Yorkshire Pudding Recipe UK: Chef Secrets for Perfect Rise

Few things spark debate in a British kitchen quite like the Yorkshire pudding, whether you prefer a towering, crispy vessel or a lighter, airy side. We compare three trusted UK chefs to break down the key techniques for foolproof results every time.

Total time: ~45 minutes ·
Servings: 12 puddings ·
Key ingredient: plain flour ·
Oven temperature: 220°C (200°C fan) ·
Popular chef versions: BBC Good Food, Jamie Oliver, BBC Food

Five key numbers that define a classic Yorkshire pudding batch, drawn from the three chef recipes.

What’s the secret to perfect Yorkshire puddings?

The difference between a pudding that soars and one that sinks comes down to three non-negotiable steps. Which? (consumer advice body) notes that batter rest and heat management are the core success factors.

1. Rest batter for at least 30 minutes or overnight to relax gluten and hydrate starch.
2. Preheat oil until smoking at 220°C for a full 10 minutes before adding batter.
3. Bake without opening the oven door for the entire 20-25 minute cooking period.

The implication: Follow these three steps and you eliminate the most common failure points in one go.

Rest batter 30 minutes or overnight

A rested batter allows the gluten to relax and the starch to hydrate, producing a lighter texture. Both BBC Good Food and Which? recommend a minimum 30-minute rest; some chefs rest the batter overnight for even better rise.

Use equal volume ratio egg:flour:milk

The classic ratio by volume is roughly equal parts egg, flour, and milk. The exact weights vary by chef:

• BBC Good Food baseline: 140g plain flour, 4 large eggs, 200ml milk ( BBC Good Food )
• Mary Berry: 100g plain flour, 3 large eggs, 225ml milk ( BBC Food )
• Jamie Oliver: 115g plain flour, 4 large eggs, 150ml milk + 75ml water ( Jamie Oliver )

Heat oil until smoking

Which? stresses that oil must be smoking hot (220°C) before adding batter. Preheat the tin with oil for 10 minutes. The immediate sizzle creates the steam that lifts the pudding.

Do not open oven door during cooking

Opening the door lets cold air in and collapses the structure. Which? explicitly warns: “loss of heat can affect the rise and structure of Yorkshire puddings.” Keep the door shut for the full 20-25 minutes.

The catch: Even with perfect technique, the chef’s recipe choice shapes the final texture — custardy versus crisp — as the comparison below shows.

What is the best flour to use to make Yorkshire pudding?

Three major UK chefs all reach for the same bag: plain flour. BBC Good Food, Mary Berry (via BBC Food), Jamie Oliver, and James Martin (via Saturday Kitchen Recipes) each specify plain (all-purpose) flour in their published recipes.

Plain flour vs self-raising

Self-raising flour contains added leavening that can make the pudding balloon too quickly then collapse. BBC Good Food does not list self-raising as a recommended alternative. For a traditional, stable rise, plain flour is the standard.

Can I use bread flour or whole wheat?

Bread flour (higher protein) develops more gluten, which can make puddings chewy rather than crisp. Whole wheat flour introduces bran that weighs down the batter. Stick to plain white flour for the classic texture.

What this means: The flour choice is one of the few points on which all three chefs agree. Plain flour remains the undisputed baseline.

What are some common mistakes to avoid when making Yorkshire pudding?

Even experienced cooks stumble on these pitfalls. Which? and the chefs’ recipes point to five frequent errors.

Batter not rested

Skipping the rest leads to dense, unrisen puddings. The gluten needs time to relax so the batter can expand freely.

Oil not hot enough

Lukewarm oil won’t produce the instant steam that creates the rise. Preheat the tin with oil at 220°C for a full 10 minutes.

Opening oven during cooking

As Which? warns, “loss of heat can affect the rise and structure.” Don’t open the door for the first 20 minutes.

Wrong pan size

Deep muffin tins produce taller, more dramatic puddings. Shallow tins yield wider, flatter ones. BBC Good Food recommends deep tins for maximum height.

Using cold milk/eggs

Cold ingredients inhibit the initial steam burst. Bring eggs and milk to room temperature before mixing. This simple step improves rise noticeably.

