Best Yorkshire puddings

Best Yorkshire puddings

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(265 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 egg (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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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?
digigirl
26th Dec, 2013
Very good and easy to make. Only quibble is that it doesn't say how much oil to put into pan. I did a thin coating, but that wasn't enough as they all stuck on the bottom. Will use more next time. Otherwise - perfect!
Looney76
24th Dec, 2013
I looked online for a yorkie recipe and they were well risen but really soggy. Since I'm a newbie at this cooking lark I thought I had done something wrong and tried them again. And again I had big soggy yorkies. Then I found this recipe.......Cor blimey these ones were lovely :). Proper big light yorkies. I will defo be sticking with these ones
Knight70
15th Dec, 2013
Best recipe ever, really fluffy and a family favourite !
Kerstin J.
8th Dec, 2013
These Yorkshire Puddings are absolutely amazing. I tried so many recipes but I will definitely stick with this one.
jakelsmith
16th Nov, 2013
Perfect every time.

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