Yorkshire pudding for Yorkshiremen

    45 min

    This is an old family recipe handed down the male line of my family. My grandfather had to teach me as my father was a terrible cook and could only manage to burn water. This is more of a guideline recipe and is open to many interpretations and variations. You can add whatever herbs or spices you like and makes a great addition to any meal, even curry.


    Devon, England, UK
    8 people made this

    Makes: 8 Yorkshire puddings

    • 6 to 8 dessertspoons vegetable oil or beef dripping
    • 4 tablespoons plain white flour
    • 4 medium eggs
    • 1 pinch salt
    • dried or chopped herbs, to taste
    • spices of your choice, to taste
    • semi-skimmed milk, as needed

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

    1. Preheat the oven to 220 C / Gas 7. Place a dessert-spoon of oil into 6 to 8 holes of a muffin tin. Place the tin in the oven to heat up.
    2. Combine all ingredients in a bowl, except the milk, and beat thoroughly. Add just enough milk to make a single cream consistency. Allow to stand in fridge till oven is to temperature.
    3. Remove pudding tin from oven and pour batter mix into the oiled holes while oil is hot. Only fill till oil is at top of each hole. The oil will float on the batter.
    4. Roast for 30 minutes and check every 5 minutes till medium to dark brown. Remove from the oven and serve.


    As I said at the top, add whatever herbs or spices you like. If making to go with roast beef add rosemary, for chicken add sage, etc.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Easy to make. They rose up very well and looked really good. The taste was absolutely delicious and I are far more than I should have!  -  17 Nov 2017