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+ servings

Easy Yorkshire Pudding

Crisp tender outside with a creamy pudding middle, Easy Yorkshire Pudding delivers on the pudding promise.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Additional Time 30 mins
Total Time 50 mins
Course Breads – Biscuits & Muffins, Other sides
Cuisine American, English
Servings 4
Calories 245 kcal


  • ½ cup oven-proof ramekins


  • 4 large eggs broken and measured in a measuring cup (so, if the eggs measure ¾ cup, then the milk and flour will both be also measured at ¾ cup)
  • Equal amount of whole milk to eggs
  • Equal amount of sifted all-purpose flour to milk and eggs
  • Pinch of salt (about ¼ teaspoon) dash of pepper (here's a good place to use white pepper)
  • Large pinch of dried thyme
  • 4 tablespoons beef drippings vegetable oil, or combination of both
  • Special Equipment: 4 ½ cup in size ramekins


  • Put the eggs and milk into a large mixing bowl, add the salt and thyme; whisk well. Add the sifted flour and whisk until you have a fairly thin (sort of resembling a thick cream) lump-free batter. Allow this to rest, at room temperature for 30 minutes to 1 hour. (This is an important step, you need to allow the glutens in the flour to relax. If leaving for more than 1 hour, keep in the refrigerator. Bring to room temperature before continuing)
  • Heat the oven to 450°F. 
    Place your ramekins into the oven for 10 minutes; add the fat (1 tablespoon per ramekin) and return to the oven for 5 -7 minutes more, or until the fat is hot. (if the fat is already hot from you roasting pan, you can shorten the time to 3 - 5 minutes - you want it sizzling hot).
  • Give the batter a good whisk, then add 2 tablespoons COLD water, whisk again. Pour into the prepared HOT ramekins, to ⅓ full; return quickly to the oven. 
  • Cook for 15 - 20 minutes, or until browned and puffy. Serve immediately.


This recipe is written for four servings using a ½ cup ramekin.  Only want two, half it.  Want more, double it.  Just remember it's equal amounts, in volume with 1 tablespoon cold water added at the end, for every two eggs used. Also, please note, if you use a smaller size than the ½ cup ramekin, such as a muffin tin, you will want to decrease the amount of oil you use in the bottom of the tin.
Remember to allow your batter to rest for at least 30 minutes. If holding for more than an hour put in the refrigerator. Bring to room temperature (about 30 minutes) before proceeding with the recipe.
Heat the ramekin and fat to sizzle before adding batter.
Whisk ice cold water into the batter right before pouring the batter  into the hot ramekins


Serving: 1 puddingSodium: 226mgFiber: 1gCholesterol: 224mgCalories: 245kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 5gSaturated Fat: 5gFat: 13gProtein: 10gCarbohydrates: 20g
Keyword Christmas, Yorkshire
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