Best Yorkshire puddings

Best Yorkshire puddings

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(282 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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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 works !!!!
15th Sep, 2013
Definitely the best I've ever made. Fab recipe!! Thanks
11th Sep, 2013
Remarkable - I have had such trouble making these before. Very easy to follow and ended up with absolute monster yorkies that went down a storm!
18th Aug, 2013
Perfect, an absolute success. Everyone enjoyed them and remarked how light and well risen they were. You can forget other recipes this one really works. Thanks
1st Aug, 2013
I prefer my Yorkshire puddings a little crispy on the outside and quite doughy on the inside so I substituted the plain flour for self raising flour and they were very nearly perfect (for me, everyone else enjoyed them too). They rose by a good couple of inches above the pan, were lovely and golden brown and tasted great. I made the small ones and they only made 14. But an easy ans effective recipe.
30th Jul, 2013
I have been racking my brains for years as to why my Yorkshire puddings wouldn't rise like they use to. I had tried every trick in the book from adding vinegar, increasing ingredients. Then I found this recipe and my life just changed.... they turned out fantastic so glad I found this !!!!
30th Jun, 2013
These are even better than Jamie Olivers. Perfection every time, love them.
19th May, 2013
This is simply the best Yorkshire pudding recipe I have ever come across. I have made these dozens of times now and each time without fail, they have been a resounding success. It is true that they nearly touch the top of the oven so make sure you position your oven shelf a little lower to allow room for them to rise. I also put a good teaspoon of mustard powder, salt and pepper in mine. My in-laws couldn't believe the size and taste - they really are great!! Definitely invest in a proper pudding tin though, as they're only cheap and result in show stopping Yorkies.
15th May, 2013
Absolute brill works every time and they are so high as well. Used the same batter for toad in hole as well again lots of wonderful comments.
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14th May, 2013
Best Yorkshire pudding recipe I've found - absolutely fool proof!


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