Yorkshire Pudding Recipe
Golden, pillowy Yorkshire puddings that rise perfectly every time—ideal for captivating your dessert table.
There's something undeniably magical about a Yorkshire pudding when it emerges from the oven, puffed to golden perfection. The gentle aroma of baked batter fills the kitchen, evoking warmth and comfort. While traditionally served alongside a hearty roast, this recipe offers a sweet twist that might just earn this classic a permanent spot on your dessert menu. Originating from the north of England, Yorkshire pudding was originally designed to be a thrifty starter to fill hungry tummies before the main course. My own encounter with them involved unforgettable Sunday dinners at my grandmother's—hers were always sky-high and gorgeously crispy. Over the years, I’ve honed the craft, discovering a few tricks to ensure they rise like a dream every single time. The secret lies in a very hot oven and letting the batter rest, allowing the flour to fully absorb the liquid, resulting in a lighter texture. Serve these sweetened puddings with a drizzle of syrup or a dusting of powdered sugar, perfect for a cozy afternoon tea or as an unexpected dessert at your next gathering.
Step-by-Step
- 01Step 1 / 6
Preheat your oven to 425°F (220°C).
Place a 12-cup muffin tin on the middle rack to heat as the oven warms up.
- 02Step 2 / 6
In a medium mixing bowl, whisk together the flour, eggs, milk, salt, vanilla extract, and sugar until you achieve a smooth, lump-free batter.
Let it rest for 10 minutes.
- 03Step 3 / 6
Carefully remove the hot muffin tin from the oven and add about 1/2 teaspoon of vegetable oil to each cup.
Return the tin to the oven for 5 minutes until the oil is shimmering hot.
- 04Step 4 / 6
Quickly pour the batter into the hot muffin tin, filling each cup about halfway.
Work swiftly to maintain the temperature of the oil.
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- 05Step 5 / 6
Bake for 20-25 minutes without opening the oven door, until the puddings are golden brown and puffed high.
- 06Step 6 / 6
Remove from the oven and serve immediately, drizzled with your choice of syrup or a sprinkle of powdered sugar.
Chef Tips
- •Ensure your muffin tin and oil are hot before adding the batter, as this is crucial for the rise.
- •Room temperature ingredients allow for better incorporation and smooth batter.
- •Resist the temptation to open the oven door while the puddings are baking.
- •If you like a sweeter version, add a bit more sugar to the batter.
- •Yorkshire puddings are best enjoyed fresh from the oven.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yorkshire puddings are best enjoyed fresh, but you can prepare the batter a few hours ahead and store it in the fridge.
What can I substitute?+
You can use skim or non-dairy milk, but the texture might vary slightly. Vanilla extract can be replaced with almond extract for a different flavor.
How do I store leftovers?+
Store in an airtight container at room temperature for up to 2 days. Reheat in a hot oven to crisp them up before serving.
