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National Yorkshire Pudding Day

Yorkshire Pudding
Preparation time
Cooking time
Total time
This Sunday, 7th February, is British Yorkshire Pudding Day. I love a Yorkshire pudding and this recipe is easy and always works. You can make large ones by doubling the recipe to serve your roast inside or smaller ones to have as a side dish. I add a cooked sausage to make the very British dish called Toad in the Hole, the children love this.
Recipe type: Accompaniment
Cuisine: British
Servings: 12
  • vegetable oil a teaspoon in each of the muffin holes
  • 2 eggs
  • 100 g plain flour
  • 100 ml milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat the oven to 220°C/420°F/Gas 9.
  2. Using cupcake tin with 12 holes or two 6 hole tins add a teaspoonful of vegetable oil into each of the 12 compartments. This is not a time to use olive oil you need an oil with a high burning temperature.
  3. Put the tray(s) into the oven for 10 to 15 minutes so that the oil gets very hot. This is the trick to a beautifully risen Yorkshire pudding, there is no raising agent just the heat of the oil and oven that forces this mixture into hollow mountains of crispiness.
  4. I use a stick blender to blend and a plastic jug to blend the batter together.
  5. You can also use a mixer to beat the batter together and transfer the batter into a jug.
  6. Blend or beat the eggs, flour, milk and a pinch of salt and pepper, blend until light and smooth.
  7. Carefully remove the cupcake tray(s) from the oven or if you have a telescopic rail pull the tray out and pour the batter half way into each compartment.
  8. Put the tray back in the oven to cook for 12 to 15 minutes, or until the Yorkshire puddings are golden and have risen well.
  9. Enjoy British Yorkshire Pudding Day