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Member recipe

Yorkshire pudding

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(3 ratings)

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Serves 6

My fool proof Yorkshire Pudding recipe

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  • 8oz/225g Plain flour
  • Pinch of salt
  • 3/4 Eggs ( Free Range )
  • 1/2 Pint of semi skimmed milk (for best results)
  • Salt & Pepper
  • 50ml/2fl oz water
  • oil or beef/goose fat, for cooking


    1. Preheat the oven to 220C/425F/Gas 7.
    2. Sift the flour into a bowl. Add the salt, pepper, and eggs and beat with a fork to combine.
    3. Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter.
    4. Leave the batter to stand for ten minutes.(Or for best results leave over nigh in a fridge)
    5. Pour two tablespoons of oil or beef/goose fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5-10 minutes, until the fat is smoking hot.(Do not overfill with oil)
    6. Carefully remove the muffin tray from the oven. Pour approximately 30ml/1fl oz of batter into each muffin cup, then carefully return to the oven to bake for 10-15 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress.
    7. Remove from the oven and serve with the roast of your choice.

Comments, questions and tips

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7th Nov, 2016
This is the first recipe for Yorkshire pudding that's actually worked for me. I don't think I used the correct muffin tray though because 2 tbsp of oil was way too much and I got 12 puds out of the mixture and still had half the mixture left over. They did actually rise well though and tasted great so thank you for sharing this
4th Jan, 2013
The fat is optional.
4th Jan, 2013
Is the fat mandatory or optional?
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