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5 from 23 votes

Traditional Yorkshire Pudding

Consistently ranked as one of the most beloved icons of British culture, Yorkshire pudding captures all the warmth and charm of old-fashioned English cooking.  This recipe includes all the tips & tricks you need to create the BEST, the crispiest, most flavorful Yorkshire pudding!
Prep Time5 mins
Cook Time12 mins
Resting Time2 hrs
Total Time17 mins
Course: Side Dish
Cuisine: British, english
Servings: 12 Yorkshire puddings
Calories: 111kcal
Author: Kimberly Killebrew


  • 4 large eggs
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 cup beef tallow (called beef dripping in the UK), the flavorful culinary tallow, not the kind for soap-making
  • Make your own beef tallow (click link for recipe) Highly Recommended


  • **SEE BLOG POST for a complete discussion on tips and tricks for creating the best results**
  • In a mixing bowl, whisk or beat together the flour and eggs until relatively smooth.  Gradually add the milk, whisking until the batter is smooth and lump-free.  Cover with plastic wrap refrigerate for at least 2 hours and preferably overnight for maximum flavor.  The longer the batter rests the better the flavor will be.  (*See blog post for discussion about cold versus room temperature batter to determine which results you prefer)
  • Preheat the oven to 450 degrees F.  
    Using a traditional Yorkshire pudding tin (*see blog post for discussion about which type of tin to use), place a teaspoon or two of beef tallow in each tin and place the tin in the oven for about 6-7 minutes until piping hot.  
    Pour the batter into each tin (the pan should be hot enough that the batter sizzles) between 1/2 to 3/4 full.  (Note: If making two large Yorkshire puddings in two 8-inch cast iron pans, fill each pan slightly less than half full.  These will need to bake slightly longer than individual puddings.)  Bake the Yorkshire puddings for 11-13 minutes or until a deep golden brown.
  • Makes enough for 12 Yorkshire pudding tins or regular muffin tin or two 8-inch cast irons if making two large Yorkshire puddings.
  • Serve immediately.   Traditionally served with a roast, roasted potatoes, veggies and brown gravy.


To Freeze:  Let the Yorkshire puddings cool completely then freeze them in ziplock bags or an airtight container for up to one month.  Let thaw and then toast in the oven.  
Serving: 1Yorkshire pudding | Calories: 111kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 126mg | Potassium: 58mg | Sugar: 1g | Vitamin A: 110IU | Calcium: 33mg | Iron: 0.7mg