Right, so here’s the truth—I didn’t grow up in a home where Yorkshire puddings were treated like royalty. They were a bit of an afterthought. You know, scooped from a frozen pack, tossed onto the tray with a sigh, and always the last thing to get any gravy. But then I tried Nigella’s way. And everything changed.
There’s something weirdly satisfying about watching a simple batter of flour, eggs, and milk puff up like golden clouds. The magic isn’t in complicated techniques—it’s in the heat, the patience, and not opening the oven door no matter how curious you get. These are the kinds of puddings that feel like a celebration even if you’re only serving them with leftover sausages on a Tuesday night. Honest food, dramatic rise, and that crispy edge that’s just begging for onion gravy.
Why You’ll Love It
- They rise like champions — seriously impressive puff, no soggy bottoms.
- Minimal ingredients — you probably already have everything.
- Customisable — beef dripping for tradition, veggie oil if that’s more your vibe.
- Perfect with roasts, soups, or just butter and salt (don’t knock it).
- They reheat like a dream — great for lazy leftover dinners.
- Makes you feel like a pro, even if you’re just winging it.
Ingredients
- 125g plain flour
- A good pinch of salt
- 2 large eggs
- 300ml milk
- Vegetable oil or beef dripping (for greasing)
How to Make It
Mix up the batter:
In a big bowl, whisk the flour and salt together. Make a well in the centre, crack in the eggs, and beat it all together, gradually pulling the flour in from the edges. Then pour in the milk slowly, whisking as you go. You want it smooth and lump-free—like double cream but slightly looser.
Let it rest (if you’ve got time):
This isn’t mandatory, but letting the batter sit for 30 mins or more (even overnight in the fridge) makes it smoother and gives better rise. I’ve done it both ways—and while the impatient version does work, the rested one rises higher.
Get that oven blistering hot:
Preheat your oven to 220°C (425°F). Pop a 12-hole muffin tin in while it heats. You want the tray to be properly screaming hot before you pour in anything—this is non-negotiable.
Add your fat:
Carefully remove the tray (oven gloves, please!) and spoon a little oil or beef dripping into each hole—just enough to cover the bottom. Stick it back in for 5 more minutes to heat the fat till it’s shimmering.
Pour and don’t dawdle:
Take the tin out and quickly pour the batter into each hole, filling about three-quarters full. You should hear a faint sizzle—that’s the sound of crispiness in the making. Move fast, and get it back in the oven immediately.
Bake without peeking:
Set a timer for 20 minutes and do not open that oven. Not even a crack. You’ll want to, but don’t. The rise depends on heat and mystery.
Serve straight away:
As soon as they’re puffed and deeply golden, get them out and onto plates. Yorkshire puddings wait for no one—they’re at their peak right out of the oven.
Common Mistakes and How to Dodge Them
Why didn’t they rise?
Cold oil or tin. The fat needs to be sizzling hot before the batter goes in. Also, your oven might not be hot enough—220°C is the sweet spot.
They collapsed as soon as they came out.
That’s normal to some extent—they puff, then relax. But if they totally deflate, you might’ve underbaked or opened the oven early.
Why are they greasy?
Too much oil. A thin layer is enough—just enough to coat the bottom. And drain them briefly on a bit of kitchen towel if needed.
Lumpy batter?
Beat the eggs in the centre first before drawing in the flour. And whisk like you mean it.
Storage and Reheating
In the fridge:
Cool them first, then stash in an airtight container. They’ll keep 3–4 days, though I rarely have leftovers.
In the freezer:
Yes, you can freeze them! Once cooled, freeze on a tray first, then bag them up. Keeps well for 2 months.
To reheat:
- Oven: Best option — 180°C (350°F) for 5–10 minutes.
- Toaster oven: Great if you’re just doing a few.
- Skillet: Bit rogue, but gives a lovely crust. Just go easy with the heat and maybe a touch of butter.
Frequently Asked Questions
Can I make Yorkshire puddings ahead of time?
Yes, bake them fully, cool, then reheat before serving. They puff slightly less the second time, but still taste amazing.
What can I use instead of beef dripping?
Vegetable oil works fine. Goose fat is lush if you’ve got it. Even butter in a pinch, though it might smoke.
Can I make these gluten-free?
You can try with a gluten-free plain flour blend, but results vary. Add an extra egg if they’re struggling to rise.
Do I need a special Yorkshire pudding tray?
Nope. A regular muffin tin works beautifully. Just make sure it’s metal, not silicone.
Nutrition Facts (Per Serving):
- Calories: 100
- Fat: 5g
- Carbs: 10g
- Protein: 3g
- Sugar: 1g
- Sodium: 100mg
Try More Recipes:
Nigella Yorkshire Pudding
Description
Crisp on the outside, fluffy in the middle—these golden Yorkshire puddings rise beautifully and add a cozy, classic touch to any roast dinner.
Ingredients
Instructions
- Whisk flour and salt, then beat in eggs and milk until smooth.
- Let batter rest (optional but helpful).
- Preheat oven to 220°C (425°F) and heat muffin tin inside.
- Add oil or dripping to each hole; heat until smoking.
- Quickly pour batter into tin, ¾ full each.
- Bake 20 mins, no peeking, until puffed and golden.
- Serve immediately, while hot and crispy.
Notes
- Batter can be made the night before for extra puff.
- Don’t open the oven early — seriously.
- Use a metal muffin tin for best rise.
- Adjust oven temp slightly higher if your oven runs cool.