Yorkshire Pudding

Yorkshire Pudding is a traditional English “pudding” which is commonly served with roast meats and gravy. It is not a pudding in the conventional sense but can be describes as more similar to a souffle, but without the cheese.


  • 140g All purpose flour
  • 4 Eggs
  • 200ml Milk
  • 1 Tea spoon salt
  • Pepper
  • Vegetable oil (for the Yorkshire pudding tin, aka I use muffin tin)


  • Heat your oven to 230°C/446°F for fan or 210°C/410°F for gas oven
  • Drizzle a bit of oil into each tin and place it in the oven.
  • The oil needs to be almost smoking for the best Yorkshire pudding result
  • In the meantime prepare the batter by mixing the flour, eggs, salt & pepper until they have a smooth consistency. Slowly add the milk and continue to beat until your mixture is lump free.
  • Once the oven is ho and the oil starts to “smoke” remove muffin tins add batter until it reaches 3/4 of the tin
  • Place the form back into the oven and cook for 20 to 25 minutes or until the puff up and become golden brown

Serving Suggestions

  • Serve with roast meat and gravy

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