Best Yorkshire puddings

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)
    Eggs

    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

    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, questions and tips

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Comments (358)

noreent1234's picture

This recipe is excellent I could not believe how they raised so high in the oven I have tied many recipes for Yorkshire puddings but this is the ultimate best and they taste brill. The secret is heat the oven at 220 and ensure the tin with the oil is in the oven for 10 mins before pouring in the batter. the only change I made was to put the batter in the fridge for an hour or so and poured in to the tin straight from the fridge ..... Works brilliantly

golfer62's picture

Best yorkshire puds I have made yet

golfer62's picture

Best yorkshires pounds yet

robesus's picture
5

Tried these today and have to say they were amazing!!! Really puffy and tasty :)) thank you

vickielov's picture
5

Absolutely amazing, on my very first try! Thank you <3

stonerose83's picture

i halved the recipe quantities as didn't need 24 Yorkshires! Used 70g flour, 2 eggs and 100ml milk.

Absolutely perfect. (if I do say so myself!) :)

Best recipe I've come across so far.

clairus99's picture
5

stop here - no other recipe needed - these are perfection!

mellieb's picture
5

Wonderful recipe - I've been making yorkshire puds for years and this is the first time I would ever class them as successful !!!

suzeintynemouth's picture

Made yorkshire puddings for the first time using this recipe.
After seeing many disasters in the past, and knowing how many people now buy the pre-cooked puddings I wasn't holding out much hope.
I halved the recipe as I didn't want so many and they came out perfectly!!
I understand the heating of the oil in the tray is important so I made sure to do that- and now I have no idea why people buy them pre-made! :-/
Will definitely use this recipe again! Thank you!

clarkeyclarke's picture
5

Pure alchemy. Genius.

shazali's picture
5

By far, the best recipe for Yorkshire puddings ! I also chilled the batter for a few hours and it made all the difference :)

willowwinkle's picture
5

Looked even better than in the picture..delish!

zephyra_rocks's picture
5

Fabulous!! Always dreaded trying to make Yorkshire puds, as I failed dismally every time. Googled and this was the first recipe I came to - brilliant success for Xmas lunch. So much so, that now my usual frozen ones just aren't good enough for my kids. Thank you, Barney.

lollybridgeida's picture

First ever yorkshire puds made and with this recipe, done to perfection. Easy peasy.

bexamarie's picture
5

Used the recipe exactly as is. First time I've every had yorkshires rise and not be a ball of air or flat as biscuits. Used twice for both Xmas meals I made.

Thank you, thank you, thank you. I will never use shop bought ones again. So very very easy an foolproof.

sueb164's picture
5

Just made these and they have turned out absolutely perfectly! Followed recipe exactly.

cbland15's picture
5

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
5

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.

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