Food > Side Dishes

Yorkshire Pudding

Traditionally served with Roast beef, the flavour and texture of these savoury puddings contrast superbly for one the most traditionally yummy English meals. But you can serve them as part of a vegetarian meal, to provide added texture and flavour. In Yorkshire, they cook and serve them as they wish, often adding other ingredients like sundried tomatoes or sweetening them to serve as a dessert. The secrets of success are a hot Oven, hot Fat and a hot Pan.

Yorkshire Pudding
Category Side Dishes
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 4

Some cooks use half and half milk and water. Originally the pudding was cooked below the joint to soak up the meat juices which dripped down from the shelf above. Nowadays the puddings are often cooked in the top of the oven while the meat is resting and the puddings can be served as a first course or as an accompaniment. Double the recipe for a larger group and cook in muffin tins as I’ve done.


  • 125g / 4oz sifted plain flour
  • a pinch of salt
  • 1 medium-large egg
  • 300ml / half pint milk
  • cooking oil


  1. Heat the oven to 220C / 475F / Gas Mk 8.
  2. Sieve the flour and salt into a bowl
  3. Using a wooden spoon, gradually beat the egg and milk into the flour and salt until you have a smooth batter. Leave to stand for 30 minutes before cooking.
  4. Pour a little oil into each cup of a heavy gauge bun tin. Alternatively use a roasting tin for one large pudding. Place in the hot oven to preheat for 2 minutes.
  5. Beat the batter again and decant into a jug for pouring. Without allowing the oil to cool, pour the batter into the hot pans, half filling the cups.
  6. Bake for 20-30 minutes ( depending on size) until puffed and golden. After 10 minutes reduce heat slightly to allow them cook through.
  7. Serve immediately.

Try not to open the oven door until they’re done – glass doors are useful. If you have to, just open it enough to take a quick peek.

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