Four Yorkshire puddings in a baking tin

Best Yorkshire puddings

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(536 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 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.

  2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.

  3. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.

  4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. 

  5. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

  6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

  7. 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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DeeB2017
12th Jan, 2020
5.05
Incredible. Never made YP before as always thought they were rather difficult but this recipe is so easy to follow. Had lots of compliments. My go to recipe. Thanks!
Emmlet's picture
Emmlet
8th Jan, 2020
5.05
By far the best recipe. Life's now complete!...
Carol Channon's picture
Carol Channon
7th Jan, 2020
I'm about to use this recipe and have every faith that the results will be perfect. I would like to point out, however, that 140 grams is NOT the equivalent to 200ml. 1gm = 1ml, therefore 140gms = 140ml! Now to use Christmas leftovers... pigs in blankets in the hole...
Hannah_d
26th Jan, 2020
5.05
Not to be pedantic but 1g = 1ml only applies to the density of water so 140g of flour is not 140ml of flour.
Jeff Bailey's picture
Jeff Bailey
30th Dec, 2019
I'm sorry to say this, but your ratio of ingredients has made me the talk of the town, it doesnt matter if I'm doing small separates, huge put your whole dinner in, or toad in the hole, they all ways turn out amazing. Itmakes me proud every time I see them rise. A giant pud can stand 5 inches high.. :)
Jo Glen's picture
Jo Glen
30th Dec, 2019
Excellent recipe. Best Yorkshire puddings ever made! Rose brilliantly and my family were totally amazed! Made 8 good sized ones, made batter in morning and left to stand for a few hours. Made sure oil was very hot before pouring in the batter. Yummy!
Whoopsadaisyangel
25th Dec, 2019
5.05
These Yorkshire’s are amazing I followed the recipe and used a deep filled case 12 pudding tin . Best Yorkshire puddings I’ve had in a long time. Leave oil in Tim I get hot on high oven temperature to get good puds
scoobysnack35
8th Dec, 2019
5.05
First-timer at homemade yorkshires, they came out perfect thanks to this recipe.
Kate Dixon's picture
Kate Dixon
8th Dec, 2019
5.05
Wow! I have always failed at yorkshires or toad in the hole. I tried a half batch, it made 6 muffin tin sized and they were HUGE! Amazing, rose really well, and still had that nice soft bit at the bottom. Total hit and I still cant believe how much I have redeemed myself. I made the batter in a stand mixer and let it get lots of air, poured it into a jug and let it rest for a couple of hours at room temp. Got the oil nice and hot in the oven, had only a little sizzle when poured it in so was concerned the oil wasn't hot enough but bingo. They started rising and just kept going. Thank you!
Jeff Bailey's picture
Jeff Bailey
30th Dec, 2019
I thought getting air into the mix was paramount too, I now think its just the about of egg you use, either way this recipe is amazing, and they are perfect all the time. Ive never had some many toad in the holes.... :)

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YasminQQ's picture
YasminQQ
22nd Dec, 2019
Does anyone know if I freeze the yorkies how long/what temp does it take to reheat them from frozen? Thank you!
lulu_grimes
23rd Dec, 2019
Hello, If your oven is hot and your Yorkshires well risen and puffed then 6-8 minutes should be fine from frozen. If they are defrosted by the time you put them in the oven then check them after 3-4 minutes to see if they have crisped up. I hope this helps.
AmyOxOx
10th Dec, 2019
What are the instructions for cooking from frozen? 1 answer says to cook for 6-8 mins and the other says 25 mins! Thank you
lulu_grimes
11th Dec, 2019
Hello, If your oven is hot and your Yorkshires well risen and puffed then 6-8 minutes should be fine from frozen. If they are defrosted by the time you put them in the oven then check them after 3-4 minutes to see if they have crisped up. I hope this helps.
AmyOxOx
11th Dec, 2019
Fantastic, thanks!
Jen Bear's picture
Jen Bear
13th Jun, 2019
If I have an individual tray with approx 12 holes, how much batter in each please
duckworp
10th Mar, 2019
The receipt says it makes 24 small Yorkshire’s at the top of the recipe. But in the method it says 12. Which is it?
goodfoodteam's picture
goodfoodteam
13th Mar, 2019
Apologies for the confusion. We have amended the recipe - it now reads two 12-hole muffin tins.
WinnieTheCook
19th Nov, 2018
Can someone please tell me how much oil I need to use for one pudding? The first batch came out nice tall but really oily at the bottom of each pudding. Rather than pour oil - should I maybe just sprinkle the tray?
goodfoodteam's picture
goodfoodteam
20th Nov, 2018
Thanks for your question. 1 tsp should be sufficient.

Pages

Michael Day's picture
Michael Day
5th Jan, 2020
4.05
Instead of all milk add half milk half water. The water reacts with the hot oil and creates an extra fluffy and crispy pud!! Also half a teaspoon of english mustard and good helping of salt and pepper to the batter for a great subtle flavour.
Connor Axelson's picture
Connor Axelson
10th Jan, 2019
 At around 280% hydration it could be a little too thin, I went for 150g flour and seemed to produce better results, but depending on how bowl shaped and crispy/soft you like your puddings will determine what hydration % you should go for. My only real issue with this recipe is there is no instruction to rest the batter, for a minimum of an hour but preferably 3/4+ hours in the fridge. If you're like me and refrigerate your eggs (and obviously milk), the batter will be extremely chilled and stunt the Yorkshire puddings when poured in to the oil without allowing time to come to room temperature. Resting the batter allows the enzymes to do their job and break down the starch & proteins, giving a better flavour and rise. Hopefully this will help anyone whose struggling :) Edit: just to clarify, once you've rested the batter in the fridge, leave out for an hour to come back to room temperature - (when resting for longer than an hour it's best to rest in the fridge so as to help retard any bacteria growth).
adz_jsy's picture
adz_jsy
1st Oct, 2017
5.05
Put a bit of oil on kitchen roll and almost wash the tin with it u may need to add more oil
Mowchu
11th Jun, 2017
5.05
This makes loads of yorkshires. I always halve this recipie and still have too much for a muffin tin of 12!
Shaunie1975's picture
Shaunie1975
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
Misplaced_One
11th Mar, 2016
5.05
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
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