The pattern: All five mistakes share one root — they reduce the initial steam burst that lifts the pudding. Fixing them restores that critical lift.

Should Yorkshire batter be thick or runny?

The ideal batter pours like double cream – thin enough to flow freely but thick enough to coat the back of a spoon. BBC Good Food describes it as “the consistency of single cream.”

Ideal consistency: thick cream

If the batter is too thick, puddings turn out dense and doughy. Too runny, and they spread flat without rising. The sweet spot is a batter that ribbons off the whisk.

How to adjust batter thickness

• Too thick: add a splash of milk or water (water lightens the texture, as in Jamie Oliver’s recipe with 75ml water).
• Too runny: whisk in a tablespoon of flour at a time.

The trade-off: Thicker batter gives more structure but can sacrifice airiness; thinner batter spreads more but yields crisper edges. The classic ratio from BBC Good Food (140g flour to 200ml milk per 4 eggs) hits the midpoint.

How to make Yorkshire puddings for different serving sizes?

Scaling the recipe is straightforward. The base recipe from BBC Good Food (140g flour, 4 eggs, 200ml milk) yields 12 puddings. Divide by 6 for a single serving, by 3 for two servings, etc.

Yield 1, 2, 4, 6, or 12 puddings

Below is a quick scaling table based on the BBC Good Food ratio (by weight, one large egg ≈ 50g without shell):

For uneven egg fractions, beat the egg first then measure out half (for 4 puddings, use 1 whole egg + 1 yolk for 1.5 total).

Scaling the recipe correctly

The cardinal rule: keep the ratios constant. Which? provides an air-fryer adaptation using 70g flour, 2 eggs, and 100ml milk – exactly the half-recipe (6-pudding) scaling.

The pattern: Scaling works perfectly as long as you maintain the 1:1:1.5 volume relationship (egg:flour:milk by weight approximates 1:1:1.4).

What are the best Yorkshire pudding recipes from UK chefs?

Three chefs dominate UK cookbooks and online searches. Here’s how their recipes compare.

Mary Berry’s Yorkshire pudding (BBC Food)

Mary Berry’s recipe, published on BBC Food (BBC’s official recipe site), calls for 100g/3½oz plain flour, ¼ tsp salt, 3 large free-range eggs, 225ml/8fl oz milk (preferably semi-skimmed), and 4 tbsp sunflower oil. It’s a simple, classic formulation with a higher milk-to-flour ratio than standard.

Jamie Oliver’s Easy Yorkshire pudding

According to Jamie Oliver’s website, his recipe uses 4 large eggs, 115g plain flour, 150ml milk, 75ml water, and a pinch of salt. The addition of water reportedly creates a lighter, crisper texture. This claim is noted by home bakers but no official comparison study exists.

James Martin’s Yorkshire pudding method

James Martin’s recipe, shared on Saturday Kitchen Recipes (fan recipe site), follows a 3-egg baseline that can be scaled to 8 eggs for larger batches. He uses plain flour, eggs, milk, and a little water for a lighter result. Which? links to his recipe as a useful comparison point.

The implication: Your ideal recipe depends on whether you prioritise a soft interior or a crunchy shell. No chef’s version wins on both.

Chef quotes and recipe insights

“100g/3½oz plain flour, ¼ tsp salt, 3 large free-range eggs, 225ml/8fl oz milk (preferably semi-skimmed), 4 tbsp sunflower oil.”

Mary Berry, via BBC Food (UK home cooking authority)

“His easy Yorkshire pudding recipe uses 4 eggs, 115g flour, 150ml milk, 75ml water, pinch salt.”

Jamie Oliver, via jamieoliver.com

“Best Yorkshire puddings recipe: 140g plain flour, 4 eggs, 200ml milk.”

BBC Good Food (trusted UK recipe publisher)

For the home cook in the UK, the choice is clear: follow the technique that suits your preferred texture. Mary Berry’s classic is reliable and tender; Jamie Oliver’s water trick adds crispness; James Martin’s scalable method works for large roasts. The common thread – high heat, rested batter, and patience – is the real secret.

Frequently asked questions