Matt's Recipe Book

Yorkshire puddings

Prep time5 minutes
Cooking time20 minutes

This recipe usually comes out perfect – just get the oven as hot as you can and don't open it – and make sure the oil is hot before you start cooking!

This recipe makes enough for 12 large puddings – so you'll need to work in batches or use multiple tins.


  • Large yorkshire pudding pan


  • 140g plain flour
  • 4 eggs
  • 200ml milk
  • vegetable oil for cooking


  1. Preheat the oven to as high a temperature as you can - 230℃ or so.
  2. Pour a little sunflower oil into each hole in a large yorkshire pudding tin – you're looking for it to be about 5mm deep depending on the size and depth of the tin. Pop it in the oven and allow it to heat up.
  3. Meanwhile, prepare the batter. Beat the eggs into the flour then add the milk, continuing to beat until you've got a smooth batter. Pour into a jug.
  4. Once the oil is up to temperature, remove the tin from the oven and pour the batter into the holes, distributing it evenly – remember, this recipe is for 12 puddings, so don't over-fill the holes!
  5. Place immediate back into the oven and leave to cook for about 20 minutes until puffy and brown. Remove and serve immediately.