Yorkshire Pudding

The classic recipe of pork sausages cooked in a golden Yorkshire pudding batter. Gravy is essential with this dish.

Recipe by: stablespy

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

Recipe by: Karen Cooke

Toad in the Hole is a combination of sausages and Yorkshire pudding batter, baked together until puffy and crisp. A delicious and easy lunch, especially when served with mustard onion gravy!

Recipe by: spookylean

These Yorkshire puddings are the perfect accompaniment to a roast beef dinner. They have a perfect hollow centre for lots of yummy gravy.

Recipe by: Ronismom

Traditionally you eat Yorkshire pudding with roast beef but I love it with any roast. It is best if you let the batter sit for an hour before cooking but when I forget it still works out fine.

Recipe by: BushCook

This is a recipe for delicious traditional British Yorkshire pudding that goes well with roast beef or pork. This one makes individual puddings in a muffin pan. Very easy too!

Recipe by: IBELLIBIE

Toad in the Hole is made with sausages in Yorkshire Pudding batter. This is a recipe from my family which is true Yorkshire, for many generations.

Recipe by: A.Nixon

A batter similar to that served with roast beef transforms the everyday sausage into a festıve, yet economical, dish for the whole family.

Recipe by: Lynn Cole

This is a simple family favourite that is easy and cheap to make. Sausages are cooked in a plain batter, the resulting cake is cut and served hot with vegetables and gravy.

Recipe by: Keri

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).

Recipe by: andyh