Why must the oven be so hot?

Yorkshire puddings need a very hot oven (220°C+) to get the dramatic rise. The high heat causes the egg batter to puff up rapidly and set in shape. A cooler oven will give flat, dense puddings that don't have the classic hollow centre.

Should I rest the batter?

Yes, ideally rest the batter for at least 30 minutes at room temperature. Some cooks rest it for up to an hour or even overnight in the fridge. Resting lets the flour hydrate fully and gives a lighter, crispier result.

Why did my Yorkshire puddings collapse?

The most common cause is opening the oven door during baking. The sudden drop in temperature causes them to deflate. Don't open the door for at least the first 15-20 minutes. Also ensure your oven is fully preheated and the oil is smoking hot.

What oil should I use?

Vegetable oil, sunflower oil, or beef dripping are traditional. The oil must have a high smoke point. Put a teaspoon of oil or a small blob of dripping in each muffin hole and heat it in the oven until smoking hot before adding the batter.

Can I make the batter in advance?

Yes, the batter keeps well in the fridge for up to 24 hours. Give it a good whisk before using. Room-temperature batter goes into hot oil better, so take it out of the fridge 20 minutes before baking.

BakeCalcs

Yorkshire Pudding Calculator

Calculate egg, flour, and milk for Yorkshire puddings by number of puddings and tin size.

Number of Puddings

Egg counts are rounded to whole eggs, so very small batches are approximate

Pudding SizeIndividual = muffin-tin puddings; Large = a sharing pudding baked in a roasting tin

How We Calculate This

This calculator scales a tried-and-tested British home batter — roughly 115g plain flour, 3 large eggs and 175ml whole milk per 12 individual puddings — up or down to the number of puddings you need. (The traditional “equal volumes of beaten egg, milk and flour” rule sits in a similar range; recipes vary from egg-light to egg-rich.) Egg counts are rounded to whole eggs, so very small batches are approximate. The key to great Yorkshire puddings is a very hot oven and smoking-hot oil in the tin.

Individual Puddings (per 12)

115g plain flour
3 large eggs
175ml whole milk
Pinch of salt
Oil or beef dripping for the tin

Key Tips

Oven must be at 220°C (200°C fan / Gas 7) minimum
Oil must be smoking hot before adding batter
Do not open the oven door for the first 20 minutes
Fill each muffin hole about one-third full with batter

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.