Best Yorkshire puddings

Best Yorkshire puddings

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(269 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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2nd Jan, 2017
I love this yorkshire pud recipe, and use this version week in week out. I also never sift the flour, and by beating the eggs in then adding milk, it is lump free every time. This is also the perfect base for toad in the hole. I part cook my sausages in oven, so there is fat from them, crank up the oven and add the batter. Pefect
2nd Jan, 2017
Amazing. Turned out perfectly without all the fuss of sieving etc. First attempt at making them. Very light.
1st Jan, 2017
First ever recipe whereby they worked!!! I did add a little baking powder and they turned out light, fluffy and well risen!
30th Dec, 2016
If you have no weighing scales 1cup flour 1cup eggs 1 cup milk or soya milk if soya milk add 2 tablspoons water salt and pepper
30th Dec, 2016
The way the tips were worded, I thought it might be tricky to get these to fluff up. Not so! They're super easy to get right! Mine seem to work even if I have to open the oven early for something else.
26th Dec, 2016
This was my first time of making Yorkshire puddings as they never usually turn out very well! It was Christmas Day so I thought may as well give it a go & im so pleased that I did. This is going to be my go to recipe for Yorkshire puddings from now on, everyone was amazed at how big they were - even my mum who has always made great yorkshires. They raised beautifully & tasted amazing. You can't go wrong using this recipe.
Kate Petersen's picture
Kate Petersen
25th Dec, 2016
I've never made Yorkshire puds before & decided to try this recipe for our Christmas dinner. It was easy to make, worked out wonderfully & they were delicious! As there were only 2 of us eating, I halved the recipe, made them in a standard muffin tin & got out 12 puds. We tried not to eat them all!
25th Dec, 2016
Forget the sifting of the flour and putting the batter in the fridge, as found in other recipes. This is the simplest Yorkshires recipe I've found, and the one with by far the best results. Absolutely foolproof.
29th Nov, 2016
my hubby tried these Yorkshire puds as hes being making Yorkshire tubs they never turned out good until he used this recipe can safely say they were knocking on the door too get out they were huge and very light and tasty and did not shrink ... no more frozen yorkies in this home xx :)
19th Nov, 2016
Really been disappointed with my attempts in the past so started buying you know who's. Tried this recipe to day and BANG, first time. Even my wife was impressed. No more from premade frozen ones in this house. ;)


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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