Yorkshire Pudding

Best Yorkshire Pudding Recipe

Best Yorkshire Pudding Recipe
Yorkshire Pudding, Hot out of the oven

This is Yorkshire Pudding recipe is from a fellow food blogger in the UK, my friend Tom. His site is www.tjrmint.com . And he has a YouTube Channel also (https://www.youtube.com/channel/UC2Tl5X3t4TacCEcBZ5MRzSQ) .

He’s actually a chef in real life, I just play one on YouTube. We have developed a friendship around food blogging and he has been very helpful with suggestions about blogging.

I love the format of his blog. It is unique.

Tom's Blog Method for Yorkshire Pudding
Tom's Ingredients for Yorkshire Pudding

He doesn’t mind having his face on camera on his YouTube videos, mostly because he’s much younger than me, better looking and has hair on his head.

Tom of TjrMint.com
This is Tom

This is a recipe from his blog I am recreating is for Yorkshire Pudding. https://tjrmint.com/2020/10/08/yorkshire-pudding-recipe-no-fail/

The catch is his recipe is in metric form, so I am converting and try to re-create this classic dish.

History of Yorkshire Pudding

Yorkshire Pudding dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in.

Of course, making Yorkshire pudding these days is a more domesticated undertaking.

Please check out Tom and his sites, and give him some online love.

Yorkshire Pudding

Yorkshire Pudding

This is a Yorkshire Pudding recipe from a fellow food blogger in the UK, my friend Tom. His site is http://www.tjrmint.com .
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: English
Keyword: Yorkshire Pudding
Servings: 6 people
Calories: 96.9kcal


  • Drinking Mug
  • Whisk
  • Mixing Bowl
  • Pouring Jug
  • Yorkshire Pudding Tray (If you have cast iron, use that)


  • ¾ cup all-purpose flour (1 mug plain flour)
  • 3 large eggs (1 mug of eggs)
  • ¾ cup whole milk (1 mug of milk)
  • ½ tsp kosher salt (5 grams kosher salt)
  • ¼ cup rendered fat or hot oil (I used rendered duck & bacon fat)


  • In a medium bowl, whisk together flour, eggs, milk and salt until smooth. Do not overmix.
  • Allow the batter to rest 30 minutes at room temperature.
  • Preheat oven to 400 degrees. (Tom says 210 C or 410 F)
  • Add a teaspoon of fat to each cup of a muffin tin (Tom says add 1 cm of oil to each hole of a Yorkshire pudding tray)
  • Transfer to the oven and heat for 5-6 minutes.
  • Once hot, divide batter equally to fill the cups about halfway.
  • Return the muffin tin into the oven for 10 to 12 minutes, or until the puddings are golden brown and crisp.
  • Serve immediately.
    Yorkshire Pudding



Equal Parts Eggs, Flour and Milk for a successful recipe.


Serving: 1muffin | Calories: 96.9kcal | Carbohydrates: 9g | Protein: 2.8g | Fat: 5.5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3g | Cholesterol: 31.4mg | Sodium: 20.6mg | Potassium: 54.5mg | Fiber: 0.3g | Sugar: 1.1g | Vitamin A: 1.8IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 1.4mg
Tried this recipe?Let us know how it was!

Yes! It is really that simple. The only secret is to have equal volumes of flour, eggs and milk.

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