Easy No Fail Yorkshire Pudding Recipe (Guaranteed To Rise!)

★★★★ (4.4)

 2 hrs 25 mins

 6

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Flat Yorkshire puddings, disappointing rises, deflating the moment they come out of the oven... sound familiar? With just a few simple tricks, you can guarantee perfect Yorkshire puddings EVERY time! This no fail recipe is easier than you think. Here's how!

Why you'll love it 💛

Yorkshire puddings have a reputation for being tricky, but they really don't have to be! A few simple techniques, including getting the resting time right, make ALL the difference.

No more flat, disappointing results... just crispy, perfectly risen Yorkshires - EVERY time!

The ideal Sunday dinner addition to your crispy roast potatoes, honey roast vegetables and pigs in blankets!

Ingredient notes

Confused about what ingredients to buy? Not sure about a substitution? Here's what you need to know...

• Egg - I prefer free range organic but whatever you have will work fine. Try to use an average sized egg (not too big, not too small).
• Milk - I find semi skimmed to work best, but you can substitute with most milks, including dairy free. Just be aware that it may effect the flavour.
• Water - Cold tap water is perfect!
• Flour - Use only plain/all purpose flour for making Yorkshires. Do not substitute with self raising flour.
• Salt - Regular table salt will work fine as we want flavour, not texture (which is where sea salt etc comes in).

How long should Yorkshire pudding batter rest for?

This is a really important part of making Yorkshire puddings, as it gives them a much better rise. To show you exactly how much - I did an experiment to test how different resting times would effect the rise. Here are the results...

The following Yorkshire puddings were rested for 1 hour before baking...

These Yorkshire puddings were rested for 2 hours...

And these ones were rested for 4 hours...

Let's take a look at a side by side comparison shall we? From left to right they were rested for 1 hour, 2 hours and 4 hours.

That's a pretty big difference isn't it?! Some things really are worth waiting for! In my experience, I recommend resting for a minimum of 2 hours before cooking to get a really good rise. Have 4 hours to spare? As you can see, you'll get an even better result!

Emma's top tips

Important, please read! These tips are paramount to making perfect Yorkshire puddings every time.

• Whisk the batter until smooth, you don’t want any lumps.
• Always rest your batter before you bake it. (See How long should you rest Yorkshire pudding batter for? for more.)
• Use Rice Bran oil as you can get it much hotter than other oils, without it smoking.
• Cook your Yorkshires an hour or so before the rest of your Sunday dinner, then warm through/crisp up for 4-5 mins before serving.
• Don’t have the time or oven space on the day? You can freeze your Yorkshire puddings and reheat them straight from the freezer instead!
• Bake Yorkshire puddings on the top shelf of your oven as this is where it’s hottest.
• Get the oil as hot as you can! It should sizzle when you add the batter.
• Don’t open the oven door during cooking or they could deflate.
• Don’t be fooled by the colour. Keep baking them until they’re a deep golden brown colour. They’re less likely to deflate this way.
• Have your Yorkshire puddings deflated? It could be that your oven wasn’t hot enough, the oil wasn’t hot enough, or you didn’t cook them for long enough.

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here's some time managing info to make your life easier.

• The batter itself will take you less than 5 minutes to prepare.
• Resting time is up to you. You need to allow a minimum of 1 hour. 4 hours is best if you have the time.
• You could let the batter rest overnight in the fridge. Just bring it back to room temperature and mix it until smooth again before using.
• Allow time to preheat your oven (usually about 20 minutes). The oil and pan will need to preheat within this time too. The oil may need a little longer to really heat up.
• Cooking will take about 20 minutes.

Product suggestions

Life in the kitchen is SO much easier when you have the right equipment! Here are the tools I used and recommend...

• Pyrex measuring jug - Perfect for mixing and pouring your batter quickly and cleanly into a hot tin.
• Yorkshire pudding tin - A good quality tin that conducts heat well is essential for getting that rise. This Lakeland one is brilliant.
• Baking tray rack organiser - A game changer for storing your Yorkshire pudding tin and other baking trays. Keeps everything accessible, and your cupboards organised!

Step by step picture recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here is what you will need to serve 2-3 people (makes 5-6 small / 2-3 large).

Please be aware of the resting time required in this recipe before making.

• 1 Egg, beaten
• 60ml (4 tbsp) Milk
• 60ml (4 tbsp) Water
• 32g (4 tbsp) Plain/All Purpose Flour
• ¼ teaspoon Salt
• Oil for Cooking

Essential equipment

• Jug
• Fork/Whisk
• Yorkshire Pudding Tin

Batter instructions

To make the batter, beat together the egg (x 1 beaten), milk (60ml | 4 tbsp) and water (60ml | 4 tbsp) in a jug with a fork, until it’s nicely blended together.

