Breakfast pudding has a way of making the morning feel less ordinary and a lot more comforting. I’ve baked these golden beauties on slow Sundays when the coffee takes a little longer to brew and the day feels like it can stretch on forever. The best yorkshire pudding recipe isn’t about complicated steps, it’s about simple ingredients that puff up in the oven like they’ve got somewhere better to be. This yorkshire pudding recipe easy method is my go‑to, because who really wants to fuss when you’re still trying to rub the sleep from your eyes? Think of it as part english bread pudding recipe, part old‑fashioned ritual. When I pull the tray out and see those crisp edges holding pockets of air, it always feels a little like magic. For anyone who loves Easy Pudding Recipes or just likes having a collection of pudding recipes up their sleeve, this one deserves a spot. It bridges breakfast and dessert in the best way. Pudding desserts recipes often end up too heavy, but this? It’s light, warm, and the sort of thing that makes you pause before diving in, just to take in the smell.

1) Key Takeaways
2) Easy Yorkshire Breakfast Pudding Recipe
3) Ingredients for Yorkshire Breakfast Pudding
4) How to Make Yorkshire Breakfast Pudding
5) Tips for Making Yorkshire Breakfast Pudding
6) Making Yorkshire Breakfast Pudding Ahead of Time
7) Storing Leftover Yorkshire Breakfast Pudding
8) Try these Breakfast Recipes next!
9) Yorkshire Breakfast Pudding Recipe
10) Nutrition

1) Key Takeaways

What goes into a Yorkshire Breakfast Pudding?
Why is this breakfast pudding worth the effort?
How do you keep the batter light and airy?
What are the best tips for storing leftovers?

2) Easy Yorkshire Breakfast Pudding Recipe

I love the way breakfast pudding changes the mood of a morning. When I make it, the kitchen smells warm and welcoming, and I feel like I’ve given myself a little gift before the day even begins. It’s the kind of recipe that looks like you worked harder than you did. Isn’t that the dream?

The batter comes together quickly. A bit of whisking, a hot oven, and a splash of oil are all you need. The best yorkshire pudding recipe never tries too hard. It’s forgiving. It gives back so much more than you put into it. I often call this my yorkshire pudding recipe easy method. It’s proof that you can get delicious results without fussing too much.

When I think about the first time I baked it, I half expected the puddings to flop. Instead, they rose high and golden. I laughed out loud because it felt like magic. And every time since, I still get that same little thrill when I see them puff up. Food should do that. It should surprise us.

3) Ingredients for Yorkshire Breakfast Pudding

Plain Flour: I use plain flour as the base. It holds everything together and gives the batter that light texture. Sifting helps keep it smooth.

Eggs: Four eggs give the puddings structure. They trap air and create that lift in the oven. Without them, the batter would fall flat.

Milk: I prefer whole milk. It adds body and richness. You could use semi‑skimmed, but the puddings won’t feel as full.

Sunflower Oil: A splash in each tin helps the batter crisp on contact. You need that hot oil for the best rise.

Salt: Just a pinch, but don’t skip it. Salt wakes up the flavor and makes everything taste balanced.

4) How to Make Yorkshire Breakfast Pudding

Step 1. Heat your oven until it feels like summer in July. You want it hot, around 220C. A good rise needs heat.

Step 2. Pour a little sunflower oil into each section of the muffin tin. Pop it into the oven. The oil should be almost smoking when you add the batter.

Step 3. While the tin heats, whisk flour, eggs, milk, and salt until smooth. I go fast and steady. A good batter should fall from the whisk in ribbons.

Step 4. Take the hot tin from the oven. Quickly pour the batter in, filling each hole halfway. Don’t overfill or they’ll bubble over.

Step 5. Slide the tin back in and wait. In about 20 minutes, you’ll see them puff up, golden and crisp at the edges. Don’t open the door too early. Let them finish in peace.

5) Tips for Making Yorkshire Breakfast Pudding

I’ve learned a few tricks. First, let the batter rest for a bit before baking. Resting gives the flour time to absorb the liquid. It makes the puddings rise higher.

Second, don’t skimp on heat. That oven should be roaring hot when the tin goes in. If the oil isn’t shimmering, wait another minute.

Third, I never peek. Opening the oven door too soon is like waking a sleeping baby. Just let them grow in their own time. You’ll thank yourself later when they come out tall and proud.

6) Making Yorkshire Breakfast Pudding Ahead of Time

Sometimes I make the batter the night before. I cover the bowl and keep it in the fridge. The next morning, it feels like half the work is already done. A quick whisk and it’s ready to pour.

If you bake the puddings ahead, they can be warmed in the oven at 180C for about 5 minutes. They won’t be quite as puffed, but still tasty.

Breakfast pudding works well for a lazy brunch too. I often set out the batter in the morning, then bake them fresh when everyone finally stirs from bed.

7) Storing Leftover Yorkshire Breakfast Pudding

If there are any left (which doesn’t happen often), I store them in an airtight container. They keep for a day or two. By the second day, I like to toast them lightly.

They also freeze. Wrap them, then reheat in the oven until warm. Not quite the same as fresh, but still worth saving.

I sometimes slice leftovers and spread jam over them. It’s not traditional, but it makes a quick snack. The sweet and savory mix always works for me.

8) Try these Breakfast Recipes next!

9) Yorkshire Breakfast Pudding Recipe