Best Yorkshire puddings

Best Yorkshire puddings

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(266 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 egg (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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magicbullet
5th Mar, 2016
I tried this recipe, but I must have got something badly wrong. My wife had said this was my last chance to get a meal right for my in-laws, so there was a bit more pressure on me. The whole dinner was a disaster, so later in the day my wife locked me out of the house, and I had no alternative but to sleep in the shed. It wasn't that bad, but I have a phobia of spiders (and there are some big ones in that shed) so I kept imagining they were creeping over me in the night. Sleeping in the freezing shed didn't do my cold and cough any good, but I don't blame my wife as she puts up with some terrible meals from me. I'll try again with the Yorkshires, but maybe just for myself! BTW my wife did let me back in the house the next morning, so all's well that end's well.
claytonlives1@l...
27th Aug, 2016
Wow, you do have a hard life, being locked out of your house due to your cooking not being good seems very harsh! Hope all is well now in your home.! … Maybe ask your wife to cook, and if it's no good, you can lock her out with the spiders.!!
Jojo2016
21st Feb, 2016
I've just made this recipe hope it turns out good my other attempts at Yorkshire pudding turn out like heavy small cakes
janex
13th Feb, 2016
5.05
This recipe works every time.
Barneys baking
17th Jan, 2016
5.05
Being a Yorkshire girl, I've been making Yorkshire puddings all my life, first with my mum as a child and now for my own family.. If you follow this recipe exactly you can't go wrong. The trick really is to have your oven HOT. I cook mine for 15 mins on highest heat then turn the oven down to 180 (fan) for the last 5 mins to ensure they are cooked at the bottom as well as the top. Lovely fluffy yorkshires every time.
apkmorris
20th Dec, 2015
This recipe is fine, though I find if you make the batter in advance and put it into the fridge for half an hour + before you cook it in the hot fat, you get even lighter and tastier puddings. I also use some of the fat that renders from the beef rather than Sunflower oil when making the Yorkshires to go with roast beef. That is not their only utility, I know people who eat sweet Yorkshires covered in jam. Why not? The batter is pancake batter at the end of the day.
karenbro
11th Dec, 2015
Made Yorkshire puddings years ago and failed. Made these today for our earlie Christmas lunch. I beat the eggs first, then added the milk on top before I drop it on the flour. (previous post suggested) They taste fantastic, can't get over how light they are. Although they look nothing like a Yorkshire pudding. There just so big! Yorkshire pudding mutation! I think I must have put to much mix in the baking tray. Will definitely make again. Maybe half the quantity :)
purplesky79's picture
purplesky79
6th Dec, 2015
5.05
This is by far the best recepie for YP.... they are delicious and looks amazing. Tip: I've beaten the eggs first, then added the milk on top before I drop it on the flour. I founded a lot easier to mix and lump free!!
ginandre
28th Nov, 2015
Being the daughter of a Yorkshireman I was embarrassed to say I have tried and failed at making Yorkie puds for years , so I decided to try one more time with this recipe and oh my goodness I actually made crispy , big, tasty Yorkshire's thanks so much for this , I can hold my head high now!! :-)
pipbakes12
15th Nov, 2015
The best Yorkshire pudding recipe going!! Always a favourite for Sunday lunchtime. I tend to make half quantities though as it makes a ton :)

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