Best Yorkshire puddings

Best Yorkshire puddings

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(258 ratings)

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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malcolmlewis
1st Oct, 2016
5.05
My wife has been making Yorkshire puddings for 40 years, over time for some reason they have been getting flatter and flatter, so I challenged her and said I would have a go. Saw this recipe and....................they came out superb. Fantastic recipe, fluffy and light. I have now got the job of making the yorkies.
Emmamay84
25th Sep, 2016
5.05
Woohoo!! I've always made my own Yorkshire puddings, sometimes they were fab, sometimes rubbish, refusing to give in and go for the frozen ones when my own were disastrous. Today I decided enough was enough. No more hit and miss for me, I needed a reliable recipe. This one was perfect! I halved the ingredients making just 4 large Yorkshire's. They were golden, fluffy and delicious! I cooked them before I cooked everything else so I didn't have to open the oven, then I popped them back in for a few minutes to warm them whilst I was serving up. I'm a Yorkshire girl and will no longer feel ashamed about not being able to make Yorkshire puddings!
chessop
25th Sep, 2016
This recipe makes a reliable batter pudding but it is not a Yorkshire pudding, at least not the kind you want filled with gravy next to your roast beef. This is because it could never be crisp with that much egg and milk in it. If you actually want a recipe for a traditional Yorkshire pudding that deserves its place next to the beef on your plate, read Felicity Cloake's article on this venerable classic in the Guardian, it's on the net.
IdahoMum
2nd Oct, 2016
5.05
Have you even tried the recipe? It was the perfect crisp and tasted amazing filled with gravy by my roast.
lbeatt
11th Jul, 2016
5.05
OMG! This recipe works a treat. I halved recipe. I even used the Yorkshire pudding tin that had been lying in cupboard for ages, as usually use frozen ones! They came out massive! Family very impressed. Tin will defo be used a lot more now. So easy to make, and in no time at all. Yorkies for every Sunday dinner from now on LOL! No more frozen ones for me.
karenJW2013
14th Jun, 2016
tried this recipe on sunday and for the first time in my life, my attempt at making my own yorkshire puds actually resulted in light fluffy successful yorkshire pud instead of some stodgy heavy unrisen mess. they were so light and rose so much they actually slid out of the tin and onto the next shelf (a very new unused nonstick yorkshire pudding tin lol). i'm ashamed to admit my previous failure being from yorkshire but thanks to this recipe i can now stop using the frozen or precooked shop bought ones. a proud moment! lol :D this is definitely a keeper.
walo
12th Jun, 2016
5.05
Great recipe: easy to make; and yorkshires came out really well risen.
Jessy2393
24th May, 2016
5.05
Great recipe - I didn't want that many yorkshires so just split the recipes in half. They rose perfectly.
Bellydance 68
22nd May, 2016
Made these using gluten free plain flour and they were absolutely amazing. Best Yorkshires I have ever made.
MoscowMama
25th Apr, 2016
Works every time. Brilliant!

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