Classic Yorkshire puddings

No roast is complete without a proper Yorkshire pud – here’s how to make your own

  • Prep:10 mins
    Cook:30 mins
    Plus chilling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 224
  • fat 9g
  • saturates 3g
  • carbs 28g
  • sugars 3g
  • fibre 1g
  • protein 9g
  • salt 0.16g


  • 200g plain flour
  • 3 eggs
  • 300ml whole milk
  • 2 tbsp olive oil


Add a kick
Give your Yorkshires a kick by adding some freshly grated horseradish to the batter. You can make the batter a few hours ahead and keep it at room temperature.


  1. Place the flour in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.

  2. Heat oven to 220C/200C fan/gas 7. Divide the oil between a 6-hole large muffin tin and heat in the oven for 5 mins. Tip the batter into a jug, then quickly pour into the heated tin. Bake for 25-30 mins until well risen and browned – make sure the puds are cooked all the way through.

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