Best Yorkshire puddings

Best Yorkshire puddings

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(189 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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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?

floors1994's picture

This is a fantastic recipe! I've struggled to make good yorkies for years and this is the best recipe I've found.

debbie95's picture
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I have been trying to make perfect yorkshires for years,so I had my doubts about trying another recipe, but I have to say these were the best puddings I have ever had. I followed the recipe but just halved it .

ckwani79's picture
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These are the best iv ever made!!! everone loves them, i have even had to give the recipe to my mum who is a great cook!! I halved the ingredients as i didnt need to do so much, and i also added a teaspoon of wholegrain mustard to the batter which works really well. I make these every Sunday now as my roast is not complete without them!

anton794's picture
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Best Yorkie recipe EVER!! and I'm from Yorkshire, used my Mums recipe for years then met a Polish chef 5 years ago who taught me this way, sorry Mum yours are good but these are the best. Only change is we make them the night before and leave in the fridge overnight and use beef dripping in the tin instead of oil.

markjonah's picture
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Best Yorkshires we've ever done! we have been struggling for years but now after trying this recipe we wont look back! highly recommended

nad1n3p's picture
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I made this recipe as had too may bottles of milk and wanted to cook things that would use some up. I followed it to the letter, save for adding some feshly ground salt and pepper. I also made one big yorkshire pudding instead of smaller ones. It came out perfect!!! Excellent recipe and I won't be using shop bought again!

jesscook81's picture

Amazing! The best yorkshire pudding recipe I have ever tried (and I've tried quite a few!) Will be making these to go with Christmas dinner.

hoiles123's picture
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Brillant, easy to make, and my daughter loved them, will certainly make them again.

wilson2pac's picture
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I am a complete novice chef. My wife & I go for Sunday dinner every week. She always states how much she loves the Yorkshire Puddings at the restaurant. She has never enjoyed shop bought ones.
I gave this method a go (half measures) & they turned out perfect. She said they are every bit as good, if not better than the ones she adores.
I know I shall be doing these regularly from now on. : )

janey147's picture
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I have always made my own Yorkshie Puds, with varying degrees of success...or not... but these ROCK. Completely 100% fantastic.

kilanna's picture

without a doubt the only recipe i'll be using from now on. Good yorkies

mrsp1971's picture
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Perfect, huge yorkshire puds!

penny_baker's picture
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Wow! For so many years I've avoided cooking roast beef and Yorkshire puds, partly because I remember beef joints which seemed to shrink dramatically during the cooking process whilst being encouraged to cook Sunday lunches by my mother, and partly as all of my previous attempts at Yorkshires were disastrous, never rising and always sticking to the tin. This recipe, and the many favourable comments, encouraged me to try again. I halved the recipe as there's only 3 of us, and the Yorkshires were great, not in danger of rising as far as the next oven shelf, but enough to look impressive. I also bought a nice, smallish joint of beef (topside, I think) from our local Morrisons, browned it on top of the cooker as suggested in many Good Food recipes, then cooked it in the oven - to perfection!

Thanks, Good Food, for restoring my confidence, and also to all of the contributors whose comments were so positive they persuaded me to try the recipe!

twobit's picture
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I have done Yorkshires before but these turned out the best ever and even done in the top oven.

Will not look at another recipe again for these.

lscraig's picture
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Wow!! First time I have attempted to put a yorkshire in the oven that Aunt Bessie hadn't made. My family love, love loved these!! They are fantastic and rose beautifully. Thank you for a great recipe.

milliesk0's picture

I made these in my top oven, as the main one was busy.....had to rescue the puddings as they had risen to the top and were sticking to the top edge..... Had to lower the shelf!!!...the tip about putting them back for a while to make then rise again really works.... And they were as good as they looked!

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