Few things are as satisfying as pulling a tray of golden, puffed Yorkshire puddings out of the oven. If you’ve tried before and ended up with flat discs, you’re not alone. This guide adapts classic techniques to the ingredients and ovens New Zealand home cooks actually use — from Edmonds flour and Anchor milk to the question of dripping versus oil — so you can get that tall, crisp rise every time.

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Rise height target: 5 cm (2 inches) or more ·
Oven temperature: 225°C (425°F) ·
Resting time: 30 minutes minimum ·
Egg to flour ratio (classic): 3 eggs per 100 g flour

Quick snapshot

1Confirmed facts
2What’s unclear
3Timeline signal
4What’s next
  • NZ home cooks can now combine best practices from Meadow Fresh, New World, and Jamie Oliver for a fail-proof recipe (Jamie Oliver (celebrity chef))

Five key facts from the leading NZ and UK sources, one pattern: the fundamentals are the same, but oven temperatures and resting times vary more than most home cooks realise.

Fact Value
Oven temperature 225°C (425°F, gas 9)
Batter resting time 30 min – 2 hours at room temperature
Cooking time 15–20 minutes (do not open door)
Classic ingredient ratio (volume) 1 part egg : 1 part flour : 1 part milk
Common fat choices Vegetable oil, sunflower oil, beef dripping, lard

What is the secret to good Yorkshire pudding?

Hot fat is non-negotiable

Rest the batter for at least 30 minutes

Use equal volumes of eggs, flour, and milk

  • The classic 1:1:1 ratio by volume (e.g., 2 eggs, 100g flour, 100ml milk) is a reliable starting point. Jamie Oliver (celebrity chef) uses 1 large egg, 50g flour, and 50ml milk per person.
The upshot

The secret is really three secrets: screaming-hot fat, a rested batter, and a simple ratio. Skip any one and you risk flat puddings.

How to get fluffy Yorkshire pudding?

Use room temperature eggs and milk

  • Ingredients straight from the fridge chill the batter, reducing steam expansion. Aim for around 20°C. New World (NZ supermarket chain) uses room temperature eggs in its recipe.

Whisk vigorously or use a blender

  • High-speed whisking incorporates air that helps the batter rise. Cuisine Magazine (NZ food publication) strains the batter through a sieve for a smoother texture, but a blender also works well.

Avoid opening the oven during baking

Why this matters

Fluffiness is a direct result of steam trapped inside a well-structured batter. Every step — temperature, aeration, and patience — builds that structure.

Does an extra egg help Yorkshire puddings rise?

Egg protein structure and steam expansion

Standard recipe vs. one-extra-egg recipe

  • A standard recipe uses 2–3 eggs per 100g flour. Adding one extra egg often improves rise without rubberiness. New World (NZ supermarket chain) uses 3 eggs for 150g flour.

Risk of rubbery texture with too many eggs

  • Using 5+ eggs for 100g flour creates a custard-like chew rather than an airy pudding. Jamie Oliver (celebrity chef) sticks to 1 egg per person to keep the texture light.

The pattern: one extra egg is a safe bet; two extra eggs is a gamble. The trade-off between height and tenderness is real.

How does Jamie Oliver make his Yorkshire pudding?

Jamie Oliver’s exact ingredient ratios

  • Per person: 1 large egg, 50g plain flour, 50ml milk, plus a pinch of salt. Jamie Oliver (celebrity chef) beats the eggs, flour, milk, and salt together until smooth.

His high-heat method and oven temperature

  • Preheat oven to 225°C/425°F/gas 9. Jamie Oliver (celebrity chef) uses a cupcake tin with 1 cm of vegetable oil in each compartment and bakes for 12–15 minutes.

Use of oil instead of dripping

  • He recommends vegetable oil or sunflower oil, not beef dripping. This makes the recipe accessible to NZ home cooks who may not have dripping on hand. Jamie Oliver (celebrity chef)
What to watch

Jamie’s method bakes faster (12–15 minutes) than many NZ recipes. If your oven runs hot, check at 10 minutes to avoid burning.

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

Batter not rested enough

Oven door opened too soon

  • Opening the door before 15 minutes causes deflation. Sainsbury’s Magazine (UK supermarket magazine) warns the pudding may deflate if the door is opened earlier.

Using cold ingredients

Not preheating the tin long enough

  • The fat must be smoking hot. Cuisine Magazine (NZ food publication) preheats the oil for 15 minutes.

Overfilling the muffin compartments

The catch

Most common mistakes are actually about timing and temperature — both easy to fix once you know what to watch for.

