Perfect Every Time Yorkshire Puddings

Perfect Every Time Yorkshire Puddings

This Perfect Every Time Yorkshire Pudding recipe will never let you down. The method is quick and simple, delivering light and crispy Yorkies every time.

Yorkshire Pudding

Having Yorkshire ancestry meant Yorkshire Puddings were the most important part of a Sunday roast. Mum and dad went to extremes on the quest for the perfect Yorkshire Pudding. They blamed the inconsistent results on our oven and went through 3 in as many months on a crazy mission. Testing the ovens took place over a weekend with batches of 24 going in around the clock. I remember the samples being forced on anyone who visited. They finally settled on a gas oven believing it would bring them Yorkshire Pudding happiness! Now I’m the adult making Sunday Roasts I understand their desperation. However I understand the inconsistency was a result of them free-styling the recipe and not the quality of the oven ?

Yorkshire Pudding

If you’re looking for the perfect Roast Potatoes for your Sunday Dinner try my Make Ahead Roast Potatoes. They’re fluffy on the inside, crispy on the outside and will save you time in the kitchen.

Make Ahead Christmas Roast Potatoes

Perfect Every Time Yorkshire Puddings

5 Minutes preparation
25 Minutes cooking time
Makes 12 small or 8 larger Yorkshire Puddings


3 Large free range eggs
Plain flour
Semi-Skimmed milk
Sunflower Oil
Fine salt and pepper


1. Heat oven to 240 C/220 fan/Gas mark 9

2. Add 1 tsp sunflower oil to each cup and pop in the hot oven for 5 minutes.

3. Meanwhile line up 3 identical glasses in a row. Crack the eggs into the first glass and use that as your marker to fill the other 2 glasses with plain flour and milk.

4. Tip the eggs and flour into a jug and beat for a couple of minutes with a fork until smooth. Season and gradually whisk in the milk.

5. Carefully remove the hot tray from the oven (be sure to close the oven door to keep it hot) and immediately pour equal amounts of batter into each cup. Put the tray back into the oven for 10 minutes.

6. Turn the heat down to 200 C/180 fan/Gas mark 6 and cook for a further 15 minutes. Serve with your Sunday Roast and lashing of gravy.

Top Tips

1. Use a shallow tin and don’t over fill the cups.
2. Your oven and fat need to be hot. Don’t open the oven door whilst they’re cooking.
3. I find older eggs are better as it’s easier to beat air into them. This is the only benefit store bought eggs have over the fresh eggs from my girls in the garden.
4. Freeze any extras for up to a month.
5. If you require more or less batter change the amount of eggs accordingly.

You no longer have an excuse to cheat, start cooking the Yorkies your family deserve. Share this recipe with the Yorkie cheaters in your life ?