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Real Yorkshire Pudding

Yields1 ServingPrep Time5 minsCook Time35 minsTotal Time40 mins

The perfect accompaniment to the Sunday roast. Don't even think about buying frozen ones, homemade are the way to go!

yorkshire pudding

 Quarter pint (150ml) water
 Quarter pint (150ml) milk
 2 eggs
 4oz (115g) plain flour
 Pinch salt
 Vegetable oil (or lard or dripping to be traditional!)

Heat the oven to a high temperature - 220 - 230c. I tend to cook the pudding after the roast joint has been taken out and is resting


Put all of the ingredients in a bowl or blender and whisk well until the batter is smooth and light. Leave this for as long as possible before cooking, ideally 2-3 hours and at least 30 minutes


Put the oil in the roasting tin (just enough to cover the bottom), or a little in each of the muffin trays, and place in the oven until really hot (starting to smoke)


Carefully remove the tray from the oven and immediately pour in the batter and replace back in the oven


Cook for at least 25-30 minutes without opening the oven door and letting the heat out


Serve as a starter with a little of the gravy or along side the main course

Nutrition Facts

Serving Size 6 Servings