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  • 2 star values: 13
  • 1 star values: 14

The secret to making foolproof Yorkshire pudding is to add the batter to sizzling hot fat. That way, the puddings puff up and get crispy on the outside, but stay perfectly tender inside. 

Recipe Summary

10 mins
30 mins
40 mins

Warm, buttery, and pillow-soft Yorkshire pudding may look intimidating, but it's incredibly easy to make — and it calls for just four pantry ingredients to create an impressively puffed result. Our community of home cooks loves the simple-yet-irresistible flavor of this recipe from across the pond. Get tips on how to make the best Yorkshire pudding, including what to serve with this British classic and how to store it. 

What Is Yorkshire Pudding? 

Yorkshire pudding is a savory popover-like dish made from a simple blend of eggs, milk, and flour. Yorkshire pudding was originally made with drippings from roasted meat, but many modern recipes use oil and butter in its place. 

The trademark puffy interior and toasted skin make Yorkshire pudding the perfect vessel for rich sauces, gravies, and meat. It can be baked in one large skillet or separated and poured into a muffin tin for easy sharing. It's a versatile dish that is just as delicious as a starter or as the centerpiece of the meal. 

How to Make Yorkshire Pudding

Although it's a simple recipe with just four ingredients, there is an art to getting Yorkshire puddings just right. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe;

Combine eggs, milk, and flour in a sizable bowl. Next, divide the butter evenly among the muffin tins before briefly placing the pan into the oven to melt the butter. Remove the pan from the oven, pour in the pudding batter, and bake for about 25 minutes. 

The result will be a golden, puffed mini pancake with crisp edges and a soft center. Serve as-is or with your choice of filling. 

What to Eat With Yorkshire Pudding 

Yorkshire pudding is traditionally eaten as a part of a roast beef dinner, but there are many ways this cup-like British pudding can be served. Try a crowd-friendly Toad in the Hole recipe or a classic roast beef pairing for an authentic U.K.-inspired meal. 

How to Store Yorkshire Pudding 

Cooked Yorkshire pudding will last for up to three days in the refrigerator if stored in an airtight container. Reheat in a 400 degrees F oven for best results. Avoid reheating in the microwave, as the pudding can become soggy. 

Can You Freeze Yorkshire Pudding? 

Freeze fully cooled Yorkshire pudding for up to three months. Simply place the pudding in a freezer-safe bag, remove as much air as possible, seal, and lay flat for best results. 

Allrecipes Community Tips and Praise

"I have been married to my British husband for 41 years now and I have made many batches of Yorkshires," shares home cook Marilyn. "This recipe is by far the best one yet!!"

"Super simple and delicious," raves reviewer Hannah. "This was my first time making Yorkshire pudding and I was quite nervous as I had heard they could be quite finicky, but these turned out perfectly."

"Simple and tasty — I added a small amount of the pan drippings to the bottom of each cup before I added the batter," says Don. "They turned out yummy!"

Editorial contributions by Rai Mincey 


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Beat eggs and milk together in a medium bowl. Stir in flour.

  • Divide butter evenly into the cups of a 12-cup muffin tin, about 1/2 teaspoon per cup.

  • Place the muffin tin in the preheated oven until butter has melted and is sizzling hot, 2 to 3 minutes. Remove from oven, and distribute batter evenly among each cup.

  • Return to the oven and bake for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until puffed and golden about 25 minutes more.

Nutrition Facts

83 calories; protein 3.3g; carbohydrates 9g; fat 3.7g; cholesterol 53.2mg; sodium 39.7mg. Full Nutrition