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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21st Feb, 2017
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.
6th Feb, 2017
Tried lots of recipes and this one works a treat!
22nd Jan, 2017
Favourite recipe. Works perfectly every time. Even tried with Almond milk for some dairy intollerant guests and turned out a treat.
19th Jan, 2017
This recipe every time! Often double it after being yorkie deprived for all those years that I could not get them to turn out well.
18th Jan, 2017
So dislike the 'modern' yorkshire puddings, all puffed up, bone dry, made in patty tins. A proper Yorkshire should be made in a roasting tin. Originally the meat was on a rack above and dripping its gravy and dripping into the pud!! That aside it needs to be a bit puffed ip and crispy round the edges so you can all fight for a bit of it and then quite soft and spongy in the main part so it mops up your gravy, or even gets shared out after among the kids sprinkled with sugar or spread with jam. Recipe couldn't be simpler, just remember first three odd numbers. 1, 3, 5. 1 egg, 3 ozs or 3 heaped tablespoons of flour and 5 fl ozs or a quarter pint of milk. Beat well to incorporate air....most demos show people pretty much stirring it. Let stand if you can so the flour gets thoroughly soaked but not vital. Beef Dripping or fat of choice in your roasting tin, heat in oven, pour in Yorkshire and bob's your uncle.
omfgalib's picture
10th Feb, 2017
Thank you, honey. You just gave away the BEST Yorkshire pudding recipe I've ever seen!
6th Jan, 2017
First attempt and I have to admit I read some of the tips, used two eggs and then went for the same weight of flour and milk as the eggs. Worked perfectly. Always been terrified of Yorkshires but no more. I'll be making these all the time.
2nd Jan, 2017
I love this yorkshire pud recipe, and use this version week in week out. I also never sift the flour, and by beating the eggs in then adding milk, it is lump free every time. This is also the perfect base for toad in the hole. I part cook my sausages in oven, so there is fat from them, crank up the oven and add the batter. Pefect
2nd Jan, 2017
Amazing. Turned out perfectly without all the fuss of sieving etc. First attempt at making them. Very light.
1st Jan, 2017
First ever recipe whereby they worked!!! I did add a little baking powder and they turned out light, fluffy and well risen!


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