Save to your scrapbook

    Yorkshire Puddings

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Yorkshire Puddings

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    200g plain flour
    ½ tsp salt
    4 British Blacktail Free Range Medium Eggs, beaten
    150ml full-fat milk mixed with 150ml water 


    1 Preheat the oven to 220°C, gas mark 7 and dot some vegetable oil into a 12-hole Yorkshire pudding tin. Put the tin on the top shelf of the oven for 10 minutes to allow the fat to get really hot.

    2 Meanwhile, put the flour and salt in a bowl and make a well in the centre. Add the eggs and a little of the milk mixture. Whisk the liquid, gradually incorporating the flour until smooth. Pour in the remaining milk and whisk until smooth. Transfer to a large jug for easy pouring and set aside at room temperature.

    3 Once the preheated tin is ready, pour in the batter (it should sizzle) and bake for 25 minutes, or until risen and deep golden. 

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars