Yorkshire puddings are a timeless British favourite, prized for their crisp edges and soft, airy centres that are perfect for holding gravy. Made from a simple batter, they have a light savoury flavour and a wonderfully dramatic rise. This is an easy recipe that suits confident beginners just as well as experienced cooks. From start to finish, they take around 40 minutes, making them ideal for a Sunday roast or special family dinner.
Ingredients
For the Batter
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- ½ tsp fine salt
For the Tin
- 4 tbsp vegetable oil or beef dripping
How to Make Yorkshire Puddings
- Oven Preparation: Preheat the oven to 220°C (200°C fan). Place a 12-hole metal muffin tin in the oven. Add about 1 teaspoon of oil or dripping to each hole and return the tin to the oven until the fat is very hot and just beginning to smoke.
- Mixing the Batter:Put the flour and salt into a large bowl and make a well in the centre. Crack in the eggs and whisk gently, gradually pouring in the milk until you have a smooth batter with the consistency of pouring cream. Leave the batter to rest for at least 15 minutes at room temperature.
- Baking:Carefully remove the hot tin from the oven. Working quickly, pour the batter evenly into the hot fat so it sizzles immediately. Place the tin straight back into the oven.
- Cooling:Bake for 20 to 25 minutes until the puddings are well risen, golden brown, and crisp. Do not open the oven door while they are baking. Remove from the oven and lift them out of the tin.
- Assembling and Serving:Serve the Yorkshire puddings immediately while they are puffed and airy, with plenty of hot gravy.
Tips
Why didn’t my Yorkshire puddings rise?
The oven and oil must be very hot before adding the batter. Opening the oven door during baking can also cause them to collapse.
Can I make the batter ahead of time?
Yes, the batter can be made up to 24 hours in advance and kept in the fridge. Bring it back to room temperature before using.
What fat gives the best flavour?
Beef dripping gives a deeper, traditional flavour, but vegetable oil works perfectly well and still produces excellent results.
How do I keep them crisp?
Serve them straight from the oven. If needed, you can briefly reheat them in a very hot oven.
Serving Suggestions
- Serve with roast beef and rich onion gravy
- Pair with roast chicken, lamb, or pork
- Use as part of a traditional Sunday lunch
Storage
Room Temperature
Yorkshire puddings are best eaten fresh but can sit at room temperature for up to 4 hours.
Refrigerator
Store cooled puddings in an airtight container for up to 2 days. Reheat in a hot oven to restore some crispness.
Freezing
Freeze completely cooled puddings for up to 3 months. Reheat from frozen at 200°C until hot and lightly crisp.
Nutrition
- Calories: 110 kcal
- Carbohydrates: 10g
- Protein: 4g
- Fat: 6g
- Saturated Fat: 1g
- Sodium: 120mg
Nutritional values are estimates and will vary depending on ingredients used.
FAQs
Can I use self-raising flour instead of plain flour?
Plain flour is best for the classic texture. Self-raising flour can make the puddings heavy.
Why are my Yorkshire puddings soggy?
They may be underbaked or the oven temperature too low. Make sure they are well browned before removing them.
Can I cook Yorkshire puddings in advance?
They are best freshly baked, but they can be reheated in a hot oven just before serving.
What size tin should I use?
A standard metal muffin tin works best and helps the puddings rise evenly.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.
