Yorkshire Pudding – A Classic British Side For Roast Beef


Traditional roast beef dinner was usually accompanied by Yorkshire pudding in our house.  It is made from batter and usually smothered in gravy, to compliment the roast.  This side dish originated in Yorkshire, England, hence the name.

When meat was scarce during the two World Wars, Yorkshire pudding was served extensively to help stretch the beef a little further.


  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 3 large eggs
  • 6 teaspoons canola oil

The ingredients are very simple pantry staples.

Add the flour to a large mixing bowl.  I like to use my batter bowl which has a spout and handle to make pouring extra easy.

Toss in the salt.

Next pour in the milk.

Next come the eggs.

I use my small electric hand mixer to combine all of the batter ingredients together.

I like to cover the batter for 30 minutes to an hour before I cook it.  This makes the puddings a little lighter.  Keep the mixture at room temperature.  If the batter is too cold directly out of the fridge, the puddings won’t rise well.

When you are ready to cook the puddings preheat the oven to 425 degrees F.  Pour 1/4 teaspoon of oil into the bottom of each cup in a twelve-count muffin tray.  Place the oiled muffin tray into the heated oven for 3 to 5 minutes to heat the oil.  Watch the oil does not burn.

While the oil is heating in the oven, use the electric mixer to beat more air into the batter for 1 to 2 minutes.  Do not over beat it, since too much air will cause the puddings to puff and burst in the hot oven.

Traditional Yorkshire pudding was cooked in a big pan and cut up to serve.  I prefer individual servings using a muffin tray.  Old English cooks also added the drippings from their roast beef to the batter just before cooking.  Since I usually use my crockpot to make my roast, I seldom have any drippings.  This version, without extra dripping fat, turns out great.

Remove the muffin tray from the oven when the oil is hot.  Divide the batter evenly between the twelve muffin cups.  Fill each cup to about 3/4’s full.  This recipe is perfect for a dozen puddings.  Try to get this step done quickly, since the batter will start cooking as soon as it hits the hot muffin tray.  The sooner it gets to the hot oven, the better the puddings will rise.

Bake at 425 degrees F for 25 to 30 minutes.  The Yorkshire puddings are ready when they are golden brown and all puffed up.

This batch turned out pretty similar, but don’t be surprised if you have some extra puffy ones, or if some burst during cooking.  The ones with a hole may not look as pretty as the others, but whatever shape or size they end up, they all taste great.

Serve with roast beef and with gravy poured all over them.  Hope you enjoy this traditional English side.

Yorkshire Pudding

Serves 12
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Egg, Milk, Wheat
Meal type Side Dish
Region British
Yorkshire pudding is a traditional British side served with roast beef and gravy.


  • 1 cup All-purpose Flour
  • 1/4 teaspoon Salt
  • 1 cup Milk
  • 3 Large Eggs
  • 6 teaspoons Canola Oil


Step 1 Combine the flour, salt, milk and eggs in a mixing bowl. Beat using an electric mixer for 1 minute, forming a thick gravy-like batter.
Step 2 If time allows, cover the bowl and let the batter rest for one hour.
Step 3 Pre-heat the oven to 425 degrees F.
Step 4 Add 1/4 teaspoon of canola oil to the bottom of each cup in a 12-count muffin tray.
Step 5 Place the oiled muffin tray in the oven and heat for 3 to 5 minutes.
Step 6 While the oil is heating, use an electric mixer to beat the pudding batter for 1 to 2 minutes. Do not over beat, or the puddings will pop and burst during cooking.
Step 7 Remove the heated muffin tray from the oven. Pour the batter into each muffin cup, upto 3/4's full.
Step 8 Bake at 425 degrees F for 25 to 30 minutes, until the puddings have puffed up and turned a golden color.
Step 9 Serve with roast beef and topped with gravy.

Slan agus beannacht leat!

