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Puffy, billowy, creamy, crispy Yorkshire puddings

Eggs, flour and milk baked glorious, puffy, golden unison. Traditionally served with a roast dinner, but great as a veggie side dish.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 6


  • 3 large eggs
  • 150 g whole milk
  • 130 g plain flour


  • Blend all ingredients with ½ teaspoon flaky salt and rest for as long as possible. Resting overnight radically improves the flavour, texture and rise of the pudding.
  • When ready to cook, preheat the oven to 220°C and arrange an oven shelf near the top. Add your pudding containers, each with a little drizzle of oil. After about 10 minutes, carefully remove and distribute the batter, filling the hot containers about three-quarters full. Bake until very well risen and crispy, 15-20 minutes (do not open the oven while they are cooking).