Best Yorkshire puddings

Best Yorkshire puddings

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(229 ratings)

Prep: 5 mins Cook: 20 mins


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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  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 egg (200ml/7fl oz)



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml milk



    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…


  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 (345)

Jessy2393's picture

Great recipe - I didn't want that many yorkshires so just split the recipes in half. They rose perfectly.

Bellydance 68's picture

Made these using gluten free plain flour and they were absolutely amazing. Best Yorkshires I have ever made.

MoscowMama's picture

Works every time. Brilliant!

genputtay's picture

Quite right that this Yorkshire Pudding recipe should claim to be the best. It is. Finally after years of culinary Yorkshire disasters, I can finally hold my head up high. As mentioned by others, I too chilled the batter. Apparently it makes the Yorkies lighter, but with only one successful batch under my belt, I have nothing to compare it to. Watch this space for updates. I also used my silicone muffin tray despite having read many online discussions calling shenanigan at the idea of silicone. Instead, I crossed my fingers for twenty five minutes and watched the oven door. The result = perfect. Just like the picture!

lynnthompson's picture

The recipe states that these can be cooked and then frozen for up to a month but it doesn't state how to cook these once they have been frozen - any ideas anyone ???

AngieW123's picture

The frozen ones you buy in supermarkets take approx 3 mins in a hot oven. That's for the small ones - not sure about the bigger sizes.

magicbullet's picture

I tried this recipe, but I must have got something badly wrong. My wife had said this was my last chance to get a meal right for my in-laws, so there was a bit more pressure on me. The whole dinner was a disaster, so later in the day my wife locked me out of the house, and I had no alternative but to sleep in the shed. It wasn't that bad, but I have a phobia of spiders (and there are some big ones in that shed) so I kept imagining they were creeping over me in the night. Sleeping in the freezing shed didn't do my cold and cough any good, but I don't blame my wife as she puts up with some terrible meals from me. I'll try again with the Yorkshires, but maybe just for myself! BTW my wife did let me back in the house the next morning, so all's well that end's well.

Jojo2016's picture

I've just made this recipe hope it turns out good my other attempts at Yorkshire pudding turn out like heavy small cakes

janex's picture

This recipe works every time.

Barneys baking's picture

Being a Yorkshire girl, I've been making Yorkshire puddings all my life, first with my mum as a child and now for my own family.. If you follow this recipe exactly you can't go wrong.
The trick really is to have your oven HOT. I cook mine for 15 mins on highest heat then turn the oven down to 180 (fan) for the last 5 mins to ensure they are cooked at the bottom as well as the top. Lovely fluffy yorkshires every time.

apkmorris's picture

This recipe is fine, though I find if you make the batter in advance and put it into the fridge for half an hour + before you cook it in the hot fat, you get even lighter and tastier puddings. I also use some of the fat that renders from the beef rather than Sunflower oil when making the Yorkshires to go with roast beef. That is not their only utility, I know people who eat sweet Yorkshires covered in jam. Why not? The batter is pancake batter at the end of the day.

karenbro's picture

Made Yorkshire puddings years ago and failed.
Made these today for our earlie Christmas lunch. I beat the eggs first, then added the milk on top before I drop it on the flour. (previous post suggested)
They taste fantastic, can't get over how light they are.
Although they look nothing like a Yorkshire pudding. There just so big! Yorkshire pudding mutation! I think I must have put to much mix in the baking tray.
Will definitely make again. Maybe half the quantity :)

purplesky79's picture

This is by far the best recepie for YP.... they are delicious and looks amazing.
I've beaten the eggs first, then added the milk on top before I drop it on the flour. I founded a lot easier to mix and lump free!!

ginandre's picture

Being the daughter of a Yorkshireman I was embarrassed to say I have tried and failed at making Yorkie puds for years , so I decided to try one more time with this recipe and oh my goodness I actually made crispy , big, tasty Yorkshire's thanks so much for this , I can hold my head high now!! :-)

Fyzee's picture

Thanks this recipe is amazing will surely be using it on Memorial Day.
I found this site really nice for memorial day really excited for it.

pipbakes12's picture

The best Yorkshire pudding recipe going!! Always a favourite for Sunday lunchtime. I tend to make half quantities though as it makes a ton :)

lindy0070's picture

This is an easy "go to" recipe for quick yorkies or pancake batter. I only use three eggs and they work just brilliantly.

nickd76's picture

This is a great Yorkshire recipe, but heating the pudding tray in the oven is a mistake. Heat the tray on the hob till the oil just starts to smoke then pour in the batter and put them in the oven, that way your oven stays hotter since you only open it once, and therefore you get a better rise.


Questions (7)

jrbdaughter's picture

Can someone please convert these measurements for me. I am from the United States and at the moment, I cannot locate my conversion chart. Also, I have a gas oven and need that temperature converted. Many thanks!!

tammyt's picture

Hi! Does anyone know what gas mark the oven should be on to preheat then cook these and where in the oven they go? Top, middle or bottom shelf? Thanks!

goodfoodteam's picture

The oven needs to be preheated to gas 8 and they go in at the top of the oven. Hope that helps.


Wendyflett's picture

Made these last week and the best I've made. Just have one question, can they be cooked from frozen or do I need to defrost first?

goodfoodteam's picture

Hi Wendyflett, thanks for your question and so glad you enjoyed them. Yes these can be cooked from frozen just pop into a medium oven for 25 mins or until heated through and crisp. 

Tkachiki's picture

Sounds interesting, but can someone give me the American oven temp, measurements for flour and milk, please? Thanks!

whofan99's picture

The oven temp is 400 degrees F, and I used 1 cup of flour, and a little less than a cup of milk. If you have pyrex glass measuring cups, those have the ml on them. They're also the best for measuring liquids, so I would recommend investing in a set if you're into baking. The batter ends up being slightly thicker than a crepe batter, but thinner than that of a pancake. Sorry that this is so late!

Tips (2)

Shaunie1975's picture

It's better to use equal quantities of ingredients.
What I do (for family of 5/6 2adults rest kids) crack two eggs into a bowl and weigh them. Then I add equal amounts of plain flour (sieved) and milk. A pinch of salt and pepper.
Give it a good mix with an electric mixer. Then I sieve the mixture again into another beaker with spout. I then leave in fridge for a couple
Of hours to allow it all to combine. Heat over on max with muffin tins and about a tea spoon of oil in each hole. Allow that to get really hot at least 30 mins. Remove mixture from fridge give another quick mix and then pour straight into muffin tin and in to oven. Reduce heat to gas 5 or 6 and leave in there for about 30 mins

Misplaced_One's picture

Oh, THANK YOU!!! Like eating crunchy air - not too good if you want to prevent yourself from over indulgence though, I ate the lot - thank goodness I only made half a batch.

One tip, don't overfill the muffin trays - about 1/2" or 1.5cm is plenty full enough, they will grow and grow in the oven - My nieces love to watch them

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