Yorkshire pudding

  • Serves: 12
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes


  • 3 eggs
  • 225 ml/7½ fl. oz semi-skimmed milk
  • 225 g/8 oz plain flour
  • Olive/Sunflower oil
  • Salt
Yorkshire pudding

Yorkshire puddings are small cases made from batter which has risen under the heat of a high oven, they should be served warm and still crispy. Yorkshire puddings are named after the county of Yorkshire, England and are a perfect addition to any a Sunday roast.

Yorkshire puddings have been prepared for hundreds of years, and for centuries before being renamed in the 18th Century were known as batter or dripping puddings, and were used as a cheap way to fill your stomach either alongside, or before the main meal was served.


Put half a teaspoon of oil in each space on a 12 capacity muffin or cupcake tray, and place in an oven at 200°C/400°F, or Gas Mark 6.


  1. Whisk together the flour, egg, salt, together in a pouring jug – this will make it easier to share out the mixture later.
  2. Add the milk a bit a time and beat until smooth, until all the milk has been used.
  3. The mixture will be ready when all of the flour has been mixed in and the batter becomes tougher to mix
  4. Remove the tray from the oven and distribute the mixture evenly between the spaces. 
  5. Cook in the oven for 30 minutes or when they become golden brown.
  6. Enjoy whilst warm - they do cool down quickly! 
In 2010, Yorkshire pudding was voted the most popular and successful thing to come out of Yorkshire!

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Kevin hunter - Jan 19, 2013, 20:21


You should try to use a ‘yorkshire pudding’ tin where possible, they’re flatter and do make a difference when cooking :)

Joanna - Jan 21, 2013, 19:20


I made “Toad in the hole” last Saturday and all the family enjoyed it.

Congratulations from Mallorca!!

Best wishes

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