Yorkshire Pudding

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

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


  • 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 ea