How to Make the Best Yorkshire Puddings This Christmas

Yorkshire puddings are just about my favourite thing on the planet to eat. I’m actually a little ashamed at just how many I managed to eat last weekend, ha! But the best thing about making your own Yorkshire Puddings is that you can always make more, and trust me I do. There are always enough Yorkshire Puddings in this house, especially at Christmas time. You can even make these ahead of time and freeze them for up to a month.


  • 140g Plain Flour
  • 4 Eggs
  • 200ml Milk
  • Oil


  • Preheat oven to 230C/fan 210C/gas 8.
  • Pour a little oil evenly into a patty tin and place in the oven to heat.
  • Next, pour the plain flour into a mixing bowl and beat in four eggs until smooth.
  • Gradually add all of the milk and carry on beating until the mix is completely lump-free and season.
  • Pour the batter into a jug and remove the hot patty tins from the oven, evenly pour the batter into the holes.
  • Place the patty tins back in the oven and cook for 20-25 minutes until the puddings have puffed up and browned. Under no circumstances must you peek, as you’ll impact the rising process.
  • Serve immediately with lashings of gravy, or allow to cool and freeze.


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