Best Yorkshire puddings

Best Yorkshire puddings

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(237 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)

  • kcal199
  • 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

    Sunflower oil

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


  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 (348)

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

The best Yorkshires I have ever managed. Wow!

Bethyboo20's picture

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

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

Moegi's picture

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

SandyDurack's picture

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

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

jennji's picture

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

zoena7's picture

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

mamascott's picture

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


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