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Towering Foolproof Yorkshire Pudding

This foolproof traditional Yorkshire pudding recipe will leave your friends and family green with envy.

A Yorkshire pudding is a thing of great beauty and a stalwart of and British Roast Dinner, forget the frozen ones go big on this foolproof recipe.

Foolproof Yorkies.

I cannot believe you can buy frozen Yorkshire pudding. They join the likes of frozen baked potatoes and roasted potatoes foods most ridiculous products as far as I am concerned.

I am not averse to taking the odd shortcut but buying frozen Yorkies to save the 90 seconds it takes to mix together 4 ingredients is mental.

Let’s face it those 4 ingredients are not exactly exotic either.

Sure these take 25 minutes in the oven whereas frozen ones take 20 minutes but please come, folks, feel the love.

They are not difficult to make and taste divine.

There are millions of recipes and theories written about these simple treats, about what to use and what not to use. This is mine.

It has never failed me, I mean NEVER! The lard or beef dripping also gives amazing flavour and texture.

A Yorkshire pudding is a thing of great beauty and a stalwart of and British Roast Dinner, forget the frozen ones go big on this foolproof recipe.

What Is A Yorkshire Pud?

Yorkshire puddings are a favourite Britsh traditional side dish.

Now associated with roast beef they were orignally more closely linked to mutton.

It would originally have been roasted under the meat as the dripping dropped down from above.

The earliest written recipes date back to the mid 1700’s… To say they stuck is an understatement, British folk are very protective of this dish.

But it really is no more than a batter cooked in melted hard fat.

So lard, beef dripping although today it is much more common to see them cooked in oil. Which is quite frankly just all sorts of wrong.

In many ways, they are the granddaddy of the American Popover and Dutch Baby Pancakes.

If you want to take your Yorkshire pudding recipe to the next level then think toad in the hole. No there are no toads or frogs involved!

It is genuinely one of my most cherished childhood food memories.

I also do a roasted vegetable toad in the hole too, which may be ‘food blasphemy’ but I love it!

A Yorkshire pudding is a thing of great beauty and a stalwart of and British Roast Dinner, forget the frozen ones go big on this foolproof recipe.

The Secret to Foolproof Yorkshire Pudding.

The main secret is not to weigh anything, seriously, no scales!

I am typically a weights kinda guy and every time I read an American recipe I find myself screaming at my screen to buy a set of bloody scales.

But for this one volumes rule, so just get some transparent jars and off you go.

Do not compress the flour, just line up three jars, fill them up to the same level with flour, egg and milk respectively. Mix them together, season and set aside.

Resting the batter really does make a difference too, go for at least four hours, although overnight is wonderful if you can do it.

Please try and use a hard fat, beef dripping, lard, even duck or goose fat. This gives the puddings much more of a crispt crunch and makes them taste incredible!

But you can use a vegetable or sunflower oil if you must.

This recipe will make two towering Yorkshire puddings which is my favourite way to make them.

But if you prefer the shallower dish type use this same recipe but divide the mix between 4 shallower moulds.

A muffin tin is ideal for this and they cook the same way.

A Yorkshire pudding is a thing of great beauty and a stalwart of and British Roast Dinner, forget the frozen ones go big on this foolproof recipe.
Yield: 2 Yorkshire Puddings

The Easiest Yorkshire Pudding Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes

This towering Yorkshire pudding recipe will produce Yorkies guaranteed to be the centre of attention at any Sunday Lunch.


  • 1 Egg, Lightly 'beaten'
  • Plain Flour, Same volume as the egg
  • Milk, Same Volume as the egg
  • 1/4 Tsp Salt
  • 2 Tsp Lard, Sub for Beef Dripping if you can


  1. This recipe is all about ratios so no weighing required.
  2. Crack the egg into the first of 3 identical 'things', jars, ramekins, use whatever you have lying around although something transparent does make it easier, beat gently.
  3. Then add the flour into the second ensuring that it comes to the same level as the egg.
  4. Repeat with the milk.
  5. Now combine all the ingredients and set aside to rest, you should rest for at least 4 hours but the longer the better, go overnight if you want.
  6. Take 2 8cm (3 1/4") dariole moulds and put a teaspoon of lard or beef dripping in the base of each and place in the oven, set the oven to 230°C and bring to temperature.
  7. When the oven is hot and the fat is smoking pour half of the batter into each mould close the door and watch these bad boys grow.
  8. Cook for 25 minutes and serve immediately!


