Best Yorkshire puddings

Best Yorkshire puddings

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(270 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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Zurich98
2nd Mar, 2014
These rose well but they were solid and heavy. Too many eggs!
scarsbrook6
9th Feb, 2014
My late Mum made the best yorshire ever , but its something I kept getting wrong ...until now thanks to this recipe they were very impressive. I made 12 cup cake size and had to move to bottom shelf after 8 mins as they were touching top of oven. Liked the recipe as less flour and more eggs which was helpful to my low carb diet...starved myself all day so I could have a yorkshire with my beef and veg. Highly recommend... i used a Bamix to whisk as its fab for getting rid of any lumps in an instant, dont know whether that made any difference
Pranuthi
9th Feb, 2014
Fantastic recipe. Perfection all the time
oliviae
6th Feb, 2014
Brilliant! Have tried and failed horribly so many times in the past to make yorkshires but this recipe is really foolproof if you follow it exactly.
jan670's picture
jan670
4th Feb, 2014
these are absolutely fool proof and delicious. you certainly won't need to buy the frozen rubbish once you've made these. i halved the recipe and haven't tried freezing them.
SweetChaos
2nd Feb, 2014
5.05
I have just made these tonight and they were a fantastic success :) I was planning on freezing some but the family polished them off and still wanted more This was my first time making yorkshire puddings and they turned out perfect , Highly recommended :D
andreiagouveia
27th Jan, 2014
I've never made Yorkshire puds before n always buy frozen but as I had my boyfriends family over, I wanted to impress. They were Amazing!! So simple to make and came out really well. I'll be doing these I stead of the frozen ones from now on :)
sionedgoch
12th Jan, 2014
I halve the amounts given here as I only ever want to cook four yorkies. They still turn out fantastically. Great recipe!
caroljefferson
12th Jan, 2014
Goodness me, just had to comment on these, they are AMAZING! I have never had success with yorkshires before, but as others commented they hit the top of the oven, a keeper for sure, thank you Good Food!
Wendyflett
1st Jan, 2014
Made these last week and best I've made. Just have one question though, Can I cook these straight from frozen or do I need to defrost first?

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