Our Award-Winning Yorkshire Pudding Recipe (Crispy, Tall & Foolproof)

I didn’t set out to be the two-time Yorkshire Pudding Champion, but once is luck and twice is proof. This award-winning Yorkshire pudding recipe has been tried, tested, and judged by chefs and food critics, and it delivers every single time. No faff. No gimmicks. Just proper pudds with skyscraper sides, golden crispness, and a hollow ready to drown in gravy.

The secret? Smoking-hot fat, a decent tin, and a batter mixed just right. I’ve linked the kit I use so you can recreate the result at home: a reliable Yorkshire pudding tin, proper beef dripping, a no-nonsense digital scale, and a trusty oven thermometer to keep your oven honest.

And yes, email me your pudds when you nail them: info@yorkshirepudd.co.uk I’m serious. I love seeing them.

Ingredients

• 225g plain flour (weighed on a digital kitchen scale)

• 4 large eggs

• 300ml whole milk

• 1 tbsp beef dripping (this dripping gives next-level crispness)

• 1 tsp salt

• 1/2 tsp white pepper 

Method

1. Heat like you mean it

   Set the oven to its highest temperature (many go to 240–270°C). Put a little beef dripping into each hole of your Yorkshire pudding tin and slide it in to get smoking hot. I check with an oven thermometer because oven dials are optimists.

2. Mix the batter

   Sift flour and salt into a big bowl. Add the beaten eggs and half the milk. Whisk until it resembles wallpaper paste, super smooth. Add the rest of the milk and whisk again until silky. Rest 10–15 mins.

   Prefer speed? A hand mixer gets it lump-free in seconds.

3. Pour, don’t dither

   Carefully pull out the tin (fat should be shimmering). Pour the batter ½ to ¾ full in each hole. Straight back in the oven. Do not open the door for the first 20 minutes unless you enjoy disappointment.

4. Bake

   20–25 minutes until tall, golden and crisp. If your oven was genuinely hot and your fat properly smoking, they’ll climb like champions.

5. Serve immediately

   Pudds wait for no one. Get them on the plate with your roast beef, chicken, or a rich veggie casserole.

Chris’s Quirky Tips (that actually work)

• Eggs = glue. When you whisk eggs, go softly and briefly, stop when they look a bit like… snot. There, I said it. That’s the structure talking.

• Tin matters. Flimsy trays kill the rise. A deep, non-stick pudding tray helps them shoot up and release easily.

• Fat choice. Beef dripping makes the crispiest shells. This is the one I use.

• Heat is king. The fat must be smoking and the oven genuinely blazing. Verify with an oven thermometer.

• Make-ahead? Yes. Bake, cool, then reheat in a roaring oven for 3–4 minutes. They’ll puff back like nothing happened.

Troubleshooting (because we’ve all been there)

• Flat as a pancake? Your fat wasn’t hot or you hesitated pouring. Get the tin raging hot and move fast.

• Heavy, doughy bottoms? Overfilled or under-heated. Stick to ½–¾ full and ensure that fat is shimmering.

• Won’t release? The tin’s the culprit. Upgrade to a quality non-stick tray.

What to Serve Them With

• A classic Sunday roast with proper gravy.

• Sausage & onion gravy midweek, no judgement here.

• Veggie casseroles (have a look at my Top Casserole Dishes roundup for inspo).

• Feeling fancy? Use them as edible bowls for stew or slow-cooker tagine.

Show Me Your Pudds 

I’m not kidding—send me your photos: info@yorkshirepudd.co.uk

Or tag @Yorkshire.Pudd on Instagram with #YorkshirePudd. Best ones get a cheeky share.

Kit I Actually Use (if you want the same result)

• Yorkshire pudding tin – deep, reliable, non-stick.

• Beef dripping – flavour + crisp edges.

• Digital kitchen scale – the difference between “good” and “nailed it”.

• Oven thermometer – because 230°C on the dial isn’t always 230°C inside.

• Hand mixer – for silky batter on busy Sundays.