Perfect Yorkshire Puddings

A Sunday Roast staple in our house, this is my foolproof recipe for perfect puds.


– 200ml Milk

– 4 Eggs

– 150g Plain Flour


1. Preheat the oven to gas mark 8 or equivalent.

2. Pour a little oil in to each hole in your tin (I use a 12 cavity muffin tin) and pop the tin in to the oven so the oil can heat thoroughly.

3. Make the batter by combining all of the ingredients and mixing until smooth.

4. When the batter is completely lump-free, season with a little salt and pepper.

5. Pour the batter in to a jug then carefully and evenly pour it in to the hot oiled tin.

6. Place the tin back in to the oven and cook for 20-25 mins or until the puddings are golden brown.

7. Remove from the oven and serve immediately.


The hotter the oil the better.

When the puddings are cooking, do not open the oven door.

Don’t attempt this recipe with Self Raising Flour, only Plain Flour will work.

The cooked Yorkshire puddings can be frozen for up to 6 weeks.

Want a Yorkshire Pudding recipe that doesn’t use milk? Check out

Cooking a roast dinner? For perfect roast potatoes follow my method posted here

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