SK: Yorkshire Pudding – a British Delicacy!

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I am honestly not sure how popular this is in America, but it damn well should be. It is cheap, delicious and easy to make and is a great addition to all roast dinners (think the sort of meal you would have for Thanksgiving, or Christmas – roast turkey/goose and veg and gravy and all that)

For those who don’t know what I’m talking about, read this:

It’s vegetarian friendly, but not vegan friendly unless you do some substituting. You can use soya milk and egg substitute I guess, but I hasten to add that I have never tried that and cannot vouch for it’s success.

TOTAL TIME FROM CHOP TO CHOMP: About 30-40 mins depending on whisking

Serves: 2 people (but me and my husband eat BIG portions of yorkshire pudding!)


  • 1/2 pint (250 mils) of full cream milk
  • 2 eggs
  • 4 heaped tablespoons of self raising flour
  • Pinch of salt
  • Small splash of cooking oil or 1/2 teaspoon of fat/lard/butter – I use oil, it’s healthier and easier

You will need

  • A jug
  • A whisk (or a fork and lots of energy)
  • A round cake tin (for a big one) or a muffin tin (for smaller ones)
  1. Preheat your oven to 200 degrees C (If you’re making a roast meat dish, obviously you can skip this step if your oven is already on)
  2. In the jug, pour out the half pint of milk and crack in the eggs.
  3. Before whisking, add in the pinch of salt
  4. Now whisk! Whisk with all your might until the mixture is cream coloured and frothy.
  5. Add in the four tablespoons of flour
  6. WHISK! WHISK AGAIN AS MUCH AS YOU CAN! (Tip:  Tilt your jug slightly to one side and whisk at an angle. The whole point of whisking is not only to mix, but to try and fold air into the mix. That’s what makes cakes and batters rise so well.)
  7. Leave the mixture to settle for a few minutes. Put a splash of oil in your baking dish of choice and put it in the oven to heat up.
  8. Once the mixture as settled, check the surface. If all you can see are bubbles, you’re good to go. If you see small flour lumps, whisk again and repeat the process.
  9. Remove the baking dish from the oven *CAREFULLY* and pour in the mixture. Be careful not to splash, that stuff will hurt.
  10. Return it to the oven and bake for about 20 min, but check regularly to make sure it is not burning black.
  11. Yorkshire Pudding should look like this when cooked:image
  12. Remove from your baking dish when cooked and serve with roast dinner, veg and gravy. MMMMMM!

Extra things you can do to show off:

  • Add herbs to the mix
  • Add garlic granules to the mix

You can try a British dish called “Toad-in-the-hole”, which is sausages baked in the centre of huge yorkshire pudding. Use a bigger baking dish for this – it doesn’t matter whether it’s tin or pottery so long as it is clean. Doesn’t matter what shape either!

Preheat your dish with a bit of oil. Remove and place your sausages in the dish – either whole or in little chunks if you are stretching your meal further. Once the sausages have cooked for about 10-15 mins, remove the dish and pour the yorkshire pudding mix all over the top. Return to the oven and bake for 15-20 mins until the yorkshire mix looks like that *points above*.

Remove from the oven, carve up into however many slices you want and serve with chips/mashed potatoes/roast potatoes and lots of gravy! 

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