burnished metal muffin pan filled with golden crispy puffed Yorkshire puddings on gray marble table with beige linen tea towel

Yorkshire puddings – crispy, light and airy – and they stay puffed even if you make them ahead.


Yorkshire puddings – crispy, light and fragrant. Serve them with roast beef or go rogue! Stuff them with smoked salmon and dill sauce. Or make mini Yorkshire puddings and fill them with thinly sliced cold roast beef and colourful,  julienned vegetables. Then again you could just go ahead and indulge yourself. Watch a little butter melt on your Yorkshire pudding and eat it plain or with jam. Inhale the aroma. Crunch into your Yorkshire pudding, close your eyes and enjoy the moment.

Muffin tray of golden, mini Yorkshire puddings with a hint of oil froth on the pan surface. Some are pulled out of the pan and askew. On slate counter.

Tray of mini Yorkshire puddings waiting to be filled with thinly sliced roast beef and julienned colourful veggies.

The Recipe

Yorkshire Puddings - large or mini
Prep time
Cook time
Total time
Yorkshire Puddings, crispy outside, soft and toothsome inside. Make them earlier in the day and reheat before dinner. Or make <a href="https://younextyear.com/mini-yorkshire-puddings-filled-with-roast-beef-veggies/" data-mce-href="https://younextyear.com/mini-yorkshire-puddings-filled-with-roast-beef-veggies/">mini Yorkies and fill with shaved beef</a> for a cute but hearty party tray.
Recipe type: Dinner Side or Snack
Cuisine: Traditional
Serves: 12
  • 4 Large Eggs
  • 200 ml Whole Milk
  • 200 g Flour
  • Pinch Kosher Salt
  • 50 ml High Smoke-Point Oil
  1. Preheat oven to 400 F thirty minutes before cooking. Set rack in the middle of the oven.
  2. Pour oil evenly into wells of muffin tin. Place muffin tin in hot oven. (You'll need good ovenproof gloves later to remove muffin tin and hot oil from oven.)
  3. Whisk eggs together in large bowl until bubbles start to form on top. Whisk in milk. Whisk in flour and a pinch of salt until the batter is smooth like a creamy sauce. Scrape batter into large measuring cup with pouring spout.
  4. Pour batter evenly into muffin wells, taking care to let the oil envelope the batter. Use a spoon to catch drips.
  5. Place muffin tin into center of oven. Cook for 20 minutes without opening the oven. Remove from oven when crust is golden brown and set aside to cool.
  6. Reheat Yorkshire puddings at 350 F for 10 minutes just before serving. You can make them earlier on the same day you eat them.