Then add the flour (32g | 4 tbsp) and salt (¼ tsp) and beat again. You want it to be as smooth as possible. If you can’t achieve this with a fork, grab a whisk and use that instead to beat out any lumps.

Once completely smooth, cover the jug and leave to rest at room temperature for a minimum of 1 hour. Ideally 2-4 hours.

When there’s about 15-20 mins resting time left, it’s time to prepare for baking...

Baking instructions

Pour about 1 teaspoon of oil into each of the 6 holes of a Yorkshire pudding tin.

Place it onto the top shelf of your oven then preheat to 230ºC/Fan 220ºC/446ºF. You want that oil HOT!

Wait for your oven to come up to temperature and the oil to heat up before moving on to the next step.

If your batter has split during resting, give it a stir with a fork to bring it back together again. Then, acting quickly, take the hot tin out of the oven (close that door quick!) and pour the batter into each hole.

The oil should be so hot it sizzles when the batter hits it.

Carefully but quickly, put the tin straight back in the oven and bake for 15-20 minutes. Until the Yorkshire puddings are a deep golden brown colour.

Don’t be tempted to open the door. Leave it closed!

And there you have it... perfect homemade Yorkshire puddings!

How to store

If you’d like to remove a little Sunday dinner making stress, cool your Yorkshires completely and freeze in an airtight container or bag. Then simply reheat straight from frozen at a later date! Use within 1 month.

FAQs

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Easy No Fail Yorkshire Pudding Recipe

Yield: 6

Prep Time: 5 minutes

Rest Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 25 minutes

Flat, deflated Yorkshire puddings? Not any more! A few simple tricks guarantee tall, crispy, perfectly risen Yorkshires... EVERY SINGLE TIME!

4.4 Stars (64 Reviews)

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Ingredients

• 1 Egg, beaten
• 60ml (4 tbsp) Milk
• 60ml (4 tbsp) Water
• 32g (4 tbsp) Plain/All Purpose Flour
• ¼ teaspoon Salt
• Oil for Cooking

Essential Equipment

Toggle ingredient group

• Jug
• Fork/Whisk
• Yorkshire Pudding Tin

Instructions

1. Beat together the egg, milk and water in a jug with a fork.
2. Add the flour and salt and beat again until smooth and lump free. If you are struggling with a fork, use a whisk instead. Cover and rest at room temperature for up to 4 hours (a minimum of 1 hour).
3. When 20 mins is left on the timer, pour 1 teaspoon of oil into 6 of the Yorkshire pudding tin holes and place it on the top shelf in your oven. Preheat to 230ºC/Fan 220ºC/446ºF.
4. When the oil is HOT and the oven has preheated, quickly pour the batter into the Yorkshire pudding tin holes. The oil should sizzle.
5. Quickly and carefully put the tin back into the oven and bake for 15-20 mins until a deep golden brown colour.
6. Serve immediately, or reheat for 4-5 mins just before serving.

Notes

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

How to store homemade Yorkshire puddings

If you’d like to remove a little Sunday dinner making stress, cool your Yorkshires completely and freeze in an airtight container or bag. Then simply reheat straight from frozen at a later date! Use within 1 month.

Tips

• Whisk the batter until smooth, you don’t want any lumps.
• Always rest your batter before you bake it. (See How long should you rest Yorkshire pudding batter for? for more.)
• Use Rice Bran oil as you can get it much hotter than other oils, without it smoking.
• Cook your Yorkshires an hour or so before the rest of your Sunday dinner, then warm through/crisp up for 4-5 mins before serving.
• Don’t have the time or oven space on the day? You can freeze your Yorkshire puddings and reheat them straight from the freezer instead!
• Bake Yorkshire puddings on the top shelf of your oven as this is where it’s hottest.
• Get the oil as hot as you can! It should sizzle when you add the batter.
• Don’t open the oven door during cooking or they could deflate.
• Don’t be fooled by the colour. Keep baking them until they’re a deep golden brown colour. They’re less likely to deflate this way.
• Have your Yorkshire puddings deflated? It could be that your oven wasn’t hot enough, the oil wasn’t hot enough, or you didn’t cook them for long enough.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  Pyrex 500ml Measuring Jug
• 
  12 Hole Shallow Bun & Small Yorkshire Pudding Tin

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 37Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 115mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 2g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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Emma Mason

Emma is a British recipe writer, home cook, and founder of Kitchen Mason. For over 15 years, she has been creating simple, comforting recipes and practical kitchen tips that help tired, everyday people make dinner feel easier and more enjoyable again. Passionate about British home cooking, Emma shares reliable recipes, comforting classics, and realistic kitchen guidance designed for real life. Her work has also been featured in publications including Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On:  British home cooking, Easy dinner ideas, Comfort food recipes, Recipe writing

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