How to make Yorkshire puddings

How to make crisp, golden, puffed-up Yorkshire puddings, courtesy of the BBC Good Food cookery team.

Points to remember

  • You can make the batter up to 24 hours ahead, or use it straight away. If making ahead, cover and chill.
  • Heat oven to 230C/210C fan/gas 8.
  • Pour a little vegetable or sunflower oil into each hole of a muffin tray and heat for at least 10 minutes until hot.
  • Put your flour in a bowl and make a well in the centre. Crack the eggs into the well and mix to a smooth, thick paste – a whisk is best for this.
  • Whisk in the milk gradually to make a smooth batter. Pour into a jug.
  • Remove the tray from the oven and quickly pour in the batter while the oil is still hot. The batter should sizzle.
  • Place in the oven immediately and cook for 15-20 minutes until firm, golden and risen.
  • Don’t be tempted to open the oven door before 15 minutes, or the Yorkshires may sink. They should be deep golden brown before you open the door.
  • Read the full recipe for our best-ever Yorkshire puddings.

The batter can be made up to a day in advance, but doesn’t need to be rested before using.


Don’t open the oven door during the cooking time as the puddings may collapse.