Common Mistakes to Avoid When Baking Yorkshire Pudding

Written by Tarishi Shrivastava | March 11, 2025

Yorkshire pudding may sound posh but at the end of the day itÕs a simple no fuss dish Ð just eggs, flour and milk whisked together into a batter that puffs up beautifully when baked. But if youÕve ever pulled out a tray of flat, dense or greasy puddings instead of those golden, airy crowns youÕre not alone. Getting them right is more than just mixing ingredients and hoping for the best.

The key to a perfect Yorkshire pudding is technique Ð how hot your oil is, how long you rest the batter and even how you open the oven door can make or break the results. Small mistakes like using cold batter or skipping the resting time can turn your crisp, airy dream into a stodgy mess. And letÕs not forget the oil Ð it needs to be sizzling before the batter touches it or youÕll end up with puddings that wonÕt rise.

Yorkshire pudding is like the crispy-edged, pillowy cousin of our very own Malabar parotta Ð both require patience, the right temperature and a bit of skill to get right. But donÕt worry once you know what to avoid youÕll be baking golden, puffy ones in no time!

10 Common Mistakes To Avoid When Baking Yorkshire Pudding

Yorkshire pudding may look easy but one small mistake and youÕll end up with deflated, doughy disappointments instead of crispy, airy lovelies. If youÕve ever struggled to get that golden rise youÕre probably making one of these mistakes. HereÕs what you need to fix to get it right every time.

Using Cold Batter Straight From The Fridge

If you pour cold batter into hot oil youÕre setting yourself up to fail. Yorkshire pudding batter needs to be at room temperature for a better rise. Leave it out for at least 30 minutes before baking. This allows the batter to cook evenly and puff up nicely.

Not Leaving The Batter To Rest

You might be tempted to mix and pour straight into the tin but patience is key. Leaving the batter to rest for an hour (or longer) allows the flour to absorb the liquid properly and gives you a better rise and airy inside. Think of it like dosa batterÑfermentation makes all the difference!

Not Heating The Oil Enough

If your oil isnÕt sizzling hot before the batter goes in youÕll end up with heavy, stodgy puddings. The oil needs to be so hot that it bubbles instantly when you pour in the batter. Use a metal tin and preheat the oil in the oven for at least 10-15 minutes.

Filling The Moulds Too Full

YouÕre tempted to pour in a big dollop of batter but overfilling means soggy centres and no lift. Fill the tins just one-third full. That gives enough room for the pudding to rise without overflowing.

Opening The Oven Door Too Soon

Yorkshire puddings need an uninterrupted bake, if you open the oven door too soon to check on them, the temperature drop will cause them to collapse. DonÕt be tempted to look Ð wait until theyÕve risen and are golden brown before you check.

Using The Wrong Type Of Tin

Silicone muffin trays may be great for cupcakes, but they wonÕt give you the crispy edges Yorkshire puddings are famous for. Always use a metal muffin tin or a cast-iron dish that can hold and distribute heat.

Not Enough Oil In The Molds

A dry pan wonÕt help your puddings rise, you need a good amount of oil or even desi ghee (which adds amazing flavor). Make sure thereÕs a thin layer of hot oil in each mould before you add the batter.

Baking At The Wrong Temperature

Yorkshire puddings need a very hot oven Ð 220¡C (425¡F). If your oven is too cool theyÕll be dense and heavy instead of puffy. Preheat your oven properly and donÕt lower the temperature once you start baking.

Self Raising Flour Instead Of Plain Flour

Cakes use baking powder for their rise, Yorkshire puddings use steam. Using self raising flour instead of plain flour will mess with the structure and make them dense rather than airy. Stick to plain flour for best results.

Not Serving Them Fresh

Yorkshire puddings are best served straight from the oven. If you leave them too long theyÕll go chewy and lose their crispiness. If you need to make them ahead reheat them in a hot oven for a few minutes before serving to get the crisp edges back.