Easy Yorkshire pudding

    45 min

    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). When I think of Great British Food, the first dish that springs to mind is Roast Beef and Yorkshire Pudding, which is also my Desert Island Dish, but I have heard many a Yorkshire pudding disaster story, so below you will find my mum's recipe which is so easy, and I promise that as long as you follow the very easy instructions you will have lovely Yorkshire puds every time. This is easy as you just use a normal cup/mug for the measuring of ingredients.


    Northamptonshire, England, UK
    137 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

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

    1. Firstly preheat the oven to 220 C / Gas 7. Pour in a little oil into each pan of a Yorkshire pudding tin or muffin tin, then put the tins straight into your oven to get the oil nice and hot.
    2. Now get yourself a mixing bowl, and tip in your flour, eggs and milk/water and a pinch of salt and pepper and mix well with a whisk.
    3. By now your oil should be smoking hot, so take out of the oven and pour your batter into each tin about 3/4 full, then place into your oven for around 25 to 30 minutes. Do not open your oven during this time or the puds could flop.
    4. And that is it; it’s really as easy as that.


    I don’t sieve my flour I really can’t see the point, I also don’t put the batter in the fridge overnight or for a few hours. I have done in the past and have not noticed any difference. The Yorkie pud in the main picture was poured into the tin of hot fat as soon as the batter was mixed and the fat was hot enough, and it certainly came out the oven well.


    For bigger Yorkies just use a bigger cup, and lastly Yorkie puds freeze really well, so once they are cold I just put them into freezer bags and freeze, when I want to use them I just put them into a hot oven for about 5 minutes and they taste just as good.

    See it on my blog

    Andys Kitchen

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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


    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


    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