Best Yorkshire puddings

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, questions and tips

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Comments (358)

essexcaz's picture

I have tried for years to make yorkshire puds without success but this recipe works!!! Have made them twice now and both times they were perfect.

wenks1986's picture
5

this receipe is amazing. was the first time I ever tried making yorkshire puddings and they turned out great :o)

lemaid's picture
5

Lovely puds, light as air and HUGE!!

garrysmith's picture
5

Does exactly what it says in the title.
I have made yorkshire puddings for years but lately they have been flat. Used this recipe and the Yorkshires were the biggest I have ever seen made at home.

littlemissmole's picture

Even worked with special coeliac flour! Is the most impressive recipe i've ever used and they nearly took the lid off the oven they rose so much! Thank you :)

pixiebluebelle's picture
5

Best Yorkshire pudding recipe I have found. They rise massively every time!

chickenofpie's picture

First time I've made Yorkshire puds. Great recipe! They puffed up beautifully, but only needed 20 mins in my oven. My husband was very impressed!

clairelumley1981's picture
5

Wow, thank you for this recipe. I have never been able to make Yorkshire puddings (always tasted like egg for some reason) . I'm so impressed and this recipe will be used again and again.

dawnac's picture

Made these last night but substituted 1 of the eggs for just egg white but OMG these are amazing ive never made such huge light yorkshires !

dawnac's picture

I made these last night and they were awesome ! the only thing i changed was to use 3 eggs and 1 egg white. My kids were amazed at how big they were.

yurrnae's picture

Yes, the 1 cup each of flour, egg, milk works really well - and you can vary the quantities just by changing the size of your "cup".
The main thing seems to be to ensure that the oil is *really* hot before pouring in the batter.

juliettec's picture

I haven't tried the recipe yet but when I do I want to make a big batch and freeze them. Please can someone tell me how to refresh them from frozen?

washingtonwench's picture
5

I have never made yorkshire puddings before and tried this recipe. All I can say is WOW - I can't believe how light they were and how much they rise. I served them with roast garlic chicken, stuffing, bacon rolls, mash and steamed veg and my family were very impressed. Thank you!

wildt38's picture

for the first time in my life I have managed to find a recipe to get them to rise. Followed the recipe to the letter and used a 12 hole tin but they were ready at 17 mins, any longer they would have been close to burning.

cakeanyone's picture
5

Used this recipe for toad in the hole and it was perfect!

magicmoo's picture
5

I have tried many Yorkshire pudding recipes, all which failed to some extent...until I came across this little beauty. These are the best Yorkshire puddings I have EVER made, and get compliment after compliment each Sunday when I cook them!!

gypsie's picture
4

Really good risers !!! Very light too, but too eggy for me. Next time I make them I will only put in 3 eggs MAX ... and even then might drop that to two depending on how that turns out.

miss_cake's picture
5

Fnally mastered the secret of a fine yorkshire pudding thanks to this recipe! Absolutely brilliant - thank you so much.

jaki712's picture

These were amazing and ended up looking much nicer than the ones in the photo!!

wingrove68's picture
5

Never made yorkshire puddings before so decided to give this recipe a try. It's true... they rise so high I could barely get them out of the oven, might have to lower the shelf next time!! My family loved these and they flew off the table. Will definitely make again.

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