Best Yorkshire puddings

Best Yorkshire puddings

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(312 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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19th Sep, 2014
If you want them to be really big and fluffy then add an extra egg white to the mix.
31st Aug, 2014
3 medium eggs is more than enough for this recipe.
29th Aug, 2014
Amazing recipe! So easy to make and super tasty!!
5th Aug, 2014
Never fails! They rise beautifully and also freeze well.
10th Jul, 2014
I tried this recipe and it worked well. it rise well and taste good also . to make the batter 1 st whip the eggs then add milk stir .the flour added the last , salt, pepper. its a lot easier. Anyway thank you so much for this recipe.
tracaroon's picture
22nd Jun, 2014
Just tried these for the first time. As I don't have a muffin pan and I was only cooking for myself today, I made a quarter of the mixture. This made 8 small yorkies in my fairy cake pan. It really makes a difference whether the oil is hot or not - I put oil in just 6 wells before preheating, but then realised I had enough batter for 2 more so added it to the pan without preheating the oil - and those 2 stuck a bit! As they were little they took just 15 mins at 220. I used 1/4 tsp oil in each well and that seemed just right. Have polished off the hot ones with my beef, and looking forward to munching on the others cold later :-)
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.


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