Best Yorkshire puddings

Prep: 5 mins Cook: 20 mins


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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  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 egg (200ml/7fl oz)



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml milk



    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…


  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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Comments (358)

gemmaeyre's picture

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 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

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

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

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

Mrs_O's picture

Never fails! They rise beautifully and also freeze well.

peewee1's picture

I tried this recipe and it worked well. it rise well and taste good also . to make the batter 1 st whip the eggs then add milk stir .the flour added the last , salt, pepper. its a lot easier. Anyway thank you so much for this recipe.

tracaroon's picture

Just tried these for the first time. As I don't have a muffin pan and I was only cooking for myself today, I made a quarter of the mixture. This made 8 small yorkies in my fairy cake pan. It really makes a difference whether the oil is hot or not - I put oil in just 6 wells before preheating, but then realised I had enough batter for 2 more so added it to the pan without preheating the oil - and those 2 stuck a bit! As they were little they took just 15 mins at 220. I used 1/4 tsp oil in each well and that seemed just right. Have polished off the hot ones with my beef, and looking forward to munching on the others cold later :-)

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

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.


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