yorkshire puddings

Super easy to make, no Sunday roast is complete without beautiful homemade Yorkshires.


4 medium happy eggs, beaten

140g plain flour

200ml whole milk

sunflower oil, for cooking

salt and pepper


  1. Heat the oven to 230°C /210°C
  2. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins – or a 12-hole non-stick muffin tin – and place in the oven.
  3. Sift the flour into a bowl and whisk the eggs until smooth. Gradually add 200ml milk and carry on beating until the batter is lump-free. Season with salt and pepper.
  4. Pour the batter into a jug then remove the hot tins from the oven (the oil should be smoking). Carefully and evenly pour batter into the holes.
  5. Place the tins back in the oven for 20-25 mins until the puddings have puffed up and turned brown. Don’t be tempted to open the door before they’re ready.

serving tip

Enjoy them with your favourite trimmings and lots of gravy.