Yorkshire Pudding

First off I had to find out why its called a pudding.  I mean really, pudding is sweet and suger filled and served at the end of a meal right?

Take a quick look here to see some history about it and why its called a pudding then come back and see the recipe 🙂

Yorkshire pudding is meant to accompany the roast of a main meal. It should be light and airy on the inside and crispy on the outside and should have a dip in the top (not all of mine did), they are great for soaking up extra gravy!

You will need

  • Oil or drippings from your roast
  • A Yorkshire Pudding pan (I just used a muffin pan)


  • 1 egg
  • 75ml milk
  • 55ml water (note: you can use 130ml water if you dont want to use milk)
  • 75g flour (about 1/3 of a cup)


You will need no less than 30 minutes to make these, so make sure you give yourself plenty of time.

  • Set the oven to 180°C
  • Place a small amount of oil (or drippings) into the bottom of each muffin cup.
  • Place tray into the oven and allow the oil to heat up, it should start to smoke a little, about 10 minutes.
  • While you are waiting mix together the egg, flour and liquid.  You should have a very thin batter.
  • Once the oil is heated remove the tray from the oven and fill each cup about 2/3.
  • Return the pan to the oven and allow to bake for about 20 – 25 minutes or until they have risen and are brown and crispy.
  • Try not to open the oven door too much or they wont rise.

I used the above amounts for the ingredients and it made 8 smallish puddings.  You can increase the amounts as you need to.  Just remember that you should have (pretty much) equal amounts of eggs, flour and liquid.  I.e. 2 eggs, 260ml water/milk (2/3 cup) and 150g flour or 3 eggs, 390ml milk/water (1 cup) and 235g flour.

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