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Yorkshire Pudding
A simple batter of eggs, flour and milk poured into smoking-hot beef dripping and baked until tall, crisp, golden and hollow, the essential side of the Sunday roast.
British (Yorkshire) · easy · serves 6
prep 10 min · cook 25 min · plus 1 h hands-off time
~179 cal · 10g protein · 20g carbs · 6g fat · 1g fiber · 2g sugars · 2g sat fat (estimated, per serving)
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Yorkshire pudding grew out of the roasting spit. Cooks in the north of England set a pan of batter beneath the meat as it turned before the fire, so the fat and juices dripping from the joint cooked and flavoured it. A recipe for this "dripping pudding" was printed in 1737, and in 1747 Hannah Glasse gave it the name it has had ever since, Yorkshire pudding, in The Art of Cookery Made Plain and Easy.
For a long time it was eaten before the meat, not with it: a slab of pudding and gravy served first to take the edge off hunger, so that a little expensive meat went further. The Yorkshire saying "them 'at eats t'most pudding gets t'most meat" from those thrifty Sunday tables. Today it sits on the plate beside roast beef and gravy, and there is even a Yorkshire Pudding Day, on the first Sunday in February.
The batter could not be plainer, equal volumes of eggs, flour and milk with a pinch of salt. What makes it rise is heat: the fat must be smoking hot in the tin before the batter goes in, and the oven door must stay shut until the puddings are tall, crisp and deep brown.
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Make it yours
✓ Naturally nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 6
- 140 g plain flour
- 1/2 tsp fine salt
- 4 eggs, large, at room temperature
- 200 ml whole milk
- 4 tbsp beef dripping
Instructions
- 1Whisk the flour, salt and eggs together in a bowl until smooth, then whisk in the milk a little at a time until the batter is free of lumps and about as thick as single cream. Pour it into a jug.
- 2Leave the batter to rest for at least 1 hour at room temperature, or covered in the fridge overnight.✎ Chef’s noteRested batter rises taller and more evenly. Give it a quick whisk before using.
- 3Heat the oven to 230C (450F). Put about 1 tsp of dripping into each hole of a 12-hole muffin or Yorkshire pudding tin and heat it in the oven for 10 minutes, until the fat is smoking hot.
- 4Working quickly, take the tin out and pour the batter into the holes, about a third to half full. It should sizzle as it hits the fat. Return the tin to the top of the oven at once.✎ Chef’s noteKeep the tin out of the oven for as few seconds as possible. If the fat cools, the puddings stay flat and greasy.
- 5Bake for 20 to 25 minutes without opening the door, until the puddings are well risen, crisp and deep golden brown. Serve straight away with roast beef and plenty of gravy.
Yorkshire and northern English Sunday roast tradition.
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🌏 While it simmers, know your destination
📍
Yorkshire. Yorkshire, the historic county around York, runs from the Pennine dales in the west to the North Sea coast, and its cooking grew out of hill farms, coalfields and mill towns. It gave its name to the Yorkshire pudding, first printed under that name by Hannah Glasse in 1747, a batter baked under the roasting joint to catch the dripping.
🗺️
United Kingdom. British cooking has quietly reinvented itself, but its heart stays in the roast dinner, the pie, fish and chips, and a great baking tradition. Regional specialties and waves of South Asian influence (the beloved curry house) shape the modern table.
🌍
Europe. A surprising amount of European cooking is under five hundred years old. Tomatoes, potatoes, peppers, maize, beans and chocolate all crossed from the Americas after 1492, and none of them was trusted quickly: the potato took most of the eighteenth century to be accepted as food rather than animal fodder across much of the north.
The story behind this dish is up top, worth a read while the pot works.
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Fish and ChipsCrisp beer-battered white fish with thick-cut chips, salt, and vinegar, Britain's definitive seaside meal.
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Good to know
You’ll need: Oven, Mould or tin, Whisk.
Storing it: Keeps 3 to 4 days refrigerated and reheats covered in the oven. Most bakes can be assembled a day ahead and baked when needed.
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Cuisine
Frequently asked questions
What is Yorkshire Pudding?
A simple batter of eggs, flour and milk poured into smoking-hot beef dripping and baked until tall, crisp, golden and hollow, the essential side of the Sunday roast.
Where does Yorkshire Pudding come from?
Yorkshire Pudding is a British (Yorkshire) dish from Yorkshire, United Kingdom.
Can Yorkshire Pudding be made vegan, gluten-free, or dairy-free?
This Yorkshire Pudding recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions. Treat the substitutions as a starting guide rather than a guarantee, and see the allergen note below.
Is Yorkshire Pudding safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we still count coconut as a tree nut to be cautious, although the FDA stopped listing it as one in 2025), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Yorkshire Pudding take to make?
About 1 h 35 min in all: 10 minutes prep and 25 minutes cooking, plus 1 h of hands-off waiting the method needs, serving 6.
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