Skip to content
Pinch of Mint
Search recipes
  • One pan

Yorkshire Puddings that Rise Every Time

Two Yorkshire puddings, one golden and nicely risen and the other flat, with text saying WHY?

By Tom · Updated

Jump to recipe
  • Makes 8 puddings
  • About 1 hour 20 min
  • Easy

Why don’t your Yorkshire puddings rise? These are the simple techniques for tall, crisp, beautifully risen Yorkshire puddings every time: the batter, the importance of resting, getting the fat properly hot, and the little details that make the difference between one that rises and one that stays flat.

Loads from YouTube only once you press play.

The recipe

Yorkshire Puddings that Rise Every Time

Tall, crisp Yorkshire puddings every time: the mug-method batter, why resting matters, and how hot the fat has to be.

  • Makes 8 puddings
  • 10 min prep
  • 40 min cooking
  • 30 min hands-off
  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
8 puddings
Measurements

Ingredients

Yorkshire puddings

Tick things off as you go — they stay ticked if you close the page.

Method

  1. Step 1

    Use one mug as your measure.

  2. Step 2

    Fill the mug with eggs, then add the same volume of plain flour, followed by the same volume of milk.

  3. Step 3

    The key is simply one mug of eggs, one mug of flour, one mug of milk.

  4. Step 4

    Add the eggs to a large bowl and whisk lightly.

  5. Step 5

    Add the flour and milk, then whisk until you have a smooth batter with the consistency of double cream.

  6. Step 6

    Cover and refrigerate for at least 30 minutes, or ideally several hours/overnight.

  7. Step 7

    When you're ready to cook, preheat the oven to 220°C Fan / 240°C conventional.

  8. Step 8

    Place a little beef dripping or vegetable oil into each hole of a Yorkshire pudding tin and place in the oven for 10-15 minutes, until the fat is extremely hot. Remove the tin carefully.

  9. Step 9

    Season the chilled batter with fine sea salt and white pepper, then give it a quick whisk.

  10. Step 10

    Pour the batter into the hot fat, filling each hole roughly ⅓-½ full. It should sizzle immediately when the batter hits the fat.

  11. Step 11

    Return the tin to the oven and cook for 20-25 minutes, until the puddings are dramatically risen, deep golden brown and crisp.

  12. Step 12

    Do not open the oven door while they're cooking. Serve immediately.

Stay in the loop

Get new recipes in your inbox

Occasional emails with new recipes, cooking tips and what’s new at Pinch of Mint.

See our Privacy Policy for information about how your personal data is used.

More eggs sides

Questions people ask

How long does yorkshire puddings that rise every time take?

About 1 hour 20 min from start to finish: 10 min of prep, 40 min of cooking, and 30 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does it make?

As written it makes 8 puddings. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.