Perfect Yorkshire puddings

Perfect Yorkshire puddings
  • Serves icon Serves 4
  • Time icon Hands-on time 5 min, chilling time 30 min, oven time 10-15 min

A well-risen, golden and crisp Yorkshire pudding is the holy grail of the Sunday roast.


  • 110g plain flour
  • 2 large free-range eggs.
  • 290ml milk
  • ½ tbsp oil or beef dripping


  1. Preheat the oven to 220°C/fan200°C/gas 7. Sift the flour and a good pinch of salt into a bowl. Make a well in the centre, then add the eggs.
  2. Beat the eggs into the flour with a wooden spoon or whisk, drawing the flour in from the sides, until smooth.
  3. Add the milk, little by little, stirring until the batter is smooth. Chill for 30 minutes.
  4. Put ½ tbsp oil or beef dripping into each hole of your Yorkshire pudding tins (you’ll have enough batter to make 12 x 12cm puddings), then heat the tins in the oven for 5 minutes until smoking hot.
  5. Remove the tins from the oven and quickly pour batter into the holes to just below the rim (they should bubble a little). Cook for 15 minutes, then turn the oven down to 180°C/fan160°C/gas 4 and cook for a further 10-15 minutes until risen, golden and crisp.

delicious. tips

  1. The golden rules of a perfect Yorkshire pud are to ensure you have a very hot oven, the oil should be sizzling, and to keep the oven door shut.

  2. Keep somewhere dry, then reheat in a hot over for 5 minutes to crisp them up again.


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