More like a North American biscuit than pudding, Yorkshire pudding is usually served as a side dish with a traditional English roast. It can be made in a muffin tin for individual biscuits or in a big pan and cut into pieces.

Yorkshire Pudding

A large pan of pudding

2 cups flour

4 eggs

2 Tablespoons Milk

A pinch of Salt

Oil or roast beef drippings


  • Combine the egg and milk thoroughly with fork (do not whisk)
  • Add enough of the flour, using a whisk, to form a thick yet pourable batter.
  • Add a little salt to taste
  • Place the muffin tray / dish in the oven to pre-heat at 375 for 15 minutes. The oil may also be added at this time and heated in the oven or may be heated separately and poured in. Pour just enough oil to soak the bottom of the tins or pan.
  • When both the tin/ pan and oil are hot, pour in the batter, if it does not start to sizzle immediately, stop and continue to heat and try again.
  • Place on the middle shelf and bake for approx.12 minutes until risen, golden brown and slightly crisp. A tray on the top shelf will help prevent them browning too much as this deflects the falling heated air particles.
  • Remove from the oven and carefully remove from the tray and serve as soon as possible.
  • Remember to pop the puddings in the oven if they seem to be starting to collapse after a minute or so.

Chef’s Tips for Yorkshire Pudding:

Try adding a little something to the mixture for a Yorkshire Pudding with a difference:

  • Yorkshire Pudding with chopped parsley
  • Yorkshire Pudding with chopped chives
  • Yorkshire Pudding with chopped coriander
  • Yorkshire Pudding with whole-seed mustard
  • Yorkshire Pudding with turmeric
  • Yorkshire Pudding with smoked paprika
Individual puddings

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