Traditionally served before a main meal with gravy Yorkshire pudding is now a firm fixture on any Sunday lunch, particularly a beef one!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 172mgCarbohydrates: 10gFiber: 0gSugar: 0gProtein: 3g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Thursday 8th of February 2024

I made these but cooked them in a shallow 5 inch stainless Indian dish, came out beautiful, then I fill them with stewed rump beef in a Guinness gravy, my husband thinks it is all yummy, I have mine with fresh roasted veggies in a chicken gravy (Bisto) which is cheating.

Thanks for your recipes.

Brian Jones

Friday 9th of February 2024

Glad you and yours enjoyed them Susan, they always work for me and it's a super simple approach to making Yorkies that I picked up more years ago than I care to remember :)

Thanks for taking the time to write to me, it really does make a hue difference to people like me that run websites like this!

All the best.



Tuesday 29th of August 2023

Bought,frozen Yorkshires?!..ugh!.I have NEVER had any success with home cooked ones tho I have to admit, so tomz I will be following ur recipe to make s T.I.T.H 2 things want to ask.. Have been told that substituting water for milk..or half n half ..allows for a hotter oven and longer cooking time so no undercooked bottoms, which h always seems to be 1 of my probs..any thoughts on that pls? Also, is ig a good idea to leave them in the (turned off) oven whilst putting the rest of the dinner out to avoid the steam from escaping too quickly causing them to sag or soften please? Sorry, a 3rd question.. equal height/ amounts of flour + equal the height/amount of a jar = same hieight/amount of 1 large egg whisked...= 2 'high'puds/ 4 smaller ?I presume that's correct? Not, as uv said equal weights of each? Think will have to be really strict on myself as I'm sure wen look at the 3 jars side by side , the amount of flour n milk will look tiny! Lol. So if wish to make double (I know sounds stupid) but to make double amount of puds x just double quantities?

I know completely different recipe..but whilst I'm here..sounds same sort of measurement calculation used to make Victoria sponge ..only I believe with that it's equal weights? Again, prob sojnds really dim,but never the case of that recipe do u take the weight of the eggs with or without the shells please? Lol Thanks Brian

Brian Jones

Thursday 7th of September 2023

Hi Nade... sorry it has taken a while to get back to you, things have been hectic for me of late, I'll try my best to answer your questions.

I am assuming that you are British and by half and half you mean half milk and half water rather than the US product of the same name... I have tested this theory and noticed no discernible difference in the resulting Yorkies.

I cook my Yorkies whilst the meat is resting which should be at least 25 minutes for a family joint or a whole chicken, so yeah essentially you want to remove the puds at the very last minute.

Yes this is a volume only recipe, so no weights at all, I have tried to fond the bit where I am confusing you and cant see it, I am probably looking right at it, I'm rubbish at proof reading, if you copy and paste the bit in a response to this I will go back and try and tidy it up :)

And yes, if you want double the yorkies just double the ingredients.

I'm afraid I am not the best person to ask about baking, it is not something that I do very often, I just don't have a sweet tooth. The only thing that I have a fleeting memory of is the 1-2-3-4 ratio for cake, which I had to look up and it's one part butter, two parts sugar, three parts flour and 4 eggs, with the first 3 being cups or 240ml and you should use a 9" cake tin.

I hope that helps.

All the best, Brian.


Saturday 5th of February 2022

Hi Brian is It self raising flour or plain.

Brian Jones

Saturday 5th of February 2022

It's plain flour, I have updated the recipe to make it clearer :)


Sunday 17th of January 2021

Thank you for this super easy recipe for popovers. They really do come out perfectly every time. I just thought I would add-in that I don't posses any dariole molds, and so resorted to using a muffin tray. I worked wonderfully and so it now has another purpose. Thanks again.

Brian Jones

Tuesday 19th of January 2021

Yes, a muffin tray works a treat, glad you like them, if you want to do something really awesome, sear some sausages and place them in a roasting tin, make a large batch of this mix and pour it over the sausages and into a hot oven... Toad in the hole :D


Saturday 21st of November 2020

I have to admit that every time I try to make Yorkshire puds it's never been truly successful. To my shame I gave up and bought Aunt Bessies. However, I've just spotted your recipe and it does look pretty easy so I'm gonna give it a whirl. Please wish me luck!


Saturday 2nd of January 2021

@Brian Jones, you are absolutely correct. I've tried this recipe twice, once for individual toad in the hole and once for individual plain 'ole yorkshire puds and both time they came out perfect. I'm so glad I found this, thank you!

Brian Jones

Sunday 22nd of November 2020

No luck required! Equal quantities of each ingredient a sprinkle of seasoning and let it reast. The hot oven, hot (hard) fat and leave it alone, don't keep opening to peak and you will be absolutely fine :)

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