How to Bake Yorkshire Puddings

Written by joanne thomas
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Yorkshire puddings, also known as popovers, are essentially crispy roast batter. They are commonly eaten in England as part of a traditional Sunday roast dinner, and make an unusual alternative to bread rolls as a filling side. They are especially good with meals covered in sauce or gravy. The secrets to successful Yorkshire puddings is to let the batter sit for a while and to get the oil and pan really hot before pouring in the batter.

Skill level:

Things you need

  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 cup cold water
  • 2 eggs
  • 1/2 tsp salt
  • 3 tbs vegetable oil or shortening
  • Whisk
  • Large mixing bowl
  • Muffin tin or shallow roasting pan

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  1. 1

    Put the flour and salt into the large mixing bowl and make a well in the middle. Crack the eggs into the well and whisk them a little to break up the yolks.

  2. 2

    Add the milk and water and whisk all the ingredients together until they are blended. It should have the consistency of double cream. It is OK to have a few small lumps. Put the bowl aside and let the batter sit for at least half an hour.

  3. 3

    Preheat the oven to 232 degrees Celsius. Put the vegetable oil or shortening in the pan. Divide it evenly between each cup if you are using a muffin tin to make individual puddings. Put the pan in the oven and wait for about five minutes so that the pan and oil get hot.

  4. 4

    Remove the pan and hot oil from the oven (carefully) and immediately pour in the batter. It should sizzle a little when it reaches the hot oil. For individual puddings, fill each cup about 1/3 full of batter, as it will increase considerably in volume.

  5. 5

    Immediately return the pan to the oven and bake the puddings for 20 to 30 minutes. Do not open the oven door while they are cooking. They should be risen and look golden brown when done.

Tips and warnings

  • Use a type of oil with a high smoke point, such as sunflower or canola, rather than butter or olive oil.
  • You may pour the batter around a roasting joint of meat 20 to 30 minutes before the end of its cooking time.

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