtight container and you can freeze them for up to a month.
What exactly is a Yorkshire pudding?
A Yorkshire pudding is a British side dish.
It’s a savory pudding made from a smooth batter of milk, flour, and egg and is in no way a dessert or custard.
Traditionally Yorkshire puddings were served with roast beef, the tray would be underneath the beef and it would catch the beef drippings.
Obviously, beef drippings aren’t vegetarian, so we don’t use it in this recipe.
A Yorkshire pudding is served along with a Sunday dinner or Christmas dinner and has gravy poured over it.
The nearest you can get to a Yorkshire pudding in America would be the popover.
You can get different sizes of Yorkshire pudding, from the muffin size as in this recipe, right up to a giant Yorkshire pudding that will be the main meal, filled with mashed potato, sausage, peas, and gravy.
Can you use self-raising flour for Yorkshire puddings
No, if you use self-raising flour instead of plain flour (all-purpose) then you’ll get a flat pancake instead of lovely fluffy full Yorkshire pudding.
Should I let the batter rest?
There are differing opinions of whether Yorkshire pudding batter should be left to rest.
It certainly doesn’t do any harm, you can even make the batter the night before, leave it at room temperature and some will say a better Yorkshire pudding is made with it.
Others say leave it for at least 30 minutes, we say do what you have time to do, if you haven’t got time for them to rest then don’t worry about it, they’ll still turn out great!
What do I serve Yorkshire puddings with?
A Yorkshire pudding is traditionally served with a roast dinner.
Being a vegetarian Yorkshire pudding recipe, we’d serve it alongside a nut roast or a lentil loaf with all the trimmings.
How do I store leftover Yorkshire puddings?
Yorkshire pudding stores very well.
You can keep them in the fridge in an airtight container for two days or you can freeze them for up to 1 month.
When you cook them from frozen in the oven for 3 – 4 minutes.
More easy recipes for you to try
- Oven roasted potatoes – perfect every time, with the most delicious crispy outside and fluffy center.
- Broccoli casserole – cheesy deliciousness, and you can make it ahead!
- Roasted cauliflower – you can’t have a Sunday dinner without roasted cauliflower, can you? We show you an easy tasty recipe!
- Red wine gravy – this is amazing poured all over your Yorkshire pudding, and it’s easy to make!
- Cauliflower cheese – cheesy deliciousness on a plate – this is a household favorite!
Yorkshire pudding recipe
Utensils
Ingredients
- 1 cup Plain flour (all-purpose)
- 2 Eggs
- ½ cup Whole milk
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
Instructions
- Preheat the oven to 225°C/425°F
- In a medium bowl or jug, whisk the plain flour, eggs, milk, and black pepper until it becomes a smooth batter, once smooth, put aside and let the batter rest. Now, put a splash of vegetable oil in each of the 12 compartments of a muffin tin (or a popover pan). Put the muffin tin in the oven for 15 minutes, you want the tin really hot1 cup Plain flour (all-purpose), 2 Eggs, ½ cup Whole milk, ½ tsp Black pepper, 2 tbsp Vegetable oil
- Remove the muffin tin from the oven and then very carefully pour the batter evenly between the compartments, use a spoon to catch any drips between compartments. Place the tray back in the oven and then cook until the Yorkshire puddings are golden brown, approximately 10 – 15 minutes. Carefully remove the tray with the cooked puddings from the oven and serve immediately. Enjoy your British classic!
Notes
- Don’t open the oven door!
Resist the temptation to open the oven door, as soon as you do, the Yorkshire puddings will fall - Make your Yorkshire pudding vegan
Omit the egg, substitute the milk with soya milk and add water - Make ahead
You can make the batter a day before and store it at room temperature, you can store cooked Yorkshire pudding in the fridge for 2 days in an airtight container and you can freeze them for up to a month
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Linda says
I’m a fan of Yorkshire pudding and this recipe is a keeper!
Sarah says
I actually served these for breakfast and my kids loved them so much. We smeared them with cream cheese and jam and they devoured them. Such a fun family baking session!
Mandy from Splash of Taste says
We must admit, we’ve never eaten them with cream cheese or jam, but think we’re going to have to try it!
Jenn says
These have long been a fav in our house but your recipe is the bomb!
Kim says
These were perfect! Can’t wait to serve them up for all of the holidays!
Sherry Ronning says
I am very intrigued by your Yorkshire pudding recipe. Being a baker, I have heard of this but have never made it. This recipe was so easy and fun to make!!
lynn polito says
Fantastic! What a delicious recipe!