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Best Yorkshire puddings

Best Yorkshire puddings

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(230 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…

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 (347)

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.

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
5

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
5

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
5

I really liked being given the eggs in mls ,so much more accurate than in numerals.

Mary G's picture
5

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
5

Perfect, super easy and impressed everyone. Freeze and reheat in oven perfectly

bossylittlemiss's picture
5

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.

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