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Yorkshire Puds!

The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot and don't open the oven door!



MAKES 8 Large or 24 Small


140g plain flour (this is about 200ml/7fl oz)

4 eggs

(200ml/7fl oz)200ml milk

sunflower oil for cookingMethod

1. Heat oven to 230C/fan 210C/gas 8.

2. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.

3. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.

4. Gradually add 200ml of milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

5. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

7. Serve immediately. You can now cool them and freeze for up to 1 month.


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