Cookbook:Yorkshire Pudding

Yorkshire Pudding
Yorkshire Pudding.jpg
Category Batter recipes
Servings 8 large/ 12 small
Time Prep: 1 hour 10 minutes
Cook: 20 - 25 minutes

Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom

A Yorkshire pudding is a light, fluffy dish that is usually cooked and served alongside a roast dinner that is traditionally made with roast meat - especially roast beef. Its recipe comes from Yorkshire, a region in the United Kingdom, and is popular across the island. The exact recipe differs from area to area, even from family to family, so the below recipe offers a generic approach to the tasty pudding.[1]


Main ingredientsEdit

Optional flavouringsEdit

  • Thyme
  • Rosemary
  • Mustard powder
  • Sage and red onion


  • Ideally 2 x 4-hole Yorkshire pudding tins, or a 12-hole large muffin tin
  • Large bowl
  • Jug
  • Whisk
  • Sieve
  • Silicon spatula
  • Oven gloves


Step 1: pre-heat the ovenEdit

Pre-heat the oven to 230C/fan 210C

Step 2: oil pudding tinsEdit

Fill your tin(s) with a thin layer of your choosen oil and place into the oven.

Step 3: prepare the batterEdit

Sieve 140g of the plain flour into a bowl and then beat in the 4 eggs until a smooth texture.

Then, slowly add the 200ml of milk in stages, beating as you go until mixed in well.

Season with salt and pepper. Add optional flavourings as wanted (see ingrediants).

Once complete, move the mixture from your bowl to a pouring jug.

Tip: for best results, rest the mixture in the fridge for 1 hour.

Step 4: add the batter to the oilEdit

Being swift, but careful, remove the hot tin(s) from the oven and evenly fill the holes with your batter.

Tip: for the best Yorkshire puddings, make sure your oil is as hot as it can be. Try a little batter first to see if it instantly puffs up.

Step 5: back to the ovenEdit

Place the tin(s) back into the oven and leave them undistrubed for 20-25mins until puffed and golden brown.

Tip: opening the oven door can upset the cooking of the Yorkshire puddings. Trust the process and watch with the door closed.

Step 6: serveEdit

Serve immediately. They can also be cooled and frozen for up to 1 month.

External linksEdit


This page incorporates text from the public domain cookbook Book of Household Management by Isabella Beeton.