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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25th Sep, 2016
This recipe makes a reliable batter pudding but it is not a Yorkshire pudding, at least not the kind you want filled with gravy next to your roast beef. This is because it could never be crisp with that much egg and milk in it. If you actually want a recipe for a traditional Yorkshire pudding that deserves its place next to the beef on your plate, read Felicity Cloake's article on this venerable classic in the Guardian, it's on the net.
2nd Oct, 2016
Have you even tried the recipe? It was the perfect crisp and tasted amazing filled with gravy by my roast.
11th Jul, 2016
OMG! This recipe works a treat. I halved recipe. I even used the Yorkshire pudding tin that had been lying in cupboard for ages, as usually use frozen ones! They came out massive! Family very impressed. Tin will defo be used a lot more now. So easy to make, and in no time at all. Yorkies for every Sunday dinner from now on LOL! No more frozen ones for me.
14th Jun, 2016
tried this recipe on sunday and for the first time in my life, my attempt at making my own yorkshire puds actually resulted in light fluffy successful yorkshire pud instead of some stodgy heavy unrisen mess. they were so light and rose so much they actually slid out of the tin and onto the next shelf (a very new unused nonstick yorkshire pudding tin lol). i'm ashamed to admit my previous failure being from yorkshire but thanks to this recipe i can now stop using the frozen or precooked shop bought ones. a proud moment! lol :D this is definitely a keeper.
12th Jun, 2016
Great recipe: easy to make; and yorkshires came out really well risen.
24th May, 2016
Great recipe - I didn't want that many yorkshires so just split the recipes in half. They rose perfectly.
Bellydance 68
22nd May, 2016
Made these using gluten free plain flour and they were absolutely amazing. Best Yorkshires I have ever made.
25th Apr, 2016
Works every time. Brilliant!
18th Apr, 2016
Quite right that this Yorkshire Pudding recipe should claim to be the best. It is. Finally after years of culinary Yorkshire disasters, I can finally hold my head up high. As mentioned by others, I too chilled the batter. Apparently it makes the Yorkies lighter, but with only one successful batch under my belt, I have nothing to compare it to. Watch this space for updates. I also used my silicone muffin tray despite having read many online discussions calling shenanigan at the idea of silicone. Instead, I crossed my fingers for twenty five minutes and watched the oven door. The result = perfect. Just like the picture!
22nd Mar, 2016
Hi, The recipe states that these can be cooked and then frozen for up to a month but it doesn't state how to cook these once they have been frozen - any ideas anyone ??? Cheers, Lynn.


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