Best Yorkshire puddings

Best Yorkshire puddings

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(179 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

Comments, questions and tips

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Comments

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sueb164's picture
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Just made these and they have turned out absolutely perfectly! Followed recipe exactly.

cbland15's picture
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Wow. These yorkshires rise!!!

Can't believe how good these came out. They took over the oven.

Make sure you only add a little batter to each.

chickens82's picture
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Made these today for our roast and they turned out perfect! Used an electric whisk and left the batter to rest for 30 minutes before adding to the hot goose fat. Recommend this recipe

janewhohatestocook's picture

Absolutely fantastic recipe, first time I have managed to get a great Yorkshire Pudding recipe.

rheiah's picture
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Used this recipe for my first ever yorkshire puddings and was amazed at how perfectly they had risen.
Definitely a keeper!

gugu64's picture

I'm interested to try this recipe but I would like to know in what way to use the Yorkshire Puddings.

enyatoo's picture

These are wonderful! the Lass from Yorkshire has to say...I usually make these with 4 eggs and yesterday I only had three, and added some additions, being.
1tbs dried onion
1 tsp Colemans mustard
1/2 tsp Herbs de Provence ( can use Thyme)
It made 6 4inch tall Yorkshires, looked and tasted wonderful, and impressed our guests. Would have made easily twelve in muffin pans. Also made early in the day and refrigerated, and removed 1/2 hour before cooking. I have been making Yorkshire puddings and quite good for 50 years since leaving the UK and my lovely Yorkshire, and these are the best. By request made twenty five for our friends Christmas dinner last year, with many raves and requests for the recipe.... Thank you for this site and the lovely memories it brings back. :o))

darrenbent's picture
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i have never made my own yorkshire puddings before; wow this recipe was fabulous. i used a little of the meat juice instead of oil and they came out fantastic.
i will never buy ready made again; 45 seconds to make the batter; job done

princessumpalumpa's picture
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These are the best and easiest yorkies ever, even my 5 year old daughter makes them for our sunday lunch!
Everyone always comments on how fab they are.
Bye bye aunt bessies!

adamsutton75's picture
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Always bought frozen and realized we had none. Tried this recipe and it worked perfectly, we won't by frozen any more!

vicspen's picture
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Made this batter and split it between a medium tin and used four holes of a small cake tin. Omg! They were all massive and beautifully light and crispy! leave plenty of room all round when putting them in the oven. Fab recipie will deffo use again!
Thankyou x
Ps used olive oil instead of sunflower.

kevm0tnx's picture
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Absolutley superb!! Just about to take these monsters out of the oven, easy as.... errrr yorkshire puds!

valentine1984's picture
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I have been struggling to make yorkshire puddings for years!!!! So gave up. After reading the comments I just had to have a go. Have made this recipe twice now and it's fantastict - you have to make sure that you adjust the shelves in your oven though. They do rise really high. Perfect! At long last!

Sorry I forgot to rate this recipe, but I think you could guess what I thought anyway!

valentine1984's picture
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I have been struggling to make yorkshire puddings for years!!!! So gave up. After reading the comments I just had to have a go. Have made this recipe twice now and it's fantastict - you have to make sure that you adjust the shelves in your oven though. They do rise really high. Perfect! At long last!

fifipie68's picture
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This has to be my all time favourite recipe for Yorkshires. It's never let me down and my fussy 4 year old adores it. A firm family favourite!

aalgama1's picture
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It was so easy (my first time making them) and came out perfectly! I substituted milk with coconut milk and it is just as yummy! :))

aalgama1's picture
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It was so easy (my first time making them) and came out perfectly! I substituted milk with coconut milk and it is just as yummy! :))

lynsey100's picture
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Works perfectly!!

oldthumper85's picture

Very good :-)

migsywigsy's picture
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The first time I've ever made Yorkshire puddings (I'm a 40 year old Yorkshire girl. Shameful, I know) and these were perfect. So chuffed I
sent my mum a photo!!

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