What is the Best Yorkshire Pudding Recipe?

My mother in law and I have had a small but ongoing battle over who has the best Yorkshire Pudding recipe over the years. We have both tried so many different “best” recipes by whichever latest TV chef is on trend!  I even tried a recipe with 6 eggs – seems crazy and a little extravagant now (but they were awesome).

I have settled on this one and it is pretty foolproof. I have also accepted that it is imperative to use a mint-condition muffin tin (or cupcake tin).  If you have scratched your tin and lost some of the non-stick, then whilst your Yorkshires might cook beautifully, they will stick to the tin and you will butcher them trying to remove them and they will lose their iconic shape…so our recommendations for baking trays can be found here.

Ingredients for the Best Yorkshire Pudding Recipe:

115g plain flour
1/2 tsp salt
300ml milk
2 eggs

Equipment needed for the Best Yorkshire Pudding Recipe:

12-hole Muffin tin/Cupcake tin
Measuring jug
Mixing bowl
Balloon whisk
Silicone brush

Measure and sift the flour into a medium sized mixing bowl.  Sprinkle over the salt and use the whisk to mix it together briefly.

Then in a large measuring jug measure out the milk and then break the two eggs into the milk.  Whisk until well mixed.

Make a well in the centre of the flour and slowly pour about a third of the milk/egg mix in, stirring carefully in a constant circle with the whisk.  Don’t try to bring in all the flour from the edges, try not to change direction – you will notice that as the milk swirls it slowly brings the flour in to itself, this is my top tip for lump-free Yorkshire pudding mix!

As the mixture starts to get a bit thicker add another third of the milk and keep the circular stirring going.  Once the milk covers the edges of the flour tip in the last of the it and give it a really good whisk.  You should have a pourable but thick batter.

Let it rest a bit…

I now pour it from the bowl back into the measuring jug.  It is good to let the batter rest for a little while – my mother in law keeps her batter in the fridge for anything up to an hour before cooking, but I prefer to keep the batter at room temperature.

Preheat the oven to 220 degrees.  Pour a small amount of oil into each muffin hole and using the silicone brush (much better than the wooden/plastic frond ones) make sure the sides are well coated in oil.  Heat the oil in the oven for 10-15 minutes.

Once the oven is at temperature and the oil is extremely hot, whip the muffin tray out of the oven and immediately pour the batter into each muffin hole – about half way up.  This mixture should make exactly 12 Yorkshire puddings.

Quickly put the tray back in the oven on the top shelf and set the timer for, overall, 30 minutes – but note – you want to turn the temperature of the oven down after 10 minutes to 190 degrees.

Your Yorkshire puddings will puff up incredibly – sometimes even touching the top of the oven!  They will look done at 20 minutes but hold your nerve!  They will still be a bit too soggy at the bottom after only 20 mins.

If they look like they are getting too brown turn the oven temperature down to 175-180 but make sure they cook for the full 30 minutes, and you should then have crispy puddings all the way to the bottom.

Remove the muffin tray from the oven and leave to rest for a minute or so.  You should now pretty easily be able to twist the Yorkshires out of the tin.  Yum – enjoy!!

Equipment used in this recipe:


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