21st July 2021
A homemade Yorkshire pudding is the crowning glory of a satisfying Sunday lunch. But even though they’ve been a favourite part of roast dinners for years, advice differs over what makes the best Yorkshire pud.
If you search for Yorkshire pudding recipe on Google you get 8.5 million results. BBC Good Food has 24 recipes at the time of writing.
Recipes are all based on the basic Yorkshire pudding batter of eggs, flour, milk and some oil or fat. But varying quantities will give you crispier or fluffier Yorkshire puddings.
Our advice is to keep trying different recipes until you find your favourite.
Below is our basic starter recipe for easy Yorkshire puddings, which will make enough for two people to enjoy.
We've also included tips and links below to favourite recipes from top chefs, including James Martin and Mary Berry, for when you want to experiment a bit.
For enough for Yorkshire puddings for two people (four puddings), you'll need:
Keep the oven door closed when cooking your puddings. This is to keep the temperature high and to avoid them losing their rise.
Make sure the fat and the tin are heated thoroughly before you add the batter.
Plain flour is what's recommended for Yorkshire puddings.
If you want taller, crispier puddings, keep your batter warm before cooking it. Chilling your batter in the fridge will make for denser, cup-like puddings.
If you like a crispier Yorkshire pudding, try swapping some of the milk for water. Some people use equal parts water and milk, but it really depends on your preference.
For puds with a taller, stretchier interior, allow your batter to rest for a few hours, or even overnight. Don’t panic if you don’t have time, though – you’ll still be able to make delicious puddings without that long a rest. But make sure you do allow some time.
The more solid the fat, the crispier your puddings are likely to be. For example, puddings baked with beef fat will be more structured than puddings baked with vegetable oil.
James Martin describes his Yorkshire pudding recipe as ‘legendary’, and advises using only top-quality ingredients.
The 'Saturday Morning' presenter likes to whisk all the batter ingredients together and leave the mixture in the fridge overnight.
To get the best puddings, James advises cooking for 30 minutes before opening the oven door for a couple of seconds to let the steam escape, then reducing the temperature and cooking for a further 5-10 minutes.
Jamie Oliver calls this basic Yorkshire pudding recipe an ‘absolute classic’.
He uses slightly less milk and flour to egg in his recipe compared to ours.
Mary Berry claims her Yorkshire pudding recipe is so foolproof that you can even make them ahead of time, freeze them, and reheat them in the oven for 10 minutes before serving.
If you fancy something a little different this Sunday, why not try a Yorkshire pudding wrap? It's essentially a Yorkshire pudding pancake, and is a great way to use up leftovers from Sunday dinner.
For two wraps, simply triple the quantity of batter in our Yorkshire pudding recipe above.
Instead of using a muffin tray to cook it in, heat two tablespoons of vegetable oil in a 40 x 30cm roasting tin until hot, as per our recipe, and then pour in your batter mix.
Cook for 20 minutes. When you remove it from the oven, take the pudding out of the tray and flatten it with the back of a large metal or wooden spoon. Then cut it into two equal portions.
Fill with leftovers from your Sunday roast, either heated up or cold, according to preference. Roll it up like a wrap, and serve.