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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!


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 :)


Wednesday 22nd of April 2020

Greetings from Canada! I’m trying this tonight with our roast. I’ve never heard of a dariole mould. What can I use instead?

Brian Jones

Thursday 23rd of April 2020

Hey Elaine, I would suggest using a muffin tin, you will need to use less pudding mix in each one and they will not be as tall but they will still work. Just use half of the amount in each "hole" and make twice as many for a pretty standard sized muffin tin.


Friday 6th of December 2019

Greetings from Yorkshire. Here when times were hard we used to have a 3 course Yorkshire pudding dinner, Yorkshire pudding with gravy as a starter, Yorkshire pudding with the roast dinner and Yorkshire pudding with jam or fruit as a dessert. The puddings were made in the large roasting tin and cut into squares and the last one went into the oven while the main course was being eaten. Half of the last pudding was sprinkled with dried fruit before going in the oven and drizzled with golden syrup when it was cooked and the other half had jam spread on it when it came out of the oven. Lovely.

Brian Jones

Friday 6th of December 2019

Right back at ya from the Hungarian countryside!

I remember stories of those days, I do remember stealing Yorkies whilst my grandparents were preparing Sunday dinner :o I've even eaten them as part of real fancy 9 course degustation menus. I don't really have a sweet tooth but certainly,get how they work as a sweet munch too! Proper good versatile grub :D

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