(Goodbye and blessings)



Irish American Mom

Yorkshire Pudding


  1. I like this recipe. We will try it.

  2. I love Yorkshire pudding, we always have a frozen pack in the freezer! I should try to cook from fresh as I know it will taste much better. We have with all sorts of meat but it is delicious with roast beef. I will book mark and come back and try your recipe.

    Glad to have found your blog. Found you on Mombloggers.


  3. I made these for my saint paddy’s day dinner. I must have beaten too much air into the batter because my puddings were all about 5 inches tall. heh. They were quite delicious and my whole family seemed to enjoy them. Thank you for this recipe and your wonderful step-by-step instructions. I will definitely be making these again.

  4. I absolutely love your webpage!! Having spent almost 5 years in Cork I have definitely left a piece of my heart there and have been searching for all things Irish on the web, especially stories and recipes, and yesterday proudly produced my first batch of these puddings: they turned out to be absolutely perfect ( also with a skyscraper effect, like John’s, but I pinched them in a few places and gave them a good slap before serving: turned out, violence WAS the right answer this time:)) My husband is now an irish cuisine convert ( after these and scones from the day before ) and I can’t way to try out the rest of the dishes from your page! – thanks so much for the energy you spend on this project and keep up the good work ( please! ) ! :)
    Warmest regards from Germany,

    • Krys – Thanks so much for checking out my site and for your kind words. It is so nice to hear from readers. Glad you liked these Yorkshire puddings, even if they got a little too puffy. After a while you will get to know how much air to beat in for the right result. I think your remedy could be summed up as “batter the batter”.
      I have plenty more recipes to share over the coming weeks, months and years. Please stop by whenever you get a chance, and need to rekindle memories of your time in Ireland.
      All the best,

  5. Hi Mairead – just discovered your website and love it. Thank you so much for all the wonderful Irish recipes!
    I made the Yorkshire puddings last night and they puffed up beautifully and tasted great. My only problem was that they stuck a bit to the tin and sort of refused to come out without some gentle prodding which deflated and distorted some of them a bit. Any idea what I am doing wrong or a tip how to prevent it? They were a beautiful golden color and not over baked. Thanks again for your wonderful blog.

    • Wendy – After you heat the oil in the muffin pan, take it out with good oven mitts and move the pan from side to side so the oil will coat the sides of each muffin compartment. Add a little extra oil (1/4 teaspoon) too to make sure there is plenty for coating the sides. This might help.
      So glad you found my blog and enjoyed these Yorkshire puddings. I just love them with roast beef and gravy.
      All the best,

  6. Hi Mairead,

    Thank you so much for having this lovely site available to us. I’m making your christmas pudding with the crockpot this year and am really excited. I have always wanted to try these different puddings I see and hear about on my foreign TV shows :) For these Yorkshire Puddings, how long will they keep for?

    Happy Holidays!



    • Rose – Yorkshire puddings taste best when served immediately. You can keep them in the fridge in an air-tight container for up to 5 days, but when reheated they get a little rubbery.
      Hope your Christmas pudding turns out great.
      All the best,

  7. Hi Mairead made a roast beef today and made the Yorkshire pudding. My mom always made it when she made a roast and I haven’t had it in years. This recipe was just like my mom’s it was great! Thanks!

  8. Crystal says:

    Hi Mairéad!
    I am looking forward to making this recipe! I’ve been dying to try Yorkshire puddings but I’m going to try and make it with Toad in the Hole. I obtained some Irish style sausages and I plan on making my Toad in the Hole with it. I just wish you had a recipe for the onion gravy! I’ll let you know how it turns out!
    Best wishes,

  9. I love this!
    This is a spin on me a American Irish mom wanting to learn more abour thr food and history! My family has all passed on I have on . My parents were from Dublin- dad White hall , Mom Kimmage.!

    • Hi Mary – Whitehall is on the northside of Dublin near enough to Raheny, where I grew up. I remember going to see the circus in Whitehall as a child. So glad you found my website where we can share our thoughts on our Irish culture and heritage.
      All the best,

  10. For the oil, I like to use the dripping from the roast beef as the oil instead of canola oil. Much tasty!

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