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Yorkshire Pudding Recipe - Step by Step


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Yorkshire Pudding Recipe Step by Step
Yorkshire Pudding: Easy Yorkshire Pudding Recipe

Yorkshire Pudding Recipe

Photo © RFB Photography
This Yorkshire Pudding recipe, is quick, simple and guarantees success. Yorkshire Puddings are one of the major components of England's national dish, Roast Beef and Yorkshire Puddings. A tray of Yorkshire Puddings fresh from the oven should be well-risen, golden brown with a crisp exterior and soft middle.
  • 4 large, fresh eggs, measured in a jug
  • Equal quantity of milk to eggs
  • Equal quantity of all purpose/plain flour to eggs
  • Pinch of salt
  • 2 tbsp lard, dripping or vegetable oil
Serves 4
  • Heat the oven to the highest temperature possible.
  • Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
  • Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
  • Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
  • Place a pea-sized piece of lard, dripping or ½tsp vegetable oil in a Yorkshire pudding tin (4 x 2"/5cm hole tin) or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
  • Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
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