Best Yorkshire puddings

Best Yorkshire puddings

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(185 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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rozmoo's picture

Its all true, having given up on making my own, blaming my oven etc etc i looked at the comments on this recipe and thought id try just once more. They were huge and tasty and my son gave them a 9 out of ten and he is highly critical ( being 7 and eating at least 5 shop bought ones at one sitting) Try it..it works !!!!

lisatay87's picture

Definitely the best I've ever made. Fab recipe!! Thanks

richard28962's picture
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Remarkable - I have had such trouble making these before. Very easy to follow and ended up with absolute monster yorkies that went down a storm!

morbihan56's picture

Perfect, an absolute success. Everyone enjoyed them and remarked how light and well risen they were. You can forget other recipes this one really works. Thanks

last edited: 17:22, 22nd Aug, 2013
okocha's picture

I prefer my Yorkshire puddings a little crispy on the outside and quite doughy on the inside so I substituted the plain flour for self raising flour and they were very nearly perfect (for me, everyone else enjoyed them too). They rose by a good couple of inches above the pan, were lovely and golden brown and tasted great. I made the small ones and they only made 14. But an easy ans effective recipe.

stelmomo's picture

I have been racking my brains for years as to why my Yorkshire puddings wouldn't rise like they use to. I had tried every trick in the book from adding vinegar, increasing ingredients. Then I found this recipe and my life just changed.... they turned out fantastic so glad I found this !!!!

melh2012's picture
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These are even better than Jamie Olivers. Perfection every time, love them.

lucyethomas83's picture

This is simply the best Yorkshire pudding recipe I have ever come across. I have made these dozens of times now and each time without fail, they have been a resounding success. It is true that they nearly touch the top of the oven so make sure you position your oven shelf a little lower to allow room for them to rise. I also put a good teaspoon of mustard powder, salt and pepper in mine. My in-laws couldn't believe the size and taste - they really are great!! Definitely invest in a proper pudding tin though, as they're only cheap and result in show stopping Yorkies.

whits37's picture
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Absolute brill works every time and they are so high as well. Used the same batter for toad in hole as well again lots of wonderful comments.

abcdefghijord's picture
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Best Yorkshire pudding recipe I've found - absolutely fool proof!

mizzle's picture
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Having heard the many ooh-and-ah warnings about failed yorkies from my mother and grandma, I was reticent about making my own, but these beasts are fantastic and pretty fool-proof!

My second batch weren't *quite* as impressive as the first but I think it may have been that I put too little oil in some of the tray holes before baking. Even so they were still delicious and cheaper than shop-bought when you consider the number the recipe makes.

jenhesmondhalgh's picture

5/5 The best yorkshire's i've ever done and so simple.

debsddwyer's picture
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Fab ! What can I say fail safe recipe, turns out great every time. Have been using a crap recipe for years, is is the best !

Jeppers82's picture
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I thought the first time was a fluke. But I have just made these for the second time and they are amazing!! Delicious, enormous and really light. Best Yorkshires I have ever had. Yum yum!!

henrin2012's picture

although they didn't rise to hit the top of the oven they rose sufficiently and were delicious. Yorkshire pudding has from today at least one new fan in Brazil. Many thanks

henrin2012's picture

although they didn't rise to hit the top of the oven they rose sufficiently and were delicious. Yorkshire pudding has from today at least one new fan in Brazil. Many thanks

henrin2012's picture

although they didn't rise to hit the top of the oven they rose sufficiently and were delicious. Yorkshire pudding has from today at least one new fan in Brazil. Many thanks

yvonneab's picture

Going to try this batter mix . My Grandmas were always perfect ... my Mums are delish ... but my new oven has given me stodgy bottoms twice . Will try this recipe ! Will let you know x

chezgigg78's picture
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Will defo use this recipe again

catbail's picture

I don't know why this recipe works better than others, but it does! I gave up on making Yorkshires for years, used the frozen '4 minute' ones. But for yesterday's roast had forgotten to buy them, so Googled 'yorkshire pudds' and this one came up. Decided to give it a go, and OMG, fantastic! Like some others have said, don't put them too close to the top of the oven, because they rise like mad! It took moments to make the batter, and they looked and tasted perfect. I will never buy the frozen ones again. Amazing!

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