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1. Take a half pint glass and fill with plain flour, pour into a bowl. Fill the glass with milk and pour that into the bowl. Crack eggs into the glass until it's full and add those (about 6). Add a good pinch of salt and whisk thoroughly.
2. Rest the mix in the fridge for 15 minutes then sieve into a jug.
3. Heat the oven to 240C/fan 220C/gas 9.
4. Put your pudding tins (muffin tins for small puddings or individual Yorkie tins for large) in the oven for 3 minutes to heat up. Add a little groundnut or sunflower oil to each tin then half-fill them with pudding mix.
5. Cook for 5-7 minutes then turn the oven down to 180C/fan 160C/gas 4 and cook for another 10-15 minutes. When they are crisp and cooked through, turn the puddings upside down and cook for another 2-3 minutes to brown the bottoms.

Per serving

125 kcalories, protein 4.2g, carbohydrate 10.8g, fat 7.6 g, saturated fat 1.4g, fibre 0.4g, salt 0.19 g

Latest comments and suggestions

• Covlocks

  25 November 2007

  Covlocks rated and commented on this recipe

  

  works every time - I add a twist - an oxo cube - really livens them up

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• F1madxxx

  08 December 2007

  F1madxxx rated and commented on this recipe

  

  At last a Yorkshire Pudding recipe that works everytime.....using a muffin tin does the trick.

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• dorothy

  14 December 2007

  dorothy commented on this recipe

  how much is half a pint of flour ?

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• annmarie

  12 January 2008

  annmarie rated this recipe

  

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• parlington

  17 January 2008

  parlington commented on this recipe

  Tried this in lieu of my usual Yorkshire Pudding recipe [which is 2 eggs, 4oz flour, half pint milk/water 50/50 and salt to taste. Important that the mix stands for at least an hour.] No comparison, always get compliments for my recipe, everyone thought this was to heavy, mind these were serious Yorkshire folk who know a thing or too about Yorkshire Puddings! Seriously, F1mad, if you have to use a muffin tin then you have lost the plot. Moral of the tale ...never experiment when you have guests, go tried and tested!

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• jax food1458

  12 February 2008

  jax food1458 commented on this recipe

  Really simple - mine normally fall flat these did not!!!

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• Moosepup

  15 April 2008

  Moosepup rated and commented on this recipe

  

  I haven't made Yorkies in years due to some very hit-and-miss experiences, but this recipe has changed all that. Worked beautifully first time, and every occasion since! Produced beautiful, light, towering puddings. Sunday lunches just got infinitely better!

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• Birdie

  24 April 2008

  Birdie commented on this recipe

  As a Yorkshire girl living in Cheshire, everyone just assumes I have 'the Knowledge' but my yorkies have been very hit & miss over the years until now. I thought this recipe was brilliant & so simple. We had a lovely St. Georges day dinner. By the way F1mad - you do them in whatever tin you like as long as they work and you enjoy them. Isn't that the point of cooking?

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• Amanda Jayne

  10 August 2008

  Amanda Jayne rated and commented on this recipe

  

  wow ! - at last a Yorkshire Pud recipe that doesn't flop on me and turn into a disaster, my 3 sons and hubby love them. my compliments Amanda

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• Lacuna

  29 October 2008

  Lacuna rated and commented on this recipe

  

  Perfect recipe. I'd never made yorkshires before and now I'm asked to make them all the time since trying this recipe. Are VERY easy to make!

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Ingredients

• ½ pint plain flour
• ½ pint milk
• 6 eggs
• a good pinch of salt
• groundnut oil or sunflower oil

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Difficulty and servings

24 small or 12 large puddings

Preperation and cooking times

Ready in 45 mins

Ingredients

• ½ pint plain flour
• ½ pint milk
• 6 eggs
• a good pinch of salt
• groundnut oil or sunflower oil

Per serving

125 kcalories, protein 4.2g, carbohydrate 10.8g, fat 7.6 g, saturated fat 1.4g, fibre 0.4g, salt 0.19 g

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