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Traditional Yorkshire Pudding Recipe – Category: Side-Dish

Traditional Yorkshire Pudding Recipe


  • 10 oz. plain flour
  • ¼ tsp. salt (plus a pinch in North America)
  • 2 eggs
  • 2 1/2 cups (20 oz.) milk 1 tbsp. fat or oil


  1. The batter is made from a basic mixture of flour, milk and egg
  2. The flour eggs and some liquid IS beaten until smooth
  3. The rest of the liquid is stirred in and the mixture left to stand for ½ hour before use
  4. The lightness of the batter depends on the air in the mixture and the quick cooking of the batter
  5. Hot oven (425F) and should be cooked at the top of the oven and moved lower and the heat reduced to 375F to finish cooking
  6. Preheat oven to 425F
  7. Sift flour and salt
  8. Make a well in the center of the flour and break the eggs into it
  9. Add a gill 5 oz milk
  10. Stir gradually, working the flour down from the sides and adding more milk as required to the consistency of a stiff batter
  11. Beat well for five minutes by hand (less in a mixer) Add the rest of the milk
  12. Cover and let stand for 30 minutes
  13. Meanwhile, put fat or oil into a pan or individual muffin tins, and heat in the oven until smoking point
  14. Quickly pour in the batter and cook in a hot oven (425F) on the top until nicely browned
  15. Reduce heat to 375F and finish cooking for 10-15 minutes

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