Best Yorkshire puddings

Best Yorkshire puddings

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(222 ratings)

Prep: 5 mins Cook: 20 mins


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



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

  • 200ml milk



    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…

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  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.

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Comments (334)

jennji's picture

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

katedeol's picture
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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

Harrysbakingmummy's picture

I shall look no further for a yorkies recipe... My mum is an excellent cook but my first ever attempt at these and I just sent her a picture and she was blown away as they beat her tried and tested recipe! Perfect looking and tasting. I found they only needed 15 in the over... They were starting to burn so any longer and it would have been too long!

emmagraceyates's picture
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Before yesterday I was a 24 year old Yorkshire woman (born on Yorkshire Day, to boot) and had never made Yorkshire puddings!
Didn't need to make 24, so made with 46g flour, 2 eggs and about 70ml of milk. Twenty minutes on the bottom shelf and they turned out absolutely perfect! And I still managed to make 12!

gemmaeyre's picture
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Great recipe, makes perfect Yorkshire puds. My Yorkshires have always turned out like cakes but now ive mastered it! Ive given this recipe to my family & friends. This will be the way I make Yorkshires from now on.

emmadunck's picture

Tried these today for the first time and 4 eggs was too much very eggy and doughy. Tried another batch with 2 eggs and a third just egg white and it worked a treat! Oh and don't put them on the top shelf they rise a lot!!

whofan99's picture

Hey, there. I'm an American cook, and had to convert measurements and oven temperatures, but had to say that this is an awesome recipe for Yorkshire puddings. I love eating them, but didn't know that they were this easy to make. My best friend's parents are from North Cumberland (Umbria?), and his mom makes really good ones, but I don't want to drive and hour and a half each way to get some. In any case, even with guesstimating, these turned out great. Also, the tips were very helpful.

beckys85's picture

Had to comment on these as I've never had much luck with Yorkshire puds. Follow the recipe and it won't let you easy and amazing results. So happy with them, they're going in the freezer ready for Christmas. One thing ticked off the list!


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