Best Yorkshire puddings

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 (352)

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

This is by far the best recepie for YP.... they are delicious and looks amazing.
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!! :-)

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 :)


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