Perfect English Yorkshire Puddings

Clare Chambers


In England you can't have roast beef and not have Yorkshire Puddings with it.

For years i struggled to get them to rise properly and be all crisp on the outside and luscious on the inside.

★★★★★ 1 vote
12 portions
5 Min
15 Min


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70 g
plain flour (all purpose)
100 ml
goose fat / duck fat or lard (shortening)

How to Make Perfect English Yorkshire Puddings


  • 1Pre-heat oven to 240C. Prepare a 12 hole muffin tin by placing about a teaspoon of goose fat into the bottom of each tin and then place in the oven for about 15 minutes.
  • 2To make the batter. Place the flour in a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mixture is lump free.
  • 3Pour the batter into a jug. Remove the hot muffin tin from the oven. Carefully and evenly pour the batter into the muffin tins and place the tin back in the oven.
  • 4Cook for 15 minutes until the puddings have puffed up and browned. Serve immediately.
  • 5Once cooled any spares can be frozen for up to a month or you can have them for tea with warmed syrup poured over them.

Printable Recipe Card

About Perfect English Yorkshire Puddings

Course/Dish: Other Side Dishes
Main Ingredient: Flour
Regional Style: English
Other Tag: Heirloom

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