Yorkshire Pudding
A proper beef built around plain flour, eggs and whole milk — roughly 60 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and whisk. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Whisk the flour and salt in a bowl, make a well, crack in the eggs, and whisk while gradually pouring in the milk until you have a smooth, lump-free batter the consistency of thin cream.
- Stir in the thyme leaves and a few grinds of black pepper, then cover and rest the batter at room temperature for at least 30 minutes so the gluten relaxes.
- Place about 1 teaspoon of oil or drippings into each cup of a 12-hole muffin tin, or divide between a larger roasting tin, and slide it into an oven preheated to 220 degrees C.
- Heat the tin for 10 to 12 minutes until the fat is smoking hot, which is essential for the puddings to rise properly.
- Give the rested batter a final whisk, then quickly and carefully pour it into the hot fat, filling each hole about two-thirds full so the batter sizzles on contact.
- Return immediately to the oven and bake for 20 to 25 minutes without opening the door, until the puddings are puffed, deep golden, and crisp at the edges.
- Serve straight away while tall and hot, as they will begin to deflate as they cool.
You'll use: Oven · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Yorkshire Pudding take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Yorkshire Pudding is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Johns Yorkshire Puddings.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.