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Ultimate Yorkshire pudding

Serves: 6-8 as a side
timePrep time: 10 mins
timeTotal time:
Ultimate Yorkshire pudding
Recipe photograph by Maja Smend

Ultimate Yorkshire pudding

Yorkshire pudding is world- renowned as a traditional British dish, usually served with roast beef. Yorkshire folk swear by a large pudding cut into slabs, rather than individual puds

Serves: 6-8 as a side
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)


  • 225g plain flour
  • 4 large eggs
  • 225ml whole milk
  • ½ tsp fine sea salt
  • 3 tbsp beef dripping, lard or vegetable oil - use vegetable oil for vegetarians, not dripping or lard, if required

Step by step

  1. Sift the flour into a large mixing bowl. Make a well in the middle, add the eggs, pour in half of the milk and add the salt. Using a whisk, mix it together until you have a paste-like texture. Gradually add the remaining milk and whisk until smooth with no lumps of flour. Leave to rest for 30-45 minutes; this allows the starch to swell and absorb the liquid fully, which gives a lighter pudding when cooked. Preheat the oven to 240°C, fan 220°C, gas 9.
  2. When almost ready to cook, add the dripping, lard or oil to a 26-27cm round metal dish or a 20cm x 30cm roasting tin. Place in the oven on a shelf that has plenty of room above it, as the pudding will rise substantially during cooking. Heat in the oven for 5 minutes until almost smoking. Give the batter another quick whisk, carefully remove the tin from the oven and pour in the batter – it should start sizzling and setting at the edges almost immediately.
  3. Quickly return the tin to the oven and bake for 18-20 minutes until the pudding is well-risen, golden brown and crisp. Don’t open the oven door any earlier than 15 minutes, as the Yorkshire pudding may deflate. Serve straightaway.

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