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No Fail Easy Yorkshire Pudding Recipe (Small Batch)

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(This post has been updated from the original January 2021 version to provide a better experience for you)

Are your Yorkshire puddings too small or don’t rise? Do they deflate when you take them out the oven? What if I told you that with just a few simple tricks, you could guarantee perfect Yorkshire puddings EVERY time? Keep reading to learn all my secrets, and see just how easy this no fail Yorkshire pudding recipe is!

Yorkshire puddings in a Yorkshire pudding pan with a mustard yellow napkin and 2 forks in the background.

Alongside crispy roast potatoes, honey roast vegetables and pigs in blankets, Yorkshire puddings are a Sunday roast staple! So why do we struggle so much to make them at home? Well, there are quite a few places to go wrong. From oven temperatures and oil types, to resting and cooking times – there’s a fair few variables.

But don’t worry! This Yorkshire pudding recipe honestly couldn’t be any easier. And when used alongside my simple but very effective tips – guarantee great results every time!

But PLEASE make sure you keep scrolling and read the tips section before you have a go. I promise, you won’t regret it!

Yorkshire puddings in a Yorkshire pudding pan with a mustard yellow napkin and 3 forks in the background.

What’s the best oil to use for Yorkshire Puddings?

In my experience, I’ve had the best results with Rice Bran oil (affiliate link). Why? Because it has a very high smoke point (250ºC). Meaning that you can get this oil really hot before it starts smoking.

Olive oil’s smoke point can be as low as 190ºC, making it a bad choice for cooking Yorkshire puddings.

Yorkshire puddings in a pan with a fork

Can you reheat homemade Yorkshire Puddings?

Yes! I actually find this to be the most convenient method. You don’t want to cook the rest of your Sunday roast at 230ºC do you? No, you’ll burn everything to a crisp.

Cooking them a little before the rest of your Sunday dinner, then reheating to crisp them up for 4-5 mins before serving, means you get the best Yorkshire puddings without spoiling the rest of your dinner! Giving you time to do other things, like learning how to steam broccoli!

Yorkshire puddings in a Yorkshire pudding pan with a mustard yellow napkin and 2 forks in the background.

Can you freeze homemade Yorkshire Puddings?

Yes, you can freeze homemade Yorkshire puddings! Simply cook them, cool completely, then freeze for another day. Just make sure you pack them well so they don’t get freezer burn. Make sure you use them within 1 month.

A Yorkshire pudding with gravy being poured over it in a small white bowl set over a mustard yellow napkin. There's a fork resting on the bowl.

What is the secret to making Yorkshire puddings rise?

The secret to perfect Yorkshire puddings is all in the resting, and the temperature of your oven/oil. If you allow your batter to rest at room temperature for at least 1-2 hours before baking, the rise will be a million times better.

Preheating the oil in your tin before adding the batter, and having a very hot oven, is equally as essential. Do them both and your Yorkshire puds are going to be seriously bad boy!

Yorkshire puddings in a pan with a yellow napkin

How do you stop Yorkshire puddings deflating/getting soft?

The answer to this is three fold. Firstly, your oven needs to be hot enough, and they need to be cooked on the top shelf, as that’s where it’s hottest.

Secondly, you need to preheat the oil in the tin until it’s SUPER hot before adding the batter.

And thirdly, you need to cook them until they are dark brown. None of this flimsy light golden nonsense – that’s a recipe for deflating Yorkshires. Push the cooking as far as you can before burning. This will make the batter more crisp and sturdy, preventing deflation and sogginess!

Yorkshire puddings in a pan over a napkin

How long should you let 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…

Baked Yorkshire puddings in a Yorkshire pudding pan (rested for 1 hour)

These Yorkshire puddings were rested for 2 hours…

Baked Yorkshire puddings in a Yorkshire pudding pan (rested for 2 hours)

And these ones were rested for 4 hours…

Baked Yorkshire puddings in a Yorkshire pudding pan (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.

3 different sized Yorkshire puddings (each had different resting times)

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 baking, to get a really good rise. Have 4 hours to spare? As you can see, you’ll get an even better result!

Ingredients and substitutions

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).
Close up of a large Yorkshire pudding

Easy Yorkshire pudding recipe 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.
  • 100% rest your batter before you bake it. (See the section How long should rest Yorkshire pudding batter for? for specifics.)
  • Use Rice Bran oil (affiliate link) as you can get it much hotter than other oil types.
  • Cook your Yorkshire’s 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. If you absolutely have to – make it QUICK!
  • Don’t be fooled by the colour. Keep baking them until they’re a dark 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 when you added the batter (did it sizzle?), or you didn’t cook them for long enough. Don’t aim for pale golden, go darker!
A Yorkshire pudding with gravy poured over it in a small white bowl set over a mustard yellow napkin. There's a fork resting on the bowl.

Time management

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.
  • Cooking will take about 20 minutes.
  • You can make your Yorkshire puddings ahead of time. Then cool completely, store in a tub or bag and freeze for up to 1 month. Simply reheat straight from frozen for about 5 mins or so.
Yorkshire puddings in a Yorkshire pudding pan with a mustard yellow napkin and 3 forks in the background.

If you like this recipe…

…you might also like:

Easy Yorkshire Pudding Recipe – Step by Step Picture Recipe

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


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
  • 1/4 tsp 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.

Egg, milk and water in a glass jug
Egg, milk and water beaten together in a jug

Then add the flour (32g | 4 tbsp) and salt (1/4 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.

Yorkshire pudding batter being mixed in a jug
Yorkshire pudding batter in a glass jug

Once completely smooth, cover the jug and leave to rest at room temperature for an absolute minimum of 1 hour. Ideally 2 hours or, if you have it, 4 hours!

