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Yorkshire Pudding

Makes I large, 8 medium or 12 smaller Yorkshire puddings

Yorkshire pudding, traditionally served as part of a Sunday roast lunch, is also delicious with jam and custard. You can make individual puddings in muffin or Yorkshire pudding trays, or in a large oven tray, possibly one already in use for cooking the roast. A very hot oven is essential for soft or crispy puddings, which could also be made with a half and half milk and water combination or using self-raising flour. Left over individual puddings freeze well. Yorkshire pudding is also the basis for Toad in the Hole.

Free from Soya, Nuts
Without crystal sugar


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  1. Pre-heat the oven.
  2. Divide the fat between the holes of your baking tray or put it into a large baking dish.
  3. Put the flour and salt into a large mixing bowl or jug and stir them together.
  4. Break the eggs into the bowl, add the milk and beat into a smooth batter.
  5. Refrigerate the batter for up to 12 hours – otherwise it’s ready to go.
  6. Put your prepared baking tray or dish into the oven until the fat is very hot and bubbling.
  7. Carefully remove the tray from the oven. Stir the batter and pour it into your baking tray or dish.
  8. Return the baking tray to the oven and bake smaller puddings for 25-30 minutes, larger ones for up to 50 minutes depending on your preference for softness or crispness of the pudding.


Yorkshire trays or muffin tray or large oven tray and large mixing bowl


220°C, Fan 200°C, 425°F, Gas 7

Cooking time

25-30 minutes for smaller puddings and up to 50 minutes for larger puddings
Best Yorkshires I've ever made! I added a tiny pinch of baking powder and xanthan gum and swapped the dripping for olive oil. It's all personal taste and trial and error. But they were great. And they freeze well too!
By Leyton
25 Apr 2020

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. 

By Vanessa
04 Feb 2018
Best Yorkshire pudding I have made since gf used both plain and sr flour both times excellent.
By Mrs Ann Millington
16 Apr 2017
Just used this recipe for toad in the hole! Absolutely delicious!
By Miss Abbie Gowen
22 Mar 2017
delicious! have made this today for toad in the hole. added some white pepper and some onions to the sausages in the tin. lovely and light and rose beautifully. served with nice thick gravy. mmmmm!!
01 Nov 2016
Yorkshire pudding was too soft so I think I will add baking powder next time. Also I don't think I had the oil hot enough so will have to be careful of that.
By Mrs Judy Openshaw
08 Jun 2015
I want to try and make this into toad in the hole. Does anyone know how many people this recipe will serve?
By Miss gabrielle dawes
12 Jun 2014
made this with self raising as I'd run out of plain to make a toad in the hole and it came out like a dense madeira cake with sausages on the bottom!
By Ms Sue Allwood
01 Oct 2013
I only had your flour in self raising so used that...they turned out to be the best Yorkshire puddings I have ever made...better than the original! I knew when my husband asked if I would give him mine LOL..wonderful!
By Mrs Janet Darbey
04 Dec 2011
I had two things that I was willing to make myself ill for when I was diagnosed - Beer and Yorkshire Pudding. However with this recipe that list has gone down to one. Even my hubby went back for second helpings.
By Mrs Mau Craze-Gray
21 Jun 2011
excellent for the first time my Yorkshire puddings looked no different from ones made with normal flour
By Miss ange mcgregor
27 Sep 2010

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