A fluffy yorkshire pudding is a must have with roast beef. Topped with a dollop of horseradish and copious amounts of gravy of course. The secret to getting big yorkshires – to heat the pan and fat before you add the batter!


Yorkshire Pudding


  • 4 eggs
  • 3/4 dry c flour
  • 3/4 liquid c milk
  • dash of salt


  • Whisk eggs and milk until thoroughly mixed
  • Add dash of salt, whisk thoroughly
  • Sift flour in and whisk thoroughly - NO LUMPS!
  • Set batter aside for 30+ minutes
  • Place approximately 1 tsp of vegetable oil (bacon fat, lard, etc.) in bottom of each cup and place in oven
  • Heat oven to 450F
  • Remove the tin from oven (it should be very hot!)
  • Place equal amounts of batter in each cup (should get a bit of a sizzle from the hot fat/oil)
  • Bake for 20-25 min until fluffy and brown
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4 thoughts on “YORKSHIRE PUDDING

  1. 5 stars
    Great recipe! This recipe turns out every single time. This is the only Yorkshire Pudding recipe I have found that actually rises and doesn’t turn into the dreaded hockey puck! Love it!

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