Name: Crispy Yorkshire Pudding Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: British
Ingredients: 1 cup all-purpose flour (120g); 1 teaspoon salt; 1 1/4 cups whole milk (300mL); 3 large eggs; 1/4 cup beef roast drippings, lard, or oil (60mL)

Nothing says comfort food quite like a perfectly golden, puffed-up Yorkshire pudding with a satisfyingly crisp edge. This Crispy Yorkshire Pudding Recipe is a classic that transforms simple ingredients into a show-stopping side dish you'll want at every roast dinner.

Seven golden-brown puffed Yorkshire puddings with a slightly crispy and puffed texture are placed on a smooth dark blue oval plate in the center of the image. Behind the plate, a beige muffin tin holds three more Yorkshire puddings with a similar golden crust and some empty cups. To the right, there is a clear glass vase with small bright red berries and green stems. A red cloth with white floral patterns is spread on the white marbled surface under the plate. The overall setting feels warm and cozy. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Yorkshire Pudding Recipe
Top Tip
How to Serve Crispy Yorkshire Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Yorkshire Pudding Recipe

Why You'll Love This Recipe

Yorkshire puddings have this magical way of puffing up to crispy, golden perfection while staying soft and tender inside. I’ve made them countless times, and trust me, learning this recipe is worth every minute spent mastering it.

Perfect Crispness: Achieve that iconic crisp exterior while keeping the inside delightfully fluffy – it’s all about the hot oil and cold batter combo.
Simple Ingredients: You probably already have everything you need in your pantry and fridge, making it an easy go-to.
Versatile Side: Whether it’s roast beef or a hearty veggie stew, these puddings soak up gravy like a charm.
Impresses Every Time: These aren’t just fluffy dumplings; they’re a statement piece that gets everyone reaching for seconds.

Ingredients & Why They Work

Every ingredient plays a starring role here. The balance between flour, eggs, and milk creates the structure and softness, while the beef drippings or oil make everything crisp up beautifully. Knowing how each one contributes makes it easier to get the result you want.

Flat lay of a small mound of all-purpose flour beside a teaspoon of coarse salt on a white ceramic plate, three large whole brown eggs arranged neatly next to a small white ceramic bowl filled with whole milk, and another small white ceramic bowl containing golden beef roast drippings, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The backbone of the batter, providing the right gluten structure for that doughy interior.
Salt: Enhances flavor and balances the richness from the eggs and drippings.
Whole milk: Adds moisture and richness, contributing to the lightness when steam expands during baking.
Eggs: They’re the key to binding everything and creating that perfect, airy rise.
Beef roast drippings, lard, or oil: The secret weapon for crispiness – the hot fat in the tins crisps the batter edges as it cooks.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While this Crispy Yorkshire Pudding Recipe is perfect as is, I love trying little tweaks here and there. It gives you a chance to put your own stamp on a timeless classic!

Variation: One of my favorites is swapping beef drippings for vegetable oil to keep it vegetarian-friendly without sacrificing crispness.
Seasonal twist: Add a pinch of fresh herbs like rosemary or thyme into the batter for a subtle, aromatic lift.
Gluten-Free version: I've experimented with gluten-free flour blends, just make sure to let the batter rest a little longer for best texture.

Step-by-Step: How I Make Crispy Yorkshire Pudding Recipe

The first image shows a clear glass bowl on a white marbled surface containing a whipped white creamy mixture with some orange pieces inside. A metal whisk is partially inside the bowl, lifting the mixture. The second image shows a similar glass bowl with a pale yellow batter being poured from another clear bowl on the right side into a mound of white flour inside. A metal whisk is mixing the wet and dry ingredients together. Both images have bright natural lighting and a clean, minimal style photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk up a silky batter

Start by mixing your flour and salt in one bowl. In another, whisk your eggs and milk together until smooth and slightly frothy – I find this makes the batter lighter. Then gradually pour the egg mixture into the flour, whisking constantly to slash any lumps. Pop this in the fridge to rest while your oven heats up. This chilling helps the puddings puff properly when baked.

