Best Yorkshire puddings

Best Yorkshire puddings

  • 1
  • 2
  • 3
  • 4
  • 5
(288 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
10th Sep, 2017
I love this recipe but I tweaked it just because I thought 4 eggs was overkill. I use 3 instead but stick to the same ingredients otherwise and the Yorkshire puds come out perfect everytime.
fergalthewergal's picture
10th Sep, 2017
I do 100mls of water and 100mls of milk instead, glorious puffed up golden puds every time :)
AndyTastes's picture
4th Sep, 2017
amazing. Mine were triple the size of the ones pictured, this is an excellent recipe. Follow it to the letter, and make sure your oil is smoking hot before adding the batter to the tins.
27th Aug, 2017
The best recipe I've ever used for Yorkshire puddings! Made mini ones, large ones and used it for a Toad in the hole and it comes out perfect every single time. No need for baking powder as it puffs up wonderfully light and fluffy - make sure you lower your top shelf or they'll be touching the top of your oven! This works better than my Yorkshire Grandma's recipe.... amazing!
20th Aug, 2017
I used to struggle making successful Yorkshires till I found this recipe and now they're perfect. I use half the ingredients for 4 large puds :)
16th Jul, 2017
Amazing Every single time!! Easily halved for 4. Add herbs for different roasts as well!!
25th Jun, 2017
Fab! Always spot on! I just half the ingredients when there's less of us. Fail proof recipe which tastes great!
25th Jun, 2017
These Yorkshire puddings are awesome!
29th May, 2017
I have been using this recipe for a long time now. I cook them in silicone muffin tins, and they turn out absolutely perfect every time, in fact you have to be careful not to put them on the top shelf because they rise so much! I have no idea why the recipe works so well, but follow it to the letter, and you will have the best yorkshires you have ever had.


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!!
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
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. 
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
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. 


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