Authentic Yorkshire puddings

Contributed by

Claire Edwards

Authentic Yorkshire puddings

I am a Yorkshire girl, born and bred, and this is my mum's recipe for light, crispy & delicious Yorkshire puddings - the perfect accompaniment to any roast dinner, or maybe have them with soups or stews, as we would also, for a true Yorkshire experience. If you like, you can follow me at 1980fork on Instagram.
Servings 6
Prep Time 15 mins
Cook Time 20 mins


  • 4 tbs All purpose flour
  • 2 large Free range eggs
  • 125 ml Whole milk
  • 1 pinch Salt
  • 1/2 tsp Oil or lard


  • Heat your oven to high. I use gas Mark 8.
  • Add the flour to a large bowl and add the eggs. Whisk in the eggs until a paste forms and gently add in the milk, mixing as you go, until you have the consistency of double cream. You may need less milk, or you may need a little more, but as it is added as you go, this shouldn’t be a problem. Don’t be tempted to add all at once. It should coat the back of a spoon.
  • Add salt and combine.
  • Place a 6 hole muffin tin with a little fat in each hole into the oven and heat until the fat sizzles.
  • When the fat sizzles, pour the pudding batter into each hole and bake for around 20-25 minutes until risen and golden. DO NOT OPEN THE OVEN BEFORE THEY ARE COOKED OR THEY WONT RISE!
Course: Side
Cuisine: British

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  1. Must give these a go!

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