Classic Yorkshire Pudding


84 people made this

About this recipe: This is my version. The trick is to make sure the beef dripping is piping hot.

Karen Cooke

Serves: 8 

  • 125g (4 oz) plain flour
  • 225ml (8 fl oz) whole milk
  • 2 eggs
  • 1/2 teaspoon salt
  • 3 tablespoons beef dripping

Prep:1hr  ›  Cook:35min  ›  Ready in:1hr35min 

  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 C / Gas mark 7. Coat a 18x28cm (7x11 in) roasting tin with 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 C / Gas mark 5. 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 (17)


Wonderful yorkshire puddings. I have tried loads of recipies searching for the perfect pudding and at last I have now found it. Will use this recipe all the time now. Thankyou - 30 Oct 2010


used this recipe for toad-in-the-hole this evening, was delicious, i will be using it again xx - 14 Apr 2012


Excellent recipe, puddings rise amazingly, even if you do not have time to rest the batter. Thank you - 11 Aug 2009

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