Yorkshire Pudding

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

The secret of making Yorkshire pudding is to ensure that the oven is very hot, and that the fat in your tin is smoking hot before pouring in the batter.


  • 5 oz (150 g) flour
  • Pinch salt
  • 1


Sift the flour and salt into a bowl. Make a well in the centre, tip in the egg and a little of the milk. Beat well, gradually incorporating the flour, adding more of the milk as necessary until you have a smooth batter the consistency of thick cream. Allow to stand for at least 30 minutes.

Place a teaspoon of good beef dripping in the base of each individual Yorkshire pudding tin, or a