My story with Dave, the kids, Cooper, VW's & rugby

How to Make Yorkshire Puddings

One of the things I enjoy doing sometimes at the weekend is to cook a big roast dinner, especially if I get a joint of beef, as then I’ll cook Yorkshire Puddings. I am born and bred in Yorkshire so you feel that making good Yorkshire Puddings should be in your blood. I’ve always been able to make them rise, but I used to spend a big chunk of time making the batter and making sure the oven was hot enough and generally thinking they’ll be a disaster.

A few years ago, Dave took on the challenge of trying to make good Yorkshire Puddings .. but he was brought up in Hartlepool in the North East, not Yorkshire so was bound to struggle. He must have tried about 5 or 6 times, using different recipes like Delia and Jamie Oliver to try to find the secret. It was only after one night in our local pub that we found the REAL secret, and it came from the polish chef!

So what’s the secret to good Yorkshire Puddings?

Simple … use very little effort.
You’ll need a large bowl, an electric whisk, 3 equal sized small bowls such as ramekins or cups will do, plain flour, eggs, milk and water.
(Did you notice that I didn’t say 100g flour, 2 eggs, 75ml milk … that’s because we don’t have a recipe as such)
So into the 1st ramekin crack some eggs, for a tray of 12 small yorkshire puddings I’d use 2 large eggs, but if I was making more just use another egg. Then in the second ramekin put in the flour up to the same level as the eggs have come to. In the 3rd ramekin add a little water and then add milk up to the same level as the eggs and flour. Empty all 3 ramekins into the large bowl in no particular order, just chuck them in. Then get the electric whisk and whizz them up for a few minutes.

Whenever I used to make YP’s before knowing the secret I used to think I needed to make the batter a few hours before I was going to cook it so that it could “rest”. But now I just make the batter when I need it. The only thing you need to do is have the oven hot (which it will be if you have been cooking the joint), then add a tray or tin with some oil in the bottom to heat up. Once the oil is hot pour in the batter. I used to think that you needed to get the batter in really quickly before the oil had chance to cool but you don’t, take your time so you don’t spill it everywhere. Then cook for about half and hours and they’re done.

A few weeks ago I told my Dad about how to make them, he doesn’t really cook, but even he managed to make amazing yorkshire puddings and that was his first attempt …so give them a try!


  • Dom Hodgson
  • Joanna Butler

    Thanks Becky! You make it sound so simple!
    @Dom – don’t do it!!
    Loving your blog Becky! 🙂

  • Driveways Bolton

    I can say hand on heart that Becky does make fantastic Yorkshire puddings because I have been privileged to have eaten them, and I must add a very good Indian curry too….. 🙂

  • Elaine

    yep – one of the top chefs, can’t remember which one said it’s simply equal amounts of flour, eggs and milk – think thats’right – nope, not a chef, heard it on 5 Live at silly’o’clock

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  • electric cigarette

    Fab! In my experience though the secret to them rising really well is all about having the oil smoking hot before you pour the mix in.

  • spells online

    Right then, I tried this and…… it works! Delicious, thank you!

  • Flufficat

    After years of failure and buying frozen, I tried this today – and yes, they are fantastic! And easy and no faffing about!

  • Bernie

    sounds good but this is what I do …
    crack an egg into a jug/bowl/container add a tablespoon of plain flour and mix with the egg using a fork – it will form a paste with no lumps continue adding flour until it is as thick a you can make it without lumps forming. Now slowly add milk first just a tablespoon full and mix in so you don’t get lumps, continue thinning it until it is like paint – (runny gloss paint) There you’re done.
    Now get your cooking pans – whatever size you want individual or a big one it doesn’t matter, cover bottom with fat and make hot in the oven, 200 celsius is good.
    When the fat/oil is hot pour in the batter so it just covers the bottom of the container and the fat/oil flows back over the batter and forms a pool in the middle.
    Put them in the oven and wait for the magic – they puff up and go brown in about 20 mins. – never fails.

    If you like you can add salt/pepper/herbs mushrooms into the batter before you add the milk experiment the recipe is so easy and if you make too many they’re good cold with a slice of cold roast beef and horseradish.

  • Gavin

    Bernie that’s a great description mine turned out fab thanks!

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