Best Yorkshire puddings

Best Yorkshire puddings

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(288 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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batesy3010
25th Jun, 2017
5.05
Fab! Always spot on! I just half the ingredients when there's less of us. Fail proof recipe which tastes great!
BonnieStrauss
25th Jun, 2017
5.05
These Yorkshire puddings are awesome!
catbail
29th May, 2017
5.05
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.
josie_atkinson
28th May, 2017
I am healed! As a Yorkshire lass who has never had any success as a pudding chef, this recipe worked wonders! Thank you!
Mikescuba
7th May, 2017
5.05
I have had a 100% susses rate with this recipe. And they taste great. I do add a pinch of salt and black ground pepper. My wife is French and a great chef, but she can't beat me with this recipe. If your looking for a Yorkshire pudding recipe look no further.
eyes
4th May, 2017
hello. must say am a bit lost ? as 1g is the same as 1ml, therefore 140g is very misleading as it must be 200gms ie 200 ml. and not 140 g. please help....
throw
7th May, 2017
You are comparing measurement for weight with measurement for volume. You have to consider density here: One desilitre or 100ml water weighs around 100 grams since water's density is just barely below one gram per cubic centimetre. Flour is nowhere near as dense, and stuff like humidity affect on it's volume as well. When following a recipe, I would strongly suggest to weigh things like flour and sugar should they be listed by their weight instead of volume, for the sake of consistency.
Twinklebum99
16th Apr, 2017
This is now my go to recipe for Yorkshires after some complete failures
barleybird
8th Mar, 2017
Just a comment: Normal standard now is to calculate 1 dl (100 ml) flour to 60 grams. Another example that measuring by weight is to be preferred to volume measures!
CountryGirl90
22nd Feb, 2017
5.05
This is a GREAT recipe - followed it exactly and the Yorkshires rose beautifully! I especially like not having to leave the batter in the fridge. Will use again and again.

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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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