Yorkshire Puddings

Preparation info
  • Serves


    • Difficulty


Appears in
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This Yorkshire pudding batter can be prepared and refrigerated up to 24 hours in advance to guarantee well-risen puddings.


  • 225 g (8 oz) plain flour
  • salt
  • 3 eggs


Sift the flour and a pinch of salt into a large bowl. Add the eggs and egg white and whisk in 300 ml (10 fl oz) of the milk to make a thick batter.

If the batter is rested, it may thicken. To loose