Yorkshire Pudding

This is a British recipe served on a Sunday, as an accompaniment to the Sunday Roast Dinner. Traditionally,  families that were poor served the puddings as a filler before the meat course.  Now they are an integral part of the main course.
The meal consists of light, fluffy, crispy around the edge Yorkshires, Crunchy roasted potatoes, roasted parsnips, vegetarian nut loaf or  roast meat, a rich brown gravy and vegetables.
Yorkshire Pudding
Cook time
Total time
Serves: 12
  • 4 oz gluten free flour
  • 2 medium sized eggs
  • ½ pint (280ml) of milk
  • freshly ground sea salt and black pepper
  • 2 oz canola or sunflower oil
  1. Sift flour into large mixing jug and make a well in the middle (Using a jug makes the batter easier to pour into the pan for cooking).
  2. Crack eggs into the well and beat into the flour alternating with the milk. Season.
  3. Fill a muffin tin ¼ full with oil and heat oil in over for 5 minutes at 450F.
  4. Carefully take hot oil pan out of the over and pour batter into each cup. The batter should sizzle. Do this quickly so the fat doesn't cool.
  5. Bake at 450F for 15-20 minutes until risen, golden brown and crispy.


Swirl 1
Bond. James bond. - November 24, 2012

LOOK DELICIOUS!!!! When i saw the picture i thought it was really there on my screen, so i took a bight out of my ipad, are you going to repair it at your expense?

    monica - November 24, 2012

    Of course James. I would be happy to do that for you. I am glad my photography is improving.

Christi - November 24, 2012

These are tasty! I remember when you made them for us a while back. Nice recipe!

    monica - November 24, 2012

    Thanks Christi. They are simple, but quite good with gravy all over them.

      Luanne Hinkle - November 26, 2012

      You Brits really know how to do it right…sooooooooooooo yummy!

        monica - November 26, 2012

        Thanks Luanne,
        Basically pancakes with gravy!!

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