Best Yorkshire puddings

Best Yorkshire puddings

  • 1
  • 2
  • 3
  • 4
  • 5
(295 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mark-the-sparky
19th Nov, 2016
5.05
Really been disappointed with my attempts in the past so started buying you know who's. Tried this recipe to day and BANG, first time. Even my wife was impressed. No more from premade frozen ones in this house. ;)
rogartsheep
9th Nov, 2016
Made yorkies for the first time using this recipe, turned out amazing. Will certainly make these again.
goldie3
6th Nov, 2016
5.05
Hubbie made these yesterday and were superb, even though he forgot to heat the muffin tray first and I mistakeningly opened the oven door once, towards the end of baking!
compoundqueen
6th Nov, 2016
These are simply the best. I have never been able to make yorkies until I came across this receipe . Thank you GF XXX mwah xx
Hanuhr
3rd Oct, 2016
2.55
Tried this recipe with soya milk. The result looked like a proper yorkshire pudding but it wasn't crispy at all. I might reduce the number of eggs for future attempts.
marcus1980
30th Dec, 2016
Put 2 tablespoons of water to the batter with the soya milk and you will have lovely crisp Yorkshire pudds don't reduce eggs regards Linda ps I cook with soya all the time need any recipes feel free to ask
catbail
9th Dec, 2016
5.05
I do think using soya milk might have made a difference. Using cow's milk, preferably whole rather than skimmed, gives brilliant results with this recipe every time. I have never been able to make yorkshires before, and I don't really understand why this recipe works over any other, but it does!
marcus1980
30th Dec, 2016
Just add 2 tablespoon water you will find them amazing regards Linda
Eusine
3rd Dec, 2016
Why would you mark down a recipe when you were the one to change the ingredients?
IdahoMum
2nd Oct, 2016
5.05
Being a transplant to the UK, I've always had an excuse for my hit and miss Yorkies. It's been a source of embarrassment though as I love to bake and pride myself on making a great meal. I tried these tonight in my large Yorkshire pudding tins, which is the tin most of my failures happened in, and they were incredible. Huge and soft with the perfect crisp on the outside. I've pinned this one. It's a definite keeper-wish I could post the photo. They were even bigger than the ones in the recipe photo.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.