Yorkshire Pudding

    45 minutes

    I love cooking and eating Yorkshire puddings. For me it brings back happy memories of my late mum cooking a lovely Sunday Roast, with huge Yorkie puds, and any leftovers we would have cold with jam spread on top (sounds weird but please try it).

    12 people made this

    Serves: 9 

    • enough vegetable oil or beef dripping for the tins
    • 1 mug plain flour
    • 1 mug eggs cracked and filled to the top of the cup
    • 1 mug half milk and half water

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 220 degrees C. Pour in a little oil into each pan of a Yorkshire pudding tin or muffin tin, then into the oven to get the oil hot.
    2. In a mixing bowl add the flour, eggs, milk/water and a pinch of salt and pepper then mix well with a whisk.
    3. By now the oil should be smoking hot, take out of the oven and immediately pour the batter into each tin about 3/4 full, then place into the oven for around 25 to 30 minutes. Do not open the oven during this time or the puddings could flop.

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    Reviews in English (9)


    hi, this was my first time making these babies, they were really nice, i just have one question, mine were too eggy, is that the way they are supposed to be or more doughy. not being from the uk, i know nothing about how your traditional food should "feel" like. anyway, thanks :D  -  20 May 2012  (Review from Allrecipes UK & Ireland)


    Fantastic, i've used this recipe a few times now and my yorkshires have turned out great every time. Plus i found they were even better if frozen and warmed up  -  15 Apr 2015  (Review from Allrecipes UK & Ireland)


    Great to see a big Yorkshire, not those little muffin ones. Like Andy, I'm from Northamptonshire & my mum used to cook the Yorkshire in the big baking tin, pouring the batter round the Sunday joint for the last 1/2 hour or so of cooking. I still make it this way. Each type of meat gives the Yorkshire round it a unique flavour and lamb & chicken give it a lovely crispy bottom. Yummy. We'd have any left over cold & sprinkled with salt.  -  07 Jun 2015  (Review from Allrecipes UK & Ireland)