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Best Yorkshire puddings

Best Yorkshire puddings

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(227 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)

    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

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

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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.

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Comments (342)

roxii122's picture

Brilliant recipe came out perfectly, family loved them
Will make another batch to freeze now

kirktonlass's picture

I used this recipe to make toad in the hole - and it was the best one I have ever made. I think the secret was not opening the oven door as it rose and cooked perfectly, we all loved it and it was a lovely filling cheap meal

Harrysbakingmummy's picture

I shall look no further for a yorkies recipe... My mum is an excellent cook but my first ever attempt at these and I just sent her a picture and she was blown away as they beat her tried and tested recipe! Perfect looking and tasting. I found they only needed 15 in the over... They were starting to burn so any longer and it would have been too long!

emmagraceyates's picture
5

Before yesterday I was a 24 year old Yorkshire woman (born on Yorkshire Day, to boot) and had never made Yorkshire puddings!
Didn't need to make 24, so made with 46g flour, 2 eggs and about 70ml of milk. Twenty minutes on the bottom shelf and they turned out absolutely perfect! And I still managed to make 12!

gemmaeyre's picture
5

Great recipe, makes perfect Yorkshire puds. My Yorkshires have always turned out like cakes but now ive mastered it! Ive given this recipe to my family & friends. This will be the way I make Yorkshires from now on.

emmadunck's picture

Tried these today for the first time and 4 eggs was too much very eggy and doughy. Tried another batch with 2 eggs and a third just egg white and it worked a treat! Oh and don't put them on the top shelf they rise a lot!!

whofan99's picture

Hey, there. I'm an American cook, and had to convert measurements and oven temperatures, but had to say that this is an awesome recipe for Yorkshire puddings. I love eating them, but didn't know that they were this easy to make. My best friend's parents are from North Cumberland (Umbria?), and his mom makes really good ones, but I don't want to drive and hour and a half each way to get some. In any case, even with guesstimating, these turned out great. Also, the tips were very helpful.

beckys85's picture

Had to comment on these as I've never had much luck with Yorkshire puds. Follow the recipe and it won't let you down...so easy and amazing results. So happy with them, they're going in the freezer ready for Christmas. One thing ticked off the list!

jendancer's picture

I have frozen a batch of these for christmas aswell, how long do u normally reheat them for, and do u reheat them in the oven?
Thank you

beckys85's picture

So sorry, I've only just seen this! 5-6 mins in the oven from frozen did the trick. I hope you had them for your Christmas dinner! :)

teabreaks's picture
5

Easy peasy and beautifully puffed up as promised.

lucyparty71's picture

These are amazing I found the quantities to be just right. Make sure you definitely don't open the oven door though as I did and they shrank a bit. Always bought frozen ones in the past but am now converted and making them again today with roast chicken - yum!!!

lucyparty71's picture

Made these for the first time a couple of weeks ago and they are amazing! Found the quantities to be just right. Make sure you definitely don't open the oven door though as I did and they shrank a bit. Have always used frozen in the past but converted to these lovely ones now and making again today with roast chicken - yum!!!

lseastwood's picture
5

Perfect Yorkshire puddings first time. Made 9 using half quantities, although I used a jam tart tray rather than a muffin tray so this may be why. I will be using this recipe again!

talia297's picture

Amazing! I have often had some Yorkshire disasters but these came out perfect!

phillintime's picture

Try adding an extra egg white for an extra rise.

phillintime's picture

If you want them to be really big and fluffy then add an extra egg white to the mix.

babelsbottomlip's picture

3 medium eggs is more than enough for this recipe.

seffcat's picture
5

Amazing recipe! So easy to make and super tasty!!

Miss_Tuesday's picture
5

Never fails! They rise beautifully and also freeze well.

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