Menu
Best Yorkshire puddings

Best Yorkshire puddings

  • 1
  • 2
  • 3
  • 4
  • 5
(222 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Makes 8 large puds or 24 small
The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition per pud (8 large puds)

  • kcalories199
  • fat13g
  • saturates2g
  • carbs15g
  • sugars1g
  • fibre0g
  • protein6g
  • salt0.12g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 egg (200ml/7fl oz)

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • sunflower oil, for cooking

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (334)

Barneys baking's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Being a Yorkshire girl, I've been making Yorkshire puddings all my life, first with my mum as a child and now for my own family.. If you follow this recipe exactly you can't go wrong.
The trick really is to have your oven HOT. I cook mine for 15 mins on highest heat then turn the oven down to 180 (fan) for the last 5 mins to ensure they are cooked at the bottom as well as the top. Lovely fluffy yorkshires every time.

apkmorris's picture

This recipe is fine, though I find if you make the batter in advance and put it into the fridge for half an hour + before you cook it in the hot fat, you get even lighter and tastier puddings. I also use some of the fat that renders from the beef rather than Sunflower oil when making the Yorkshires to go with roast beef. That is not their only utility, I know people who eat sweet Yorkshires covered in jam. Why not? The batter is pancake batter at the end of the day.

karenbro's picture

Made Yorkshire puddings years ago and failed.
Made these today for our earlie Christmas lunch. I beat the eggs first, then added the milk on top before I drop it on the flour. (previous post suggested)
They taste fantastic, can't get over how light they are.
Although they look nothing like a Yorkshire pudding. There just so big! Yorkshire pudding mutation! I think I must have put to much mix in the baking tray.
Will definitely make again. Maybe half the quantity :)

purplesky79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is by far the best recepie for YP.... they are delicious and looks amazing.
Tip:
I've beaten the eggs first, then added the milk on top before I drop it on the flour. I founded a lot easier to mix and lump free!!

ginandre's picture

Being the daughter of a Yorkshireman I was embarrassed to say I have tried and failed at making Yorkie puds for years , so I decided to try one more time with this recipe and oh my goodness I actually made crispy , big, tasty Yorkshire's thanks so much for this , I can hold my head high now!! :-)

Fyzee's picture

Thanks this recipe is amazing will surely be using it on Memorial Day.
I found this site really nice for memorial day really excited for it.
http://www.memorialday-2016.com

pipbakes12's picture

The best Yorkshire pudding recipe going!! Always a favourite for Sunday lunchtime. I tend to make half quantities though as it makes a ton :)

lindy0070's picture

This is an easy "go to" recipe for quick yorkies or pancake batter. I only use three eggs and they work just brilliantly.

nickd76's picture

This is a great Yorkshire recipe, but heating the pudding tray in the oven is a mistake. Heat the tray on the hob till the oil just starts to smoke then pour in the batter and put them in the oven, that way your oven stays hotter since you only open it once, and therefore you get a better rise.

nefetiti's picture

I tried your tip about doing it on the hob first, and I've made the best yorkies ever! Thank you :-)

eexley's picture

Absolutely perfect. Only been married 21 years & my first decent puddings.

balck777's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The best Yorkshires I have ever managed. Wow!

Bethyboo20's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have been using this recipe for a while now and it has never failed me.
So simple, and amazing results every time!

jeatkins27's picture

Was forced into making my own after Aunt Bessie forgot to restock my freezer - cannot believe I had been buying them when they are so easy to make!! Thanks for this recipe - will never buy again :-)

SandyDurack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Perfect every time. This is the only recipe I now use for perfect Yorkshire puddings. I follow the recipe exactly.

Moegi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Definitely best Yorkshire puddings ever! - thanks for the recipe ^_^

SandyDurack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Perfect every time. This is the only recipe I use now. Always turn out fluffy and golden.

JayDub79's picture

No need to look for other recipes. Always perfect Yorkshire puds!

dutes8080's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe that has worked every time for me. It would have been nice to have the advice for defrosting/ re-heating though.

nefetiti's picture

You can cook them from frozen, as you would a shop bought frozen variety. Gas mark 6 for 3 minutes

Pages

Questions (7)

jrbdaughter's picture

Can someone please convert these measurements for me. I am from the United States and at the moment, I cannot locate my conversion chart. Also, I have a gas oven and need that temperature converted. Many thanks!!

tammyt's picture

Hi! Does anyone know what gas mark the oven should be on to preheat then cook these and where in the oven they go? Top, middle or bottom shelf? Thanks!

goodfoodteam's picture

The oven needs to be preheated to gas 8 and they go in at the top of the oven. Hope that helps.

 

Wendyflett's picture

Made these last week and the best I've made. Just have one question, can they be cooked from frozen or do I need to defrost first?

goodfoodteam's picture

Hi Wendyflett, thanks for your question and so glad you enjoyed them. Yes these can be cooked from frozen just pop into a medium oven for 25 mins or until heated through and crisp. 

Tkachiki's picture

Sounds interesting, but can someone give me the American oven temp, measurements for flour and milk, please? Thanks!

whofan99's picture

The oven temp is 400 degrees F, and I used 1 cup of flour, and a little less than a cup of milk. If you have pyrex glass measuring cups, those have the ml on them. They're also the best for measuring liquids, so I would recommend investing in a set if you're into baking. The batter ends up being slightly thicker than a crepe batter, but thinner than that of a pancake. Sorry that this is so late!

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.