My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (153g)

Recipe makes 4 servings

Calories 242
Calories from Fat 77 (31%)
Amount Per Serving %DV
Total Fat 8.6g 13%
Saturated Fat 3.3g 16%
Monounsaturated Fat 3.0g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 265mg 88%
Sodium 115mg 4%
Potassium 206mg 5%
Total Carbohydrate 27.2g 9%
Dietary Fiber 0.8g 3%
Sugars 0.6g
Protein 12.9g 25%

detailed view...

how is this calculated?

Yorkshire Pudding

Recipe #744 | 15 min | add private note

By: Ian & Carol Rice
Aug 22, 1999

This recipe comes from Brian Turner, the greatest living Yorkshire chef. It's chief glory is that all the measurements are by volume so adjusting it to suit larger or smaller groups is dead easy. I always use a yogurt container to measure it but you could use a bucket if you've a large group for which to cater.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat the oven to hot (425F/220C/Gas 7)
  2. 2
    Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
  3. 3
    If you wish you can add mixed dried herbs to add a savoury flavour.
  4. 4
    When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
  5. 5
    Pour in the batter If you're using muffin tins don't over fill.
  6. 6
    Remember that the puddings will rise and puff up.
  7. 7
    Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
  8. 8
    When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
  9. 9
    That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

Questions about this recipe?

Spot an error in this recipe?

is this recipe not exactly what you are looking for?

Try other Yorkshire Pudding recipes

Ask the community

Browse similar recipes by category

Featured Reviews for This Recipe

From: DiLo

On Sep 29, 2008

This was wonderful! I had used several other recipes over the years, but they were always hit and miss. I got so tired of babysitting a simple recipe all the time. I thought I would give these a whirl. I am so glad I did! One of my family members unknowling even opened the oven door while they were baking - a real no-no, but they survived. Not recommended though.... They were absolutely huge and wonderfully brown and crispy. These are a real keeper and were a snap to throw together in one bowl, quickly mixing and leaving batter a bit lumpy. They were pure heaven with a glob of butter inside and dipped into hot beef gravy. Thank you for sharing!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Pink Kitchenaid Lover

    On Aug 31, 2008

    Amazing! So wonderfully easy to make and so delicious. i make half savory by adding garlic powder, salt, and parsley flakes. i sprinkle sugar on the other half and then smother them in golden syrup when they come out. Desert AND side in one recipe. Couldn't be easier. Thanks so much for posting this!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Evie*

    On Jul 2, 2005

    We had roast beef for dinner and making Yorkshire pudding is a definite isnt it! Very easy recipe..4 eggs made the 1 cup..I made them in a 9x13cm roasting dish instead of muffin tins. It puffed up beautifully and tasted great. *The timing takes a little longer than just the 15 minutes stated at top of page.

    6 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Star Gazer

    On Dec 29, 2004

    After years of trying scores of recipes -THIS IS THE ONE!! Exactly like my English grandmother made. I can't believe how easy this is and how light but crispy. Thanks for this recipe.

    6 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 38 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2008 Scripps Networks, Inc. All rights reserved