Baking Recipes & Tutorials,

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Ms Taylor


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Fail safe Yorkshire puddings

Fail safe Yorkshire puddings

Yorkshire Pudding


Inspired to make your own Yorkshire puddings after last night's GBBO but worried about your puddings flopping? Banish baker's droop forever with my fail-safe individual Yorkshire puddings recipe without a frozen, ready-made yorkie in sight!


This batter will provide glorious, well-risen puddings every single time. If you are preparing Sunday lunch, make the batter in the morning and leave in the fridge until you need it. Chilled batter gets the best results but if you haven't been able to make it in advance, don't worry, they will still rise beautifully!


This recipe will yield exactly 12 puddings using the Tala Performance Non-stick 12 cup bun tray.



Mixing bowl



Measuring spoons

Tala Performance Non-stick 12 cup bun tray




120g plain flour

3 free range eggs

300ml milk

Sunflower oil or vegetable oil


Preparation time: 10 minutes, plus 10 minutes bringing the oil up to temperature.



  1. Set the oven to 220 degrees Celsius (428 degrees Fahrenheit, gas mark 7).
  2. Measure ¼ tsp of sunflower oil into each cup of the bun tray and place the tray in the hot oven for ten minutes.
  3. Measure the flour into the mixing bowl, making a well in the centre.
  4. Crack the eggs into the well, then whisk the milk in a little at a time, until you have a smooth lump-free batter. Pour the mxture into the measuring jug.
  5. Prepare a work surface to receive the very hot tray and have the batter to hand. Swiftly and carefully remove the hot tray, and close the oven door. Place the tray onto the work surface and, as quickly as you can, pour the batter into each cup of the bun tray, making sure you put the same amout in each cup.
  6. Return the tray to the oven as quickly as possible and set the oven time for 15 minutes. The puddings will be ready after 12 and 15 minutes when they are gloriously risen and golden brown.


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