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How To Make The Best Yorkshire Puddings (Easy Recipe!)

Are you looking for the best Yorkshire pudding recipe? Well, you’re in luck! After many attempts, this recipe has been altered and perfected to make the ultimate Sunday roast companion, and always goes down well with the family.

How to make Yorkshire puddings

The key to getting the perfect crispiness and shape for a Yorkshire pudding is to have a lot of heat. Like when making toad in the hole, high temperatures and oil are essential for the best batter.

To accomplish this, we preheat pre-oiled trays at 230°C/Gas Mark 8.

Also to keep the heat in, you shouldn’t open the door once it is cooking, much like a cake, or else it will sink and not cook properly. As I am almost always cooking a roast when I make Yorkies, I always turn the potatoes and other things just before they go in, so I don’t need to open the oven.

Alternatively, you can cook them earlier, and simply reheat them in the oven for a few minutes before eating. You can even freeze them once cooked for up to 3 months, just reheat them in the oven before serving.

Why make your own Yorkshire puddings?

Simply put, nothing tastes better than home-cooked food, free of preservatives and additives. Also, this is a really low-effort thing to make, and once you’ve made it a few times, you’ll have a batter ready in 5 minutes, so why not is a better question!

What equipment do I need?

Ideally, you should have an electric mixer and some Yorkshire pudding trays, but you can make it without them.

Electric mixer- this speeds up the whole mixing process, but if you don’t have one, you can just use a normal whisk.

Yorkshire pudding trays- these have large, shallow circles so that you can get good sized puddings, and also release easily as it is shallow. If you don’t have one, they are relatively inexpensive at Wilko’s (£2.50) or Amazon, or if you don’t want to buy one, you can use a shallow cupcake tray, but beware, unless it has a good nonstick, the puddings may be tricky to get out of the tray.

What oil should I use?

The best oil to use is vegetable or sunflower oil, as they don’t really have a flavour, unlike olive oil, which would give the puddings a distinctive olivey taste. This is because on its own, Yorkshire puddings don’t really have an empowering taste, so are easily tainted by oils.

How do I make Yorkshire puddings rise?

In order for Yorkshire puddings to rise, they need a LOT of heat, and for the batter to stay relatively cool. They should be cooked at 230°C/Gas Mark 8, and the door left closed, or they will sink, ruining the appearance and texture.

Should my Yorkshire pudding mix be thick or runny?

It should be somewhere in between- a smooth, creamy consistency, but more on the thinner side than thick.

You will need:

200g plain flour

4 eggs

300ml milk

3-fingered pinch salt

Vegetable/sunflower oil


Preheat the oven to 230°C/Gas Mark 8

Brushing the Yorkshire pudding trays with oil

Brush oil into the Yorkshire pudding trays, and heat in the oven, about 10 minutes, until the oil is hot. Leave them in the oven until it is time to pour the batter into them.

The Yorkshire pudding batter after being mixed.

Add the flour, eggs, milk and salt to a large mixing bowl, and combine with an electric whisk until it is well combined, and a smooth, creamy consistency.

Pouring the batter into the hot traysPour the batter into the preheated trays, leaving a bit of space at the top.

Yorkshire puddings, cooked in tray

Cook for 20-25 minutes without opening the oven, when they will have turned golden-brown all over.

Tip: if you find the puddings are too oily after cooking, simply pour the oil out of the puddings.

Yorkshire puddings served in a bowl

Serve and enjoy!

yorkshire puddings in tray

Yorkshire Puddings

Yield: 12 large puddings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These Yorkshire puddings really complete a Sunday roast, and are light and crispy around the top, just as a good one should be.


  • 200g plain flour
  • 4 eggs
  • 300ml milk
  • Salt
  • Vegetable oil


  1. Preheat oven to 230°C/Gas 8
  2. Brush the trays with some vegetable oil, and place in the oven to heat the oil- for perfect puddings, the oil needs to be piping hot.
  3. Add the flour, eggs, milk and salt to a bowl. Mix with an electric mixer until smooth.
  4. For ease, transfer the mixture to a jug, and pour the mixture into the heated trays, leaving little bit of space in each circle between the top of the mixture and the tray surface.
  5. Cook for 20-25 minutes at the top of the oven, when they should be evenly golden brown, a little bit darker at the top. Do not open the door while cooking, as this will make the puddings sink and not cook properly.


For best results, use a Yorkshire pudding tray, but if you don't have one, use a shallow cupcake tray (puddings will likely stick in deeper trays)

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 64mgSodium: 86mgCarbohydrates: 14gFiber: 0gSugar: 0gProtein: 5g

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