Classic Yorkshire puddings

Classic Yorkshire puddings

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(19 ratings)

Prep: 10 mins Cook: 30 mins Plus chilling

Easy

Serves 6
No roast is complete without a proper Yorkshire pud - here's how to make your own

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal224
  • fat9g
  • saturates3g
  • carbs28g
  • sugars3g
  • fibre1g
  • protein9g
  • salt0.16g
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Ingredients

  • 200g plain flour
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml whole milk
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Place the flour in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.

  2. Heat oven to 220C/200C fan/gas 7. Divide the oil between a 6-hole large muffin tin and heat in the oven for 5 mins. Tip the batter into a jug, then quickly pour into the heated tin. Bake for 25-30 mins until well risen and browned – make sure the puds are cooked all the way through.

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Comments, questions and tips

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nickicross
19th Apr, 2015
5.05
I used to make yorkies using a recipe from my father-in-law but always had mixed results with it. Tried this recipe and they came out perfectly! I added some salt for flavour and mixed herbs which goes well too, Easy to freeze as well.
lovelyjubly
21st Jul, 2013
5.05
After years of flat Yorkshire puddings, finally the golden globe of a risen dome!
sarahb07
29th Mar, 2013
has anyone ever frozen the cooked puddings and reheated in oven ? Deliah says you can !!
juliahall14
17th Mar, 2013
5.05
Great Yorkshire pudding recipe and I've tried a few! I make them with skimmed milk so they have a few less calories. They rise every time, all I add for extra flavour is a pinch of salt. They taste a little bland without it.
fairystoryteller
21st Jan, 2013
5.05
I've always been rubbish at Yorkshires before but this recipe changed all that! One tweak - used little dots of lard rather than olive oil in the muffin tin. Although rather naughty I think the flavour is so much better. My Nanna always made her Yorkshires with lard and I was glad I followed her lead because they were crispy and delicious.
foodylou
12th Nov, 2012
4.05
these yorkies rose lovely, but I found them a bit stodgy so need to do some tweaking.
nicolek
23rd Sep, 2012
3.05
Yorkshires rose well but I found the mixture to be a bit too eggy- would try again using 3 eggs next time. Used semi skimmed milk too, which worked well.
bigchefraeburn
23rd Sep, 2012
If you have children add a teaspoon of tomato ketchup to the batter mix it sweetens it and gives it a deeper colour . My girls unusually munch their way through 4 each and look for more. Handy tip is to do the same with fish batter.
pfmaguire
19th Apr, 2012
Really easy but delicious.bare,s no comparison to shop bought ones.even nice cold with some jam on
mistyfield
19th Mar, 2012
5.05
Love this recipe - first time I made it the pudding rose so high it touched the top of the oven! I always used to make flat Yorkshires but this recipe has sorted that problem.

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