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 (357)

linsay1981's picture
5

This was perfect, I used the mixture and divided it between two sandwich tins which produced two lovley large puddings xxx

natalie30's picture
5

The best Yorkshire pudding recipe I've ever tried! They were fantastic and didn't stop rising!! My husband and children were suitably impressed so I'll make these again and again. Absolutely perfect!!

poojenkins's picture
5

At last successful homemade yorkies!! Yummy

cjewell24's picture
5

I made these as part of supper tonight and they were so good!! Very easy to make, I will be making them again very soon!! :-)

trude28's picture
5

Really surprised myself and made perfect Yorkshire Puds with this recipe. - My family loved them - Excellent!

johnboyfood's picture

Try this brilliant method. Use all the above ingredients but beat all together EXCLUDING THE FLOUR. After beating together slowly STIR the flower into the mixture and cook immediately.

polednikova's picture

I will try this recipe because of the comments, but perhaps change the photo? They aren't actually very good...

tonicannon's picture

i found if you use normal 12 cake tray you get 24 in total so devide the ingredients if you dont have freezing facilitys

jax1962's picture
5

I will say two things about this recipe:
1. TRY IT
2. These are the best ever yorkshire puds!!

sburnside's picture

Excellent Recipe. We love it!!

jnicholls90's picture

My favourite recipe on the website. These NEVER fail to rise and the recipe is just perfect as it is!

clairef89's picture
5

Followed exactly to make toad in the hole and worked perfectly.

harpersgirl's picture
5

Best recipe for yorkshires EVER!!!!

saucie's picture
5

fantastic results

debbieknight123's picture
5

wowwee wowee lovely I feel so smug when I make these for friends and family little do they know my secret!!!

rt1268's picture
5

mmmmmmmmmmmmmmmmmmmmmmmmmm

rt1268's picture
5

mmmmmmmmmmmmmmmmmmmmmmmmmm

nzbertie's picture

Hurrah this one worked for me!!! Have been trying other recipes for months and just getting frisbees every time. This one worked fantastically well. Think my Y. Puds look better than the picture above!!!

bexhep's picture
5

I've made these a few times and they always come out great! I love the fact that I don't need to mess about with scales measuring out all the ingredients, I just use a pyrex dish. I only put 3 eggs in mine, but they were quite large and came to 200 mls (same amount of milk and flour). I also added a tsp of mustard powder to the batter.

I like to eat mine with onion gravy, black pepper, mint sauce and a slice of pickled beetroot - sounds weird, but I love it! :-)

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