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Scrummy Yorkshire Puddings

Written by Kirsty Jones on


It’s that roast dinner time of year, and with every roast there is one essential thing that any scrumptious dinner just can’t do without- the Yorkshire pudding!
This recipe works every time for me, they rise so well.

3 large free range eggs (minus one yolk if you dare, this supposedly adds extra puffiness to your puds!)
230ml of whole milk
1 tbsp of melted butter
8oz of self-raising flour
1 tsp of salt (unless you use salted butter in which case go easy on the salt!)
Vegetable oil

How to make Yorkshire Puds:
Get that oven nice and toasty 230C/gas mark 7. Be sure to place the shelf/rack in the lowest slot of the oven. This is so the puds don’t burn, which they have a habit of doing when they are set to cook on the top shelf.

Grab a nice big bowl (preferably one with a pouring spout) and beat the eggs, add the flour, milk, butter and then the salt (if using salt) and give them all a nice whisk together. After all that battering let the batter rest for at least half an hour.

Pour 1/2 tsp of vegetable oil in each cup of the muffin/cupcake/pudding tin and pop it into the oven for around 5 minutes so the oil heats up in preparation for the batter going in.
When nice and hot remove the tin and try to evenly distribute the batter into the cups as quickly (and as safely) as you can and then get the tin back into the oven. The trick is to keep things as hot as you can.

Bake the Yorkshire puddings for 20 minutes. After this time reduce the heat to a low-medium temperature and then keep in the oven for another 15 mins until the puddings turn a nice golden brown colour. A tip for this crucial stage is to NOT open the oven! Opening the oven will let all the heat out, the success of the pud is mostly down to keeping things hot hot hot!

Once baked these puds will look much more delicious than Aunt what’s her face’s. They will taste much more delicious too, homemade always tastes better. To serve with a roast most people like to pour gravy all over their Yorkshire puddings, but personally I think a bit of butter and a sprinkling of salt is just scrummy!

If you fancy giving this recipe a whirl we’d love to know how you get on… Pop over to our g+ page and let us know!

Kirsty Jones

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Red Rose Holiday Cottages | Cottages in Lancashire, Cumbria & The Lake District