Yorkshire pudding recipe

Prep 10 min
Total 30 min
Plus Serves: 8



2 tbsp
canola oil, or suet (see tip below)
1 cup
all-purpose flour
1/2 tsp
1 1/4 cups
2% milk


  • PREHEAT oven to 450F. Measure 1/2 tsp oil into each cup of a muffin pan. Swirl oil in each cup, then heat in oven for 5 min.
  • STIR flour with salt in a medium bowl. Whisk eggs and milk in another medium bowl. Pour egg mixture into flour mixture and whisk just until combined. (It’s okay if the batter is slightly lumpy.)
  • REMOVE muffin pan from oven and immediately fill each cup with 1/4 cup batter.
  • BAKE in centre of oven until puddings puff up and are dark golden, about 15 min. Serve warm.


Calories 95, Protein 4 g, Carbohydrates 9 g, Fat 5 g, Sodium 128 mg. Good source of Vitamin B12

Make-ahead tip

The batter for this Yorkshire pudding recipe keeps well, covered and refrigerated, up to 6 hours. Whisk well before using.


Shopping tip

Look for suet (solidified beef fat) in the freezer section at any supermarket. It makes the most wonderful, crispy, puffy Yorkshire puddings.

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