Yorkshire Pudding Recipe in Cups

Yorkshire Pudding in cups

The Spruce

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 6 Portions (6 Servings)
Nutritional Guidelines (per serving)
184 Calories
9g Fat
16g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Portions (6 Servings)
Amount per serving
Calories 184
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 19%
Cholesterol 163mg 54%
Sodium 393mg 17%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Protein 10g
Calcium 166mg 13%
*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 puddings are a traditional British dish for sure; they are also loved all around the world. They come under other names (Popovers are just one) but they are the same recipe, a mixture of eggs, milk, and flour, with a pinch of salt. That's about it.

In Britain, they are served as part of a traditional British Sunday Lunch, alongside the Sunday roast — roast beef being the most famous.

For those of you not in the UK and using metric or imperial measures then, this recipe is for you. This one works on volume, not weight, exactly the same method.

Yorkshire puddings are also a very versatile dish and do not have to be simply alongside a Sunday roast. Use them as a vehicle for other dishes such as a Toad in the Hole (filled with sausages) or fill with a tasty chili or stew. Puddings are also lovely cold with a little jam or golden syrup; their uses are endless.

In Yorkshire, in the north of England, the pudding is traditionally served with gravy as a starter dish followed by the meat and vegetables. Nowadays, though, smaller puddings cooked in muffin tins are served alongside meat and vegetables on the same plate.


  • 1 cup eggs (lightly beaten)
  • 1 cup milk
  • Pinch of salt
  • 1 cup all-purpose flour (or plain flour)
  • 2 tablespoons lard (or beef dripping or vegetable oil)
  • 2 tablespoons water

Steps to Make It

  1. Preheat the oven to 425 F/220 C/Gas 7.

    Yorkshire Pudding Recipe
     The Spruce
  2. Place both the eggs and milk in a large mixing bowl. Whisk the two together. (Note: You can use either a stand mixer, electric hand mixer, or a wooden spoon to make your Yorkshire Pudding batter.)

    Yorkshire Pudding Recipe
     The Spruce
  3. Add a pinch of salt and whisk again. Leave the mixture to stand for 10 minutes to let the bubbles subside.

    Yorkshire Pudding Recipe
     The Spruce
  4. Sieve roughly 1/3 of the flour into the mixture and whisk thoroughly to incorporate.

    Yorkshire Pudding Recipe
     The Spruce
  5. Continue with another third, then the final third. You should have a thick and creamy, lump-free batter.

    Yorkshire Pudding Recipe
     The Spruce
  6. Leave the batter to rest in the kitchen for at least 30 minutes; preferably longer.

    Yorkshire Pudding Recipe
     The Spruce
  7. Place a tiny blob of lard, dripping, or 1/2 teaspoon of vegetable oil into your chosen Yorkshire pudding tin or a 12-hole muffin tin. Put the tin into the oven until the fat is lightly smoking.

    Yorkshire Pudding Recipe
     The Spruce
  8. Add 2 tablespoons of cold water to the batter then whisk again.

    Yorkshire Pudding Recipe
     The Spruce
  9. Fill a third of each section of the Yorkshire Pudding tin with batter and return it quickly to the oven.

    Yorkshire Pudding Recipe
     The Spruce
  10. Cook until golden brown, approximately 20 minutes.

    Yorkshire Pudding Recipe
     The Spruce
  11. If you have any batter left, then repeat until all the batter is used up.


  • Yorkshire Puddings do not reheat well, becoming brittle and dry. As such, we recommend eating them immediately.