Best Yorkshire puddings

Best Yorkshire puddings

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(299 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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josie_atkinson
28th May, 2017
I am healed! As a Yorkshire lass who has never had any success as a pudding chef, this recipe worked wonders! Thank you!
Mikescuba
7th May, 2017
5.05
I have had a 100% susses rate with this recipe. And they taste great. I do add a pinch of salt and black ground pepper. My wife is French and a great chef, but she can't beat me with this recipe. If your looking for a Yorkshire pudding recipe look no further.
eyes
4th May, 2017
hello. must say am a bit lost ? as 1g is the same as 1ml, therefore 140g is very misleading as it must be 200gms ie 200 ml. and not 140 g. please help....
Ang77's picture
Ang77
5th Nov, 2017
5.05
You've lost me 140g is correct
throw
7th May, 2017
You are comparing measurement for weight with measurement for volume. You have to consider density here: One desilitre or 100ml water weighs around 100 grams since water's density is just barely below one gram per cubic centimetre. Flour is nowhere near as dense, and stuff like humidity affect on it's volume as well. When following a recipe, I would strongly suggest to weigh things like flour and sugar should they be listed by their weight instead of volume, for the sake of consistency.
Twinklebum99
16th Apr, 2017
This is now my go to recipe for Yorkshires after some complete failures
barleybird
8th Mar, 2017
Just a comment: Normal standard now is to calculate 1 dl (100 ml) flour to 60 grams. Another example that measuring by weight is to be preferred to volume measures!
CountryGirl90
22nd Feb, 2017
5.05
This is a GREAT recipe - followed it exactly and the Yorkshires rose beautifully! I especially like not having to leave the batter in the fridge. Will use again and again.
chezcarole
21st Feb, 2017
2.55
I found these a little bit dry, and because it didn't list how much salt to put, I didn't put enough and they weren't as flavorful as I would've liked. I'll stick to the ones from Joy of Cooking next time, sorry! :( That being said, they rose sky-high, so I will continue using the technique of heating the pan at the same time as I heat up the oven and having my ingredients at room temperature.
helensw
6th Feb, 2017
5.05
Tried lots of recipes and this one works a treat!

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