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Home » Recipes » Dinner

Super Cheap 8p Yorkshire Puddings

Published: Dec 21, 2020 · Updated: Oct 27, 2022 by Naomi Willis · This post may contain affiliate links

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Our Yorkshire pudding recipe is foolproof, and it's cheap, quick and easy. It's also super tasty and is an absolute essential for your Sunday roast.

easy yorkshire pudding recipe

Nothing beats a good old Sunday roast.

And to make the dinner the best, you need a delicious, fluffy and light Yorkshire pudding (or two).

Yes, you can buy frozen Yorkies, but they are expensive.

There is no reason not to make your own because it's so easy.

I know some people worry about making them because they sometimes don't rise, but this Yorkshire pudding recipe is faultless.

Using this recipe, you will have perfect Yorkshire puddings every time!


For the full list of ingredients and printable instructions, please see the recipe card at the end of this post. But, before you scroll straight there, take a look at the more detailed "how to" just below. 


How to make the perfect Yorkshire puddings

yorkshire pudding recipe

Everyone can make perfect Yorkshire puddings.

Yorkies need basic store cupboard ingredients that most people will have in, so there's no reason not to at least try them.

Because they are super quick to cook, you don't need to worry about timings too much.

If you're having a Sunday roast, once you've taken your meat out it's time to crank up your oven and get your Yorkshires cooking.

There are a few things to get your batter ready and a couple of things to keep in mind to get it right.

Hot, hot, hot

yorkshire pudding ingredients

This post contains affiliate links. Find out what this means.

You must have a HOT oven. When I say hot, I mean hot, hot!

You need to have a preheated oven at 215 °C; you need to preheat your non-stick Yorkshire Pudding tray and have hot oil too.

Having a hot oven will make sure your Yorkshires can cook perfectly.

Get it smooth

The batter is a simple mix of flour, eggs and milk.

You can whisk it by hand or use an electric mixer.

It doesn't really matter how you mix it, but you need to batter to be very smooth. That's why it's best to sieve your flour.

You're aiming for the batter to run off the back of a spoon and have a lovely glaze to it.

Have a rest

yorkshire pudding batter

You need to make sure your Yorkshire batter has some time to rest.

Once you've got your batter made, try to leave it alone for at least 30 minutes.

If you can leave it an hour, or even overnight, then it's better.

Allow it to rest covered in the fridge, although it doesn't matter too much if it's really cold before you cook it.

The longer you can leave it, the better your Yorkshire puddings will rise, and you will get a better texture when they're cooked.

Can you make Yorkshire puddings in advance?

Absolutely, you can make Yorkshire puddings in advance.

Make your batter and cook your Yorkies as usual, then allow them to cool completely on a cooling rack.

Once they've cooled down, pop them into a freezer bag or freezer-proof container, and they can freeze ok for a month.

Just remember to add a date so you know when you need to use them up.

When it comes to reheating them, place them in an oven heated to 200°C for 6-8 minutes.

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foolproof Yorkshire pudding recipe

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easy yorkshire pudding recipe

Yorkshire Pudding Recipe

5 from 8 votes
Print Pin Rate
Course: Main Course
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
30 minutes minutes
Total Time: 20 minutes minutes
Servings: 9
Author: Skint Chef

Ingredients

  • 200 g plain flour
  • 200 ml milk
  • 4 eggs
  • Pinch of salt
  • 9 teaspoon sunflower oil

Instructions

  • Preheat oven to 215 C. Sieve the flour into a large bowl and add the eggs, milk and salt then whisk until you have a smooth batter. Set to one side.
  • Put 1 teaspoon of sunflower oil in each compartment of a Yorkshire pudding tray and place into the oven for 10 minutes.
  • Once the tray is heated remove from the oven and pour the batter mix into each compartment. Cook on the middle shelf for 15 minutes.
Tried this recipe?Mention @skintchef or tag #skintchef!
skint chef on instagramIf you make this recipe, we’d love to see pics of your creations on Instagram! Don't forget to use the hashtag #skintchef
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Reader Interactions

Comments

  1. Jane MacDonald

    September 10, 2019 at 10:12 pm

    My 6year old grandson makes great big fluffy Yorkshire puds with minimal help from a willing adult.
    He's also mastered toad in the hole, his uncle prefers his to mine.
    So if a 6year old kid can make Yorkshire puds from scratch what stopping you?

