Best Yorkshire puddings

Best Yorkshire puddings

The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot – and don't open the oven door!

Difficulty and servings

Easy

Makes 8 large puds or 24 small

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Vegetarian Freezable

Vegetarian

Method

  1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
  2. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

PER PUD (8 LARGE PUDS)

199 kcalories, protein 6g, carbohydrate 15g, fat 13 g, saturated fat 2g, fibre 0g, sugar 1g, salt 0.12 g

Recipe from Good Food magazine, February 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo sirscoffedthelot

    14 January 2009

    sirscoffedthelot commented on this recipe

    i used 150g of plain flour, 175ml of milk with 50ml of cold water, 2 eggs, 1 egg white, pinch of salt and a pinch of mustard powder. still following the guide lines above but i found that the yorkies rise much better this way.....and keep that oven door shut!!! ;-)

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  • Binder photo Elaine

    14 January 2009

    Elaine rated and commented on this recipe

    5 stars

    Great recipe � lovely light-as-air Yorkshires which rose so high they almost hit the top of the oven!

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  • Binder photo Abi

    14 January 2009

    Abi rated and commented on this recipe

    5 stars

    I must admit to adapting and used 150g flour, 2 medium eggs, 3 bantam eggs and topping the eggs just over the half pint measure with milk. Seemed to work well, also used it for Toad in the hole.

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  • Binder photo pauline

    14 January 2009

    pauline commented on this recipe

    I Usually use 1 egg and 1 egg white and chill batter before use

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  • Binder photo Yvonnie

    28 January 2009

    Yvonnie rated and commented on this recipe

    5 stars

    I like them sweet,so I put some sugar in it as well. they really rise like crazy :P but hard to keep the size though T T. I make them almost every week!

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  • Binder photo k4y1

    13 February 2009

    k4y1 rated and commented on this recipe

    5 stars

    Fantastic I've tried lots of yorkshire pudding recipes and this one far out ways them all. Its true about the rising, I put mine into one large dish on the middle shelf I just got to my pudding in time before it hit the top of the oven

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  • Binder photo Bubina

    27 February 2009

    Bubina rated this recipe

    5 stars

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  • Binder photo kelly

    18 April 2009

    kelly commented on this recipe

    best recipe ever my son loves them thanxs xx

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  • Binder photo Elena

    20 June 2009

    Elena rated and commented on this recipe

    5 stars

    So much better than shop bought! I was always worried about trying to make yorkshire puddings as I've heard many disaster stories... this recipe makes it easy! Follow the tips and you cant go wrong.

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  • Binder photo meridian

    19 July 2009

    meridian rated and commented on this recipe

    5 stars

    great recipe which worked well!!!

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  • Binder photo Jacq

    14 August 2009

    Jacq rated and commented on this recipe

    5 stars

    First attempt at yorkshire puddings! Fabulous, my 3 year old adored them!

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  • Binder photo annemiek

    16 August 2009

    annemiek rated and commented on this recipe

    5 stars

    Wow! My family had never had yorkshire puddings before, and they absolutely loved these. I made them to go with the spring veggie casserole and everyone went for seconds till there was nothing left. I followed the recipe exactly, they puffed up huge and smelled gorgeous.

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  • Binder photo philipparoz

    20 August 2009

    philipparoz rated and commented on this recipe

    5 stars

    This is really a fool proof recipe. I even took photos of them they rose so much! All I would say is don't put too much oil in each cup as the more oil the more they rise. Mine were touching the oven shelf above....

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  • Binder photo My_calcifer

    07 September 2009

    My_calcifer rated and commented on this recipe

    5 stars

    Simply fantastic

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  • Binder photo Katie

    28 September 2009

    Katie commented on this recipe

    Not a trick name! My flatmates loved them.

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  • Binder photo Pumkinpie

    04 October 2009

    Pumkinpie rated and commented on this recipe

    5 stars

    I am sooooo happy. I'm abroad at the moment and have tried every recipe under the sun and no luck. NOW THEY ARE PERFECT. Thank you xxx

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  • Binder photo Pumkinpie

    04 October 2009

    Pumkinpie commented on this recipe

    I am sooooo happy. I'm abroad at the moment and have tried every recipe under the sun and no luck. NOW THEY ARE PERFECT. Thank you xxx

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  • Binder photo Pumkinpie

    04 October 2009

    Pumkinpie commented on this recipe

    Sorry so happy I said it twice.

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  • Binder photo kingtwig

    18 November 2009

    kingtwig commented on this recipe

    Ok, now....I've been a chef for 21 years, and never been able to get my yorkies to rise, until I tried this recipe! Its a godsend! :o) My God they're fantastic! Thanks guys.....!!!

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  • Binder photo salb

    06 December 2009

    salb rated and commented on this recipe

    5 stars

    the best ever my kids loved them

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Difficulty and servings

Easy

Makes 8 large puds or 24 small

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

Vegetarian Freezable

Vegetarian

Ingredients

  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 eggs (200ml/7fl oz)
  • 200ml milk
  • sunflower oil , for cooking
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PER PUD (8 LARGE PUDS)

199 kcalories, protein 6g, carbohydrate 15g, fat 13 g, saturated fat 2g, fibre 0g, sugar 1g, salt 0.12 g

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