Best Yorkshire puddings

Best Yorkshire puddings

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(313 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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3rd Oct, 2016
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.
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
9th Dec, 2016
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!
30th Dec, 2016
Just add 2 tablespoon water you will find them amazing regards Linda
3rd Dec, 2016
Why would you mark down a recipe when you were the one to change the ingredients?
2nd Oct, 2016
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.
1st Oct, 2016
My wife has been making Yorkshire puddings for 40 years, over time for some reason they have been getting flatter and flatter, so I challenged her and said I would have a go. Saw this recipe and....................they came out superb. Fantastic recipe, fluffy and light. I have now got the job of making the yorkies.
25th Sep, 2016
Woohoo!! I've always made my own Yorkshire puddings, sometimes they were fab, sometimes rubbish, refusing to give in and go for the frozen ones when my own were disastrous. Today I decided enough was enough. No more hit and miss for me, I needed a reliable recipe. This one was perfect! I halved the ingredients making just 4 large Yorkshire's. They were golden, fluffy and delicious! I cooked them before I cooked everything else so I didn't have to open the oven, then I popped them back in for a few minutes to warm them whilst I was serving up. I'm a Yorkshire girl and will no longer feel ashamed about not being able to make Yorkshire puddings!
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.


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