Towering Foolproof Yorkshire Pudding

>>>Towering Foolproof Yorkshire Pudding
Towering Foolproof Yorkshire Pudding

I cannot believe you can buy frozen Yorkshire pudding, they join the likes of frozen baked potatoes and roasted potatoes foods most ridiculous products, I am not averse to taking the odd short cut but buying frozen Yorkshire pudding to save the 90 seconds it takes to mix together 4 ingredients is mental, and let’s face it those 4 ingredients are not exactly exotic either. Sure these take 25 minutes in the oven where as frozen Yorkies take 20 minutes but please come folks, feel the love, they are not difficult to make and taste divine, and when I say not difficult to make I mean these are foolproof, straight up and down a perfect towering Yorkshire pudding every single solitatry time..

There are millions of recipes and theories written about Yorkshire pudding about what to use and what not to use and everyone has there own way, this is mine, it has never failed me, the lard or beef dripping gives amazing flavour and texture. The secret is not to weigh anything, yes I am typically a weights kinda guy, every time I read an American recipe I find myself screaming at my screen to buy a set of bloody scales, however for this one ratios rule, so just get some transparent jars and off you go, seriously it is that easy. Resting really does make a difference go for at least four hours, although overnight is wonderful if you can do it.

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This recipe will make two towering Yorkshire pudding which is my favourite way to make them, but if you prefer the shallower dish type use this same recipe but divide the mix between 4 shallower moulds, a muffin tin is ideal for this and cook the same way. This is probably as close as I am going to get to a Christmas recipe, Yorkshire pudding was always on the menu in our house growing up Β no matter what meat we had for Christmas dinner and you are guaranteed to get huge amounts of kudos when you serve these majestic bad boys that stand up tall and proud next to your roast turkey. Have fun at the weekend folks and don’t consume anywhere near as much alcohol as I will, it is bad for you πŸ˜‰

Towering Foolproof Yorkshire Pudding



Foolproof Towering Yorkshire Pudding

A Yorkshire pudding is a thing of great beauty and a stalwart of and British Roast Dinner, forget the frozen ones go big on this foolproof recipe. 

Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Brian Jones


  • 1 Egg. Lightly 'beaten'.
  • Flour. Same volume as the egg.
  • Milk. Same Volume as the egg.
  • 1/4 Tsp Salt.
  • 2 Tsp Lard. Sub for Beef Dripping if you can.


  1. This recipe is all about ratios so no weighing required.
  2. Crack the egg into the first of 3 identical 'things', jars, ramekins, use what ever you have lying around although something transparent does make it easier. Then beat gently.
  3. Then add the flour in to the second ensuring that it comes to the same level as the egg.
  4. Then repeat with the milk.
  5. Now combine all the ingredients and set aside to rest, you should rest for at least 4 hours but the longer the better, go overnight if you want.
  6. Take 2 8cm dariole moulds and put a teaspoon of lard or beef dripping in the base of each and place in the oven, set the oven to 230Β°C and bring to temperature.
  7. When the oven is hot and the fat is smoking pour half of the batter into each mould close the door and watch these bad boys grow.
  8. Cook for 25 minutes and serve immediately!

Recipe Notes

Traditionally served before a main meal with gravy Yorkshire pudding is now a firm fixture on any Sunday lunch, particularly a beef one!

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Towering Foolproof Yorkshire Pudding
A Yorkshire pudding is a thing of great beauty and a stalwart of and British Roast Dinner, forget the frozen ones go big on this foolproof yorkshire Pudding recipe.


  1. Luci {Luci's Morsels} December 20, 2016 at 7:34 am - Reply

    I had yorkshire pudding for the first time at a prime rib steakhouse for a friend’s birthday. WOW are they delicious and excellent for soaking up all the delicious meat juices! I was so impressed by their presentation – they look so fancy and hard to make – that I’m impressed by the ease of this recipe. Thanks for sharing!

    Luci’s Morsels | fashion. food. frivolity.

    • Brian Jones December 20, 2016 at 7:56 am - Reply

      Us Brits are not really known for our complicated food πŸ˜‰ They really are incredibly simple and take about the same time to cook in a hot oven as a roasted piece of meat takes to rest so it is a match made in heaven and like you say they are the perfect gravy mops πŸ˜€

  2. Kate December 20, 2016 at 10:23 am - Reply

    What an epic Yorkshire pudding! They are difficult to get right, but sooooo worth it! Funny that something so simple can sometimes not work out. Great tips.

    • Brian Jones December 22, 2016 at 7:44 am - Reply

      I find them pretty simple to be honest, thi sI think is the only recipe that I swear by volumes… I see most recipes using weights which does not make sense, they don’t even specify which size egg which is bonkers, a medium egg can be as small as 53g in the UK where as a large can be up to 73g almost a 40% difference in size.

  3. Diana December 20, 2016 at 11:08 am - Reply

    I haven’t made Yorkshire pudding in ages, your version looks sooo good! I will have to try it πŸ™‚

  4. Angela December 20, 2016 at 11:57 am - Reply

    I love Yorkshire pudding and I am so pleased you suggest lard/dripping to cook them in, which is the proper way (in my opinion).

    Lovely looking recipe and they turned out really well.

    • Brian Jones December 22, 2016 at 7:45 am - Reply

      Couldn’t agree more there is still room for ‘hard fats’ in the kitchan as far as I am concerned… I don’t use them everyday but there are times when they are just the right thing to use and everything else is wrong πŸ˜‰

  5. Sarah December 20, 2016 at 12:12 pm - Reply

    I’ve never made Yorkshire pudding before…always intimidated! This recipe looks easy enough…I think I could actually do it, woo!

    • Brian Jones December 22, 2016 at 7:46 am - Reply

      Many people seem to think that but it really is simple πŸ˜€

  6. Cheryl Forbes December 25, 2016 at 11:28 am - Reply

    Merry Christmas,
    Okay I’m American so yeah I’m handicapped as far as weights and measures go… I DO own a scale.
    Totally understand the “eye balling” the recipe. But what the heck is that pan you are talking about?
    Anyway I’m just going to make my mother’s recipe hoping to impress my daughter’s Scottish BF. I’ll try your soon.

    • Brian Jones December 26, 2016 at 10:05 am - Reply

      Merry Christmas to you to Cheryl… A dariole mould is a classic patisserie mould from France, they are available in lots of sizes… If they are called something else in the US I am unsure but I did a search on Amazon.com and found them no problem, they should be pretty cheap πŸ™‚

  7. Jeff @ Make It Like a Man! December 29, 2016 at 5:46 pm - Reply

    Beautiful photographs, Brian. I love to make Yorkshire puddings, and I agree, it seems funny to buy them frozen. I have the same feelings you do every time I see frozen pre-made pancakes. Or cups of pre-made Jell-O. In any case, the puddings! Love them! I always make way too many, which is fine with me, because I love them microwaved for a few seconds the next morning, with a dollop of butter and jam.

    • Brian Jones December 30, 2016 at 8:05 am - Reply

      Cheers Jeff. I have heard of the butter and jam thing in the morning before, I can’t remember where though, gonna have to give it a try πŸ™‚ I have to confess I have never seen frozen pancakes, good job though as I think it would cause a brain malfunction πŸ˜‰

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