Classic Yorkshire puddings

Classic Yorkshire puddings

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(25 ratings)

Prep: 10 mins Cook: 30 mins Plus chilling


Serves 6
No roast is complete without a proper Yorkshire pud - here's how to make your own

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal224
  • fat9g
  • saturates3g
  • carbs28g
  • sugars3g
  • fibre1g
  • protein9g
  • salt0.16g
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  • 200g plain flour
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300ml whole milk
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Place the flour in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.

  2. Heat oven to 220C/200C fan/gas 7. Divide the oil between a 6-hole large muffin tin and heat in the oven for 5 mins. Tip the batter into a jug, then quickly pour into the heated tin. Bake for 25-30 mins until well risen and browned – make sure the puds are cooked all the way through.

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Comments, questions and tips

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6th Oct, 2019
I followed the recipe today and although nice and crispy on the outside and had a good rise was far to eggy was more like a cake .
lottylouby's picture
18th Mar, 2018
Having previously made ‘the best Yorkshire puddings’ off here I thought I’d give this recipe a try, even though I was happy with the other recipe. I think I prefer this version. I used semi skimmed milk, and was even low on that so it was a mix of mainly SS milk, Soya milk and water. I cooked in muffin tins for 20 mins and they were perfect. My mixture made 16 puds. I think the other recipe made the puddings a bit too eggy, in comparison to these. Very good recipe so will use every time from now on.
19th Apr, 2015
I used to make yorkies using a recipe from my father-in-law but always had mixed results with it. Tried this recipe and they came out perfectly! I added some salt for flavour and mixed herbs which goes well too, Easy to freeze as well.
21st Jul, 2013
After years of flat Yorkshire puddings, finally the golden globe of a risen dome!
29th Mar, 2013
has anyone ever frozen the cooked puddings and reheated in oven ? Deliah says you can !!
17th Mar, 2013
Great Yorkshire pudding recipe and I've tried a few! I make them with skimmed milk so they have a few less calories. They rise every time, all I add for extra flavour is a pinch of salt. They taste a little bland without it.
21st Jan, 2013
I've always been rubbish at Yorkshires before but this recipe changed all that! One tweak - used little dots of lard rather than olive oil in the muffin tin. Although rather naughty I think the flavour is so much better. My Nanna always made her Yorkshires with lard and I was glad I followed her lead because they were crispy and delicious.
12th Nov, 2012
these yorkies rose lovely, but I found them a bit stodgy so need to do some tweaking.
23rd Sep, 2012
Yorkshires rose well but I found the mixture to be a bit too eggy- would try again using 3 eggs next time. Used semi skimmed milk too, which worked well.
23rd Sep, 2012
If you have children add a teaspoon of tomato ketchup to the batter mix it sweetens it and gives it a deeper colour . My girls unusually munch their way through 4 each and look for more. Handy tip is to do the same with fish batter.


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