Yorkshire Pudding Quantity Calculator
Tell us how many are eating and how many puddings each for the batter quantities.
Two each is normal. Three if they are the reason people came.
Answer
8 Yorkshire puddings
The batter
- Rest the batter for at least 30 minutes, an hour is better. It makes a noticeable difference to the rise.
- The fat must be smoking hot before the batter goes in. This is the single biggest reason puddings do not rise.
- Do not open the oven during the first 15 minutes.
Next step
Source: Standard UK catering and home-cooking portion guidance · Reviewed 2026-09-10 · Guidance version 1.0.0
Reference and detail
The batter ratio
The classic batter is equal volumes of egg, flour and milk. That works out at roughly one egg with 36g of plain flour and 60ml of milk for every three puddings. Whisk it until smooth, season it, and leave it alone.
Rest the batter, heat the fat
Half an hour of resting is the minimum and an hour is better. It relaxes the gluten and lets the flour absorb the liquid, and the rise is visibly better. Then the fat in the tin must be smoking hot before the batter goes in. That single step is the difference between towering puddings and flat discs.
Do not open the oven
220°C for about 22 minutes, and no peeking for the first fifteen. Opening the door drops the temperature and the puddings collapse. They also freeze beautifully, reheat from frozen for five minutes in a hot oven, which is the sane way to do Christmas.
Questions and answers
Questions about Yorkshire pudding quantities
How many Yorkshire puddings should I make per person?
Enter your guest count above rather than a fixed number, since it depends on whether they're a small side treat or a bigger part of the meal, and on the tin or tray size you're using.
Does the batter recipe change if I want bigger Yorkshire puddings?
The ratio of eggs, flour and milk stays the same; you simply need more total batter for larger or more numerous puddings. Use the calculator's total batter quantity rather than scaling one component on its own.
Can I make Yorkshire pudding batter ahead of time?
Yes, batter can be mixed in advance and rested in the fridge, which also improves the rise. Check the meal synchroniser to fit the resting time around your roast.
Why do my Yorkshire puddings turn out smaller than expected even with the right batter quantity?
Oven temperature and hot fat in the tin matter as much as batter quantity, the oven needs to be properly hot and the fat sizzling before the batter goes in, or the puddings won't rise as much regardless of quantity.