Best Yorkshire puddings

Best Yorkshire puddings

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(211 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per pud (8 large puds)

kcalories
199
protein
6g
carbs
15g
fat
13g
saturates
2g
fibre
0g
sugar
1g
salt
0.12g
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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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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.

Recipe from Good Food magazine, February 2009

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Comments

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mowececa's picture

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

Moegi's picture
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Definitely best Yorkshire puddings ever! - thanks for the recipe ^_^

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

jennji's picture

....umm... Cook from frozen in the oven for 3 mins :)

katedeol's picture
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Thanks

zoena7's picture

Easiest Yorkshire pudding recipe ever followed it to the letter and perfect yorkies every time!

mamascott's picture
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It has never been a strong point, making yourkshire puddings, in fact I normally cheat and by ready made frozen ones! Not any more! the easiest recipe out! they taste fantastic, and all because I was trying to use up excess eggs from my hens and had done enough fancy bakes! Freezer they go and away to make another batch.

lfstephens's picture

Wow thank you so much. I decided that I would try to master one basic at a time. Can't stop watching my yorkshires rise. The toad in the hole on the top shelf has had a sausage that has left the dish and ended up with the plain yorkshire below. Can't believe how easy it is

phonehome's picture

How do you prepare them from frozen - presumably just heat them up, but anyone have a temp and time? tia

HMC1208's picture

Place the frozen homemade Yorkshires in a pre heated over at 180'C fan for about 5-8mins.

Jill S's picture

I have been trying to make decent Yorkshire Puddings for my Yorkshire husband for 24 years, finally today I gave this recipe a go and bingo! Thank you, great recipe.

mandnlee's picture
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Have just taken these out of the oven-they are the lightest Yorkshires I have ever made. I halved the recipe and made 12 perfect puds, just wish my non-stick pan was as accurate as the recipe.

Mr.JC's picture
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This is it, this is the only Yorkie recipe I use, I'm always torn between sharing this recipe or keeping it a secret from my friends. I always wait until the oil in the tray is smoking hot, then carefully pour in some of the batter, and, wow, do they rise. I often add a couple of spoons of wholegrain mustard to the batter, it adds a really nice visual texture to the end results and just a little heat too.

loucat30's picture

Have made this lots of times and they always come out perfectly!

roxii122's picture

Brilliant recipe came out perfectly, family loved them
Will make another batch to freeze now

kirktonlass's picture

I used this recipe to make toad in the hole - and it was the best one I have ever made. I think the secret was not opening the oven door as it rose and cooked perfectly, we all loved it and it was a lovely filling cheap meal

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