Traditional Yorkshire Puddings – a delicious recipe with flour, eggs, milk, nut oil, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat the oven to 220C and then turn down to 190C when you put the puddings in
2
Sieve the flour into a bowl then make a well in the centre of the flour and break the eggs into a mug or another bowl and pour them into the well. Add the salt and pepper.
3
Mix the eggs with an electric whisk and as you beat them slowly incorporate the flour then add the milk until the batter is smooth.
4
Spoon 2 tablespoons of oil or beef fat into the roasting tin and allow it to pre-heat in the oven. When the oil is very hot and smoking a little pour in the batter - if you are using a 4 bun tray pour in roughly 2 cm of batter - this will mean you may have some mixture left over but you can always do seconds!!
5
Place the tin on a high shelf in the oven and cook the Yorkshire pudding for about 40 minutes or until golden brown and crisp.
6
Serve immediately
285
kcal
Calories
9
g
Fat
35
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 3/8 cups plain flour, 2 eggs, 1 3/16 cups milk, 2 tablespoons nut oil ground, or beef dripping, and more.
Yes, Traditional Yorkshire Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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