Yorkshire puddings that work

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Serves: 12

(1 Vote) 2


  • 1 pinch salt and pepper

  • 200ml full fat milk (or enough to make the mixture reach 300 mls)

  • 2 eggs

  • 100g plain flour sifted


  1. Get a measuring jug, crack the two eggs in. Add pepper and salt.
  2. Add milk until it reaches the 300ml mark. Add the flour.
  3. Whisk by hand or with electric whisk until smooth.
  4. You can put the mixture in fridge before it's needed, but if left for a little while just re-whisk before you use.
  5. Get your pudding trays and add a little vegetable oil to each compartment. Heat at 220C-230C/Gas Mark 7-8 in top oven until the oil is smoking hot.
  6. Pour the mixture into each compartment about half way up and then put straight back in the oven. Rising time takes 20-30 minutes.

Handy Hint

Best to use to two larger 6 compartment trays than one 12 compartment as they will rise a lot better. Oil must be burning hot.

Additional Information

  • Nut Free

  • Side

  • Basics

  • Budget

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Your comments

  • BSJohnson 27/10/18 13:22

    Always use this recipe. Foolproof and delicious. Shred some fresh thyme into the batter for toad in the hole.

  • 02/05/10 11:34

    I know there are 1000's of recipes for this out there, but this recipe works everytime, just make sure the oil is hot. So easy and quick. Yorkshire puds are not just for Sunday lunch no-more. The same batter recipe works for toad in the hole, enough for an 8 sausage toad in the hole.