Step 2: Get your tin sizzling hot

Preheating the oven to 425°F is crucial. While that’s happening, add a teaspoon of beef drippings or oil to each muffin cup. Once heated for about 10 minutes, the fat should be almost smoking hot – that’s your sign it’s ready. Don’t skip this; it’s what creates that popping crisp crust as soon as the batter hits.

Step 3: Pour and bake immediately

Stir your chilled batter once more, then carefully and quickly pour about a quarter cup into each hot cup. The batter will sizzle – that’s the magic starting. Immediately pop the tin back in the oven without peeking for about 20 minutes. Watching through the oven window is tempting, but opening the door lets the heat escape and the puddings could fall flat.

Step 4: Golden and puffed perfection

In about 20 minutes, your Yorkshire puddings should be beautifully risen, golden-brown, and crisp on the outside. I always serve these piping hot right away to enjoy that contrast of textures while they're at their best.

Top Tip

Making Yorkshire puddings isn’t rocket science, but a few simple tricks saved me many a pout of disappointment. These little pointers help guarantee you’ll get crispy, puffed puddings every time.

Use hot fat: Pouring cold batter onto hot drippings triggers the burst of steam needed for rising and crispness.
Don't open the oven door: Keep the oven door shut while baking to maintain steady heat and prevent the puddings from collapsing.
Rest the batter: Chilling your batter at least 30 minutes before baking helps improve rise and texture.
Use whole milk and room temperature eggs: They enrich the batter and help with emulsification and lift.

How to Serve Crispy Yorkshire Pudding Recipe

Garnishes

I usually keep it simple with freshly ground black pepper and a bit of chopped fresh parsley for color. Sometimes a drizzle of homemade onion gravy takes these puddings from good to unforgettable.

Side Dishes

Traditionally, Yorkshire puddings shine alongside roast beef with all the trimmings – think roasted potatoes, steamed carrots, and hearty greens. But I’ve also served them with vegetarian stews or as part of a Sunday roast spread, and they’re always a hit.

Creative Ways to Present

At a recent dinner party, I filled the puddings with slow-cooked beef and topped with a dollop of horseradish cream – instant crowd pleaser! They also work well as mini vessels for creamy mushroom ragù for a fancy vegetarian touch.

Make Ahead and Storage

Storing Leftovers

Yorkshire puddings are best enjoyed fresh, but if you have leftovers, I place them in an airtight container in the fridge for up to 2 days. To keep some crispiness, I recommend reheating them in a hot oven rather than the microwave.

Freezing

I’ve frozen leftover puddings successfully by wrapping them individually in foil and then storing in a freezer bag. When thawed, reheating at a high temperature restores a surprising amount of crispness.

Reheating

Pop them into a preheated 375°F oven for about 5-7 minutes until warmed through and crispy again. Avoid the microwave as it tends to make them soggy and chewy.

Frequently Asked Questions:

Why don't my Yorkshire puddings rise?

If your Yorkshire puddings are flat, it’s often because the batter wasn't cold enough or the oil wasn’t hot enough when baking. Also, avoid opening the oven door during cooking, as this causes heat loss and prevents them from puffing up.

Can I make Yorkshire puddings without beef drippings?

Yes! You can use vegetable oil or any neutral oil as a substitute for beef drippings. The key is to ensure the fat is very hot so the batter sizzles and crisps well upon contact.

How long can I keep Yorkshire puddings after baking?

Yorkshire puddings are best enjoyed fresh, but you can keep them stored in an airtight container in the fridge for up to 2 days. Reheat in the oven to bring back some crispness.

Can I prepare the batter ahead of time?

Absolutely. The batter can be made several hours ahead or even the day before. Just keep it covered and refrigerated to let it rest. This resting helps improve the texture and rise of your puddings.

Final Thoughts

This Crispy Yorkshire Pudding Recipe holds a special place in my kitchen and my heart. It brings family and friends closer around the table with its irresistible crisp edges and tender centers. Give it a go—you might just find yourself making these little golden clouds your new favorite side for Sunday roasts and beyond!