Family-style Yorkshire pudding baked until deeply golden in a square metal pan and served with brown gravy.

Classic Yorkshire Pudding

Heat Is Essential: The beef tallow or vegetable oil must be thoroughly heated before adding the batter to achieve the signature rise and crisp exterior.
Let the Batter Rest: A 15-minute resting period allows the flour to hydrate. The batter may also be covered and refrigerated for up to 12 hours. Let refrigerated batter stand while the oven preheats, then whisk it briefly before pouring.
Keep the Oven Closed: Avoid opening the oven door during the first 20 minutes of baking, as a sudden loss of heat can cause the pudding to deflate before its structure has set.
Choose Your Pan: Use a 9-inch square metal baking pan for the family-style pudding shown. The metal pan heats quickly and helps the batter rise, brown, and crisp.
Serve Immediately: Yorkshire pudding is at its crispiest and most impressive when served straight from the oven.
Storage and Reheating: Cool leftovers completely, cover, and refrigerate for up to 3 days or freeze for up to 3 months. Thaw frozen pudding in the refrigerator, then reheat in a 425°F oven for about 8 minutes, until hot and crisp.
Serving Suggestions: Serve with Swedish Meatballs with Cream Gravy , Sweep Steak , or Braised Meat Stew .

Name: Classic Yorkshire Pudding
Prep time: 5 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1 cup milk; 2 large eggs; ½ teaspoon salt; 3 tablespoons beef tallow or vegetable oil; 1 packet brown gravy mix, optional; Water

Hot fat sends the rested batter climbing into a puffed, golden Yorkshire pudding with crisp edges. Tear into the airy center while it is fresh from the oven and let the roast gravy run through it.

By Betty Lou Gardner50 minUpdated 2026-08-25

Classic Yorkshire Pudding is known for its crisp golden edges, airy center, and remarkable ability to soak up rich gravy! Made from a simple batter of flour, milk, and eggs, it bakes into a light yet satisfying side dish that has been a staple alongside roast dinners for generations. Fresh from the oven, it brings both texture and comfort to the table.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I still get a little curious every time these go into the oven because you never quite know how high they're going to rise. Some batches puff up dramatically and others are a little more modest, but they always taste good with gravy. Around our table, the first thing people do is tear one open and let the gravy run right down into the middle.