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Yorkshire Pudding: 4 Steps to Perfectly Crispy & Fluffy

Yorkshire Pudding

Tall, crisp-shelled Yorkshire puddings with a soft, custardy middle - the classic method, explained step by step.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 6 people
Ingredients Method

Ingredients
  

  • 140 g plain flour
  • 4 large eggs
  • 200 ml whole milk
  • 2 tbsp vegetable oil for the batter
  • 2 tbsp beef dripping or extra vegetable oil for the tin
  • Salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Sift the flour into a large bowl. Whisk the eggs and milk together, then pour gradually into the flour, whisking continuously until smooth. Season with salt and pepper. Cover and rest at room temperature for at least 30 minutes.
  2. Preheat the oven to 220C (200C fan) / 425F. Add a little dripping or oil to each compartment of the tin and heat it in the oven for 8-10 minutes, until visibly smoking.
  3. Working quickly with oven mitts, pull the tin out and pour in the batter, filling each compartment about two-thirds full, straight over the smoking fat. Return immediately to the oven and bake for 20-25 minutes without opening the door, until tall and deep golden-brown.
  4. Serve at once, while still crisp, with roast beef and gravy or your dish of choice.