---
title: "Yorkshire Pudding"
description: "Indulge in the timeless perfection of crisp and fluffy Yorkshire puddings with this classic recipe."
category: "Added Extras"
cuisine: "British"
serves: "6 Yorkshire Puddings (double the recipe for 12)"
prep: "5 mins"
cook: "30 mins"
author: "Thomas Chaplin"
site: "Recipe Book"
url: "https://chaplinkitchen.com/r/yorkshire-pudding/"
datePublished: "2023-11-18T22:42:42Z"
dateModified: "2026-09-10T11:08:38+01:00"
---

# Yorkshire Pudding

Indulge in the timeless perfection of crisp and fluffy Yorkshire puddings with this classic recipe.

**Category:** Added Extras · **Cuisine:** British · **Serves:** 6 Yorkshire Puddings _(double the recipe for 12)_ · **Prep:** 5 mins · **Cook:** 30 mins

**Recipe URL:** https://chaplinkitchen.com/r/yorkshire-pudding/

## Ingredients

- 1 large egg
- 50g plain flour
- 50ml milk

## Method

1. **Heat the oven.** Preheat the oven to 225°C/425°F/gas 9.
2. **Oil the tin.** Grab a cupcake (or muffin) tin and pour a small amount of vegetable oil into each of the 6 compartments.
3. **Get the oil smoking.** Place the tin in the oven for 10 to 15 minutes to ensure the oil becomes piping hot.
4. **Make the batter.** Meanwhile, whisk together eggs, flour, milk, and a pinch of salt and pepper in a jug until the mixture is light and smooth.
5. **Fill the hot tin.** Carefully take the hot tray out of the oven and confidently pour the batter evenly into the compartments.
6. **Bake until risen.** Return the tray to the oven and bake for 12 to 15 minutes or until the Yorkshire puddings are beautifully risen and golden.

## Notes

- If time is of the essence, you can skip pre-heating the oil, although a bit of warmth enhances the result (ensure the oil isn't cold).
- If you're making a roast, you can use the fat from the meat instead of vegetable oil.
- If you're making toad in the hole, you can use a larger baking tray instead of a cupcake tin.