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A muffin tin of perfectly risen individual Yorkshire puddings on a red and white tea towel.

Yorkshire Puddings

Just what your dinner has been missing… Delicious, crispy Yorkshire puddings – easy to make and they turn out perfectly every time.
Course Side Dish
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 puddings
Calories 94kcal


  • 70 g plain flour
  • 2 eggs
  • 100 ml milk I usually use skimmed but any type is fine
  • 1 tbsp olive oil
  • Salt


  • Pre-heat the oven to 220°C/200°C fan
  • Add ½tsp olive oil to each hole in a 6-hole muffin tin and place into the hot oven
  • Add 70g of plain flour and 2 eggs to a large bowl and mix thoroughly
  • Gradually add 100ml milk, ensuring that each part is fully incorporated into the mixture before adding more
  • Season with salt (I use ½tsp)
  • Leave to rest until ready to cook (optional)
  • Remove the hot oil from the oven and carefully pour in the batter, evenly distributing it between the 6 holes
  • Cook for 20-25 minutes until the yorkshire puddings are puffed up and crisp.
  • Remove from the oven and serve immediately



The Yorkshire pudding batter can be used immediately or kept for several hours in the fridge until ready to cook.
To get your Yorkshire puddings even bigger I’d recommend using a ceramic muffin dish to cook them in.


Calories: 94kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 28mg | Potassium: 54mg | Vitamin A: 105IU | Calcium: 29mg | Iron: 0.8mg