Easy Yorkshire Pudding

Easy Yorkshire Pudding


70 people made this

The trick to this classic Yorkshire pudding is to make sure the fat is very hot before adding the batter.

Karen Cooke

Serves: 8 

  • 1 cup (125g) plain flour
  • 1 cup (250ml) whole milk
  • 2 eggs
  • 1/2 teaspoon salt
  • 3 tablespoons beef dripping

Preparation:15min  ›  Cook:35min  ›  Extra time:1hour chilling  ›  Ready in:1hour50min 

  1. In a large bowl, mix together the flour, milk, eggs and salt. Using an electric mixer, beat 5 minutes until smooth. Cover and refrigerate 1 hour.
  2. Preheat oven to 220 degrees C. Coat a 20x30cm roasting tin with beef dripping. Preheat the tin 15 minutes so the dripping is hot and sizzling.
  3. Remove the mixture from the refrigerator. Beat briefly, then scoop into the tin. Bake 20 minutes.
  4. Lower oven temperature to 190 degrees C. Without opening the oven, continue baking 15 minutes. The mixture should be puffed and golden brown. Remove from oven and serve hot.

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Reviews (4)


i found the recipe slightly different to how i would do it. i only use plain flour and no salt also the pudding it self should be crispy on top and should be very tall like a bowl. Another thing you should do is eat it cold with jam in. - 29 Sep 2008


make sure you add the dripping to your tin and heat it up in the oven before you add the mix. once it's sizzling then add the mix (flour & eggs, beaten together) - 29 Sep 2008


Light, airy and absolutely delicious! Got rave reviews from all! Thanks Karen! - 29 Sep 2008

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