Yorkshire puddings

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• Alisar

  26 October 2009

  Alisar rated and commented on this recipe

  

  I found the puddings a little heavier than I would normally like, but they rose fantastically and tasted great - I used a muffin tin as I dont have a yorkshire pudding tin - won't bother buying one now as the muffin tin worked great.

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• Kitkat

  15 November 2009

  Kitkat commented on this recipe

  My first real attempt at Yorkshire Puddings and they came out brilliantly. After years of listening to family members complaining about Yorkshires that 'never' rise I feel privilaged to have found this recipe without having to spend years trying to get it right. thank you!

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• Kitkat

  15 November 2009

  Kitkat rated this recipe

  

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• (Dis)Grace(Ful)

  16 November 2009

  (Dis)Grace(Ful) rated and commented on this recipe

  

  At last, a yorkshire pudding receipe I can really trust to work every time. My family likes slices of yorkshire pudding, so made the same amount of pudding and poured it into a small roasting tin. Rose really well and easily cut into slices.

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• I love the cake!

  13 December 2009

  I love the cake! commented on this recipe

  This made 50 spankingly gorgeous yorkshires!!

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• Katie

  23 April 2010

  Katie commented on this recipe

  Can any body tell me how much half a pint of flour is please? Thank you!!!

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• SamWhyte

  07 May 2010

  SamWhyte commented on this recipe

  Best recipe I've ever used for Yorkshire Pudding. Surprisingly difficult to get right so I was very pleased with this recipe! If I have goosefat on hand, and am not cooking for veggies, I'll use that instead of the sunflower oil.

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• SamWhyte

  07 May 2010

  SamWhyte rated and commented on this recipe

  

  Great recipe! Yorkshires are surprisingly difficult to get right and this recipes works for me every time! Once or twice, when it's been to hand, I've used goose fat instead of sunflower oil, but such a great recipe if you like your Yorkshires crispy!

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• TubbyFunster

  26 August 2010

  TubbyFunster commented on this recipe

  Muffin tin, genius !!!!!!!!!!!!!!!!!!!! Never look back people, the best yorkshires I have ever made.

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• Knikitta

  29 August 2010

  Knikitta commented on this recipe

  @Katie - Just pour flour half way in a pint glass.

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• taahine tonga

  03 September 2010

  taahine tonga commented on this recipe

  I always heat the oil in the muffin tin to smoking point before adding the batter mix.....

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• Lozzers

  06 September 2010

  Lozzers commented on this recipe

  I used my usual recipe (4oz flour, 2 eggs, 1/2 pint of half and half) but tried an experiment with a muffin tin - I only have a 6 hole muffin tin so I put this alongside a yorkshire pudding tin on the same shelf and put the mix in the oven at the same time - the muffin tins were fantastic! Towering high yorkshires, light and delicious - I'm off out to buy more muffin tins!!!

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• Cornishman1

  18 November 2010

  Cornishman1 commented on this recipe

  Just made these as instructions and they were superb. 5" tall and nearly as wide. Cooked in a muffin tin. Cant wait for the next batch to come out the oven

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• oh jo

  21 November 2010

  oh jo rated and commented on this recipe

  

  These yorkshire pudds looked very impressive, tasted great but very heavy - will add slightly more milk next time. Didn't brown bottoms.

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• sarah

  16 January 2011

  sarah commented on this recipe

  Brilliant! Ive never been able to make a decent yorkshire pud.....until now!

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• RosyH

  04 June 2011

  RosyH rated and commented on this recipe

  

  I saw James Martin use this recipe on TV. I use a small coffee cup to measure the amounts, usually takes 3 eggs and then fill to same level with milk and then again with plain flour. This can be whisked up and used straight away, no need to leave to rest in the fridge. works every time. no more pancakes for me. My attempts before this were a family joke and I had to use the frozen ones.

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• Helen

  17 June 2011

  Helen rated and commented on this recipe

  

  Really easy and rose perfectly. All gone in as soon as put on the table!!!

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• Chellesbells

  13 August 2011

  Chellesbells commented on this recipe

  Loving that no oil has to be heated to smoking point, like everyone bangs on about. I was really sceptical of not doing this but they rose like a dream. Not sure about the actual batter though. Tasted a bit too eggy for my family's liking. Still...fool-proof recipe! I will never heat oil first again! :)

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• Isabel

  14 October 2011

  Isabel rated and commented on this recipe

  

  Just perfect and so easy to measure ingredients I used a muffin tin same as F1mad thanks for the tip.

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• Jo's stuff

  27 November 2011

  Jo's stuff commented on this recipe

  To make them rise even more & tast scrumptious add an extra egg. Fab Fab Fab! perfect timing / heat etc for really great yorkshires everytime TOP TIP make sure the oven & tray is really smoking hot first,

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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

Preparation 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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