No-fail Yorkies

No-fail Yorkies

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(5 ratings)

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Cooking time

Prep: 5 mins Cook: 40 mins Plus resting

Skill level

Easy

Servings

Makes 12

Perfect for mopping up gravy, these soft but crisp Yorkshire puddings will rise every time thanks to a great batter

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per yorkie

kcalories
130
protein
5g
carbs
17g
fat
5g
saturates
1g
fibre
1g
sugar
2g
salt
0.9g

Ingredients

  • 450ml milk
  • 4 large eggs
  • 250g plain flour
  • 2 tbsp sunflower or vegetable oil

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Method

  1. Up to 3-4 hrs before cooking, mix together the milk, eggs, flour and 2 tsp salt in a food processor or blender until you have a smooth batter. If you don’t have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave at room temperature for at least 15 mins.
  2. Heat oven to 220C/200C fan/gas 7 and brush 12 holes of a muffin tin with the oil. Heat the tin in the oven for 5 mins, then carefully lift out and quickly pour the batter into the holes. Bake in the oven for 5 mins, then reduce oven temperature to 200C/180C fan/ gas 6 and cook for a further 30 mins until puffed, risen and golden.

Recipe from Good Food magazine, May 2012

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Comments

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gemma391's picture
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Use more or less this recipe every time i make yorkies. Always impresses - especially when giving them to people used to Aunt Bessy's!!! I agree with the below comment, make sure the oil is piping hot! Gorgeous yorkshire puds though!

viper01's picture

The easiest way to make perfect yorkshires... Ignore the above recipe for a start.

Below will give you around 6 to 8 HUGE, perfect yorkshire puddings.

1) preheat the oven to at least 220. Fill each section of a muffin tin with about 2cm of oil

2) Place muffin tin with the oil in the oven and leave to get very, very, very hot (it should be steaming)

3) Now for the batter.... This bit is the easiest. You need equal measures of plain flower, eggs, and full fat milk. Pinch of salt and a pinch of pepper.

I usually use half a cup (mug) of eggs, flower and milk for around 8 or so yorkshires. It so easy to upscale, just add more in the cup of equal measures.

4) Whisk until there's no lumps

5) Once the oil is hot, piping hot, pour the mix into each section of your muffin tin / about 3 quarters mix per section (you don't need to go right to the top).

6) Close the oven door and leave to rise and go a dark golden brown. At 220 this should take around 12 mins.

7) During cooking - DO NOT OPEN THE OVEN DOOR. Your yorkshires will collapse.

Follow this easy guide and you'll have huge crispy, tasty yorkshires to impress your friends and family. I've made them like this for years and they have never failed!

eleniwillcox's picture

We don't have plain flour in South Africa, so had to use self-raising flour which helps them rise a bit higher. This is finally the recipe that turns out perfect for me.

alisonsarah's picture
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This recipe didn't work for me I'm afraid. The quantity was massive, it could have easily made double the number of puddings stated. They didn't rise and were more like cakes. I know loads of other reviewers have had good results though so don't let my experience put you off!!

veg1989's picture
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These re really delicious and very simple to make! I would say not dense enough. I do love a very doughy yorkshire though so it soaks up all the gravy. I know it's indulgent but what are Sundays for?!

jeanius's picture
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Best Yorkies I have ever, ever made.

irishcountry-cousin's picture
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A little dense. Maybe add less flour the next time. Also made more than 12, mixture left over for pancakes in the morning. Actually, they looked like the picture, but my usual recipe goes higher.

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