How to make the best Yorkshire puddings

- More for foodies

The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!


  • 140g plain flour
  • 4 eggs
  • 200ml milk
  • sunflower oil, for cooking


  • Heat oven to 230C/fan 210C/gas 8.
  • Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
  • To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
  • Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
  • Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
  • Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
  • Serve immediately. You can now cool them and freeze for up to 1 month.

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.
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