Four Yorkshire puddings in a baking tin

Best Yorkshire puddings

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(372 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 eggs (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

    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.

  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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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
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.
3rd Jun, 2018
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
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!
22nd Mar, 2018
Giant, crispy, fluffy Yorkshire puds :-)
Charles Willcock's picture
Charles Willcock
16th Mar, 2018
Clearly a MASSIVE error in this recipe for "Yorkshire Puddings" anyone from Yorkshire knows perfectly well that to make proper Yorkshire Puddings you need beef dripping not "a little sunflower oil" that may enable you to create something similar but please note it is not a proper Yorkshire Pudding.
1st Apr, 2018
When I make these for beef accompaniment, I put the joint in straight on a shelf with the yorkshire's tin under to catch all the fat dripping off from above. That's literally beef dripping, isn't it? Then when I pour the batter in it goes straight onto hot beef fat, and has beef fat dripping onto it from above too, while the batter cooks (yes, the joint has to come out before the yorkshires, but that's OK).
A Steliou's picture
A Steliou
25th Feb, 2018
Being a competent cook, I’ve never been able to master the Yorkshire pudding! Despite several attempts at various recipes. However, this recipe did not fail! It’s fool proof. They were ginormous, crispy on outside and fluffy and light inside. Highly recommend.
Agnese Sztojka's picture
Agnese Sztojka
14th Jan, 2018
mine looked much more inviting. i think i used this recipe, but came out nicer. if u wait 20-25 mins, they will be burned.
Michelle Roebuck's picture
Michelle Roebuck
9th Jan, 2018
Being born in North Yorkshire in a tiny village called Hillam, We ate these nearly every Sunday... I lost my mums recipe and found this one and decided to give it a try! Hands down EPIC! For those of you who are not used to making them... it is ESSENTIAL, to have the fat at a high temperature and DO NOT OPEN OVEN DOOR WHILE COOKING!


17th May, 2018
Please can anyone tell me - can i also use wholemeal for this recipe? thanks so much
goodfoodteam's picture
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
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.
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
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!
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
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.
21st Dec, 2016
What temperature & for how long do I cook these if I've frozen them?
goodfoodteam's picture
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.


adz_jsy's picture
1st Oct, 2017
Put a bit of oil on kitchen roll and almost wash the tin with it u may need to add more oil
11th Jun, 2017
This makes loads of yorkshires. I always halve this recipie and still have too much for a muffin tin of 12!
Shaunie1975's picture
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
11th Mar, 2016
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