A British Yorkshire Pudding Recipe


vcm_s_kf_representative_320x480My brothers and I used to love watching our mum doing her baking. We’d take it in turns to lick the bowl out when she made cakes or buns, but only enjoyed the end result with our Sunday dinner of her Yorkshire pudding batter mix.

We had a roast dinner almost every Sunday with vegetables from our father’s allotment. The meat to be roasted could be beef, lamb, pork, chicken or turkey and Yorkshire puddings were always on the plate. Nothing more appropriate in Yorkshire to serve with the Sunday roast than Yorkshire puds. Our mum never weighed or measured out the ingredients, but they always turned out perfect. Her Yorkshire puds rose perfectly.  They were golden brown and crispy around the edges with a big enough hollow to fill up with delicious gravy.

Originally Yorkshire puddings were a starter served with onion gravy as a filler before the main roast course. That was in households that couldn’t afford much meat, but in my lifetime Yorkshire puddings have always been part of the main course.

First made in Yorkshire they are popular all over the world. There aren’t many places that you can travel to that you will not find ‘Traditional British Sunday Dinner’ on menus.

I prefer to make my own Yorkshire puddings, but if I haven’t got time frozen cooked or uncooked versions are  available and they taste almost as good. You can also buy powdered batter mix and just add milk or water, but I don’t think that they taste as good.

First Time Yorkshires

Maybe I should have used ready-made versions the first time that I tried to make Yorkshire puddings for my new husband. I was trying to impress him with a lovely Sunday dinner and Yorkshires. I didn’t have a recipe and there was no Internet or search engines back then so my measurements were guesswork. After an hour in the oven my Yorkshire pudding still wasn’t cooked so we ate our dinner without. The roast dinner was nice except for the Yorkshires which never cooked. I’d used far too much milk. I always used a recipe after that.

Yorkshire Pudding Recipe

This is the recipe that my mum gave me, a traditional pouring batter recipe that can be used for Yorkshire puddings and pancakes.


4oz (100g) Plain Flour

1 medium sized egg

pinch of salt

½ pint (280ml) of milk (or mixture of milk and water)

2oz (50g) lard or 2 tablespoons of oil

Mix the salt and flour in a basin and scrape out  a hollow in middle. Whisk the egg and pour the mixture into the hollow then stir in with a wooden spoon.

Add the milk (milk and water) gradually, stirring all of the time until the flour is worked in. Add rest of liquid and beat well. The end result should have a similar consistency to single cream.

Melt the fat in your cooking tin until spitting hot. You can use one large tin square, rectangular, round or small tins or a bun tin. When the fat is hot enough pour in the batter just half filling small tins, patty tins or bun tins. Cook at 450F, 230C or gas mark 8. Large tins for about 30 minutes, small tins or bun tins 15 – 20 minutes.

When cooked they should turn out puffy, golden and crispy on the outside and sunken in the middle. Some cooks let the fat from the meat drip on to the Yorkshire puddings while cooking.

Yorkshire Pudding Ideas

Popular in recent years in homes, restaurants, cafes and bars is a king size or giant Yorkshire pudding filled with onion gravy or different meat, vegetable and gravy concoctions. This dish is served as a separate course emulating the original filler course.

toad in the hole

Toad In The Hole

You can even buy delicious smaller Yorkshire puddings filled with steak in one large chain store, rather like traditional steak and kidney puddings but made with batter mix.

Another popular meal made with Yorkshire pudding batter is Toad in the Hole. This is a tasty low cost meal with sausages cooked in the batter. An alternative there is to use lamb chops.

Yorkshire Pudding Facts

The first known Yorkshire Pudding Recipe was published in 1737 in ‘The Whole Duty Of A Woman’ and named ‘A Dripping Pudding’. Eight years later a lady named Hannah Glasse published it in her Art of Cookery as Yorkshire Pudding.

The first British Yorkshire Pudding day was on February 3rd 2008 and in future the celebrations will be on the first Sunday of every February.

On Sunday 11th June 2000 the first Great Yorkshire Pudding Boat Race was held in Brawby in North Yorkshire. The organiser Simon Thackray arranged for 6 3ft in diameter Yorkshire puddings to be baked coated with yacht varnish. Each ‘boat’ used up 50 eggs.

For more Yorkshire pudding recipes and facts click here




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