Best Yorkshire puddings

Best Yorkshire puddings

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(237 ratings)

Prep: 5 mins Cook: 20 mins

Easy

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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Ingredients

  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 egg (200ml/7fl oz)
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml milk

    Milk

    mill-k

    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…

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.

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Comments (348)

salliebeaumont's picture
5

Never fails, they are fab!

matty5630's picture
5

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
5

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

trinamay69's picture
5

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
5

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

paul77's picture
5

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
5

Use this receipe everytime to make 12 yorkies & perfect everytime

amanda006's picture
5

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 !!

glenyst's picture
5

It's true! These really work.

littlemisscupcake's picture
5

These were awesome!! Success at last!!

michellea999's picture
4

Not the best recipe I have used but it does make very good Yorkshire Puds, I halved the recipe as I did not need the full quantity.

vinsbit's picture
5

I have a reputation for "yorkshire pellets" as I have never been able to cook yorkshires properly. But this recipe made me a very happy cook - they were beautiful and rose perfectly. Yes!!!

barhamsbakery's picture
5

An update to my comment above... Tried this recipe in a large tray for toad in the hole and it failed miserably :-(

barhamsbakery's picture
5

Absolutely bloomin' marvellous!! Followed the recipe to the letter and got perfect huge yorkies.

cookpauline's picture

Can anyone help, please? I want to make and freeze these for Sunday lunch. When I take them out of the freezer do I just let them defrost or pop into a hot oven.

clairski90's picture

Just tried this for new years day dinner OMG they were amazing love this recipe. I left the batter to rest for about an hour before I used it and make sure the oil in the pan is hot hot hot !!! So thanks for recipe x

princess_411's picture

This is too eggy - They rose well and browned nicely but because of the amount of egg they were cake like. Would recommend halving the amount of egg if not more.

lululu's picture
5

forgot to give it the 5 stars. If you cook yorkshire puddings , make sure that this is the recipe you use.........you'll be delighted. I still cant believe that I actually made such fantastic yorkshire puds.

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