By Akshara
February 23, 2026
Yorkshire pudding originated in England and is traditionally served with Sunday roast. It is made from a simple batter of eggs, flour and milk, baked in hot fat to create a crisp exterior and hollow centre. The rise depends on very hot oil and a properly rested batter. It is meant to hold gravy and absorb flavour.
1 cup all-purpose flour 1 cup milk 2 large eggs ½ tsp salt 3 tbsp vegetable oil or beef dripping
Whisk flour, milk, eggs and salt into a smooth batter and rest for 30 minutes.
Preheat oven to 220°C and heat oil in muffin tins until very hot.
Carefully pour batter into the hot oil, filling each mould halfway.
Bake 20–25 minutes without opening the oven door.
Serve immediately while puffed and crisp.