Homemade Yorkshire pudding is traditionally served with Roast Beef. Make it in muffin trays for individual puddings, or a large oven tray, and always cook in a really hot oven. Some people like to use half milk and half water for the liquid, some like to use self-raising flour instead of plain although this batter should not be left to stand. If you ever have any Yorkshire pudding left over it is delicious served with jam. This batter is also used to make Toad in the Hole.
220°C, Fan 200°C, 425°F, Gas 7
Made these today, they had lovely flavour but were a bit dense. I did halve the ingredients as I only wanted 6 yorkshires, and I did only put 1 egg in, perhaps that was my mistake..... Will try again, as I do enjoy Yorkshire puddings!
Hi Vanessa, with regards to your review we would always recommend using the 3 eggs as per the recipe and we would suggest freezing any leftovers if you did not require all 12. Best wishes, Doves Farm.
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