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All right! It’s yorkshire pudding! That was Jim yesterday. Every time I make it, I wonder why don’t I make it more often.

The consistency of the yorkshire batter is slightly less thick than the consistency of crepe batter. That is probably the most important factor for successful yorkshire making. I am used to make it by feel, but this time I carefully measured it. In all probability, the yorkshire will be an accompaniment to something, so start dinner assembling the yorkshire and stick it in the fridge while you make the rest of the meal. The other requirement is a thoroughly heated pan with oil. No you can’t reduce the oil or spray the pan with cooking spray. When you pour the batter into the pan it should bubble up and grow instantly. If it didn’t, the pan and the oil was not hot enough. But don’t worry, the yorkshire still has a chance. There is no need to refrigerate the batter for an entire hour and it is wholly irrelevant if the eggs are at room temperature or right out of the fridge. Just don’t open the oven door until the yorkshire is done. When done, it will have a deeply browned appearance. It will also deflate when you cut into it, but that is the way of the yorkshire pan pudding. Traditionally yorkshire pan pudding is baked in roast drippings, but I rather use the drippings for gravy. Not to mention that I had no pan drippings, I served this yorkshire with Temesvári Sertésborda.

Yorkshire Pan Pudding

3 eggs
3/4 cup flour
2/3 cup milk
1/3 cup water
salt to taste
1/4 cup oil

  • In a medium large bowl, whisk together the ingredients, minus the oil, until well blended.
  • Place in the fridge to chill while you make the main course.
  • Half an hour before the meal is ready set the oven to 450F.
  • Pour 1/4 cup of oil in an ovenproof pan.
  • Place the pan in the oven for 10 minutes.
  • Whisk the chilled dough.
  • Remove the pan with heavy oven mitts and quickly pour the chilled dough into the hot pan.
  • Place the pan in the oven for 25 minutes or until the yorkshire puffs up and parts of it are deep brown.
  • Remove the pan from the oven and slide the yorkshire onto a platter and serve it immediately.
  • I like to cut the yorkshire at the table.


  1. It looks gorgeous. I've never made a big one just the individual ones. Love them with a nice pot roast.

    1. These are so easy Lara.

  2. Thank you ladies. I can't think anybody not liking Yorkshire Pudding. :-)

  3. Mouthwateringly delicious ! My Mum makes a lovely Yorkshire pud, but I just can't seem to do it right. I don't think I get the oven hot enough. Now , seeing this, I will give it another go Zsuzsa!

    1. Give it a try Jane! This is almost foolproof. I tend to run into trouble with the muffin tins. If I don't put enough oil in the pan, the yorkshire sticks and I have to scrape it out. If I put too much oil in the tin, I have oil overflowing, the oven is a mess, the whole house fills up with smoke and the fire alarms are screaming. I never have these problems with the fry pan.

  4. I've never made them- but I did enjoy them so much years ago when visiting England.I even bought home a Yorkshire pan, which, sadly, is now rusting in the basement..It looks like a very shallow cupcake tin..

    1. This is very easy. Try it you will like it. :-)




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