Best Yorkshire puddings

Best Yorkshire puddings

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(258 ratings)

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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notmyname
6th Jan, 2017
5.05
First attempt and I have to admit I read some of the tips, used two eggs and then went for the same weight of flour and milk as the eggs. Worked perfectly. Always been terrified of Yorkshires but no more. I'll be making these all the time.
vic231627
2nd Jan, 2017
5.05
I love this yorkshire pud recipe, and use this version week in week out. I also never sift the flour, and by beating the eggs in then adding milk, it is lump free every time. This is also the perfect base for toad in the hole. I part cook my sausages in oven, so there is fat from them, crank up the oven and add the batter. Pefect
diafol
2nd Jan, 2017
5.05
Amazing. Turned out perfectly without all the fuss of sieving etc. First attempt at making them. Very light.
BexOreo
1st Jan, 2017
5.05
First ever recipe whereby they worked!!! I did add a little baking powder and they turned out light, fluffy and well risen!
marcus1980
30th Dec, 2016
If you have no weighing scales 1cup flour 1cup eggs 1 cup milk or soya milk if soya milk add 2 tablspoons water salt and pepper
alicemaryflorence
30th Dec, 2016
5.05
The way the tips were worded, I thought it might be tricky to get these to fluff up. Not so! They're super easy to get right! Mine seem to work even if I have to open the oven early for something else.
Smiler84
26th Dec, 2016
5.05
This was my first time of making Yorkshire puddings as they never usually turn out very well! It was Christmas Day so I thought may as well give it a go & im so pleased that I did. This is going to be my go to recipe for Yorkshire puddings from now on, everyone was amazed at how big they were - even my mum who has always made great yorkshires. They raised beautifully & tasted amazing. You can't go wrong using this recipe.
Kate Petersen's picture
Kate Petersen
25th Dec, 2016
5.05
I've never made Yorkshire puds before & decided to try this recipe for our Christmas dinner. It was easy to make, worked out wonderfully & they were delicious! As there were only 2 of us eating, I halved the recipe, made them in a standard muffin tin & got out 12 puds. We tried not to eat them all!
pjwhams
25th Dec, 2016
5.05
Forget the sifting of the flour and putting the batter in the fridge, as found in other recipes. This is the simplest Yorkshires recipe I've found, and the one with by far the best results. Absolutely foolproof.
nadine54
29th Nov, 2016
my hubby tried these Yorkshire puds as hes being making Yorkshire tubs they never turned out good until he used this recipe can safely say they were knocking on the door too get out they were huge and very light and tasty and did not shrink ... no more frozen yorkies in this home xx :)

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sharon1308
21st Dec, 2016
What temperature & for how long do I cook these if I've frozen them?
goodfoodteam's picture
goodfoodteam
21st Dec, 2016
Thanks for your question. Heat the oven to 220C/200C fan/gas 7. Put the frozen Yorkies on a baking sheet and cook for 6-8 mins until golden and hot.
amina248
9th Oct, 2016
Hello, How much batter do you pour in to the tin and can I use a cupcake tin because I don't have a muffin or yorkshire pudding tin?! Thank you!
goodfoodteam's picture
goodfoodteam
15th Oct, 2016
Hi there, yes you could use your cupcake tin. Pour the equivalent of a couple of tablespoons into the tin and cook as above.
Charldene1
15th Sep, 2016
has anyone tried these with soya milk? TIA
jrbdaughter
29th Dec, 2015
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
20th Dec, 2015
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
goodfoodteam
22nd Dec, 2015
The oven needs to be preheated to gas 8 and they go in at the top of the oven. Hope that helps. 
Wendyflett
1st Jan, 2014
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
goodfoodteam
23rd Dec, 2014
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. 

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Shaunie1975's picture
Shaunie1975
24th Apr, 2016
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
11th Mar, 2016
5.05
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