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Yorkshire Pudding

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This classic Yorkshire pudding recipe is a fundamental part of the traditional British Sunday roast. Made with a simple batter of eggs, milk, and flour, it relies on the intense heat of beef drippings to create a dramatic rise and a crisp, airy texture. The savoury notes from the roast beef fat provide a deep, authentic flavour that shop-bought versions simply cannot match, making it a favourite for any family gathering.

As a high-protein side dish, these puddings are remarkably versatile and easy to prepare while your meat rests. While traditionally served in large squares drenched in rich onion gravy, they are equally delicious when used to mop up the juices from a prime cut of silverside or brisket. Serve them straight from the oven for the most satisfying, golden-brown finish.

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Ingredients for Yorkshire Pudding

  • 2 eggs

  • 240ml milk

  • 240ml sifted flour

  • 1/2 teaspoons salt

  • Beef drippings from roast beef (about 60ml )

How to make Yorkshire Pudding

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Preheat oven to hot (450ºF).

Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended.

Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7-inch baking pan or ring mold and pour into it one-quarter cup of the beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to moderate (350ºF) and bake fifteen to twenty minutes longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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