Yorkshire puddings - Pregnancy

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Yorkshire puddings

Christmas recipes



  • 4 large eggs, measured in a jug
  • Equal quantity of milk to eggs (ie: if the 4 eggs make 4 oz. of eggs, you need 4 oz. of milk)
  • Equal quantity of all purpose/plain flour to eggs (see above ie)
  • Pinch of salt
  • 2 tbsp of lard, beef drippings or vegetable oil


1. Preheat the oven to the highest temperature possible, but do not exceed 450F/230C or the fat may burn.

2. Pour the eggs and milk into a large mixing bowl and add a pinch of salt. Whisk thoroughly and leave to stand for 10 minutes.

3. Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture. Whisk together to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

4. Leave the batter to rest in the kitchen for a minimum of 30 minutes, the longer the better.

5. Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, a 4 x 2 in./5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking.

6. Give the batter another good whisk adding 2 tbsps of cold water to it and fill a third of each section of the tin with the batter and quickly return the pan to the oven.

7. Leave to cook until golden brown, approximately 20 minutes.

8. Repeat steps 5-7 again until all the batter is used up.

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