Yorkshire Puddings

Yorkshire Puddings


13 people made this

About this recipe: For me, the ideal Yorkshire pudding is crispy on the outside and soft on the inside. This recipe makes enough batter for a medium sized (28x18cm) roasting tin, which will usually be enough for 4 people. If you are serving with roast beef, you will need to time it so that they cook while the beef rests.

fatbear Bedfordshire, England, UK

Serves: 4 

  • 2 tablespoons vegetable oil or lard
  • 100g plain flour
  • pinch of salt
  • 1 medium egg
  • 280ml milk

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. You may already have a roast in the oven but you will need the temperature to be 220 degrees C / gas mark 7 to cook the Yorkshire puddings. Pour the oil or lard into roasting tin and allow to heat up for 10 or 15 minutes.
  2. Mix the flour and salt in a bowl or large measuring jug. Add the egg and milk; mix or beat thoroughly until smooth.
  3. Remove the roasting tin with the hot fat and pour in the batter. Cook for 15 to 20 minutes, or until golden brown and crispy. Serve immediately with roast beef and gravy.

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Reviews (3)


so easy to make and rise well every time! - 20 Mar 2011


Really easy recipe to follow, however I did leave them in the oven a little longer (5-10 mins) otherwise would have been slightly underdone. Lovely! much better than the ready made in supermarkets or aunt Bessie! - 22 Aug 2015


The easiest and the best, turns out perfect very time. NO NEED for more prep. or 8 eggs or special oils & fats for cooking . wwith a little more flour for slightly thicker batter (not much) is perfect for taditional toad in the hole.... CAN'T GO WRONG... - 10 Jan 2015

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