Best Yorkshire puddings

Best Yorkshire puddings

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(269 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. 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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Twinklebum99
16th Apr, 2017
This is now my go to recipe for Yorkshires after some complete failures
barleybird
8th Mar, 2017
Just a comment: Normal standard now is to calculate 1 dl (100 ml) flour to 60 grams. Another example that measuring by weight is to be preferred to volume measures!
CountryGirl90
22nd Feb, 2017
5.05
This is a GREAT recipe - followed it exactly and the Yorkshires rose beautifully! I especially like not having to leave the batter in the fridge. Will use again and again.
chezcarole
21st Feb, 2017
2.55
I found these a little bit dry, and because it didn't list how much salt to put, I didn't put enough and they weren't as flavorful as I would've liked. I'll stick to the ones from Joy of Cooking next time, sorry! :( That being said, they rose sky-high, so I will continue using the technique of heating the pan at the same time as I heat up the oven and having my ingredients at room temperature.
helensw
6th Feb, 2017
5.05
Tried lots of recipes and this one works a treat!
vickiskitchen
22nd Jan, 2017
Favourite recipe. Works perfectly every time. Even tried with Almond milk for some dairy intollerant guests and turned out a treat.
canoedolly
19th Jan, 2017
5.05
This recipe every time! Often double it after being yorkie deprived for all those years that I could not get them to turn out well.
mormson
18th Jan, 2017
So dislike the 'modern' yorkshire puddings, all puffed up, bone dry, made in patty tins. A proper Yorkshire should be made in a roasting tin. Originally the meat was on a rack above and dripping its gravy and dripping into the pud!! That aside it needs to be a bit puffed ip and crispy round the edges so you can all fight for a bit of it and then quite soft and spongy in the main part so it mops up your gravy, or even gets shared out after among the kids sprinkled with sugar or spread with jam. Recipe couldn't be simpler, just remember first three odd numbers. 1, 3, 5. 1 egg, 3 ozs or 3 heaped tablespoons of flour and 5 fl ozs or a quarter pint of milk. Beat well to incorporate air....most demos show people pretty much stirring it. Let stand if you can so the flour gets thoroughly soaked but not vital. Beef Dripping or fat of choice in your roasting tin, heat in oven, pour in Yorkshire and bob's your uncle.
omfgalib's picture
omfgalib
10th Feb, 2017
Thank you, honey. You just gave away the BEST Yorkshire pudding recipe I've ever seen!
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.

Pages

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. 

Pages

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