Traditional Yorkshire puddings

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I always thought making my own Yorkshire puddings would be really difficult—it’s so easy to grab a frozen bag from the supermarket and have them on the table in minutes. But after a few attempts, I was surprised by how simple they really are. With just a few basic ingredients, you can whip up delicious homemade puds that are crisp, golden, and perfectly puffed.

Traditional Yorkshire puddings are the ultimate roast‑dinner essential, with that irresistible soft centre ready to soak up gravy, and they bring a lovely touch of nostalgia to any Sunday table

Serving Suggestions for Traditional Yorkshire Puddings

  • Extra gravy — always essential; the more, the better.
  • Roast beef and gravy — the timeless pairing; rich, savoury gravy soaks beautifully into the crisp, fluffy pudding.
  • Sausages and onion gravy — comforting, homely and perfect for turning Yorkshires into a full meal.
  • Slow‑cooked beef or brisket — tender, melt‑in‑the‑mouth meat with plenty of juices to pour over.
  • Roast chicken and pan juices — lighter than beef but still wonderfully comforting.
  • Pork with apple sauce — sweet, tangy apple cuts through the richness of the pudding.
  • Crispy roast potatoes — classic Sunday‑lunch pairing with plenty of crunch.
  • Creamy mashed potatoes — soft, buttery mash balances the crisp edges of the Yorkshires.
  • Caramelised carrots and parsnips — sweet, roasted veg that complements the savoury pudding.
  • Buttered peas or green beans — simple, fresh greens to lighten the plate.
  • Cauliflower cheese — creamy, cheesy and indulgent alongside crisp Yorkshires.
  • Stuffing balls — herby, savoury and perfect with gravy.
  • Mushroom gravy — rich, earthy and great for a vegetarian pairing.
  • Red onion chutney — sweet, tangy and delicious tucked inside a warm Yorkshire.
  • Cumberland sausages — sliced and served inside the pudding for a mini toad‑in‑the‑hole feel.
  • Pulled pork — soft, saucy and brilliant spooned into a Yorkshire as a fun twist.
  • Crispy bacon — salty, smoky and great for breakfast‑style Yorkshires.
  • Horseradish sauce — fiery and creamy, especially good with beef.
  • Mint sauce — surprisingly lovely with roast lamb and Yorkshires.
Traditional yorkshire puddings

Yorkshire puddings

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Course Sides
Cuisine British
Servings 8 servings

Ingredients
  

  • 100 g plain flour
  • pinch of salt
  • pinch of ground pepper
  • 2 eggs
  • 100 ml semi-skimmed milk
  • Vegetable oil

Instructions
 

  • Preheat the oven to 200°c/Gas 6.
  • Grease a 12 small yorkshire pudding tin or 4 larger tin with vegetable oil. Heat the tins until hot.
  • In the meantime, in a large bowl add the flour and season with salt and pepper.
  • Make a well in the centre and break the eggs in the middle.
  • Gradually whisk in the milk so the batter thinly coats the back of a spoon.
  • In the meantime heat the greased tin in the oven until hot, approx 10mins.
  • Remove from the oven, gently pour the mixture into the tins. Place in the oven and bake for 25mins or until risen and golden – do not open the oven.
  • Serve immediately and if there are any left over, then why not spread some of your favourite jam over the top.

Top tip:

  • If you want to make more or less then as long as you use equal quantities of flour, milk and eggs you will get great results. Eggs are generally around 50g each so for every 1 egg use 50g flour, 50ml of milk and a pinch of salt and pepper will give you 4-6 yorkshires. Ensure the oil is hot in a muffin tin – works every time.