Yorkshire pudding recipe



10 min


30 min

* PLUS Serves: 8
Yorkshire pudding recipe

Yorkshire puddings. (Photo, Erik Putz.)

Crisp and golden on the outside, fluffy and warm in the middle – the recipe for these Yorkshire puddings is a British dinner tradition we can't get enough of.


  • 2 tbsp canola oil , or suet (see tip below)
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 4 eggs
  • 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.

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.

Nutrition (per serving)

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