Recipe by: Alison Tait

Source: Family recipe

Serves: 12 pcs. Once made, can be frozen for up to a month


  • Preheat oven to 230° Celsius / 450­° Fahrenheit
  • Drizzle a little bit of oil (maybe 1 Tbsp.) in the
    bottom of each muffin mold. Place it close to the top rack of the
    oven to heat it till it is sizzling – at least for 10 mins
  • In a bowl, sift the flour and add the salt and baking powder
  • Beat in the eggs and whisk till smooth
  • Slowly add all the milk and leave to stand for 10 minuets
  • Remove the muffin tin from the oven and add the batter evenly
    into the whole tray. The oil should sizzle when you add the batter.
    This needs to be done quickly so that the temperature of the oil
    does not drop too much
  • Shift the rack in the oven a little lower (middle to top) so that there
    is space for the puddings to rise. Cook for approximately 20 minutes till they are golden brown and well risen.
  • Serve immediately with Beef gravy

You can make the batter early in the day and put it into the fridge. Just remember to bring it to room temperature before cooking

Download PDF here: British Yorkshire Pudding Alison Tait