Best Yorkshire puddings

Best Yorkshire puddings

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(314 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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lottylouby's picture
17th Dec, 2017
Wow! Can't believe how well these turned out. I've always used a Bero recipe but never been that happy with them. I reduced as only made for 3 of us and was worried how they'd turn out. Used 3 eggs, 105g flour and 150ml of milk. Made 10 huge puddings!
9th Dec, 2017
I don't know what the secret is with this recipe, but the puddings never fail. They turn out huge, crispy and gorgeous. People are impressed! I use a silicone muffin tray. Just follow the instructions to the letter, and you will not be disappointed.
12th Nov, 2017
These never ever fail me. Amazing and so easy to whip up. I make the batter a good few hours ahead, but this is just for ease.
Katie henderson's picture
Katie henderson
22nd Oct, 2017
Really are the best Yorkshire’s! Never failed me. Make with plenty of time though as I find bringing them to room temperature first works really well.
16th Oct, 2017
Fantastic. My first time making yorkies. Don't know what I was afraid of. They came out great. Will definitely use this recipe again. Whole family loved them and they look really impressive!
15th Oct, 2017
Amazing yorkshires! They come out perfect every time. Great recipe
adz_jsy's picture
1st Oct, 2017
Turned out brill
20th Sep, 2017
How much batter do you put into the trays? Half fill or all the way to the top?
adz_jsy's picture
1st Oct, 2017
Half fill is plenty
23rd Sep, 2017
julieflannery. Half way is fine. If you fill to the brim you may find (I certainly did :-) ) they rise way above the rims, running into the other yorkshires until you have one mutated 'super pud'


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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