Yorkshire Pudding

Proper Yorkshire Puddings
Proper Yorkshire Puddings

I really don’t know why I’ve never written this one down.  It was a regular when I was young – proper Yorkshire Yorkshire puddings.  Not those dainty little puff-balls you get in restaurants or frozen in the supermarket, but proper dinner-plate size puddings, covered in with the filling of the day.

They are really easy to make, and you don’t need to make them that big – can use a muffin tin and have lots of small ones.

Alternatively, pour the batter over a tray of partially cooked sausages for a wonderful ‘Toad in the Hole”, and serve with an onion gravy.

Serves 2-3 as a main course, more as a side dish


  • 150g Plain Flour
  • Salt & Pepper to season
  • 180ml Milk
  • 120ml Water
  • 2 Eggs


  • Add a splash of oil to 2 * 20cm Sandwich Tins or a Muffin tray and place in an oven.  Preheat to 210°C
  • In a bowl, add the flour and season
  • In a jug, measure out the milt and water and add the eggs.  Beat lightly with a balloon whisk
  • Make a well in the flour and slowly beat in the milk/egg mixture.  When combined, you’ll be left with a smooth batter with the consistency of thick cream
  • When the oven is up to temperature and the oil smoking, pour a thin layer of batter over the bottom of each tray and return to the oven
  • Cook for about 20-25 minutes until well risen & golden brown

TOP TIP: Use the last tablespoon of batter from your bowl to stir into that beef casserole if you want to thicken it up!

Yorkshire pudding with Beef & Vegetable Casserole
Yorkshire pudding with Beef & Vegetable Casserole

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