Food for Thought; Yorkshire Puddings

I love a Sunday roast.  Even more than that I love Yorkshire Puddings.  In fact I think I have a roast purely to have Yorkshire Puddings.

My husband is the same.  And it appears the Toddler will also go down the same path devouring 2 Yorkshire Puddings this weekend whilst studiously ignoring the broccoli I had placed on his plate.  I’m ever hopeful that one day he will actually eat it.

I have a fail safe recipe for Yorkshire Puddings which produces perfect puddings every time.  Perfect if you’re as obsessed as we are.  And we are obsessed.  I managed to eat 5.  Oops bang goes my diet.  Never mind, I’m breastfeeding it’s allowed.

Try it, it’s so easy I promise you will never buy Aunt Bessies Yorkshire Puddings ever again.

Yorkshire Puddings


Makes 12

150g Plain Flour
2 Eggs
180ml Milk
150ml Water
Salt and Pepper

How to do it

1. Pre-heat the oven to 200 degrees Celsius
2. Pour a small amount of oil into a muffin tray and put into the oven to heat up
3. Weigh out the flour and make a well in the centre
4. Crack the egg into the well and pour in half the milk/water mix


5. Whisk and slowly incorporate the rest of the milk
6. Pour mix into HOT oil

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7. Cook for 40-45 minutes until well risen and golden Brown

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8. Serve.

I don’t recommend eating five Yorkshire Puddings in one sitting…. though I did enjoy them immensely!


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