Posted by Mia Wren on 22nd Dec 2025
The Ultimate Yorkshire Pudding Guide: How to Get Them Tall, Crispy & Never Stick
The Ultimate Yorkshire Pudding Guide
How to Get Them Tall, Crispy & Never Stick
Tall, golden, crisp edges, and clean release from the tin. This is the no-nonsense guide to getting consistent Yorkshires — every roast.
If there’s one thing that makes 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.
If yours came out flat, soggy, or stuck to the tin (or were mysteriously perfect… once… years ago), you’re not alone. Let’s fix it.
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
The tin and fat must be hot enough that the batter sizzles as it hits.
3) Don’t open the oven door
Yorkshires are doing a steam-powered magic trick. Opening the door 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)
Kitchen tip: Make the batter first, then prep everything else. It “rests” without becoming a project.
The tin: 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. Here’s the practical view:
Beef dripping (tallow)
- Classic flavour
- Very roast-dinner energy
Neutral oils (veg / sunflower / rapeseed)
- Clean taste
- Great rise (high smoke points)
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: Yorkshires that actually rise
- Preheat the oven properly (don’t rush this).
- Make batter and rest it while you prep everything else.
- Add a little fat to each cup of the tin.
- Heat the tin until the fat is shimmering hot.
- Carefully pour batter into the hot fat (it should sizzle).
- 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 (not the day for austerity)
Bottom line: Great Yorkshires are mostly heat management: hot oven, hot fat, solid tin, and patience. Nail those, and the batter takes care of itself.