Best Yorkshire puddings

Best Yorkshire puddings

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(280 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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emma_ace
13th Nov, 2013
Love this recipe! You just can't go wrong and I get great Yorkshire puds every time. Have passed this on to 3 other friends and they loved it.
Kisrah
12th Nov, 2013
This recipe hasn't failed me yet! Makes lovely puffy puddings. Good for making a large batch and keeping some handy in the freezer. They heat up nicely and taste just as good from frozen. Used this batter for toad in the hole last night. Went down well with everyone. :)
felinewolf
10th Nov, 2013
This recipe is the best! I have been so set in my yorkshire pudding ways, that until my oven gave up on me last month, I wouldnt entertain someone instructing me how to put together these humble puds! However, the new oven with the same mix just didnt deliver the fluffy large puds I had come to boast about, so thought I had better look for help.... this recipe astounded me no end!! I did not produce fluffy yorkshire puds, I produced elephants feet yorkshire puds and cannot thank this page enough, (however I still like to dress them up with a sprinkle of onion granules for extra ummmf - perfect!) this proves a point, that you can teach an old dog new tricks lol = brilliant thankyou.
galaxy_051
7th Nov, 2013
Fantastic!! First ever time in making Yorkshire Puddings and they turned out erfect and tasted great! THANK YOU!!
fizzol
6th Nov, 2013
Absolutely AMAZING, never been able to get mine to rise, they were delicious.
cath34980
28th Oct, 2013
Brilliant!!
Chubbsy79
21st Oct, 2013
I too have had many a disaster with the ole yorkshire pud but with this recipe it never fails. Its so easy and they come out great every time.
Lulumammy3
6th Oct, 2013
Never been able to make these properly before ... Then tried this recipe! Fab!!
ladynellington
5th Oct, 2013
Quartered the recipe and made 6 beautiful, fluffy and yummy puds! Top notch recipe.
rozmoo
29th Sep, 2013
Its all true, having given up on making my own, blaming my oven etc etc i looked at the comments on this recipe and thought id try just once more. They were huge and tasty and my son gave them a 9 out of ten and he is highly critical ( being 7 and eating at least 5 shop bought ones at one sitting) Try it..it works !!!!

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