Best Yorkshire puddings

Best Yorkshire puddings

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(268 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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mizzle
9th May, 2013
5.05
Having heard the many ooh-and-ah warnings about failed yorkies from my mother and grandma, I was reticent about making my own, but these beasts are fantastic and pretty fool-proof! My second batch weren't *quite* as impressive as the first but I think it may have been that I put too little oil in some of the tray holes before baking. Even so they were still delicious and cheaper than shop-bought when you consider the number the recipe makes.
jenhesmondhalgh
21st Apr, 2013
5/5 The best yorkshire's i've ever done and so simple.
debsddwyer
17th Apr, 2013
5.05
Fab ! What can I say fail safe recipe, turns out great every time. Have been using a crap recipe for years, is is the best !
Jeppers82
7th Apr, 2013
5.05
I thought the first time was a fluke. But I have just made these for the second time and they are amazing!! Delicious, enormous and really light. Best Yorkshires I have ever had. Yum yum!!
henrin2012
31st Mar, 2013
although they didn't rise to hit the top of the oven they rose sufficiently and were delicious. Yorkshire pudding has from today at least one new fan in Brazil. Many thanks
henrin2012
31st Mar, 2013
although they didn't rise to hit the top of the oven they rose sufficiently and were delicious. Yorkshire pudding has from today at least one new fan in Brazil. Many thanks
henrin2012
31st Mar, 2013
although they didn't rise to hit the top of the oven they rose sufficiently and were delicious. Yorkshire pudding has from today at least one new fan in Brazil. Many thanks
yvonneab
30th Mar, 2013
Going to try this batter mix . My Grandmas were always perfect ... my Mums are delish ... but my new oven has given me stodgy bottoms twice . Will try this recipe ! Will let you know x
chezgigg78
19th Mar, 2013
5.05
Will defo use this recipe again
catbail
17th Mar, 2013
I don't know why this recipe works better than others, but it does! I gave up on making Yorkshires for years, used the frozen '4 minute' ones. But for yesterday's roast had forgotten to buy them, so Googled 'yorkshire pudds' and this one came up. Decided to give it a go, and OMG, fantastic! Like some others have said, don't put them too close to the top of the oven, because they rise like mad! It took moments to make the batter, and they looked and tasted perfect. I will never buy the frozen ones again. Amazing!

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