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 (358)

madwumin's picture

What a tasty success! Light, fluffy and crispy in all the right places! Will make again next weekend for Easter lunch! Can someone please answer how to use from freezer? About 3 or 4 people have asked and got no reply. I am thinking that because they are so light - they would only need a couple of minutes in the oven to refresh and heat them up?

kaycarrollx's picture

Just made these... never had any success previously.. but these turned out perfect... Sorry Aunty Bessie you're in the past now...

fairypetal's picture

I so wish that there was more than 5 * to rate this............. I have always used a Bero recipe passed down from my Mum, but mine never seemed to rise and they were always heavy!!!! I did a roast for my mum on Mothers day, and decided to use this recipe.....I halved the amounts to make 6 puds in a muffin tin and OMG they are by far the best yorkies i have ever had!!! They were huge and really light!!!! Needless to say Mum and Dad were very impressed and my Mum has taken the recipe with her!!!! Thankyou for this recipe, really is the best one!!!!

parkroyal11's picture

hi can anyone tell me if they have frozen these fab puds and how were they. thanks

richards-s's picture

For the first time I've been able to make the real thing, thanks to this recipe. My Mum who came from Yorkshire was an expert but then I lost her recipe and spent many years in the wilderness. I served this to the overseas students who stayed with us and they ate it all up avidly. I was proud!

irishjedi's picture

A truly great and easy recipe!

denirvo's picture

I cannot believe that after 17 years of marriage and many, many failed attempts of making yorkies I have finally made some that are worth eating!!! Not only that, but they are well worth bragging about - goodbye Aunt Bessie!!

swimmum's picture

Wish I'd tried this recipe years ago. I have never been able to get my Yorkies to rise. This recipe was easy and boy did they rise!

traceykins's picture

Perfect Yorkshires!

jennysair's picture

followed the recipe exactly and they were the best yorkshire puds i've ever made! very impressed!

salliebeaumont's picture

Never fails, they are fab!

matty5630's picture

For years, I have been making Yorkshire Puddings and as time has gone by, they’ve gone from being fairly average to really rubbish!! Finally, I admitted defeat and decided to try this recipe. I have never made such fantastic Yorkshire Puds. They were enormous. Fluffy on the inside and tasted great. I whisked the eggs for a couple of mins until they were frothy and ‘airy’, before adding the milk. I divided the mixture into two 18cm sandwich tins and they were perfect! Great with your roast, or ideal with sausages and beans inside (sorry….kids favourite!)

jussy1's picture

I was amazed with this wonderful recipe. I've never had such huge, puffed up puddings and my son can't wait to get his hands on them. A big, tasty, mouthwatering treat that my family just can't wait to get stuck into. I'm so proud of my puddings... Thanks so much

caholeene's picture

They rose amazingly, defintely the best looking yorkshire puds i have made.

trinamay69's picture

OMG. Thank you. For years i have struggled making yorkshire puddings and they have come out a disaster. I tried these sunday and after 7 minutes of being in the oven i could see them rising,i could not believe it,i brought everyone into the kitchen to have a look.They came out huge. My grand-children love yorkshires and i normally cheat by buying the shop ones.My 6 year grand-daughter said has i gave her, her roast dinner "WOW nanny how did you get them so big".The family are impressed. I'm looking forward to making a toad in the hole tonight.
Thank you.

traceyhurst8's picture

I have been making yorkshires for yrs but this recipe has best results ever :)

paul77's picture

I've tried loads of yorkshire pud recipes and had no luck with any of them. This is the best recipe for perfect puds. THANK YOU :-)

teresa1977's picture

Use this receipe everytime to make 12 yorkies & perfect everytime

amanda006's picture

These yorkshires never fail to rise! Kids love them!!!

lewis-lass's picture

Fantastic recepie, you cannot go wrong with it ! Well risen, Lovely tasty light yorkshires. Yuuuuuummy !!


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