Yorkshire puddings

yorkshire puddings

yorkshire puddingsThis is the very first recipe I learnt to use as a child. Children as young as three can help measure out this recipe and help whisk. When they see the batter of the yorkshire puddings rising well above the tin their faces break out in amazement.

Tip: Don’t be tempted to use self raising flour, it won’t work!


Total time: 25 mins

Servings: 6


  • 1 cup eggs
  • 1 cup plain flour (sieve)
  • 1 cup warm water
  • 3-4 knob of lard


Oven Temperature: 425F – 220C – Gas Mark 7 – Hot

  • Preheat the oven
  • Whisk eggs, flour and water together until they form a smooth batter
  • Leave for 10 minutes
  • Meanwhile place the lard or oil between the 12 holes in the patty tin
  • Place in the hot oven for 10 minutes
  • Remove from the oven
  • Very quickly fill the patty tin with batter and place back into oven immediately
  • Cook for approx. 10 -15 minutes or until well risen and dark golden brown
  • Remove from oven leave to cool in the tin for a few minutes, remove, keep warm, serve hot with roast beef
  • OR Fill with Beef and Horseradish cream, Turkey/Chicken and Cranberry Sauce or Pork and Apple Sauce
  • Tip: fill each patty hole to 3/4 full. Turn down the heat if the puddings are beginning to brown too much
  • Also delicious with sausages especially beef variety

This week’s family meal planner