Traditional Yorkshire Pudding

Golden brown puffy Yorkshire pudding on a small plate and on a serving platter

The Spruce Eats / Abbey Littlejohn

Prep: 45 mins
Cook: 20 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
160 Calories
6g Fat
18g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 160
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 11%
Cholesterol 128mg 43%
Sodium 88mg 4%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 8g
Vitamin C 0mg 0%
Calcium 73mg 6%
Iron 2mg 9%
Potassium 129mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Yorkshire pudding is a classic British side dish that's traditionally served with a Sunday roast. Similar to popovers, a runny batter made with eggs, milk, and flour is whisked together before resting. Fat such as beef drippings, bacon fat, or lard is added to the hot pan before the batter. Thanks to the eggs and the high heat, the batter puffs up in the hot oven, leaving the signature crater in the middle.

In the U.K., the word pudding means something totally different than in America. Rather than just a creamy dessert, pudding can refer to sweet and savory dishes of all different kinds, from black pudding to sticky toffee pudding. Yorkshire puddings are almost identical to American popovers, with crispy edges and a creamy center.

Yorkshire pudding shouldn't be reserved just for Christmas dinner. This recipe is simple enough for any weekend meal. Yorkshire pudding is traditionally served with gravy as a starter dish followed by the main dish, or alongside roast beef or similar meat for a dinner spread. Large Yorkshire puddings are filled with things like chili or sausage and served as popular pub food. You can also enjoy it as a dessert and top it with vanilla ice cream.


Click Play to See This Classic Yorkshire Pudding Recipe Come Together


  • 4 large eggs

  • 1 cup milk

  • 1 pinch kosher salt

  • 1 cup all-purpose flour

  • 2 tablespoons lard, beef dripping, or vegetable oil

  • 2 tablespoons cold water

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 450 F/230 C.

    Ingredients for yorkshire pudding recipe gathered

    The Spruce Eats / Abbey Littlejohn

  2. Crack the eggs into a measuring jug. Note the measurement (it should be around 1 cup). Measure out the same amount of flour as the eggs and set aside. Measure out an amount of milk equal to the eggs and add to the jug with the eggs.

    Egg and milk mixture in a glass bowl

    The Spruce Eats / Abbey Littlejohn

  3. Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Let stand for 10 minutes.

  4. Gradually sift the measured flour into the milk and egg mixture, again using an electric hand beater or whisk to create a lump-free batter resembling thick cream. If there are any lumps, push the batter through a fine sieve. Let the batter rest in the kitchen for a minimum of 30 minutes, longer if possible (up to several hours).

    Thick, creamy, smooth batter in a glass bowl

    The Spruce Eats / Abbey Littlejohn

  5. Place a pea-sized piece of lard, dripping, or 1/2 teaspoon vegetable oil into each opening in a Yorkshire pudding tin. Alternatively, use a 12-hole muffin tin. Place in the hot oven until the fat is smoking.

    Muffin tin with a little oil in each hole

    The Spruce Eats / Abbey Littlejohn

  6. Add 2 tablespoons of cold water to the batter and give it another good whisk. Fill the openings in tin 1/3 full with batter and return quickly to the oven.

    Batter in muffin tin holes filled to about one-third

    The Spruce Eats / Abbey Littlejohn

  7. Bake approximately 20 minutes or until golden brown, puffed, and crisp. Repeat until all the batter is used up.

    Puffed up golden brown Yorkshire pudding in muffin tin

    The Spruce Eats / Abbey Littlejohn

  8. Serve and enjoy.


  • The secret to making Yorkshires is to pour well-rested, cool batter into slightly smoking hot fat and put them immediately back into a really hot oven. This will help the puddings rise and crisp up.
  • The best fats to use are lard, beef drippings, bacon fat, or duck fat. Some swear by vegetable oil, but this can make them greasy if not used sparingly and does not add flavor.