Homemade Yorkshire Pudding


Homemade Yorkshire Pudding

Portion Size 12 individuals

Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is often served with beef and gravy and is part of the traditional British Sunday roast.

When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. During 1737, a recipe for “a dripping pudding” (later named “The Yorkshire Pudding”) was published in the book The Whole Duty of a Woman.



280 gm Plain Flour
450 ml Milk/water (1/2..1/2)
4 Eggs
Salt & Pepper



1. Sieve the flour and salt into a basin, make a bay.
2. Whisk together the egg and milk/water and gradually add it to the flour to make a smooth batter.
3. Pre – Heat a little oil in individual pie moulds (Personally i use a teaspoon of a oil in each mould and using clean hands wipe around each mould insuring full coverage) on a tray in the oven, then pour in sufficient batter to one third fill each mould.
4. Cook in an oven at 200°C for 30 minutes to a golden brown colour.

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