How to make Yorkshire Pudding

Quintessentially Sunday are Yorkshire Puds! Whether you like to make one big one or lots of little ones every British cook seems to have their own recipe for how to make Yorkshire Pudding. Though sadly in recent times people seem to buy those repulsive frozen ones, may as well eat the box they come in. Making Yorkshires doesn’t take many minutes, so no need to eat cardboard.

Some people, so I hear, eat them with jam, but think I’ll stick to gravy and spuds. Mind you, my mum used to make a thing called ‘Apple Batter’ which was sliced apples with a load of sugar and Yorkshire pud batter – very slowly cooked until you got this sticky, appley, yorkshire puddy afters. OMG it was bloody amazing. I’ll add the recipe soon, I need to ask my bro about it first.

Prep time: 5 mins
Cook time: 15 mins
Servings: 12
Servings: 12

Ingredients

I’ve been making this recipe for so long that I only know it in pints and ounces so you’ll have to go old-school!

  • half a pint of whole milk
  • 4oz plain flour
  • 3 free range organic eggs
  • pinch of sea salt
  • goose fat or lard (or veg oil if yr veggie – not olive oil please, Yorkshire people would deffo not agree with that)

Instructions

Heat the oven to its highest setting, you want HOT as HOT!

Whisk everything together then leave to stand for 30-60 mins (you don’t have to but if you have time, do).

Put a level teaspoon of goose fat or lard into each hole of a heavy muffin tin and place in the oven til it’s spitting hot. Have your batter ready then remove the tray from the oven and close the door so as not to lose any heat.

Working very very quickly pour the batter into each hole dividing it equally. It should sizzle.

Place the tray back in the oven on a middle shelf with enough room for a good rise!

Bake for roughly 15 mins. Don’t open the door until you think they’re ready, then just a little bit in case you have to close it again (this is unless you can still see through your oven window – which I can’t).

Serve straight away.

Nutrition Info

Yorkshire puds

Well they have eggs 🙂

Eggs

Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.

So, who knew – ‘how to make Yorkshire Puddings’ throws up all this info about their goodness 😉

Find your new natural

Make every day this delicious with a weekly nutrition plan from Nuush.

You’ll not get any quotes from me pal, I’ll tell ya that for nowt!

Bloke in Yorkshire pub

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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