Best Yorkshire puddings

Best Yorkshire puddings

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(184 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

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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alpha66's picture
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Fantastic

harpersgirl's picture
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Best recipe for yorkshires EVER!!!!

saucie's picture
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fantastic results

debbieknight123's picture
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wowwee wowee lovely I feel so smug when I make these for friends and family little do they know my secret!!!

rt1268's picture
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mmmmmmmmmmmmmmmmmmmmmmmmmm

rt1268's picture
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mmmmmmmmmmmmmmmmmmmmmmmmmm

nzbertie's picture

Hurrah this one worked for me!!! Have been trying other recipes for months and just getting frisbees every time. This one worked fantastically well. Think my Y. Puds look better than the picture above!!!

bexhep's picture
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I've made these a few times and they always come out great! I love the fact that I don't need to mess about with scales measuring out all the ingredients, I just use a pyrex dish. I only put 3 eggs in mine, but they were quite large and came to 200 mls (same amount of milk and flour). I also added a tsp of mustard powder to the batter.

I like to eat mine with onion gravy, black pepper, mint sauce and a slice of pickled beetroot - sounds weird, but I love it! :-)

yayaa123's picture

Absolutely massive! Best recipe i've found :)

bethie769's picture
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Biggest yorkshires ever! so good.

cookingaddict's picture

Thank you for saving me from another embarrassing yorkshire pudding attempt!! Have tried several recipes but they have always ended up flat and stodgy, more like pancakes. Dont thing my family could take much more of it! These came out 'huge' but were so light and crispy. Fab recipe, Thanks xx

pink-pixiebell's picture

WOW! this recipe is amazing! not had a roast for ages and thought I'd give my own yorkies a go, that's it now aunt bessies has lost a customer! x

brazza's picture

Have to say these are the yorkshire's i've ever made. They rise perfectly. Thanks

cathbous's picture
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I've been using the Bero Recipe for Yorkshire pudds for years, they're always ok
These are amazing! These puds are huge and lovely, be careful not to put too close to the top of the oven! Enjoy

cupclaire's picture
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i halfed the recipe which made 4 and it was so simple and quick. ill never go back to shop bought again as they were HUGE and delicious!

jessss's picture
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right im only 12 years old and they were sooooooo easy to make!!!!!! they tasted fab to, so 2 thumbs up from me!!!:D

wedne5day's picture
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First time making yorkies and finding this recipe was very lucky. All the reviews are spot on - it consistently produces superb results. I followed to the letter and made sure everything was smoking hot, hot, hot and they were crazy big and tasty to boot. It made the meal and was a real valentine treat for my girlfriend. Thanks!

avhoare's picture

You can't wack a good Yorkshire pudding

madeleine79's picture

Have used Delia's recipe on countless attempts and failed each time. These worked first time. Followed directions to letter but halved quantities and used muffin tin to make 6 of them. Fab.

mariamoralet's picture

I intend to make them one day ahead. Do I need to freeze them or just refrigerate them? And if frozen, how do I warm them up?

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