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Yorkshire Pudding

This side dish consists of a batter, similar to pancakes, but is baked until risen and crisp. It is typically served as part of a traditional Sunday lunch, but much larger versions can be made and served ‘filled’ with Sunday lunch or sausages and gravy – like a giant bowl!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine England
Servings 4 People


  • 140 g Plain flour 0.3 lb 
  • 4 Eggs
  • 200 ml Milk 6.7 oz
  • Salt/pepper
  • Sunflower oil


  • Pre-heat the oven to 230 degrees Celsius/gas (446 F) mark 8/ fan oven 210 degrees Celsius (410 F).
  • Pour a little sunflower oil into the holes of a non-stick muffin tray and place in the oven for heating.
  • Beat the eggs and flour together until smooth then gradually add the milk a bit at a time while beating. Once thoroughly mixed, season with salt and pepper.
  • Remove the trays from the oven and carefully pour or ladle the mixture into the holes with the oil.
  • Place the trays back into the oven for 20-25 minutes until the puddings have risen and browned.
  • Remove from the oven and serve immediately or leave them to cool and freeze for up to one month. To reheat the frozen puddings, place them on a baking tray while frozen and reheat them in the oven for 5 minutes until warmed through.