Step-by-Step Yorkshire Pudding for NZ Home Cooks

  1. Mix the batter. For 4 servings: whisk 3 large eggs with 150g Edmonds plain flour and 150ml Anchor milk until smooth. Add a pinch of salt. Jamie Oliver (celebrity chef) uses this ratio.
  2. Rest the batter. Cover and leave at room temperature for 30 minutes (up to 2 hours). Meadow Fresh (NZ dairy brand) recommends 30 minutes.
  3. Preheat the fat. Pour 1–2 tablespoons of vegetable oil or rice bran oil into each compartment of a 12-hole muffin tin. Place in the oven at 225°C (425°F) for 10–15 minutes until the oil is shimmering hot. Cuisine Magazine (NZ food publication) warms oil for 15 minutes.
  4. Pour and bake. Quickly pour the rested batter into the hot oil, filling each compartment three-quarters full. Bake for 15–20 minutes without opening the oven door. New World (NZ supermarket chain) bakes at 190°C then reduces to 175°C for a total of 30 minutes, but the higher temperature method works well for NZ ovens.
  5. Serve immediately. Puddings will deflate quickly if left in the tin. Jamie Oliver (celebrity chef) recommends serving straight away.

Clarity Check: What We Know for Sure

Confirmed facts

  • Preheating fat to smoking hot is essential for rise (BBC Good Food)
  • Resting batter improves texture and rise (Meadow Fresh)
  • Equal volumes of egg, flour, and milk produce reliable results (Jamie Oliver)
  • Do not open the oven during the first 15–20 minutes (Sainsbury’s Magazine)

What’s unclear

  • Exact impact of resting beyond 2 hours (Sainsbury’s Magazine)
  • Whether extra egg always improves rise in every recipe (New World)
  • Effect of altitude on Yorkshire pudding rise in NZ (Cuisine Magazine)

Expert Perspectives on Yorkshire Pudding

“Preheat the oven to 225°C/425°F/gas 9. Beat the eggs, flour, milk and a pinch of salt … cook for 12–15 mins.”

Jamie Oliver (celebrity chef)

“Light and crispy Yorkshire Puddings made from a homemade batter consisting of eggs, flour and milk.”

VJ Cooks blog (via Cuisine Magazine)

“140g plain flour, 4 eggs (200ml/7fl oz) 200ml milk … cook for 10–12 mins.”

BBC Good Food (UK trusted recipe site)

These three sources — a celebrity chef, a NZ food blog, and a UK editorial recipe site — all agree on the fundamentals: hot oven, rested batter, simple ingredients. The differences in cooking time reflect oven calibration and tin size, not technique.

Why This Matters for New Zealand Cooks

New Zealand’s modern ovens and supermarket ingredients like Edmonds flour and Anchor milk are perfectly suited to Yorkshire pudding. The main challenge is adapting to local fat availability and oven calibration. For NZ home cooks, the choice is clear: use a reliable ratio (2 eggs, 100g flour, 100ml milk for 2 people), rest the batter, and preheat the fat until it’s smoking hot. Or risk another batch of flat discs.

Additional sources

youtube.com, youtube.com, bbc.co.uk

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Frequently asked questions

Why are my Yorkshire puddings flat?

Most likely the fat wasn’t hot enough, the batter wasn’t rested, or the oven door was opened too early. Sainsbury’s Magazine warns against opening the door before 15 minutes.

Can you freeze Yorkshire puddings?

Yes, freeze them in a single layer on a baking sheet, then transfer to a bag. Reheat directly from frozen in a hot oven (200°C) for 5 minutes.

What fat should I use instead of beef dripping?

Vegetable oil, sunflower oil, or rice bran oil all work well. Jamie Oliver recommends vegetable oil.

How do I reheat Yorkshire puddings without them getting soggy?

Reheat in a hot oven (200°C) for 3–5 minutes. Avoid microwaving, which makes them rubbery.

Can I make Yorkshire pudding batter the night before?

Yes, but expect a denser result. BBC Good Food James Martin recipe chills the batter overnight before baking.

Should I use self-raising flour or plain flour?

Plain flour is traditional. Self-raising flour adds extra lift but can make the texture too cake-like. New World uses plain flour.

Can I make Yorkshire puddings without eggs?

Eggs are essential for structure and rise. Egg-free versions using chickpea flour exist but produce a different texture.

What temperature should the oil be before adding batter?

It should be shimmering hot, around 200°C. Cuisine Magazine preheats the oil for 15 minutes at 220°C.

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