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Yorkshire Pudding

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The easiest and best-ever Yorkshire Pudding, Please do not hesitate, give it a try


  • 100g cake flour.
  • ¼  tsp salt.
  • 3 eggs.
  • 225ml milk
  • Oil to fill the muffin pans
Yorkshire pudding
Yorkshire Pudding


Pour some oil into each hole of your muffin pan.

Pop the pan into a preheated oven and allow it to get home at an oven temperature of 180C

While the pan is heating up in the oven, make the batter.

In a bowl, mix the cake flour and salt together.

Add one egg at a time and whisk between each egg.

Add a little milk at a time and whisk until smooth.

Pour the batter into a measuring jug, this helps when pouring the batter into the pans.

When the oil in the muffin pan is hot enough roughly 10 minutes in the oven.

Careful pour batter into the muffin pans, fill each muffin hole till about ¾ full.

When you pour the batter into the oil, there must be a sizzle, this is important, if there is no sizzle, the oil is not hot enough.

Pop back into the oven and bake at 180C for 20 – 25 minutes, or until nicely puffed up and golden brown.

Prepared, tried, and tested by:  Bobby Swanson‎

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14 thoughts on “Yorkshire Pudding”

  1. In Yorkshire it is not only eaten with the roast but some is saved and served with jam (jelly) or syrup and cream or these days ice-cream. It is delicious and it is an art to get it right …. the heat of the oil is crucial 🙂


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