Perfect Yorkshire Puddings Recipe


Sometimes in the midst of planning well thought out and complex recipes for elaborately-created dishes to delight friends and family, or insert into recipe packs for our day-to-day guests at The Cooking Academy, it can be easy to forget to get back down to basics every once in a while, leaving country-wide favourites out of mind and needing attention.

This thought sprung to mind for me yesterday as I was thinking ahead to food for the weekend, and salivating at the thought of a perfectly-cooked roast.  I was rifling through some old recipe notes and came across this little gem – a formula for the perfect Yorkshire Pudding that must have been forgotten under more “exciting” mind sparks over time.

So I’ve dusted it off to share with you, and hope you read it in time for your hearty and wholesome roast lunch or dinner this weekend.  My family will definitely be enjoying this creative take on a British classic.

Remember, the secret to excellent Yorkshire Puds is to have the fat really, really hot.


225g Plain flour – sieve first

300 ml full fat milk

½ tsp salt

½ tsp mustard powder

4 large free range eggs – beaten as per tip

Rapeseed oil or beef dripping


2 x 4-hole Yorkshire pudding tins or a 12 tray


Cooking Instructions:

  • Pre heat oven to 230C/fan 210C/gas 8.
  • Add 1 tsp of rapeseed oil or dripping into the non-stick muffin tin and place in the oven to heat through.  Rapeseed oil is best for this as it can take extremely hot temperatures without destroying the oil.
  • To make the batter, sieve the plain flour into a bowl together with the seasoning of salt and mustard powder, add the beaten eggs until smooth, beat as much air into it as possible.
  • Gradually add the milk and carry on beating until the mix is completely lump-free.
  • Pass through a sieve into a jug, time permitting, chill for 10-15 minutes.  (If you are going to chill then adjust the time you put the trays in the oven to heat the oil.)
  • Remove the hot tins from the oven and carefully and evenly pour the batter into the holes, about 1/2 to 3/4 way up each hole.
  • Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
  • Serve immediately.
  • Cooks Tip 1: When you whisk the eggs do it softly and just until it breaks down, do not over beat.  Should only take a few seconds, the eggs are the glue that make them rise and stay together!!

    Cooks tip 2: You can now cool them and freeze for up to 1 month.


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