Best Yorkshire puddings

Best Yorkshire puddings

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(190 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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annemiek's picture
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Wow! My family had never had yorkshire puddings before, and they absolutely loved these. I made them to go with the spring veggie casserole and everyone went for seconds till there was nothing left. I followed the recipe exactly, they puffed up huge and smelled gorgeous.

princessjacq's picture
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First attempt at yorkshire puddings! Fabulous, my 3 year old adored them!

pillet's picture
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great recipe which worked well!!!

elena4's picture
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So much better than shop bought! I was always worried about trying to make yorkshire puddings as I've heard many disaster stories... this recipe makes it easy! Follow the tips and you cant go wrong.

kelly23269's picture

best recipe ever my son loves them thanxs xx

kayravenhill's picture
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Fantastic I've tried lots of yorkshire pudding recipes and this one far out ways them all. Its true about the rising, I put mine into one large dish on the middle shelf I just got to my pudding in time before it hit the top of the oven

fishaami's picture
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I like them sweet,so I put some sugar in it as well. they really rise like crazy :P but hard to keep the size though T T. I make them almost every week!

waynebland's picture

I Usually use 1 egg and 1 egg white and chill batter before use

abigail's picture
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I must admit to adapting and used 150g flour, 2 medium eggs, 3 bantam eggs and topping the eggs just over the half pint measure with milk. Seemed to work well, also used it for Toad in the hole.

elaines's picture
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Great recipe – lovely light-as-air Yorkshires which rose so high they almost hit the top of the oven!

sirscoffedthelot's picture

i used 150g of plain flour, 175ml of milk with 50ml of cold water, 2 eggs, 1 egg white, pinch of salt and a pinch of mustard powder. still following the guide lines above but i found that the yorkies rise much better this way.....and keep that oven door shut!!! ;-)

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