Best Yorkshire puddings

Best Yorkshire puddings

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(294 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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11th May, 2014
After always using frozen yorkies and running out I thought I would try this recipe. Best thing I ever did. I will never go back to frozen Yorkshire puddings again. Light and fluffy and slightly crispy on the edges. One word PERFECT!
3rd May, 2014
Lovely taste, but they stuck to the tin. I'm fairly sure that they stuck because I left it in the oven too long when heating the oil. the first time I made them they came out perfectly and didn't stick at all.
Mary G
21st Apr, 2014
I really liked being given the eggs in mls ,so much more accurate than in numerals.
Mary G
21st Apr, 2014
Just used this recipe to make a toad in the hole.Brilliant, I had to move it to avoid it sticking to the roof of the oven. Added dry mustard to the batter. Really lovely light yummy pud.
Alexandra M
13th Apr, 2014
These Yorkshire puddings are amazing! I'd not had much success in the past but these ones 'rose to the occasion' when I had friends for dinner. One of them is a chef and she actually took a photo of them!
2nd Apr, 2014
Perfect, super easy and impressed everyone. Freeze and reheat in oven perfectly
31st Mar, 2014
Great recipe, light and fluffy, everyone loved them. Very simple too, you can't go wrong with this recipe.
16th Mar, 2014
Agree with Zurich98. They rose beautifully and looked great but were so "eggy". I would halve the quantity of egg next time and add more milk. I used 4 'standard' Hong Kong eggs which was 240g but it's too much.
2nd Mar, 2014
These rose well but they were solid and heavy. Too many eggs!
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


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