Yorkshire pudding

My kitchen nemesis.

For too long I would try to make them and they wouldn’t rise and would end up being little oily/dense discs of sadness.

But today, today I conquered them and I’M SO EXCITED!!!

Thank you! Thank you! Thank you! to Nicky and her foolproof recipe:


My Yorkshire puddings!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 12 small Yorkshire Puddings

Author Nicky Corbishley


  • 140 g (1cup+1tbsp) plain (all purpose) flour
  • 4 medium eggs
  • 200 ml (¾cup+1tbsp) Semi Skimmed milk (I prefer to use semi-skimmed or half fat milk)
  • 6 tsp beef dripping or lard (replace with vegetable oil for a vegetarian version)
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Place the flour in a jug and make a well in the centre. 
  • Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit. 
  • Add in the milk and stir again with the whisk until combined. It’s fine if it’s a little bit lumpy.
  • Place the jug in the fridge for at least 30 minutes (up to overnight) to chill. This is important to allow the flour granules to swell (also, cold batter hitting a very hot pan should result in a good rise). * I put mine in the fridge for 2 hours
  • Preheat the oven to 220C/425F. 
  • Add ½ tsp of lard to each hole of a 12-hole metal bun tin. Place in the oven to heat for 10 minutes.
  • Take the jug of Yorkshire pudding batter of the fridge, add in the salt and pepper and stir once more with the whisk.
  • Open the oven door, and if safe to do so, pull out the tray and quickly (be careful, the melted lard will be very hot!), pour the batter into each of the prepared muffin holes. Close the door immediately and cook for 15-18 minutes until risen and golden.
Sunday slow cooker roast with potatoes and mushrooms and an onion gravy