My Mum's Easy and Traditional English Yorkshire Pudding

Recipe by French Tart
READY IN: 35mins




  • Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
  • Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
  • Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
  • Empty the flour, salt & pepper into a large roomy bowl.
  • Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
  • Add the water/milk mixture gradually and whisk in between each addition.
  • Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
  • Cover and leave to rest for up to 1 hour.
  • Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
  • Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
  • Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
  • If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
  • Serve with Roast Beef and lashings of gravy!
  • Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!