Yorkshire Puddings
Monday, November 24, 2025
"There's cosy…
and then there's Yorkshire-pudding-with-a-roast cosy"
Nothing like some hot Yorkshire Puddings to serve alongside a lovely
Sunday roast. This is one of the simplest recipes, and once you have the
knack of making the batter and watching them bake a few times, you'll be an
expert with them.
Usually, I just use the packet mix, my sister or dad brings back home
from their UK trips, but those packets don't last forever, and that's where
I come in. To be fair, even when I move to the UK next year, I'll
still make them from scratch...Now I'm yet to nail a big York Pud, but I'll keep
trying.
I've shared some important notes below.
The main thing is getting the exact measurements of the 3 main
ingredients (eggs, milk and flour).
Start with how many mL the eggs come to, and that will be how much
milk and flour to add. The size of the eggs matters, so my measurements will not be
exact, since every time I make Yorkshire Puddings, they will be slightly
different. But I always use 4 eggs, and my mixture yields around 18-20 Yorkshire
Puddings in a cupcake tin.
TikTok
@spicyfusionkitchen Nothing beats Homemade Yorkshire Puddings with a Sunday Roast 🤤 With the holidays coming up here's a quick and easy recipe to try out 👀 Note: hot oven and hot oil so it raises properly, and the more batter you pour the bigger they'll be 👀 Full Recipe with Tips on www.spicyfusionkitchen.com 🔗 #yorkshirepudding #sidedish #easyrecipe #food #foodtiktok ♬ Reflection on Peace - Adauto Assis
Important Notes
-
Equal Amounts of the 3 Main Ingredients
The key to perfect Yorkshire puddings is
keeping eggs, milk, and flour in equal amounts. Start by measuring
your eggs in millilitres; that's your guide for the milk and flour. For
example, if your eggs are 200 ml, use 200 ml milk and 200 ml flour. Egg
sizes vary, so your mixture may be slightly different each time. I usually
use 4 eggs, which makes around 18-20 puddings in a cupcake tin.
- Hot Oil and Hot Oven
Always preheat your oven and your tin with oil; the hotter, the better.
Pour the batter into the hot oil so the puddings rise quickly and become
golden and crisp. This step is what gives them their signature puff. Don't
be tempted to use cold oil or a warm oven, or they won't rise
properly.
-
How To Reheat
To bring Yorkshire puddings back to life, reheat them in a hot oven
rather than the microwave. About 5-7 minutes at 180°C (fan) works well.
This keeps them crisp on the outside while soft inside. Avoid covering
them, or they may go soggy.
-
Can They Be Frozen
Yes! Yorkshire puddings freeze beautifully. Let them cool completely,
then store in an airtight container or freezer bag. Reheat straight from
frozen in a hot oven for best results. They won't be quite as crisp as
fresh, but still delicious.
Ingredients
EQUAL AMOUNTS OF THE 3 MAIN INGREDIENTS
4 Eggs (measure the total volume in ml - usually about 200 ml)
Milk - same volume as your eggs (e.g., 200 ml if your eggs total 200
ml)
Flour - same volume as your eggs (e.g., 200 ml if your eggs total 200
ml)
1/4 tsp Salt (for 4 eggs; adjust slightly if using more or fewer
eggs)
1/4 Cup Oil
Note: Egg sizes vary, so measure the total volume of your eggs in
ml and use that as the guide for milk and flour. The 1/4 tsp of salt works
well for 4 eggs (≈200 ml), but adjust slightly if your eggs are larger or smaller.
Method With Pictures
2. Crack your eggs into a measuring jug. The volume of the eggs will determine how much milk and flour you use, as the measurements need to match exactly. (For guidance, four eggs usually come to around 200 ml, though this can vary.) Measure out the same volume of milk and flour, then transfer both to a mixing bowl along with salt.
3. Whisk everything together until the batter is smooth and lump-free.
4. Pour the batter back into a measuring jug and let it rest for about 10
minutes. This gives you breathing room while the oil continues to
heat in the oven.
5. Carefully remove the hot tray from the oven. Work quickly and fill each
section about 3/4 full. The more batter you add, the larger your Yorkshire
puddings will be. As soon as the batter hits the hot oil, it should start to
bubble; that's exactly what you want. Return the tray to the oven and bake
for 20 - 25 minutes. Avoid opening the oven door during this time, as they
may collapse.
6. Serve immediately. The Yorkshire puddings should be crisp on the outside
and soft and fluffy inside.
I hope you enjoy this Yorkshire Pudding recipe
Method
- Preheat the oven to 220°C. Add 1/2-1 tsp of oil to each section of a cupcake tray, just enough to coat the base. Place the tray in the oven for at least 15 minutes so the oil becomes very hot.
- Crack your eggs into a measuring jug. The volume of the eggs will determine how much milk and flour you use, as the measurements need to match exactly. (For guidance, four eggs usually come to around 200 ml, though this can vary.) Measure out the same volume of milk and flour, then transfer both to a mixing bowl along with salt.
- Whisk everything together until the batter is smooth and lump-free.
- Pour the batter back into a measuring jug and let it rest for about 10 minutes. This gives you breathing room while the oil continues to heat in the oven.
- Carefully remove the hot tray from the oven. Work quickly and fill each section about 3/4 full. The more batter you add, the larger your Yorkshire puddings will be. As soon as the batter hits the hot oil, it should start to bubble; that's exactly what you want. Return the tray to the oven and bake for 20 - 25 minutes. Avoid opening the oven door during this time, as they may collapse.
- Serve immediately. The Yorkshire puddings should be crisp on the outside and soft and fluffy inside.
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