How to make a proper Yorkshire pudding

We thought you might want to spend a little while learning how to make a proper Yorkshire pudding. They’re one of the best things on a Sunday dinner plate and it’s important you know how to make a respectable Yorkshire pud!


  • 140g plain flour
  • 4 eggs
  • 200ml milk
  • Sunflower oil
  • Salt and pepper

This will make 8 large puddings or 24 small.


  1. Heat the oven to gas mark 8 (230 °C/210 fan)
  2. Place a drizzle of oil the size of a 10p in each pudding tin and put them in the oven to heat
  3. Into a jug, mix 140g plain flour and 4 eggs until the mixture is smooth
  4. Beat in 200ml milk and mix
  5. Mix the batter until it is lump free
  6. Season with salt and pepper to taste
  7. Carefully remove the tins from the oven and divide the mix between them
  8. Bake for 20 to 25 minutes until the puddings have puffed up and turned golden brown

tray full of proper Yorkshire puddings

Tips to make a perfect Yorkshire pudding

As well as the basic ingredients and cooking times, there are a few extra tips you can try to make a proper Yorkshire pudding your family will love. Play around with the recipe above and see what you find tastes best – we’ve even tried mixing in some mustard to our batter for a delicious twist!

You need to make sure you get the fat nice and hot. We put our Yorkshire pudding tins with a drop of oil in at the very start of the cooking process to make sure it’s sizzling when it’s time to cook the puds.

Chill the batter in the fridge before cooking if you want to get a really perfect cup shape to your pudding. Even if you’re not going to chill the batter, allowing it to rest before cooking results in taller Yorkshire puddings.

Choose your fat with care. Fats that are solid at room temperature produce a crispier pudding. Trust us, it’s science!

Adding an extra egg white can also help give you extra tall Yorkshire puddings. You might also want to experiment with swapping some of the milk out for water, as you can get a crispier outside to your pud, but you might lose a bit of the softness inside that all milk gives.

As tempting as it might be, don’t open the door to check how they’re doing! If you do, you’ll let the heat out and lose some of the puff necessary for a proper Yorkshire pudding.

What are your top tips for making the perfect Yorkshire pudding? We’d love to know! Send us a message on Facebook or Twitter.