Individual Yorkshire Puddings

    50 minutes

    These Yorkshire puddings are the perfect accompaniment to a roast beef dinner. They have a perfect hollow centre for lots of yummy gravy.

    469 people made this

    Serves: 12 

    • 4 eggs
    • 2 cups (250g) plain flour
    • 2 cups (500ml) milk
    • 1/4 cup vegetable oil

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 230 degrees C.
    2. In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
    3. Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
    4. Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.

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    Reviews in English (492)


    wow! Best ever! Couldn't believe they tasted as good as they looked!  -  12 Nov 2012


    I come from Yorkshire and you cannot make the perfect Yorkshire Pud without salt. Everything else is correct (altho goose fat is the best oil to use). Alos top Chefs recommend equal quantities of eggs, flour and milk (semi skimmed is supposed to be the best). The reason for the equal quantities is the fact that eggs can vary by as much as 20 gms per egg. Hope these tips help.  -  02 Sep 2007  (Review from Allrecipes USA and Canada)


    Work perfectly. These are a family tradition in our household. Our trick, is make the batter at least 1 hour before you are going to cook them, and let them get to room temp before pouring them into the prepared hot pan. Oh ya, also, use Homo Milk, works much better.  -  24 Apr 2006  (Review from Allrecipes USA and Canada)