There’s something deeply comforting about pulling a tray of Yorkshire puds out of the oven — those golden, puffed-up beauties looking proud and ready to soak up gravy like champions. I still remember the first time I got them right. I danced in the kitchen like I’d just won something big (and honestly? I had). They were towering, crisp on the edges, soft in the centre — exactly how they’re meant to be.
This is the kind of recipe that feels almost too simple. Flour, eggs, milk, and hot oil. That’s it. But it’s also one of those recipes where how you do it really matters. It’s not hard, but you’ve got to treat it right. And once you get the hang of it — you’ll never look back. Sunday roast? Sorted. Midweek sausage dinner? Elevated. I’ve even eaten them with jam. Zero regrets.
Why You’ll Love It
- Four ingredients, big reward — no fancy stuff required
- Goes with anything — roast, stew, or just a spoonful of gravy
- Freezer-friendly — make a big batch and stash for later
- That crispy-soft combo — nothing else quite like it
- Kind of magical to watch rise — kitchen theatre at its best
- Tastes like proper home cooking — nostalgic and grounding
Ingredients
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- Sunflower oil (or beef dripping if you’re feeling traditional)
- Pinch of salt and black pepper
How to Make It
Get the dry bits sorted:
Grab a big mixing bowl. Tip in your flour, a pinch of salt, a few cracks of black pepper if you like. Stir it up with a fork — job done.
Sort the wet:
In a jug, crack your eggs and pour in the milk. Give it a proper whisk till it’s all smooth and creamy.
Make the batter:
Slowly pour your wet mix into the dry while whisking. Doesn’t need to be silky perfect — a few lumps won’t ruin your day. Let it sit for 20–30 mins if you’ve got the patience (overnight in the fridge is even better, honestly).
Heat the tins:
Crank the oven to 230°C (210°C fan, gas 8). Pour about a teaspoon of oil into each hole of a 12-hole muffin tin. Slide the tin into the oven — let the oil get screaming hot. Like, shimmering on the surface kind of hot.
Pour it in:
Pull the tray out carefully. Batter goes in fast — about halfway up each hole. Should sizzle as it hits the oil. No sizzle? Not hot enough, mate.
Let them rise:
Straight back into the oven. Shut the door and leave it. Don’t even think about peeking. 20–25 minutes later, you’ll have golden, puffed-up beauties.
Finish it off:
Serve straight away while they’re hot and proud. Or cool on a rack and stash for later. They’ll still taste like victory.
Common Mistakes and How to Dodge Them
They didn’t rise.
That oil probably wasn’t hot enough. It needs to be nearly smoking before you add the batter.
They stuck to the tin.
Classic. Make sure you’ve greased the tin generously and that it’s properly non-stick. Old tins can be a bit stubborn.
They deflated.
Yep, probably opened the oven too early. Don’t touch that door until they’re properly golden.
They’re chewy.
Could be overmixed or underbaked. Be gentle with the batter and give them their full time in the oven.
Storage and Reheating
Let them cool completely, then chuck them in an airtight container. They’ll keep in the fridge for a couple of days, or freeze beautifully for up to a month.
To reheat:
- Oven (best option): 180°C for 5–10 minutes until hot and crisp again
- Microwave (if desperate): 30 seconds, but they’ll go a bit soft
- Air fryer: Works a treat — just a few minutes at 180°C
Frequently Asked Questions
Can I use skimmed milk?
Sure, but whole milk gives you the best texture. Semi-skimmed is a decent middle ground.
Do I need to rest the batter?
Technically no, but it helps. Rested batter = better rise and texture.
Can I use beef dripping instead of oil?
Absolutely. It adds loads of flavour and is very traditional.
Can I make a giant one instead of individual puds?
Yep! Use a roasting tin and pour in the whole batter. Bake a bit longer — 30–35 minutes.
What do I do if I don’t have a muffin tin?
Any metal tray with high-ish sides can work. Just don’t fill too deep and make sure it’s screaming hot.
Nutrition Facts (Per Serving):
- Calories: 199 kcal
- Fat: 13g
- Carbs: 15g
- Protein: 6g
- Sodium: 0.12g
- Sugar: 1g
Try More Bero Recipes:
Bero Yorkshire Pudding Recipe
Description
Classic British comfort — golden, crisp Yorkshire puds with soft, pillowy centres and just four simple ingredients.
Ingredients
Instructions
- Preheat oven to 230°C. Add oil to muffin tin and heat until smoking.
- Mix flour, salt, and pepper in a bowl.
- Whisk eggs and milk, then combine with dry mix.
- Let batter rest 20–30 minutes if possible.
- Pour into hot tin holes halfway up.
- Bake 20–25 mins without opening the oven.
- Serve hot or cool and freeze.
Notes
- Batter improves if rested, but still works freshly mixed
- Hot oil is non-negotiable — don’t skip preheating
- Only fill tin halfway to avoid overflow
- Best served straight from the oven, but reheats well in oven or air fryer.