Yorkshire pudding recipe



10 min


30 min



Yorkshire pudding recipe

Yorkshire puddings. (Photo, Erik Putz.)

Crisp and golden on the outside, fluffy and warm in the middle – the recipe for these Yorkshire puddings is a British dinner tradition we can't get enough of.


  • 2 tbsp canola oil , or suet (see tip below)
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 4 eggs
  • 1 1/4 cups 2% milk


  • PREHEAT oven to 450F. Measure 1/2 tsp oil into each cup of a muffin pan. Swirl oil in each cup, then heat in oven for 5 min.
  • STIR flour with salt in a medium bowl. Whisk eggs and milk in another medium bowl. Pour egg mixture into flour mixture and whisk just until combined. (It’s okay if the batter is slightly lumpy.)
  • REMOVE muffin pan from oven and immediately fill each cup with 1/4 cup batter.
  • BAKE in centre of oven until puddings puff up and are dark golden, about 15 min. Serve warm.

Nutrition (per serving)

  • Calories
  • 95,
  • Protein
  • 4 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 5 g,
  • Sodium
  • 128 mg.
  • Good source of
  • Vitamin B12

Recipe Tip

The batter for this Yorkshire pudding recipe keeps well, covered and refrigerated, up to 6 hours. Whisk well before using.

Shopping Tip

Look for suet (solidified beef fat) in the freezer section at any supermarket. It makes the most wonderful, crispy, puffy Yorkshire puddings.

Watch: How to make perfect mashed potatoes to go with your Sunday roast