Four Yorkshire puddings in a baking tin

Best Yorkshire puddings

  • 1
  • 2
  • 3
  • 4
  • 5
(673 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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…

  • sunflower oil, for cooking
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Aug, 2020
Excellent and just as easy as a packet mix but so much better, Rosé brilliantly, thanks
26th Jul, 2020
Last minute search for a recipe, halved the recipe and got 9 decent sized well risen puddings.
Mandy Exley's picture
Mandy Exley
21st Jun, 2020
These are hands down the best Yorkshire Puds I have ever made, and I’m a Yorkshire Lass born and bred! I used 150ml milk and 50ml water, and used large free range eggs. Made the batter in the morning, covered and refrigerated, then took out a couple hours before cooking them. 15-20 mins at 210 fan oven, they rose about 3 inches above the tin and we’re as thin and light as a feather, sure the little bit of water instead of all milk helped. Family were amazed and scoffed the lot! as soon as they came out of the oven. Will use this recipe every time now, and Lakeland tins, hands down the absolute best recipe ever used, and I’ve been cooking for 30 years! Try them you definitely won’t be disappointed
21st Jun, 2020
First time making Yorkshire Puddings - worked very well, easy to do and tasty. Halved the batter to make 5 largish puddings.
Lorraine Jackson's picture
Lorraine Jackson
7th Jun, 2020
Perfect yorkiies!!!
Kris's picture
4th Jun, 2020
Best Yorkshire puddings ever....awesome!!!!
11th May, 2020
best I've made yet!...
10th May, 2020
Great recipe which provides fabulous (huge!) Yorkshire puds! This comes with approval from the three Yorkshire men in my house. I find making it in advance and letting everything blend together produces even bigger puds. We need the extra large plates for roast dinners now.
9th May, 2020
I’ve never been successful making Yorkies before I adopted this recipe. Since using it I haven’t failed! The trick really is the smoking hot fat. Last time my puddings rose so much they stuck to the element of my oven! You’ve been warned!
Dominic Adam's picture
Dominic Adam
3rd May, 2020
The ratios in this recipe work great but the key to perfect Yorkshire puddings is to let the batter rest for at least an hour. The longer you leave it to rest the better the results and the better they rise. Making the batter the day before will always produce the best Yorkshire puddings. No need to have the oven too hot eiither. 190 degrees celcius in a fan oven is adequate provided you rest the batter. I only gave 4 stars because the recipe neglects this crucial fact. Also, NEVER use vegetable or sunflower oil. That stuff is toxic. Only ever beef dripping or lard or they aren't Yorkshire puddings.


Jamie Nash's picture
Jamie Nash
12th Apr, 2020
This is the recipe we used to use at one of the places I worked at. Works a charm every time. Question though, Does anyone know of a website or retailer that sells Yorkshire pudding trays without a non-stick coating? These nonstick coatings drive me a bit mad as they are never really good quality and with a Yorkshire pudding tray, they are pretty unnecessary.
lulu_grimes's picture
28th Jun, 2020
Hi Jamie, We tested a whole load last year, the Silverwood individual ones are not coated. Lulu
Mandy Exley's picture
Mandy Exley
21st Jun, 2020
Hi, i know what you mean about non stick, but I have just bought the 6 pud Lakeland trays, bigger than muffin tray make pub sized puss! They are non stick but amazing quality, heavy and easy to hold for getting red hot out of oven, need the tiniest dribble of oil and nothing sticks, puss are cooked and crispy on the bottoms too as they obviously conduct the heat really well. Rather than washing i wipe out with kitchen roll any they’re like new. I think they were £14.99 each but worth every penny, they’ll last a lifetime!
YasminQQ's picture
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's picture
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.
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's picture
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.
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
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?


Jon Noble's picture
Jon Noble
30th May, 2020
These look awful, this is the only way to make Yorkshire puddings.
Blake Knight's picture
Blake Knight
12th Apr, 2020
Reduce the amount of eggs, this recipe results in a largely inflated dough with a dense interior. I’d recommend 2 XL eggs, or 3 large.
James Neave's picture
James Neave
21st Feb, 2020
For anybody who can't get it to work and are getting frustrated: Just use self raising flour. And a glass dish for higher thermal mass if needed. Sometimes this stuff doesn't work because the flour is wrong or the fridge is too cold or the pan is too thin. So if it didn't work, try self raising flour or a raising agent.
Michael Day's picture
Michael Day
5th Jan, 2020
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
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
Want to receive regular food and recipe web notifications from us?