Best Yorkshire puddings

Best Yorkshire puddings

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(300 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. 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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9th Dec, 2017
I don't know what the secret is with this recipe, but the puddings never fail. They turn out huge, crispy and gorgeous. People are impressed! I use a silicone muffin tray. Just follow the instructions to the letter, and you will not be disappointed.
12th Nov, 2017
These never ever fail me. Amazing and so easy to whip up. I make the batter a good few hours ahead, but this is just for ease.
Katie henderson's picture
Katie henderson
22nd Oct, 2017
Really are the best Yorkshire’s! Never failed me. Make with plenty of time though as I find bringing them to room temperature first works really well.
16th Oct, 2017
Fantastic. My first time making yorkies. Don't know what I was afraid of. They came out great. Will definitely use this recipe again. Whole family loved them and they look really impressive!
15th Oct, 2017
Amazing yorkshires! They come out perfect every time. Great recipe
adz_jsy's picture
1st Oct, 2017
Turned out brill
20th Sep, 2017
How much batter do you put into the trays? Half fill or all the way to the top?
adz_jsy's picture
1st Oct, 2017
Half fill is plenty
23rd Sep, 2017
julieflannery. Half way is fine. If you fill to the brim you may find (I certainly did :-) ) they rise way above the rims, running into the other yorkshires until you have one mutated 'super pud'
16th Sep, 2017
Theses definitely are the BEST EVER Yorkshire puddings I've ever made. I've never been able to make the perfect Yorkshire Pudding. Previous to finding this recipe mine were either flat, too doughy, to crispy or generally awful. Then I found this recipe....... I've made them following the recipee exactly which they were delicious but also I experimented by halving the 200ml of Milk with water. So, 100ml Milk with 100ml water. This made them less doughy and more crispy. Either way you make them they truly are perfect.


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.
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
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.
15th Sep, 2016
has anyone tried these with soya milk? TIA
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!!


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