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Yorkshire Pudding with Roast Beef

Published: June 7, 2026 English Cuisine ⏱ 1h 30min
Puffy golden Yorkshire puddings with sliced roast beef and rich gravy

Nothing says British Sunday lunch quite like Yorkshire Puddings with Roast Beef. Those dramatically puffy, golden-brown batter puddings, crisp on the outside and soft within, are the perfect vehicle for rich beef drippings and gravy. Paired with pink, juicy roast beef and seasonal vegetables, it's a meal that brings the whole family together.

Recipe Info

Prep Time20 min
Cook Time1h 10min
Total Time1h 30min
Servings6
DifficultyMedium
CuisineEnglish

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1 Ingredients

2 Instructions

1

Roast the beef

Preheat oven to 220°C (425°F). Rub beef with olive oil, salt, pepper, garlic, and rosemary. Place in a roasting pan and roast for 20 minutes. Reduce heat to 180°C (350°F) and roast for another 40 minutes for medium-rare (internal temp 57°C/135°F). Rest for 20 minutes before carving.

2

Make the batter

Whisk flour and salt. Make a well, add eggs, and gradually whisk in milk until smooth. Let batter rest at room temperature for at least 30 minutes.

3

Cook the Yorkshire puddings

Divide beef drippings or oil among a 12-cup muffin tin. Place in the oven at 220°C (425°F) until smoking hot, about 5 minutes. Quickly pour batter into the hot tin, filling each cup 2/3 full. Bake for 20–25 minutes — DO NOT open the oven door — until puffed and golden.

4

Make the gravy

Place the roasting pan on the stovetop. Add beef broth, scraping up fond. Mix cornstarch with a splash of cold water and whisk in. Simmer for 3 minutes until thickened. Season to taste.

5

Serve

Carve the rested beef and serve with Yorkshire puddings, gravy, roasted vegetables, and horseradish cream.

Pro Tips

  • The key to puffy Yorkshires is a screaming-hot tin and batter — and never open the oven door while they cook!
  • Let the batter rest for at least 30 minutes. Overnight in the fridge is even better.
  • Save beef drippings from the roast for the most authentic flavor in the puddings.

Nutrition Information

Calories 520 kcal
Protein 38g
Fat 28g
Saturated Fat g
Carbohydrates 26g
Fiber 1g
Sugar g
Sodium 540mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

The most common reasons: the oven or tin wasn't hot enough, you opened the oven door during cooking, or the batter wasn't at room temperature. Ensure everything is screaming hot before the batter goes in.
Yes, the batter can be made up to 24 hours in advance and refrigerated. Bring it to room temperature before using.
Rating
★ ★ ★ ★ ★ 4.4 (161 votes)
Stephanie Grine

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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