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A tray of crispy golden Yorkshire puddings.
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5 from 6 votes

Yorkshire Puddings (foolproof recipe)

A foolproof recipe for crispy, golden Yorkshire puddings, the staple of any roast dinner. Follow this easy step-by-step recipe and you won't go wrong!
Course Side Dish
Cuisine British
Keyword Yorkshire pudding
Prep Time 5 minutes
Cook Time 18 minutes
Resting time 30 minutes
Total Time 53 minutes
Servings 6
Calories 185kcal
Author Beth Sachs

Ingredients

  • 100 g Plain Flour
  • 3 Eggs large
  • 220 ml Milk
  • ½ tsp Salt
  • 12 tsp Sunflower Oil

Instructions

  • Weigh the flour into a mixing bowl.
  • Whisk the eggs, milk and salt in a jug.
  • Pour the egg mixture into the flour and whisk until there are no lumps left. Transfer the batter to a jug and leave to rest for 30 minutes.
  • Preheat the oven to 220°c (200 fan/ 425F/ Gas 7) and put 1 tsp of sunflower oil into each hole of your 12 hole bun tin. Place in the oven for 8 minutes. I usually move my roast potatoes to the bottom shelf to allow the Yorkshire puddings to cook on the highest shelf. Just make sure you have your timings right and have at least 18 minutes left to cook on your roast potatoes when you put the Yorkshire puddings in the oven, because you don't want to open the door!
  • Take the tin out of the oven and pour the batter equally between the 12 holes. Place back into the oven immediately. Cook for 18 minutes.

Notes

Top tips:
  • Rest the batter for at least 30 minutes prior to cooking.
  • The oven temperature and oil need to be VERY hot before pouring the batter into the tin. I pour 1 tsp of oil into each hole of my cake tin (I use a standard12 hole bun tin) and place it in a hot oven 220°c (200 fan/ 425F/ Gas 7) for 8 minutes. Carefully take the tin out of the oven and pour the batter in immediately (put the batter in a jug to make life easier).
  • Don't be tempted to open the oven door whilst they are cooking. The steam will escape resulting in flat Yorkshire puddings. No-one likes flat Yorkies!
 
Freezing: Once cooked the Yorkshire puddings can be cooled down and frozen in freezer bags. When you are ready to use them just pop them straight from the freezer onto a baking tray and reheat in the oven (200°c/ 180 fan) for 10 minutes.
Nutrition: Based on 2 Yorkshire puddings per person. The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Yorkshire Puddings (foolproof recipe)
Amount per Serving
Calories
185
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
86
mg
29
%
Sodium
 
241
mg
10
%
Potassium
 
97
mg
3
%
Carbohydrates
 
15
g
5
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
6
g
12
%
Vitamin A
 
178
IU
4
%
Calcium
 
56
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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