The Ultimate Yorkshire Pudding Guide: How to Get Them Tall, Crispy & Never Stick

If there’s one thing that can make a roast feel like a proper roast, it’s a tray of Yorkshire puddings that come out golden, crisp at the edges, and proudly towering over the gravy boat.

But if you’ve ever had Yorkshires that came out flat, soggy, stuck to the tin (or mysteriously perfect… once… in 2019), you’re not alone.

This is our complete, no-nonsense Yorkshire pudding guide — covering the batter, the tin, the fat, the oven, and the little details that make the difference between “nice effort” and “who made these?!”

The “3 non-negotiables” for tall Yorkshires

1) A properly hot oven

Yorkshires need a blast of heat for that dramatic rise. Many recipes sit around 220°C / 200°C fan.

2) Smoking-hot fat in a hot tin

This is the big one. The tin and fat need to be hot enough that the batter sizzles as it hits.

3) Don’t open the oven door

Yorkshires are basically doing a steam-powered magic trick. Opening the oven early can ruin it.

The batter: simple, smooth, and not overthought

A classic Yorkshire batter is eggs + flour + milk (some people add water). What matters most:

• Smooth batter (whisk properly; no flour pockets)

• Pourable consistency

• Time to settle (even 15–30 minutes helps)

Wrenbury kitchen tip: Make the batter first, then do everything else (prep veg, sort the meat, pour a drink, argue about the gravy). It’s the easiest way to “rest” it without making it a project.

The tin: this is where most Yorkshires are won or lost

People often blame the batter… but the tin is the quiet hero.

What you want in a Yorkshire pudding tin

• Heavy gauge / sturdy carbon steel (holds heat, supports rise)

• Even heat distribution (no sad pale puddings in one corner)

• Reliable non-stick (Yorkshires should lift, not cling)

  
  
  

  The fat: what’s best for Yorkshire puddings?

  This one gets passionate.

  Beef dripping (beef fat / tallow)

  • Classic flavour

  • Very roast-dinner energy

  Neutral oils (vegetable, sunflower, rapeseed)

  • Clean taste

  • Great rise because of high smoke points

  Wrenbury tip: If you’ve got beef dripping,  use it. If you haven’t, use a neutral oil and don’t let anyone bully you about it.

Step-by-step: how to make Yorkshire puddings that actually rise

1. Preheat the oven properly (don’t rush this).

2. Make batter and rest it while you prep everything else. 

3. Add a little fat to each cup of the tin.

4. Put the tin in the oven until the fat is shimmering hot.

5. Carefully pour batter into the hot fat (it should sizzle).

6. Bake until deep golden and crisp — and don’t open the oven mid-bake.

Troubleshooting: the exact problems people Google

“Why are my Yorkshire puddings flat?”

Most common causes:

• Oven not hot enough

• Fat not hot enough

• Batter too thick or too thin

• Tin too light (loses heat fast)

“Why did they rise then collapse?”

Often:

• Taken out too early (still steamy inside)

• Oven door opened mid-bake

“Why are my Yorkshires soggy?”

• Not baked long enough

• Too much batter in each cup

• Oven temp too low

“How do I stop Yorkshire puddings sticking?”

• Use a good non-stick heavy gauge tin

• Make sure fat is hot before pouring batter

• Don’t skimp on fat in the cup (it’s not the day for austerity)