Four Yorkshire puddings in a baking tin

Best Yorkshire puddings

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(495 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 two 12-hole non-stick muffin tins 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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Jason Wardle - Lal
7th Oct, 2019
5.05
These are brilliant, took my second attempt to get them to rise like in the pictures. I chilled the mix and make sure to beat it to give it plenty of air. Make sure the oil is piping hot, works a treat.
Pamela Duffy's picture
Pamela Duffy
29th Sep, 2019
So after many years I cooked a traditional roast Sunday dinner today. I prepared the batter a few hours before hand, as my mother and aunties did in their day. I came back to mix every so often. I did not place in fridge. I took note on the comments made about the length of cooking time. I placed a six muffin tin in oven for approximately ten minutes. Mixture filled the six muffin tin. As someone mentioned ovens vary, I have an electric fan forced oven. The oven had been hot from cooking the roast and veggies. I would agree with the recipe close to twenty minutes which gave a lovely golden brown colour. The verdict from friends and family yummy.
happyhannah
12th Sep, 2019
5.05
I cut the recipe in half and it made 11 yorkshire puddings in a 12 hole muffin tin. Plenty for a family of five. I heated the oil in the tin for 5 mins and would suggest a little longer next time. I also made the batter in advance and put it in the fridge. I think it might be good to allow it to come to room temperature before pouring into tins. Cooked in about 12 - 15 minutes but I think they would have risen better if the oil was hotter and the batter not so chilly. They did rise well, but not as described by others.
smoggie08
30th Aug, 2019
5.05
Amazing !!!! Absolute giants when they came out of the oven :o)
Magic Friends's picture
Magic Friends
30th Jul, 2019
5.05
Best ever
Rob Pearce
28th May, 2019
5.05
Never failed to make large puffy yorkies for me. Great for freezing and reheating too.
Katie Willis's picture
Katie Willis
20th May, 2019
5.05
Works every time. Makes 12 mahoosive yorkshire puddings!
KateUli88
5th May, 2019
4.05
It may just be my oven, but the cooking time is far too long - 10-15 minutes is enough for us. Outside of that they're perfect and work every time!
greenteaaddict
30th Mar, 2019
5.05
Great recipe, works every time
Kozzywhite
23rd Mar, 2019
Thank you so mich for this Kozzywhite

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Jen Bear's picture
Jen Bear
13th Jun, 2019
If I have an individual tray with approx 12 holes, how much batter in each please
duckworp
10th Mar, 2019
The receipt says it makes 24 small Yorkshire’s at the top of the recipe. But in the method it says 12. Which is it?
goodfoodteam's picture
goodfoodteam
13th Mar, 2019
Apologies for the confusion. We have amended the recipe - it now reads two 12-hole muffin tins.
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?

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Connor Axelson's picture
Connor Axelson
10th Jan, 2019
 At around 280% hydration it could be a little too thin, I went for 150g flour and seemed to produce better results, but depending on how bowl shaped and crispy/soft you like your puddings will determine what hydration % you should go for. My only real issue with this recipe is there is no instruction to rest the batter, for a minimum of an hour but preferably 3/4+ hours in the fridge. If you're like me and refrigerate your eggs (and obviously milk), the batter will be extremely chilled and stunt the Yorkshire puddings when poured in to the oil without allowing time to come to room temperature. Resting the batter allows the enzymes to do their job and break down the starch & proteins, giving a better flavour and rise. Hopefully this will help anyone whose struggling :) Edit: just to clarify, once you've rested the batter in the fridge, leave out for an hour to come back to room temperature - (when resting for longer than an hour it's best to rest in the fridge so as to help retard any bacteria growth).
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
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