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Old-Fashioned Yorkshire Puddings

FAMILY FAVE RECIPE: Traditionally, Yorkshire pudding was served as a starter with gravy before it became synonymous to be eaten with the great British roast beef dinner.

Today, despite a decline in the family Sunday roasts, Yorkshire puddings are being kept well and truly alive and can be served with virtually any meat meal with lashings of gravy! Serves 6


  • 4 large eggs, beaten, measure in jug
  • Milk, in equal quantity (volume) to the beaten eggs
  • ½ tsp salt
  • Plain flour, in equal quantity (volume) to the beaten eggs
  • 2 tbsp lard or vegetable oil
  • 2 tbsp cold water


  1. For successful Yorkshire puddings the batter should be left to stand, preferably for a few hours, and the oven must be preheated to very hot at 220°C.
  2. Pour the eggs and milk into a large mixing bowl and add the salt.
  3. Whisk well and leave to stand for ten minutes.
  4. Gradually sieve the flour into the egg and milk mixture and whisk thoroughly ensuring all flour lumps have gone – mix to a thick creamy consistency.
  5. Leave the batter mixture to stand for at least half an hour.
  6. Place a tiny piece of lard (pea size) or ½ tsp vegetable oil into the baking tin or individual 12-hole muffin pan and place in the oven until the lard or oil is smoking.
  7. While the fat is heating, whisk the batter again and add 2 tbsp of cold water to the mixture.
  8. Pour the batter into the pan to one-third full.
  9. Replace the pan as quickly as possible in the oven.
  10. Bake for approximately 20 minutes until well risen and golden brown.
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