Best Yorkshire puddings

Best Yorkshire puddings

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(269 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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1st Apr, 2015
This gonna be so delicious, wanna try that one sooner. buy twitter followers
30th Mar, 2015
How do you prepare them from frozen - presumably just heat them up, but anyone have a temp and time? tia
HMC1208's picture
24th May, 2015
Place the frozen homemade Yorkshires in a pre heated over at 180'C fan for about 5-8mins.
Jill S
29th Mar, 2015
I have been trying to make decent Yorkshire Puddings for my Yorkshire husband for 24 years, finally today I gave this recipe a go and bingo! Thank you, great recipe.
29th Mar, 2015
Have just taken these out of the oven-they are the lightest Yorkshires I have ever made. I halved the recipe and made 12 perfect puds, just wish my non-stick pan was as accurate as the recipe.
28th Mar, 2015
This is it, this is the only Yorkie recipe I use, I'm always torn between sharing this recipe or keeping it a secret from my friends. I always wait until the oil in the tray is smoking hot, then carefully pour in some of the batter, and, wow, do they rise. I often add a couple of spoons of wholegrain mustard to the batter, it adds a really nice visual texture to the end results and just a little heat too.
8th Mar, 2015
Have made this lots of times and they always come out perfectly!
24th Feb, 2015
Brilliant recipe came out perfectly, family loved them Will make another batch to freeze now
7th Feb, 2015
I used this recipe to make toad in the hole - and it was the best one I have ever made. I think the secret was not opening the oven door as it rose and cooked perfectly, we all loved it and it was a lovely filling cheap meal
4th Feb, 2015
I shall look no further for a yorkies recipe... My mum is an excellent cook but my first ever attempt at these and I just sent her a picture and she was blown away as they beat her tried and tested recipe! Perfect looking and tasting. I found they only needed 15 in the over... They were starting to burn so any longer and it would have been too long!


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