Jo's Yorkshire Pudding Recipe

Prep Time: 0:10
Cook Time: 0:20
Makes: 12

Ingredients / Shopping List

Large Mix (3-6 people)

150ml Milk

3 eggs lightly beaten (until just combined) with a fork (not a whisk) large eggs if possible

130g plain flour

Salt & pepper

Fat for trays (small knob per Yorkshire) – lard or dripping is best, but olive oil & sunflower oil work too

Prep to Cook: mixing bowl or large jug, fork, tablespoon, metal bun tray ( 4 hollow or 12 hollow) 

Prep: Beat eggs lightly and add the milk, flour, salt and pepper

Mix with fork until smooth. Do not over beat, just mix until combined and smooth 

Leave the mixture to stand if you have time, not in the fridge 

Mix again before pouring into the trays

Pre-heat the oven 220ºC or Gas 8

Put a blob of dripping, or some oil into each hollow of the bun tray

Place in the oven for 5 mins

Carefully remove the bun tray and pour in the batter to fill each hollow

Return to the oven and cook until risen and golden and crisp


Check it out!

Anyone who loves Yorkshire pudding will love this recipe.  It works well,the puddings are huge and puffy. It all happens without the needs for a whisk!! Just use a fork. 

This batter can be used for ‘Toad in the hole’ style recipes where you partially pre-cook sausages and pour over the batter and complete the cooking.

Recipe Science

Cooks Know How: The science behind a batter is based upon the ability of egg white protein to stretch and then to set in the risen form.  Additionally the starch in the flour browns when exposed to high temperatures and also thickens the batter helping the structure.  The combined work of the egg and flour is helped by the fluid from the milk, this turns to steam as the temperature rises and pushes up the egg protein and starch.  The temperature is best when it does not fluctuate, in other words when the oven door is not opened during the cooking period. The fat in the cooking tray is essential, a) for preventing the batter from sticking and b) for enabling intense heat to be delivered to the watery egg and milk mix.  The union between the two causes the eruption and characteristic bulbous shape of Jo’s Yorshire Puds.  The fat that works best is lard or dripping, but sunflower oil and corn oil works well too. A top tip is that the fat must be really, nearly smoking in the cooking tray before pouring in the batter.