Easy Yorkshire Puddings

Quick and easy. This recipe is for 6 (perfect for our family of four)




5 mins

Cooking time

20 mins


120 per pudding

Good for:

Roast dinners


About this Recipe

By: Simon Cooper

This recipe will make 6 smaller puddings or 4 larger ones. You can scale the recipe up or down as the puddings are great for freezing for another time.


  • 70g plain flour
  • 4 eggs
  • 100ml milk
  • Pinch of salt
  • sunflower oil (for cooking)

You tin size will reflect how big you can make your puddings

Step by Step Instructions

Step 1

Heat the oven to 230c/Gas 8

Step 2

​Drizzle a little sunflower oil evenly into a six space muffin tray.

Step 3

To make the batter, tip 70g plain flour into a bowl and beat in 2 eggs until smooth.

Step 4

Gradually add 100ml milk and carry on beating until the mix is completely lump-free. Season with salt.


Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

Step 6

Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.