My perfectly Homemade Yorkshire Pudding Recipe

I love a good Yorkshire pudding. I mean, who doesn’t! It’s only been in the last few years that I have been making them from scratch, which sounds mad looking back on it. The frozen ones aren’t bad and perfect if you don’t have the time. But at the end of the day? Nothing beats homemade. Especially when they come out the size of your face! I have your attention now, don’t I? I have used this particular recipe for years and it has never let me down. My Homemade Yorkshire puddings come out perfect every single time. This is why I think it is the perfect time to share the recipe with you lovely lot.

Some of you might think that making your own Yorkshire puddings would be too difficult and do you know what? I thought that too once upon a time. But now? I cannot not make them when we are having a Sunday dinner. The homemade Yorkshire pudding isn’t something to be feared. It is a huge, fluffy on the inside, crispy on the outside thing of beauty.

Perfect Homemade Yorkshire Puddings every time

Making your own Homemade Yorkshires isn’t difficult. But you can go wrong if you don’t follow the recipe correctly or prep everything effectively. There is a little science to perfecting these delicious delights but don’t worry, I am about to give you everything in steps so you can be King or Queen of the Yorkshires come Sunday dinner day.

My top tips to achieve the perfect Homemade Yorkshire puddings are:

Allow your batter to rest. This is a tip that I learned over the years and it truly makes all the difference. I used to whip up my batter and pour it straight into the pan to put into the oven. Don’t get me wrong, they never failed me as they still came out amazing! But just like allowing your meat to rest, thus making it taste better, the same applies to the Yorkshire pudding batter.

Always heat your fat first. I use a cupcake tin to make my Yorkshire puddings and I pour a little vegetable oil into the base of each section. Pop this into the oven to heat up before pouring in your batter/ When you pour your batter into the hot fat you want to hear the sizzle and see the batter instantly react.

Make equal measurements. Try to only fill each section two thirds full and then waste no time getting those bad boys into the oven.

Now for the recipe that you’re all here for {and spoiler? It’s super simple!}…

Homemade Yorkshire Pudding Recipe

225g of Plain Flour

300ml Semi-Skimmed milk

1 tsp salt

4 Medium-sized eggs

My Method

I have to be honest, a lot of people sift the flour and salt into a bowl, make a well and gradually incorporate the milk. But I am here to tell you that I have always put everything into a bowl altogether and mixed until well combined. Not once have I had a bad batch! So as long as your ingredients are right and you mix the ingredients together well until smooth – then you cannot go wrong.

Before I make my Yorkshire pudding batter, I add a tablespoon of vegetable oil to each of the wells in my muffin tin and put it into the oven to heat. It is important that the oil in the pan is hot before adding your batter.

Once the oil is hot enough, fill each of the wells up to around 2/3rds full then add to the oven at 200 degrees C for around 30 minutes, or until golden brown. Ovens vary in their cooking styles, so be wary of that and keep an eye on your Yorkshires! If they look huge, don’t worry, that’s normal and one of the best things about this recipe, other than how they taste! Which spoiler alert, is delicious!

It is also very important to NOT OPEN THE OVEN during this time of cooking as the Yorkshires puddings will deflate. And nobody likes a deflated Yorkshire pudding, am I right?

Once they are ready, serve them up with your dinner of choice. This could be the traditional Roast Dinner dinner, Roast beef, and so on. My kids love Yorkshire puddings just as a snack of choice with a little dippy pot of gravy and I have to say, I’m with the kids on that one!

Photos of recipe steps in case you needed them!

Add your 225g of Plain Flour and Tsp of Salt to your bowl

Add your Four medium-sized eggs to your bowl

Add in your 300ml of Semi-Skimmed milk

Mix everything together until smooth & well-combined

From this point, I usually leave the batter to settle. I find this helps with them when they are in the oven cooking.

Once your oil has got hot in the oven, bring out your tray and fill up each well 2/3rds full with your Yorkshire Pudding batter. 

Pop them into the oven for 30 mins or until golden brown. Remember not to open the oven whilst they are in there {unless you are taking them out!} and voila.

Now, all that is left to do is serve them up, cover them in delicious gravy and bloody enjoy them! Your welcome!

Enjoy this super simple Yorkshire pudding recipe. I have even made a downloadable and printable recipe card for you to print and add to your fridge. Because let’s be honest, a Roast dinner isn’t complete without a Yorkshire pudding or two! Tell me I’m wrong!

Download & Print your Yorkshire Pudding Recipe Card 

This is what the Yorkshire Pudding recipe card looks like and the downloadable link is below for you to save onto your device and print off at your own convenience.

Free Recipe Card printable: Yorkshire Pudding Recipe Card

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