Brian’s Yorkshire Puddings

These will push the over open


  • 4 free range eggs
  • 200g milk
  • 140g plain flour
  • 1/4tsp salt
  • 1/4tsp pepper


  • Sieve flour into a pouring jug, make a well in the middle
  • Incorporate the 4 eggs into the flour
  • Add the milk and whisk slowly to make a smooth batter
  • Rest the mixture in the fridge for a minimum of 1hr, overnight if possible
  • When your ready to bake stir in the salt & pepper.


  • In a large pudding tray add 1tsp of oil, lard or beef dripping- heat the tray at 220deg
  • Pour the mixture into each pudding holder while piping hot
  • Place in the oven and after 5 mins turn the heat down to 200deg and continue to bake for 25 minutes


  • Don’t over whisk the mixture
  • Don’t open the oven until the last 5mins – turn the puddings over to crisp up the bases
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