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Yorkshire Pudding

This Yorkshire Pudding recipe, is 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.

Personally I’ve never been a dab hand at cooking Yorkshire Pudding but Ms Casola’s recipe caught my attention –I tried it and it worked to perfection. I didn’t serve it the traditional way; as a starter with the beef gray smothering it but as a main course with rare cooked beef, horseradish sauce, roast potatoes, Vichy carrots and braised celery hearts – plain and honest and delicious grub. For the wine I chose an Australian Shiraz, Fox Creek, Mclaren Vale 2004; its fruity flavours fitted perfectly.

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves 6


• 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, beef dripping or vegetable oil


• Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn. 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.
Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.
Yorkshire Puddings do not reheat well, becoming brittle and dry.

Recipe by Margaret Casola - Fly at a Smile-Price