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Yorkshire Pudding

Yorkshire Pudding

This is a Yorkshire Pudding recipe from a fellow food blogger in the UK, my friend Tom. His site is 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!