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Yorkshire Puddings

I’m not one for patriotism – in fact quite the opposite – but one thing that does make Britain great is our roast dinners. We absolutely love a roast dinner, and for good reason. It’s got everything – wonderfully cooked meat, crispy potatoes, tons of veg… but a roast dinner cannot be considered a roast dinner without this one thing:

Yorkshire Puddings.

Yorkshire Puddings are brilliant, they’re lovely and crispy and light and amazing when you fill them with gravy. But so many people struggle with them and instead go for those out of the packet frozen ones which bring only one thing to the dinner table – disappointment. Yorkshire Puddings aren’t hard – in fact they’re easy. All they are is three basic ingredients – flour, eggs, milk. That’s it. You just need to make sure you treat them the right way so they’re as light and airy as possible when you put them in the oven. If you follow these steps, then you’ll get perfect Yorkshire Puddings every time.

Oh, and speaking of ovens, here’s a tip: DO NOT OPEN THE OVEN WHILE THESE ARE COOKING. At least not straight away. Make sure they’ve risen considerably before you think about opening the oven. Otherwise they’ll just collapse and you’ll be left with flat, stodgy lumps. And no-one wants that ruining their Sunday dinner.

Yorkshire Puddings

Print Recipe
Serves: 12 Cooking Time: 40 mins


  • 200g Plain Flour
  • 225ml Full Fat Milk
  • 4 Eggs
  • 1tsp Salt
  • 1tsp Ground Black Pepper
  • Sunflower Oil, for roasting



Preheat an oven to 220°C (200°C Fan)/425°F/Gas Mark 7. Chances are if you're cooking a roast dinner, then you'll already have the oven on.


Crack the eggs into a large bowl, to ensure plenty of air, and then whisk thoroughly so the eggs are well beaten and full of air.


Next, pour the milk into the eggs and whisk thoroughly again so that the milk and eggs are well combined and full of air.


Now sift the flour into a separate bowl, and then add into the flour and egg mixture along with the salt and pepper to season. Now whisk again until the flour is fully mixed with the liquid and there are no lumps as all.


Take a standard muffin tin - one which has 12 holes in it - and add approximately 1cm of sunflower oil into each of the holes. Now place into the oven and leave to get to get smoking hot - you're probably looking at about 15 minutes.


Now - carefully - remove the tin from the oven and straight away, while the oil is still really hot, pour the batter into the oil. You're looking at enough batter to come up halfway each of the holes. Be careful to not get any drips between the holes as this can impede the rise of the Yorkshires.


Leave to bake in the oven for 25 minutes, or until the yorkshires are lovely and golden and risen.


Serve with your favourite roast, making sure to fill with gravy, and enjoy.

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