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Yorkshire Puddings



  • 4 RSPCA Assured eggs
  • 140g plain flour
  • 200ml RSPCA Assured milk




  • Make sure you don't open the oven while the puds are cooking as they will deflate!
  • If you don't have time on the day, cook your puds the day before and store them in the freezer - not the fridge.

Cooking Method

Step 1: Take a muffin baking tin and line it with vegetable oil, be a little generous with your quantities and leave a small pool of oil in each muffin section. Don’t use olive oil as it will smoke too much when it's in the oven.

Step 2: Place the muffin tin in a preheated fan oven (220 - 230°C depending on your oven) while you make the Yorkshire pudding mixture.

Step 3: Whisk the eggs and sifted flour in a bowl and gradually add the milk in stages while you continue whisking.

Step 4: Remove the muffin tin from the oven with oven gloves and use a ladle to drop the Yorkshire pudding mix into each section - do this slowly and carefully to avoid spattering yourself and the kitchen surface with hot oil.

Step 5: Place the tin in the oven for 20 - 25 minutes or until the Yorkshire puddings have well and truly risen - a good tip is to not place them too high in the oven or too close to the top shelf as they can get very big!

Find RSPCA Assured Eggs at your Favourite Supermarket

RSPCA Assured Hen Welfare

You can find out more about the higher welfare standards of hens on RSPCA Assured farms.

Find RSPCA Assured Milk at Marks & Spencer

RSPCA Assured Dairy Cow Welfare

You can find out more about the higher welfare standards of pigs on RSPCA Assured farms.

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