How To: Perfect Yorkshire Puddings Recipe

 7th February 2021

From our Group Head Chef, Stewart


Celebrating National Yorkshire Pudding Day

Is a roast really a roast without a huge Yorkshire pudding as the centre point? If you are anything like us then the Yorkshire pudding is a must and means you can barely fit anything else on the plate. Traditionally served with a beef roast but when they are this delicious there are no rules!

See below our Group Head Chefs top-tips for the most glorious puffed-up Yorkshire Puddings.

Three simple rules to always follow:

  • Allow the batter to rest
  • Make sure the oil is piping hot
  • Don’t open the oven door (whatever you do!)


For the perfect Yorkshire pudding the mix is best made a few hours in advance and left to rest.

To make 4-6 Yorkshire pudding you will need:

  • 2 free-range eggs
  • Flour
  • Whole Milk
  • Yorkshire pudding mould of large muffn tray

The Batter

When making the batter here is a simple way to measure out your ratios with no weighing required:

  1. Crack 2 eggs into a cup or container, mark where the level this comes to. Pour into a seperate bowl.
  2. Fill to the same mark with flour, add to the eggs.
  3. Fill again with whole milk, add to the eggs and then mix into a batter thoroughly until smooth.
  4. Let it rest for several hours at room temperature (this is really important)

The Baking

    1. 30 minutes before serving (when you take out your beef for resting), heat your moulds in the oven at 220 degrees, until really hot.
    2. Once the moulds are hot add the beef fat or oil and return to the oven to heat (beef fat makes them taste amazing!)
    3. Whilst this is happening add a good pinch of salt to the batter mix and stir well to dissolve, do not whisk.
    4. Remove the mould from the oven and working quickly add the batter mix to the fat about halfway up the mould.
    5. Put back into the oven and reduce the temp down to 200degrees.
    6. Allow to cook for 15 – 20 min or until crisp but still soft inside.

Top Tip if using a standard muffin mould only fill the outer sides of the dish to allow even heat to flow around the pudding giving them an even rise.