Award winning Yorkshire pudding

  • 21reviews
  • 234saves
  • 35min

About this recipe: Chris Blackburn is the 2011 winner of the Great Yorkshire Pudding Challenge at the Dean Clough Cookery School. A national Pro-Am competition judged by expert Yorkshire Food Critics.


Makes: 12 Yorkshire puds

  • 225g plain flour
  • 1 teaspoon salt
  • 4 eggs, beaten (see tip)
  • 300ml milk


Prep:5min  ›  Cook:20min  ›  Extra time:10min resting  ›  Ready in:35min 

  1. Sift flour and salt in to a large bowl and add the beaten eggs and half the milk, whisk until it resembles wallpaper paste (needs to be very smooth), then add the rest of the milk and again whisk till smooth. Let it rest for 30 minutes, this can be speeded up by placing it in the fridge for 10 minutes.
  2. Put a muffin tray with 1/2 teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 C) until you hear the oven click and reach temperature.
  3. Remove the muffin tray and pour in your batter (about 1/2 to 3/4 way up each hole), then place back in oven and reduce temperature immediately to 230 C / Gas 7. Bake for 20 minutes.


When you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds!! The eggs form the glue that make them rise and stay together!!

See it on my blog

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Reviews (21)


Am going to try these later today, but the mention of 'Snot' in the tips section does slightly put you off them. I'm afraid to ask what tip you would use for making Chocolate Cake!? - 02 Jun 2013


Made these tonight for my husband & I. Can't believe how fantastic they are. Easy to make, won't change a thing. Will be making these again. - 01 May 2013


Love this, never fail to get massive fluffy yorkshires - 18 Nov 2012

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