Yorkshire Pudding

Using a strong bread flour gives a better rise and crisper texture, while a second egg makes the pudding richer.

This recipe makes six 10cm (4in) or 18 bun-tin puddings.


  • 125 g (4 oz) strong or plain flour
  • ½ teaspoon salt
  • 1 or 2 eggs
  • 300 ml (½ pint) milk and water mixed half and half Oil, dripping or lard


  • Mix the hatter as for pancakes (left). Letting the batter stand for 30 minutes after making helps make lighter puddings. Put a little oil orfat in each tin and place in a preheated oven, 220° C, 425°F, Gas Mark 7 until just smoking. Three-quarters fill each tin with batter. Bake for 20–25 minutes until risen and golden brown.