Best Yorkshire puddings

Best Yorkshire puddings

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(190 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

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Comments, questions and tips

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Comments

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

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

Mary G's picture
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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
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Perfect, super easy and impressed everyone. Freeze and reheat in oven perfectly

bossylittlemiss's picture
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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!

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