Yorkshire puddings

Yorkshire puddings

Make plenty of these moreish yorkshire puddings for picking at later, or for freezing

Difficulty and servings

Easy

24 small or 12 large puddings

Preparation and cooking times

Total time

Ready in 45 mins

Method

  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

Recipe from olive magazine, March 2005.

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Latest comments and suggestions

Results 41-52

  • Binder photo tjcooldudess

    14 December 2011

    tjcooldudess commented on this recipe

    Do you just freeze after cooking and like the nasty frozen ones from the shop, pop in the oven for 2 mins? Like to prepare ahead for Christmas Dinner when things get hectic...

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  • Binder photo Isabella

    19 December 2011

    Isabella commented on this recipe

    Please can someone advise the size of eggs to use? I roasted a beautiful piece of beef recently and used my usual yorkshire pudding recipe (equal volume of ingredients) and though the beef was spectacularly successful, the puddings were like bullets. They didn't rise and were inedible. Now looking for a failsafe recipe for my future roasts. Help!

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  • Binder photo hanna136

    23 December 2011

    hanna136 rated and commented on this recipe

    5 stars

    Thank you so much for sharing this.

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  • Binder photo momchef

    22 January 2012

    momchef commented on this recipe

    yey! 12 x puffed up non greasy yorkshire puddings yum yum

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  • Binder photo Bridie

    28 January 2012

    Bridie commented on this recipe

    I love the look of your recipe but could you tell me why you use plain flour? I would have thought self raising would be more apt?

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  • Binder photo Bridie

    28 January 2012

    Bridie commented on this recipe

    I love the look of your recipe but could you tell me why you use plain flour? I would have thought self raising would be more apt?

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  • Binder photo biffy123

    11 March 2012

    biffy123 rated and commented on this recipe

    5 stars

    Easy and fool proof, perfect yorkshire puddings everytime.

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  • Binder photo cosygiraffe

    13 July 2012

    cosygiraffe rated and commented on this recipe

    4 stars

    A confession.... I only have silicone muffin trays which is probably why mine took longer but regardless still fairly light and fluffy!

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  • Binder photo Ringding1

    16 August 2012

    Ringding1 rated and commented on this recipe

    5 stars

    Fantastic recipe,so easy its Childs play,used for Toad in the hole,Yorkshire Rose so high had to move shelf down,now a regular with the family.would definitely recommend

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  • Binder photo hepp

    23 September 2012

    hepp commented on this recipe

    Best Yorkshire puddings , works well with 5 eggs too. Just make sure you have loads of room in oven as they rise like never before . Always get loads of complaints when I do these

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  • Binder photo hepp

    23 September 2012

    hepp rated and commented on this recipe

    5 stars

    Forgot to rate 5 /5

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  • Binder photo cath34980

    20 January 2013

    cath34980 rated and commented on this recipe

    1 stars

    This really didnt work for me. It was far too eggy. I deviated from my normal recipe because of the comments here but regret it. 225g flour, 300ml milk + 4 eggs works so much better.

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Difficulty and servings

Easy

24 small or 12 large puddings

Preparation and cooking times

Total time

Ready in 45 mins

Ingredients

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