Yorkshire Puddings Easy Way To Yummy

Any Roast has to have a yummy Yorkshire puddings right? Every Sunday a classic roast hits the table and always the oven baked battered pud should be making an appearance.

Originally Yorkshire puds were originally used to dull the appetite to save money on the expensive meats. We use them because they are mega yummy! A roast without Yorkshire Puds is like a fry up without hash browns. ILLEGAL!

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Yorkshire Puddings A Simple Recipe

Yorkshire puddings are crazy simple to make and the longer you leave the batter to rest the better. Always start a roasting day by making the batter first and leaving that in a nice cool dark place.

I don’t make Yorkshire puddings by eye, I do have that power but I am such a perfectionist with them I want to know everything is bang on. Aunt Bessie thinks she can do it better than me hey? We will see about that!

125 g – Plain flour
2 tsp – Dried Thyme
1 tsp – Salt & Pepper
3 Large – Eggs
150ml – Whole Milk
1 tbsp Oil (per muffin hole) Lard is best…. FACT
  1. Add the flour, Thyme a good sprinkle of salt and pepper into a bowl and give a little mix. Next add the 3 eggs and whisk. The batter will be really stiff but try get it as smooth as possible.
  2. Next add the milk. 50 ml first, whisk to get going then once nicely mixed add the remaining 100 ml and whisk until smooth. Transfer to a pour-able jug and set aside. This mix can be made up to 24 hours ahead.

Giant Yorkshire Puddings

Giant Yorkshire puddings are also an option. Using a round sandwich tin you could create a giant one then fill with your favourite roast items. Making Giant puds is no different to making the smaller ones. Its all about getting the tin you want to use with enough oil to cover the bottom. Then getting that oil hot. Adding the Batter. To create a large quantity baking the puds ahead and then freezing is the best way.

Pictured Below is my cottage pie Yorkshire Puddings. Batch baking the giant puds first then freezing. Simply use the cottage pie recipe. When ready to serve Bake the frozen Yorkshire puds at 200°C for 6 mins. Then fill with the cottage pie mix. Top with mash. Note: Baking the mash separate on sheet rather than on the pie top. Transferring the baked mash to the Yorkshire puds worked a treat.

Giant Yorkshire Pudding
Giant Yorkshire Pudding filled With A Cottage Pie.

Variations With The Batter

Once you have the batter recipe down you can mix the taste by swapping thyme for rosemary, or even adding a curry flavouring. You can really go wild and try out so many different combinations. Check out my Toad in the hole recipe. That one is a perfect way to celebrate a Yorkshire pud in one dish!

Bulk Baking and Freezing Yorkshire Puddings.

Bulk baking Yorkshire puddings is a fantastic way to really get ahead on the Sunday or mid week roast. It takes the pressure off the day cooking and because Yorkshire puddings don’t like the door being opened. This can create timing issues with your dinner.

I also find if I am making Giant Yorkshire Puddings then batch baking then freezing is always the way to go. Making 5 Large Yorkshire puddings so everyone in the family can have one at the same time would be impossible without batch baking…..Unless I had a bigger oven. Dreams Right.

How To Freeze Yorkshire Puddings: Allow to cool completely on a wire rack, then put in a tight-sealing freezer bag or container and freeze for up to a month.

How to reheat frozen Yorkshire puddings: When ready to cook, heat oven to 220°C/200­°C fan/ Put the frozen Yorkshire Puddings on a baking sheet and cook for 6-8 mins until golden

Celebrating Yorkshire pudding day in England and USA

Celebrated on the first Sunday of February every year in England, British Yorkshire Pudding Day is a day people put that extra bit of effort in and enjoy a delicious Yorkshire Pud with their lunch. Popularity of the the baked batter joy has spread internationally, with the United States celebrating their own Yorkshire Pudding day every October.

The savory pudding has been part of British culture for hundreds of years, created from eggs, flour and milk and cooked at higher temperatures, giving them a puffy, dished appearance.

Crispiness, the size and the shape of a Yorkshire pudding varies depending on the cook – some like them smaller, some like them to be slightly crispy, others like them to be soft and fluffy.

Yorkshire Pudding Cooking Oils

Yorkshire puddings are cooked at a very high oven temperature. Butter is unsuitable as it burns very easily, Olive oil also has a relatively low “smoke” point and so is not the ideal choice. Instead choose a fat with a high smoke point such as vegetable or sunflower oil, lard or solid vegetable. Using one of the fats above will reduce the risk of the oil on the outside burning before the inside of the pudding has cooked. Let the tin and fat heat in the oven for at least 5 minutes, you want to fat to sizzle slightly when the batter is added to the tin.

Paring the puds: Of course Yorkshire puds can be pared with almost anything! Some of my favourite dishes that have a pud on are my yummy cottage pie, and of not forgetting the classic Roast Beef! Literally hand in hand with roast beef!

Yorkshire Puddings

Golden Yorkshire puddings are essential in any roast and especially at Christmas, Don’t let the media tell you otherwise
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: British, yorkshire
Keyword: Yorkshire Puddings
Servings: 6 Earthlings
Calories: 96kcal
Author: @mrjay_thehomecook


  • 125 g Plain flour
  • 2 tsp Dried Thyme
  • 1 tsp Salt & Pepper
  • 3 Large Eggs
  • 150 ml Whole Milk
  • 1 tbsp Oil (per muffin hole) Lard is best…. FACT


  • Add the flour, Thyme a good sprinkle of salt and pepper into a bowl and give a little mix. Next add the 3 eggs and whisk, the batter will be really stiff but try get it as smooth as possible.
  • Next add the milk first 50 ml give a whisk to get going then once nicely mixed add the remaining 100 ml and whisk until smooth. Transfer to a pour-able jug and set aside. This mix can be made up to 24 hours ahead or if your like me 10 minuets before you need it.
  • Add a tbsp of oil to each muffin tin and place in the oven to heat for around 5 minuets. Once hot bring out the tin out of the oven and pour the mixture into each hole around about a quarter of the way up and get them straight back into the oven and leave that door closed for around 15 – 20 minuets. Don’t be tempted to open the door until they are lovely and golden. Remove from oven but be careful the muffin till will still have hot oil that can leave a nasty burn just before you sit down to enjoy your roast.


A Very simple recipe but so useful. You can make toad in the hole using this mixture too or even giant Yorkshire puddings. They also freeze very well so you could always batch bake and keep a load in the freezer simply pop in the oven for 5 minuets to reheat.

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