Four Yorkshire puddings in a baking tin

Best Yorkshire puddings

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(390 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 eggs (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.

  2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.

  3. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.

  4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. 

  5. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

  6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

  7. 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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Peter Webster's picture
Peter Webster
19th Nov, 2018
5.05
really enjoyed
Nathlili
16th Nov, 2018
5.05
Very good. I used the same time and temperature and it was perfect! It might depends on the type of oven people have.
soundmangt4
14th Oct, 2018
5.05
This recipe is the best I have found. I use duck eggs, and plenty of salt and pepper and they always turn out perfect. I would recommend making the batter a few hours ahead of the cooking and allow it to rest in the fridge, and then bring out to room temperature half an hour before pouring into the tray. Never disappoints.
Brian Quinn's picture
Brian Quinn
8th Oct, 2018
5.05
I use this recipe all of the time. I do use one egg less though. I am always happy with the results. https://plus.google.com/u/0/photos/photo/106790425520035742203/6417649185689380066
Robert Denton's picture
Robert Denton
7th Oct, 2018
Never use oil of any sort. ALWAYS use Beef fat, Pork fat, or Lamb fat. Fat should be shimmering, to blue smoke point, before adding yourmixture. Use whole milk or semi skimmed. NEVER Sterilised milk. Use TWO eggs. Two ‘splashes’ of COLD water should be introduce to the mix after seasoning with salt & pepper ( if doing Pork you can add some sage). Oven at 225 degrees. NOTHING ELSE should be in the oven (meat should be out and resting by this time). Second shelf down should be used (to allow your Puddings to rise!) No-one else should be in the kitchen, and NO-ONE should EVER stand behind you. This is a home cooking arrangement, and is in no way related to the “manufactured” recipes of modern published Chefs.
cookingcaroline
30th Sep, 2018
4.05
Puffed up and looked lovely, but a little “dense” - I think I’ll do half milk/half water next time as some other users have suggested. I did reduce the eggs - just used 3 rather than 4 as 4 sounded like far too many (other recipes would only use 1 or 2 eggs for that amount of flour/liquid!).
Kyle Cusworth's picture
Kyle Cusworth
21st Jul, 2018
25 mibutes at that heat is way too long. They will burn, be rock solid and a complete disappointment.
The Old Wolf
1st Jul, 2018
5.05
Love this recipe, this is just the way Yorkshire puds should taste and feel based on my experiences in the UK. My only modification was that at 440ºF, 20 minutes is just a bit too long. 16 was just perfect - but then, my oven could be running a tad hot, too.
livi55
3rd Jun, 2018
2.05
Did not like these at all, came out like cardboard with no taste! Followed other recipes and have had no trouble, this one sadly was disappointing! Yorkshire puds make a roast dinner but unfortunately not in this case! I would consider using this recipe again however with less eggs.
Karen Jameson's picture
Karen Jameson
20th May, 2018
4.05
Great recipe that has worked everytime i have used it now for 6 months(even when ive halved the mixture.) Taste better when meat fat is used rather than oil but after 15yrs my family are now able to say i make the best roast dinner including the Yorkshires!

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WinnieTheCook
19th Nov, 2018
Can someone please tell me how much oil I need to use for one pudding? The first batch came out nice tall but really oily at the bottom of each pudding. Rather than pour oil - should I maybe just sprinkle the tray?
goodfoodteam's picture
goodfoodteam
20th Nov, 2018
Thanks for your question. 1 tsp should be sufficient.
Katrin1973
17th May, 2018
Please can anyone tell me - can i also use wholemeal for this recipe? thanks so much
goodfoodteam's picture
goodfoodteam
21st May, 2018
Thanks for your question. Wholemeal tends to give a heavier result but if you're happy with this then give it a go! An alternative would be to use half white and half wholemeal.
Robin Walker's picture
Robin Walker
23rd Feb, 2018
What happens if they are not served immediately? Can you serve them a few hours after making them?
goodfoodteam's picture
goodfoodteam
28th Feb, 2018
Thanks for your question. These are best if served fresh from the oven but you can make in advance if you like.
Hebridean
1st Dec, 2017
What size eggs should I use with this recipe medium or large? Also how many teaspoons of oil would you put in a muffin tin and is that better than a deep bun tin?
goodfoodteam's picture
goodfoodteam
8th Dec, 2017
Thanks for your question, large eggs would be better in this recipe to make the volume to 200ml. Use roughly a tsp of oil in each hole. If the deep bun tin is similar to a muffin tin then that'll do the trick!
Devilwoman3
27th Oct, 2017
I only buy very/extra large eggs. Should I reduce the amount to 2 or 3 instead of 4?
goodfoodteam's picture
goodfoodteam
28th Oct, 2017
Thanks for your question. We'd recommend using 3 very large eggs as this should work out at roughly 200ml. Measure it in a jug to get the correct volume.

Pages

adz_jsy's picture
adz_jsy
1st Oct, 2017
5.05
Put a bit of oil on kitchen roll and almost wash the tin with it u may need to add more oil
Mowchu
11th Jun, 2017
5.05
This makes loads of yorkshires. I always halve this recipie and still have too much for a muffin tin of 12!
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