Best Yorkshire puddings

Best Yorkshire puddings

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(271 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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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.
vic231627
2nd Jan, 2017
5.05
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
diafol
2nd Jan, 2017
5.05
Amazing. Turned out perfectly without all the fuss of sieving etc. First attempt at making them. Very light.
BexOreo
1st Jan, 2017
5.05
First ever recipe whereby they worked!!! I did add a little baking powder and they turned out light, fluffy and well risen!
marcus1980
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
alicemaryflorence
30th Dec, 2016
5.05
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.
Smiler84
26th Dec, 2016
5.05
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.

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Tkachiki
21st Nov, 2013
Sounds interesting, but can someone give me the American oven temp, measurements for flour and milk, please? Thanks!
whofan99
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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