Best Yorkshire puddings

Best Yorkshire puddings

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(314 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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Agnese Sztojka's picture
Agnese Sztojka
14th Jan, 2018
mine looked much more inviting. i think i used this recipe, but came out nicer. if u wait 20-25 mins, they will be burned.
Michelle Roebuck's picture
Michelle Roebuck
9th Jan, 2018
Being born in North Yorkshire in a tiny village called Hillam, We ate these nearly every Sunday... I lost my mums recipe and found this one and decided to give it a try! Hands down EPIC! For those of you who are not used to making them... it is ESSENTIAL, to have the fat at a high temperature and DO NOT OPEN OVEN DOOR WHILE COOKING!
bookieshaun's picture
9th Jan, 2018
The name says it all. I've never made a Yorkshire pudding before and thought I would follow this recipe. After my first attempt, all I can say is that Aunt Bessie has lost a customer, because I'm making my own from now on.
2nd Jan, 2018
Best Yorkshires ever!
Elizabeth Jeanne Walker's picture
Elizabeth Jeann...
31st Dec, 2017
Being an American, YP was not a traditional dish served growing up...but after trying these, it definitely is now! These are melt in your mouth delicious and will be on my table for New Years Eve dinner along with Filet Mignon, lobster tails,roasted asparagus, twice baked potatoes and lots and lots of wine! Happy 2018 everyone!
Elizabeth Jeanne Walker's picture
Elizabeth Jeann...
31st Dec, 2017
Let me first start out by saying, I’m not a Brit so Yorkshire Pudding has not been a traditional dish for me growing up. But I am now a confirmed YP loving fiend!! These are absolutely melt in your mouth delicious. They will be on my table for New Years Eve meal along with Filet Mignon, Lobster tails, twice baked potatoes, roasted asparugus and lots and lots of wine!!! Happy New Year 2018 everyone!
Derek Nash's picture
Derek Nash
23rd Dec, 2017
According to my son the secret of good Yorkshires is to match the weight of flower to the weight of the eggs, which this recipe seems to do both (200 ml or 7 fl oz) Well that is the advice he gave my wife who is batch cooking small Yorkshires today and freezing them ready for Christmas Day when they will go back in the oven for about 4 mins to crisp them up.
Kate Adams's picture
Kate Adams
23rd Dec, 2017
I discovered this recipe last Christmas. Being a yorky pud virgin I found it took a few attempts to get the perfect rise and colour. I’ve also recently reduced eggs to 3 as found them to be a bit ‘eggy’.....perfected this recipe now.....currently batch baking ready for xmas day!
22nd Dec, 2017
This recipe is an absolute fail safe!!! I only ever bake for 20 mins though, Perfect everytime!
17th Dec, 2017
I used a standard 12 cup muffin tin & dripping, they came out a good 3"/8cm over the rim. 7yr old neice said they were the best Yorkshires she's ever had. Now my 'go to' recipe & batter will be made up on Christmas Eve ready for the big day.


1st Dec, 2017
What size eggs should I use with this recipe medium or large? Also how many teaspoons of oil would you put in a muffin tin and is that better than a deep bun tin?
goodfoodteam's picture
8th Dec, 2017
Thanks for your question, large eggs would be better in this recipe to make the volume to 200ml. Use roughly a tsp of oil in each hole. If the deep bun tin is similar to a muffin tin then that'll do the trick!
27th Oct, 2017
I only buy very/extra large eggs. Should I reduce the amount to 2 or 3 instead of 4?
goodfoodteam's picture
28th Oct, 2017
Thanks for your question. We'd recommend using 3 very large eggs as this should work out at roughly 200ml. Measure it in a jug to get the correct volume.
21st Dec, 2016
What temperature & for how long do I cook these if I've frozen them?
goodfoodteam's picture
21st Dec, 2016
Thanks for your question. Heat the oven to 220C/200C fan/gas 7. Put the frozen Yorkies on a baking sheet and cook for 6-8 mins until golden and hot.
9th Oct, 2016
Hello, How much batter do you pour in to the tin and can I use a cupcake tin because I don't have a muffin or yorkshire pudding tin?! Thank you!
goodfoodteam's picture
15th Oct, 2016
Hi there, yes you could use your cupcake tin. Pour the equivalent of a couple of tablespoons into the tin and cook as above.
15th Sep, 2016
has anyone tried these with soya milk? TIA
29th Dec, 2015
Can someone please convert these measurements for me. I am from the United States and at the moment, I cannot locate my conversion chart. Also, I have a gas oven and need that temperature converted. Many thanks!!


adz_jsy's picture
1st Oct, 2017
Put a bit of oil on kitchen roll and almost wash the tin with it u may need to add more oil
11th Jun, 2017
This makes loads of yorkshires. I always halve this recipie and still have too much for a muffin tin of 12!
Shaunie1975's picture
24th Apr, 2016
It's better to use equal quantities of ingredients. What I do (for family of 5/6 2adults rest kids) crack two eggs into a bowl and weigh them. Then I add equal amounts of plain flour (sieved) and milk. A pinch of salt and pepper. Give it a good mix with an electric mixer. Then I sieve the mixture again into another beaker with spout. I then leave in fridge for a couple Of hours to allow it all to combine. Heat over on max with muffin tins and about a tea spoon of oil in each hole. Allow that to get really hot at least 30 mins. Remove mixture from fridge give another quick mix and then pour straight into muffin tin and in to oven. Reduce heat to gas 5 or 6 and leave in there for about 30 mins
11th Mar, 2016
Oh, THANK YOU!!! Like eating crunchy air - not too good if you want to prevent yourself from over indulgence though, I ate the lot - thank goodness I only made half a batch. One tip, don't overfill the muffin trays - about 1/2" or 1.5cm is plenty full enough, they will grow and grow in the oven - My nieces love to watch them