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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20th Sep, 2017
Do you fill the trays to the top or just put a little batter into each?
Ang77's picture
5th Nov, 2017
I put just over half full
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!


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. 
21st Nov, 2013
Sounds interesting, but can someone give me the American oven temp, measurements for flour and milk, please? Thanks!
21st Dec, 2014
The oven temp is 400 degrees F, and I used 1 cup of flour, and a little less than a cup of milk. If you have pyrex glass measuring cups, those have the ml on them. They're also the best for measuring liquids, so I would recommend investing in a set if you're into baking. The batter ends up being slightly thicker than a crepe batter, but thinner than that of a pancake. Sorry that this is so late!


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