    Reply
  2. Danielle

    October 14, 2019 at 11:57 pm

    I’m Australian but I’ve been married to a Yorkshireman for 20 years so I had to learn how to make these. This is the same recipe I use and they’ve never failed me. My husband tells me mine are better than his mother’s and grandmother’s puds! I make mine with one tiny difference though - I use duck fat for the tins. It has a high smoke point and it makes them taste delicious! Also, I sometimes add a little mustard powder to the batter for flavour. I make mine the day before as suggested and it really does make a huge difference.

    Reply
  3. C smitb

    December 29, 2019 at 4:03 pm

    Best recipe for Yorkshire puddings EVER !!!!!!!

    Reply
    • Ricky Willis

      January 06, 2020 at 11:52 am

      Thanks 🙂

      Reply
  4. Nicola Niven

    January 26, 2020 at 4:05 pm

    After using several different recipes with varying degrees of success, this is now my go to recipe. Hasn't failed me yet!

    Reply
  5. Julie

    March 08, 2020 at 8:30 am

    I'm trying this recipe today for the first time 🤞

    Reply
  6. Kayleigh

    April 12, 2020 at 7:01 pm

    Fail proof.

    Reply
  7. Patricia

    May 11, 2020 at 7:19 pm

    The best Yorkshire Pudding recipe I have come across. They baked up beautifully. Nice and light and so crispy. I have never had yorkshire's be consistent, sometimes they would rise, but most times they didn't. Following your directions to let the batter rest was brilliant. Thank You!!!

    Reply
  8. Peter Dixon

    May 25, 2020 at 9:30 pm

    Better than me mams and she was fra Yorkshire

    Reply
  9. Debs

    September 24, 2020 at 2:35 pm

    Does it have to be a Yorkshire pudding pan or can. Use a muffin/cupcake tin?

    Reply
    • Claire

      January 09, 2022 at 3:41 am

      I always make Yorkshire puddings for a crowd and find a 12 hole muffin tin is perfect.

      Reply
  10. Sue

    September 27, 2020 at 3:18 am

    After resting should you mix a little before using batter?

    Reply
  11. Nora Dolan

    January 18, 2021 at 7:27 pm

    My husband loves these, so I'm going to try it, as soon as I convert to Canadian measurements, lol. I asked to join your FB group, as I'm sure there are new ideas for me to reduce costs, regardless of living in the Colonies. Thanks!

    Reply
  12. PHYLLIS

    March 11, 2021 at 3:44 pm

    THIS RECIPE LOOKS DELICIOUS AN WOULD LOVE TO TRY BUT I NEED THE INSTRUCTIONS FOR THE INGREDIENTS CAN YOU TRANSLATE THE INTO U.S. AMOUNTS. THAK YOU SO VERY MUCH, CANT WAIT TO TRY

    Reply
    • Lydia

      January 13, 2022 at 12:09 am

      Google is a great place for translations

      Reply
  13. Regina

    September 04, 2021 at 6:09 am

    I need to convert this to US measurement, but don't know how to do this. can anyone help me with this? very much appreciated.

    Reply
    • Ricky Willis

      November 18, 2021 at 10:36 am

      Try using 1 1/4 cups of flour and milk (equal measurements).

      Reply
    • Laura

      December 26, 2021 at 12:52 am

      Hi flour is 1 3/5 cup.
      Milk is 1 cup

      Reply
  14. Jan

    October 29, 2021 at 2:18 am

    After 50 years I suddenly lost the knack of making Yorkshire’s then I saw your recipe. Brilliant. Came up bigger than any I had ever done before. Made my grandsons really happy.

    Reply
  15. Rhita Reebals

    November 29, 2021 at 10:38 pm

    Does it matter if you use canola oil in baking tins? How full do you fill your pans?

    Reply
  16. Cathy Lippert

    December 26, 2021 at 11:03 pm

    I think Ricky Willis is on the right track with 1.5 cups of flour and milk each along with the 4 eggs. When I made mine with 2 cups each of those ingredients, they came out a little bready, instead of crisp on the outside and smooth on the inside. I will try this again. FYI, I did wisk again just before pouring the batter, and they rose nicely. If anyone has any tips to stop them from deflating after the first serving from the oven, I’d love to hear it. Maybe I have to cook them longer to make the crust crispier to retain its shape?

    Reply
  17. Doreen

    February 05, 2022 at 6:27 am

    How do I stop my puddings from deflating after they’re cooked?Doreen

    Reply
  18. Biffy

    November 13, 2022 at 6:14 pm

    To stop the deflating just make a slit with a sharp knife to let the steam escape.

    Reply
  19. Donna

    February 21, 2023 at 1:04 am

    Simple and easy and turned out great 👍

    Reply

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