When there’s about 15-20 mins left on the ‘resting time’ clock, it’s time to prep for cooking…

Baking instructions

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

A Yorkshire pudding pan filled with a little oil

Place it onto the top shelf of your oven then preheat to 230ºC/Fan 220ºC/446ºFYou 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.

Yorkshire pudding batter being poured into a hot tin

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

Don’t be tempted to open the door constantly. Leave it closed the whole time! If you absolutely need to check, open and close the door very quickly.

Baked Yorkshire puddings in a Yorkshire pudding pan (rested for 4 hours)

And there you have it! Some seriously epic homemade Yorkshire puddings! Well done you 🙂

How to store homemade Yorkshire puddings

If you’d like to remove some 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.

Loved this easy Yorkshire pudding recipe? Pin it!

Yorkshire puddings in a Yorkshire pudding pan with a mustard yellow napkin in the background.

No Fail Easy Yorkshire Pudding Recipe - Printable

Yield: 6
Prep Time: 5 minutes
Rest Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 25 minutes

This easy, no fail, Yorkshire pudding recipe will become your go to for guaranteed perfection! No more deflated disasters in THIS kitchen!


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

Essential Equipment

  • Jug
  • Fork/Whisk
  • Yorkshire Pudding Tin


  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 tsp 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, pour the batter into the Yorkshire pudding tin holes. The oil should sizzle.
  5. Quickly put the tin back in the oven and bake for 15-20 mins until a dark brown colour.
  6. Serve immediately, or reheat for 4-5 mins just before serving.


See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Easy Yorkshire pudding Recipe Tips and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

If you'd like to reduce Sunday dinner stress - cool your Yorkshires completely and freeze in an airtight container/bag. Then simply reheat straight from frozen when needed. Use within 1 month.

Recommended Products

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

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 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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Other tasty Sunday Roast sides

About Emma Mason

Emma is a professional blogger. Utilising over 20 years of cooking experience, she’s passionate about making your life easier, one recipe at a time! Drawing on her 12+ year background in recipe research and development, photography, copy writing and marketing, Emma has turned into a successful career. Known as ‘the organisation queen’ among friends, she is passionate about creating easy to follow recipes that anyone can follow and enjoy. She lives in Nottingham (UK) with her husband, daughter and 2 naughty cats. In her spare time she can be found reading a good book, training at the dojo preparing for her black belt grading, or dreaming up the next crazy colour combo for her hair!

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Monday 20th of May 2024

Hadn't made Yorkshire Pudding for ages and found your recipe when I was checking amounts. Absolutely brilliant!! Thank you.


Monday 20th of May 2024

Hi Hazel. Oh that's great, thank you! I'm SO happy you love my recipe! Emma x


Monday 26th of February 2024

Great recipe! My first attempt turned out really well. I made these in advance and reheated (from fridge temperature) in the oven at around 375-400 F for maybe 5-8 minutes or so. I've been buying premade frozen yorkies for years but turns out it's about a quarter of the price to make these myself, and it's real food, no chemicals.


Thursday 18th of April 2024

@Ann, I agree, nothing compares to homemade ones. My gran used to sift her flour to make them even lighter but these ones are just as yummy!


Monday 26th of February 2024

Hi Ann. I’m so pleased you love my recipe and found it easy! Thank you so much for your kind words and taking the time to comment :) Emma x


Sunday 21st of January 2024

One day after work, at a café, a friend who hails from Ripon (but now lives here in France) handed out paper and pencils and told us how to make Yorkshire pudding. I made them for my English husband, and he was very proud that I'd been able to do a passable job of making something I'd never even heard of before I met him. But he passed away nearly 8 years ago, and now it's been so long since I've made any that I've forgotten the recipe. I'm sure I saved it somewhere, but I haven't the foggiest idea where. So I'm happy to see your recipe. I'll be trying it soon! Thank you!


Monday 22nd of January 2024

Hi Muddy. I'm so happy my recipe has brought you joy and filled you with happy memories! Thank you so much for sharing your story :) Emma x


Monday 22nd of August 2022

I’m making these now but not sure….do I stir the batter after leaving for 3 hours or pour strait in the tin without stirring 🤦🏻‍♀️🤦🏻‍♀️


Monday 22nd of August 2022

Hi Nikkie. Great question! Definitely give it a good stir until it's nice and smooth again before baking. Otherwise the batter will likely be split and it might not work properly. Emma x


Friday 8th of July 2022

So we just did these. Doubled the recipe for 12 muffin tins. They rose like crazy, but then deflated a lot.

BUT.....on tasting them, they were really nothing like a Yorkshire pudding. They were *very very* "omlette-y". Very very eggy, soft / wobbly texture. I double and then triple and then *quadruple* checked the volumes. Then still didn't trust myself, got my partner to!! LOL

Any idea what's up???

2 eggs, 120 mL milk (3.25% MF dairy), 120 mL water, 120 mL. By my calcs, exactly 2x your recipe! : )

Am I stupid!?! Heeeelp!! : ) Thanks!!


Sunday 10th of July 2022

Hi Chris. I’m sure you’re not stupid! Yorkshire puddings can be fickle creatures sometimes lol. You’ve listed you doubled the eggs, milk and water - I assume you doubled the flour and salt also? It could be down to the actual bake. Was your oven definitely hot enough? Did you heat the oil in the tin before adding the batter? Did you bake them for long enough? (The tops should be crispy and a really deep golden brown colour, not pale.) Without being there it’s difficult to know exactly what went wrong. Emma x

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