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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (358)

glenyst's picture

It's true! These really work.

littlemisscupcake's picture

These were awesome!! Success at last!!

michellea999's picture

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

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

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

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

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

lululu's picture

This is fail proof. I made these on Christmas day and they where fantastic.So light and airy and they rose so high.....awesome. Ive never until now had success with yorkshire puddings, so have avoided cooking them. When I read the comments on this recipe thought I'd give it a try, and I am so glad that I did. BEST yorkshire pudding Ive ever tasted .............and I made them!!

ihunter's picture

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

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

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

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

Scrummy! Just the best:-) thank you

ninewardeh's picture

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!!!


Questions (10)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…