Tall & Crisp Yorkshire Puddings
Sky-high, golden Yorkshires that are crisp outside and soft inside — every Sunday roast needs them.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 12
- Level
- Easy
Mrs Beeton's 1861 Yorkshire pudding was baked in one big tin under the roasting beef so it could catch the dripping. We make individual puddings in a muffin tin. The method has barely changed: equal volumes of egg, flour and milk, fat heated until it's smoking, and never opening the oven door.
Resting the batter for at least 30 minutes gives you the biggest rise. You can make it the night before and keep it in the fridge. Just bring it back to room temperature before baking.
Adapted from the Yorkshire pudding in Mrs Beeton's Book of Household Management (1861), which is in the public domain.
Tall & Crisp Yorkshire Puddings
35 min total · approx. 95 kcal per serving
Ingredients
Method
- Whisk the eggs and flour together in a jug until smooth and thick, then gradually whisk in the milk and salt to make a batter the consistency of single cream. Rest for at least 30 minutes.
- Heat the oven to 230°C / 210°C fan. Put 1 tsp dripping or oil into each hole of a 12-hole muffin tin and heat in the oven for 10 minutes, until the fat is smoking hot.
- Give the batter a final whisk. Working quickly, carefully take the tin out and pour the batter into the holes so each is about half full — it should sizzle.
- Return to the oven immediately and bake for 20–25 minutes, until tall, deep golden and crisp. Don't open the door for at least the first 15 minutes.
- Serve straight away with your roast and plenty of gravy.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
