Yorkshire Puddings

Yorkshire Puddings

A quick and easy recipe without having to measure out ingredients - you just use a cup or a small mug, though I have given you "real" gramme measurements if you prefer!
ServesPrep / Cooking TimeDifficulty
6 45 minutes 1

My wife is a Yorkshire lass and when we go up North, Mel's mum always serves them the Yorkshire way - puddings first with gravy as a starter, never with the dinner! It took some getting used to but now I am a convert!


I like my puddings a little heavy in texture but if you want them lighter, use just 3 large eggs instead rather than a cup or mugful.



1 mug of plain flour, sifted over a large bowl
2/3 mug of eggs, lightly beaten
1 mug of semi skimmed milk (or 1/2 full fat milk, 1/2 water)
A good pinch of salt and pepper
A large knob of lard for the pudding tins

If you prefer actual measurements, then you will need:

200g plain flour sifted over a large bowl
3 eggs lightly beaten
300ml milk or mixture of milk and water
A good pinch of salt and pepper
A large knob of lard for the pudding tins


  • Take a cup or mug, fill it with flour, then tip the flour into a bowl, making a well in the middle.
  • Go back to your mug, add your eggs, then pour these into the flour, mixing with a nylon or metal balloon whisk or hand held mixer. Add a pinch of salt.
  • Beat until well mixed and when combined, take your mug again and fill with either the milk or milk/water combination then slowly whisk this in to the flour and egg mixture until you have a smooth batter. Cover and place in the fridge for a least 1 hour.
  • When ready to use, beat the mixture up again (to get plenty of air into it) and put aside.
  • Using a 6 hole muffin tin or a 12 hole Yorkshire Pudding tin, place small slither of lard into each hole and place in a preheated oven at 230°C until smoking hot
  • Remove the tins quickly from the oven and pour the pudding batter into the tin and return to the oven as quickly as possible. The batter should sizzle when you do this
  • Cook until the puddings are golden brown and have risen, for about 15-19 mins. Take care not to open the oven door at all once the puddings are in as this may cause the puddings to deflate.
  • Serve with lashings of lovely gravy!
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