Yorkshire Pudding

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Four Yorkshire puddings in a baking tin

Best Yorkshire puddings


  • 4 heaped tbsp flour
  • ½ tsp salt
  • 2 free-range eggs, beaten
  • milk, to bind
  • 2 tbsp sunflower oil for cooking


  1. Heat oven to 230C/fan 210C/gas 8.
  2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
  3. To make the batter, add 4 heaped tbls plain flour into a bowl / jug and beat in 2 eggs until smooth.
  4. Gradually add milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. 
  5. Remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
  6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
  7. Serve immediately. You can now cool them and freeze for up to 1 month.

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