Best Yorkshire puddings

Best Yorkshire puddings

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(211 ratings)


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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level



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)

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  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 eggs (200ml/7fl oz)
  • 200ml milk
  • sunflower oil, for cooking

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  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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joanne211985's picture

After always using frozen yorkies and running out I thought I would try this recipe. Best thing I ever did. I will never go back to frozen Yorkshire puddings again. Light and fluffy and slightly crispy on the edges. One word PERFECT!

vastness869's picture
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Lovely taste, but they stuck to the tin. I'm fairly sure that they stuck because I left it in the oven too long when heating the oil. the first time I made them they came out perfectly and didn't stick at all.

Mary G's picture
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I really liked being given the eggs in mls ,so much more accurate than in numerals.

Mary G's picture
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Just used this recipe to make a toad in the hole.Brilliant, I had to move it to avoid it sticking to the roof of the oven. Added dry mustard to the batter. Really lovely light yummy pud.

Alexandra M's picture

These Yorkshire puddings are amazing! I'd not had much success in the past but these ones 'rose to the occasion' when I had friends for dinner. One of them is a chef and she actually took a photo of them!

sarahsbbcgf's picture
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Perfect, super easy and impressed everyone. Freeze and reheat in oven perfectly

bossylittlemiss's picture
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Great recipe, light and fluffy, everyone loved them. Very simple too, you can't go wrong with this recipe.

martinbrownson's picture

Agree with Zurich98. They rose beautifully and looked great but were so "eggy". I would halve the quantity of egg next time and add more milk. I used 4 'standard' Hong Kong eggs which was 240g but it's too much.

Zurich98's picture

These rose well but they were solid and heavy. Too many eggs!

scarsbrook6's picture

My late Mum made the best yorshire ever , but its something I kept getting wrong ...until now thanks to this recipe they were very impressive. I made 12 cup cake size and had to move to bottom shelf after 8 mins as they were touching top of oven. Liked the recipe as less flour and more eggs which was helpful to my low carb diet...starved myself all day so I could have a yorkshire with my beef and veg. Highly recommend... i used a Bamix to whisk as its fab for getting rid of any lumps in an instant, dont know whether that made any difference

Pranuthi's picture

Fantastic recipe. Perfection all the time

oliviae's picture

Brilliant! Have tried and failed horribly so many times in the past to make yorkshires but this recipe is really foolproof if you follow it exactly.

jan670's picture

these are absolutely fool proof and delicious. you certainly won't need to buy the frozen rubbish once you've made these. i halved the recipe and haven't tried freezing them.

SweetChaos's picture
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I have just made these tonight and they were a fantastic success :) I was planning on freezing some but the family polished them off and still wanted more This was my first time making yorkshire puddings and they turned out perfect , Highly recommended :D

andreiagouveia's picture

I've never made Yorkshire puds before n always buy frozen but as I had my boyfriends family over, I wanted to impress. They were Amazing!! So simple to make and came out really well. I'll be doing these I stead of the frozen ones from now on :)

sionedgoch's picture

I halve the amounts given here as I only ever want to cook four yorkies. They still turn out fantastically. Great recipe!

caroljefferson's picture

Goodness me, just had to comment on these, they are AMAZING! I have never had success with yorkshires before, but as others commented they hit the top of the oven, a keeper for sure, thank you Good Food!

Wendyflett's picture

Made these last week and best I've made. Just have one question though, Can I cook these straight from frozen or do I need to defrost first?

digigirl's picture

Very good and easy to make. Only quibble is that it doesn't say how much oil to put into pan. I did a thin coating, but that wasn't enough as they all stuck on the bottom. Will use more next time. Otherwise - perfect!

Looney76's picture

I looked online for a yorkie recipe and they were well risen but really soggy. Since I'm a newbie at this cooking lark I thought I had done something wrong and tried them again. And again I had big soggy yorkies. Then I found this recipe.......Cor blimey these ones were lovely :). Proper big light yorkies. I will defo be sticking with these ones