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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paul77's picture
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I've tried loads of yorkshire pud recipes and had no luck with any of them. This is the best recipe for perfect puds. THANK YOU :-)

teresa1977's picture
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Use this receipe everytime to make 12 yorkies & perfect everytime

amanda006's picture
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These yorkshires never fail to rise! Kids love them!!!

lewis-lass's picture

Fantastic recepie, you cannot go wrong with it ! Well risen, Lovely tasty light yorkshires. Yuuuuuummy !!

glenyst's picture
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It's true! These really work.

littlemisscupcake's picture
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These were awesome!! Success at last!!

michellea999's picture
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Not the best recipe I have used but it does make very good Yorkshire Puds, I halved the recipe as I did not need the full quantity.

vinsbit's picture
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I have a reputation for "yorkshire pellets" as I have never been able to cook yorkshires properly. But this recipe made me a very happy cook - they were beautiful and rose perfectly. Yes!!!

barhamsbakery's picture
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An update to my comment above... Tried this recipe in a large tray for toad in the hole and it failed miserably :-(

barhamsbakery's picture
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Absolutely bloomin' marvellous!! Followed the recipe to the letter and got perfect huge yorkies.

cookpauline's picture

Can anyone help, please? I want to make and freeze these for Sunday lunch. When I take them out of the freezer do I just let them defrost or pop into a hot oven.

clairski90's picture

Just tried this for new years day dinner OMG they were amazing love this recipe. I left the batter to rest for about an hour before I used it and make sure the oil in the pan is hot hot hot !!! So thanks for recipe x

princess_411's picture

This is too eggy - They rose well and browned nicely but because of the amount of egg they were cake like. Would recommend halving the amount of egg if not more.

lululu's picture
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forgot to give it the 5 stars. If you cook yorkshire puddings , make sure that this is the recipe you use.........you'll be delighted. I still cant believe that I actually made such fantastic yorkshire puds.

lululu's picture
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This is fail proof. I made these on Christmas day and they where fantastic.So light and airy and they rose so high.....awesome. Ive never until now had success with yorkshire puddings, so have avoided cooking them. When I read the comments on this recipe thought I'd give it a try, and I am so glad that I did. BEST yorkshire pudding Ive ever tasted .............and I made them!!

ihunter's picture
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Awesome. I used pure beef dripping from the roast. About two tbsp per pudding. Sizzling hot (about 230-250c). MASSIVE puddings. Slow start but hey just xploded after ten minutes. Touched the top of the oven. So lovely when drenched in gravy.

teghan69's picture
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I only wanted 4 so I just halved the amounts......I have never made Yorkshire Puddings before and these turned out perfect!!!!
I used a fan convection on 220C for 20 mins.

kingtwig's picture
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Hmmm.....they rise really well, but whenever I do Yorkshire puddings, with any recipe, they get singed! I follow the recipes to the T, and preheat, and make sure the fat is piping hot, but they still burn. This recipe is great, although they still burnt a bit :o) I couldn't leave them in for the 20-25mins. Maybe 15, and then had to take them out!

pfowlis's picture

loved these..easy family favourite shop bought NEVER AGAIN!!

fiona1990's picture

i really dont understand were im going wrong with this recipe im following the ingredient and instructions correctly but mine seem to be going like muffins rather that yorkshire puddings can anybody help

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