Yorkshire puddings

Makes 4 large Individual puddings

These need very little introduction. I mean, who doesn't love a Yorkshire pudding?! You can also use the batter to make smaller puddings in a bun tray or use a baking tray to make one large one you can slice.


115g flour

1 Glenballyeamon free range egg

250 ml milk (I use whole milk) 

Pinch of salt

2 tbsp oil or fat of choice


Preheat the oven to 220 degrees & pour a little oil or fat into each hole in the tray.

Put the tray into the oven for the oil or fat to heat to smoking point whilst you prepare the batter.

In a bowl mix the flour and salt thoroughly, create a well and then break the egg into the centre.

Beat the egg into the flour steadily with a fork or whisk. 

Beat in the milk slowly until the mixture resembles double cream then pour it into the tray holes leaving a short distance clear from the top.

Bake in the oven for 20-30 minutes and longer if making one large pudding. 

I find that if you can allow the Yorkshire puddings to sit in the oven for 20 minutes or so before opening the door there is a greater chance of them staying puffed-up and avoiding the dreaded sinkage!