Best Yorkshire puddings

Best Yorkshire puddings

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(261 ratings)

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, questions and tips

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6th Nov, 2013
Absolutely AMAZING, never been able to get mine to rise, they were delicious.
28th Oct, 2013
21st Oct, 2013
I too have had many a disaster with the ole yorkshire pud but with this recipe it never fails. Its so easy and they come out great every time.
6th Oct, 2013
Never been able to make these properly before ... Then tried this recipe! Fab!!
5th Oct, 2013
Quartered the recipe and made 6 beautiful, fluffy and yummy puds! Top notch recipe.
29th Sep, 2013
Its all true, having given up on making my own, blaming my oven etc etc i looked at the comments on this recipe and thought id try just once more. They were huge and tasty and my son gave them a 9 out of ten and he is highly critical ( being 7 and eating at least 5 shop bought ones at one sitting) Try works !!!!
15th Sep, 2013
Definitely the best I've ever made. Fab recipe!! Thanks
11th Sep, 2013
Remarkable - I have had such trouble making these before. Very easy to follow and ended up with absolute monster yorkies that went down a storm!
18th Aug, 2013
Perfect, an absolute success. Everyone enjoyed them and remarked how light and well risen they were. You can forget other recipes this one really works. Thanks
1st Aug, 2013
I prefer my Yorkshire puddings a little crispy on the outside and quite doughy on the inside so I substituted the plain flour for self raising flour and they were very nearly perfect (for me, everyone else enjoyed them too). They rose by a good couple of inches above the pan, were lovely and golden brown and tasted great. I made the small ones and they only made 14. But an easy ans effective recipe.


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