Sunday just wouldn’t be Sunday without a traditional British roast dinner and a traditional British Sunday roast would be the same without Yorkshire pudding. 

For some reason the yorkshire pudding recipe I always used back home in Essex just didn’t work so well in the United States. I couldn’t get the Yorkshire puddings to rise (probably due to the flour being different or the altitude…maybe) so they were more like hard pancakes. However, a little modification et. voila, a Yorkshire pudding recipe which works with American ingredients!

The following recipe makes around 4 – 6 yorkshire puddings depending upon the size of your yorkshire pudding tin…if you have one. Play around with it if you use a flat baking tin or other oven tray.

Yorkshire Pudding Ingredients

2 Eggs

Half a Cup of Plain Flour

Half a Cup of Milk

A Pinch of salt

Raisons or Currants (optional)

1 Mixing Bowl

Wooden Spoon

Yorkshire pudding tin (or any small, round flat-ish baking tin)

Oil / Lard

 Take the flour and add it to the mixing bowl. Then crack both eggs and beat into the milk. Make a well in the centre of the flour and beat in the eggy milk mixture like you are making pancake mix. Use a hand mixer, whisk or fork for the beating ensuring you leave no lumps and beating in as much air as possible.

You should have a somewhat thick, yellow mixture now. If you prefer your Yorkshire pudding sweeter then you can add currents or raisons to the mixture (I do) as well, mixing these in thoroughly.

Yorkshire puddings take about 10 – 15 minutes to cook so these should go into the oven towards the end of your Sunday roast cooking time.

The oven needs to be preheated to around 425-450 Farenheit (220 – 230 Celsius) which is probably will be already if you are roasting potatoes. Add a LITTLE oil, dripping or lard to each individual pudding tray and throw this in the oven for a few seconds to melt it.

Then, spoon the yorkshire pudding mixture into the preheated tray sections trying not to overfill. Now, put them in the oven and in around 10 – 15 minutes they will be ready.

Avoid opening the oven door as this will cause them to flop and you want fluffy, nicely risen Yorkshire puddings, not hard flat pancakes.

Voila! Quick, simple and versatile.

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