Best Yorkshire puddings

Best Yorkshire puddings

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(199 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, questions and tips

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Comments

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ihunter's picture
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Awesome. I used pure beef dripping from the roast. About two tbsp per pudding. Sizzling hot (about 230-250c). MASSIVE puddings. Slow start but hey just xploded after ten minutes. Touched the top of the oven. So lovely when drenched in gravy.

teghan69's picture
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I only wanted 4 so I just halved the amounts......I have never made Yorkshire Puddings before and these turned out perfect!!!!
I used a fan convection on 220C for 20 mins.

kingtwig's picture
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Hmmm.....they rise really well, but whenever I do Yorkshire puddings, with any recipe, they get singed! I follow the recipes to the T, and preheat, and make sure the fat is piping hot, but they still burn. This recipe is great, although they still burnt a bit :o) I couldn't leave them in for the 20-25mins. Maybe 15, and then had to take them out!

pfowlis's picture

loved these..easy family favourite shop bought NEVER AGAIN!!

fiona1990's picture

i really dont understand were im going wrong with this recipe im following the ingredient and instructions correctly but mine seem to be going like muffins rather that yorkshire puddings can anybody help

irishrover26's picture
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I have never been able to cook Yorkshire puddings but I tried this recipe and they were fantastic. I thought the mixture was too runny and it would never work but that's obviously where I have been going wrong!!They rose (and rose!)were crisp, light and didn't even stick to the pan

carinsoderberg's picture
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Scrummy! Just the best:-) thank you

ninewardeh's picture
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Brilliant receipe, I ususally buy ready made Yorkshire puddings as I thought I'd never be able to make them myself.....but I tried today and they turned out amazing. Even my fussy eater of a daughter loved them!!!

essexcaz's picture

I have tried for years to make yorkshire puds without success but this recipe works!!! Have made them twice now and both times they were perfect.

wenks1986's picture
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this receipe is amazing. was the first time I ever tried making yorkshire puddings and they turned out great :o)

lemaid's picture
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Lovely puds, light as air and HUGE!!

garrysmith's picture
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Does exactly what it says in the title.
I have made yorkshire puddings for years but lately they have been flat. Used this recipe and the Yorkshires were the biggest I have ever seen made at home.

littlemissmole's picture

Even worked with special coeliac flour! Is the most impressive recipe i've ever used and they nearly took the lid off the oven they rose so much! Thank you :)

pixiebluebelle's picture
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Best Yorkshire pudding recipe I have found. They rise massively every time!

chickenofpie's picture

First time I've made Yorkshire puds. Great recipe! They puffed up beautifully, but only needed 20 mins in my oven. My husband was very impressed!

clairelumley1981's picture
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Wow, thank you for this recipe. I have never been able to make Yorkshire puddings (always tasted like egg for some reason) . I'm so impressed and this recipe will be used again and again.

dawnac's picture

Made these last night but substituted 1 of the eggs for just egg white but OMG these are amazing ive never made such huge light yorkshires !

dawnac's picture

I made these last night and they were awesome ! the only thing i changed was to use 3 eggs and 1 egg white. My kids were amazed at how big they were.

yurrnae's picture

Yes, the 1 cup each of flour, egg, milk works really well - and you can vary the quantities just by changing the size of your "cup".
The main thing seems to be to ensure that the oil is *really* hot before pouring in the batter.

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