My Yorkshire Puddings

This is brave of me. I’m opening myself up for a lot of criticism here. Everyone has their own way of doing it. Their own little twists and quirks, that they swear by! And nothing else can come close to their famous method, or worse, their MUMS famous method!! Because let’s face it mums always make the best Yorkshires! So I’m putting myself out there, on a limb, and sharing my yourkshire pudding recipe. I love this recipe because it’s easy, requires minimal fussing and delivers consistently risen and beautiful Yorkshires.


To any international followers of the blog, of which there are a few now, Yorkshire Puddings are a quintessential part of a British Sunday roast lunch. They are not sweet or a dessert! They are plonked on top of your roast, or sometimes your roast is plonked inside of them. This is confusing. They are a vessel for soaking up delicious homemade gravy. Oh no, do I now have to explain gravy…this could be never ending!

Let’s get on with making them. I use the little foil pie dishes that I make small pies for the shop in, and I keep them and reuse them for Yorkshires again and again. You can buy these in large shops or online, or get a Yorkshire pudding pan.  I tend to make 12 at once, and I put the ones that aren’t eaten straight into the freezer in a sealed bag, for another day. I always make them ahead of time so I can make sure the oven temperature is right when I do them. They only take 30 seconds-1 minute back in the oven to reheat at dinner time anyway.


Ingredients (for 12 decent sized ones):

300g plain flour

8 free range eggs

400ml milk

pinch salt

sunflower oil


1. Pre heat oven to 230 degrees centigrade. We need it HOT for Yorkshires so make sure there’s no littlies helping for this one!

2. Once oven is pre heated, put oil in the bottom and around the sides of the dishes/pan. If you use foil dishes make sure you have a sturdy tray to bake them on, and that the dishes are not too close together. Once I made this recipe and I didn’t have sunflower oil, so used olive oil. It resulted in an epic fail of flat Yorkshires as the olive oil didn’t get anywhere near hot enough! Be liberal with the oil. We all knew it was going to be unhealthy when we opted for Yorkshires! Put the oiled dishes/ tray into the oven to pre heat. We need the batter to go into hot oil!

3. Whilst the oil is heating up, make the batter. Combine the flour, eggs, milk and salt in a large bowl and whisk together, using some elbow grease. I never worry if the batter is not 100% smooth, they always turn out fine.

4. When the oil is preheated, we are ready to go. We are dealing with hot oil here and have to be quick with the oven door open so the temperature doesn’t drop too much, so be extremely careful. Take the pan/ dishes out of the oven. Working quickly, pour the batter in diving equally between the holes/tins. It should sizzle when the batter hits the oil. Sizzling is good!

5. Return to the oven and cook for 25-30 minutes, until well risen, golden brown and firm. Be careful not to over cook. Remove from the oven and lift the puds out of the tins and onto a piece of kitchen towel or baking paper. The oil that’s left in the bottom of the dishes can be used another day.

6. When the rest of the roast is ready, return the Yorkshires to the hot oven for 30 seconds to 1 minute to warm back through.


Its not healthy, but if you’re doing it, do it right!




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