The Only Yorkshire Pudding Recipe You'll Ever Need
Tall, crisp on the outside, soft in the middle, with that unmistakable golden puff — a proper Yorkshire pudding is easier than people think, as long as you get two things right: a smoking-hot tin and a batter that's been left to rest. Here's the exact method, no guesswork.
What you'll need (makes 12)
- 140g McDougalls Plain Flour
- 4 large eggs
- 200ml whole milk
- A pinch of salt
- Vegetable oil or beef dripping, for the tin
The batter
- Whisk the McDougalls Plain Flour with a pinch of salt in a large bowl.
- Make a well in the middle, crack in the eggs, and whisk them into the flour from the centre outwards.
- Gradually whisk in the milk until you have a smooth batter about the thickness of single cream — no lumps.
- Rest the batter for at least 30 minutes at room temperature, or up to 24 hours in the fridge. This isn't optional — resting lets the flour fully hydrate and makes a real difference to how much they rise.
The bake
- Preheat the oven to 220–230°C (fan). It needs to be properly hot before the tin goes in.
- Add a thin layer of oil or a small knob of dripping to each hole of a 12-hole muffin tin. Put the tin in the oven for 8–10 minutes, until the oil is smoking hot — this is the step people skip, and it's the one that matters most.
- Working quickly, pour the batter into the hot tin — it should sizzle loudly the moment it hits the oil. Fill each hole about halfway.
- Return to the oven immediately and bake for 20–25 minutes. Do not open the oven door during this time — a rush of cold air is the single most common reason Yorkshires collapse.
- They're ready when tall, deeply golden and crisp on the outside. Serve straight away with McDonnell's Roast Gravy Mix.
Why didn't my Yorkshire puddings rise?
Almost always one of three things: the oil wasn't hot enough when the batter went in, the oven door was opened too early, or the batter wasn't rested long enough. Fix those three and they'll rise every time.
Can I make the batter the night before?
Yes — in fact it's better. Rest it covered in the fridge for up to 24 hours and let it come back to room temperature for 20 minutes before using.
Can Yorkshire puddings be frozen?
Yes, once fully cooled. Reheat from frozen in a hot oven (200°C) for 5–8 minutes, straight onto a tray — they crisp back up well and don't need defrosting first.