The easiest Yorkshire pudding recipe



Hailing from Yorkshire, I obviously eat and cook yorkshire puddings. People are often afraid of making these, opting instead to buy pre made puddings. There really is no need! As long as you have plain flour, milk and eggs in the house, you have batter.

If cooking a roast dinner, you should cook the puddings after you have taken the meat out to rest (if you don’t take your meat out to rest for at least half an hour then start doing so, whether you are making puddings or not!)


My mum taught me how to make Yorkshire puddings and there is no measuring required. What you need is a jug preferably or a bowl, a muffin tin (or bun tin) and:

4 Tablespoons of plain flour (regular kitchen tablespoons)

A pinch of salt and pepper

2 Eggs (medium to large)


Enough milk to make a double cream-ish consistency batter (no more than half a pint)


Start with flour in the jug and the pinch of salt and pepper. Make a well in the flour and add your eggs and a little milk. Whisk this together to form a thick batter then keep adding a little milk at a time and whisking until you have a consistency that is almost as thick as double cream.

Put the jug in the fridge and whack your oven up to full (about 250 on my oven) and add some high heat oil such as vegetable, sunflower or lard to the muffin tins. Put the tin in the oven to heat up until it is smoking, which should take about 10 minutes.

When your tin is ready take you batter out of the fridge and aerate it with a fork. Now, time is of the essence. The shelf that your tin is on should be at the top, leaving room for the rising puddings. There have bee times when mine have stuck to the grill element at the top of my oven!

Get your oven mitt ready in one hand and the jug of batter in the oven. You will need to open the oven door and quickly pull out the muffin tin (be careful not to melt your face off) and pour the batter into the tin as quickly as possible and the put the tin back in the oven. You want to lose as little heat as possible from the oil and the oven. When batter hits the muffin tin it should sizzle.

Leave the oven at the high temperature for ten minutes until the puddings are rising nicely then reduce to about 200 to make sure that the puddings cook through but do not burn. It will take about 25 minutes.


One friend of mine adds frozen diced onion to the batter mix.

I have added a little sage and onion stuffing mix to the batter which also works nicely.

Chopped dried herbs can also be added to the batter.






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