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Traditional Yorkshire Pudding

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125g or 4 oz Plain Flour
2 Eggs
150 ml or 5 fl oz Milk
150 ml or 5 fl oz Water
1 Tbsp. Per Pudding Lard/Butter
1 Tbsp. (optional) Sunflower Oil
Roasting Tin

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Traditional Yorkshire Pudding


    Golden, crispy and gorgeous these yorkshire puddings are absolutely delicious with gravy, smoked salmon, sour cream and a lot of other combinations!

    • 49 Hours
    • Medium




    There is nothing to dislike about the; fluffy, airy, light and crisp Yorkshire puddings.

    It’s an absolute classic with roast beef. Every meal with Yorkshire puddings is a great meal.

    I love them. If it was possible I will eat it 3 times a day…

    But I know too much of a good thing can be bad. But there is nothing that can prevent me from making some Yorkshire puddings to soak up the gravy on special occasions.

    Yorkshire pudding has a humble beginning; Starting from nothing more than plain flour, some eggs and milk but it has a rich history.

    This was initially called ‘a dripping pudding’. It’s also published in the book; ‘The Whole Duty of a Woman’ in 1737.

    It has been part of kings; as much as peasants in lovely Britain. Both loved it so much; that it stuck around over the years.

    In the states, it’s known more commonly as ‘popover’.

    Enough history; let’s make some amazingly delightful Yorkshire puddings, and we will leave the feedback to you!

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    To make our yorkshire pudding, we will use batter made with plain flour and milk.


    Put the flour into a mixing bowl, crack the eggs and pour them into the bowl as well.


    Mix them thoroughly with the flour, adding the milk little by little. Mix it before you add water and then mix some more.


    Use a whisk to break any small lumps you see. Whisk it until there are no lumps left!


    Once done, leave the batter to stand for at least 30 minutes.


    Once done, you can store the batter in fridge but make sure to use it within 48 hours.


    Now, let’s add 1 tbsp of lard or sunflower oil into each component of deep bun tin and preheat it at 190° C for about.


    After 10-15 minutes, take out the deep bun tin, give your batter one last whisk and divide the batter between the compartments. Use a spoon to prevent batter from splattering as that can mess up the whole look of our lovely yorkshire pudding! Once done, Bake for another 20-25 minutes.


    The pudding should be well risen by now and golden brown all over too.

    Tania Munir

    An aspiring marketer; New to the world of digital marketing. A marketing enthusiast, always looking for newer ways to learn.

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