Proper Yorkshire Puddings — recipe by simon
Easy
Public

Proper Yorkshire Puddings

by simon • 1978

Why some badges are missing
  • Not vegan: Beef dripping or vegetable oil → try chestnut mushrooms (or green lentils)
  • Not vegetarian: Beef dripping or vegetable oil → try chestnut mushrooms (or green lentils)
  • Not gluten-free: Plain flour → try gluten-free plain flour
  • Not dairy-free: Whole milk → try oat milk
  • Not egg-free: Eggs, large → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
  • Not low-FODMAP: Plain flour → try gluten-free plain flour
  • Not low-GI / diabetic-friendly: Plain flour → try wholemeal flour
  • Not kidney-friendly: Beef dripping or vegetable oil

Based on listed ingredients — always check labels for allergies.

Prep

5m

Cook

25m

Serves

8

Rating

—

Total time · 30m

Ingredients

Kitchen Help

Shopping list

  • 4 pcs Eggs, large

  • 200 ml Whole milk

  • 4 tbsp Beef dripping or vegetable oil

  • 0.5 tsp Sea salt

Instructions

Step by step

  1. 1

    Whisk the flour, eggs, milk and salt until smooth. Rest the batter (or overnight in the fridge for the best lift).

  2. 2

    Heat the oven to 230°C fan (450°F). Add a tablespoon of dripping to each of 8 muffin moulds and heat for until smoking.

  3. 3

    Quickly pour the batter into the hot fat — it should hiss loudly.

  4. 4

    Bake 20- without opening the door until risen and deep golden.

  5. 5

    Serve immediately with gravy and the Sunday roast.

Per serving

serves 8
Calories
215kcal
Protein
9.9g
Carbs
23.5g
Fat
10.9g
Fibre
0.8g
Sugar
1.5g
Sodium
210mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

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Admin edit 2026-06-28

Edited 6/28/2026, 7:46:45 PM

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