Yorkshire Puddings

Julian Bond shares his simple recipe (you need only four ingredients!) for Yorkshire puddings, a classic accompaniment for Sunday roast.

  • By Julian Bond, Pacific Institute of Culinary Arts
  • April 12, 2017
Image Author: Tracey Kusiewicz


    ⅔ cup all-purpose flour (sifted)

    4 eggs (room temperature), beaten

    200 ml milk

    Vegetable shortening or sunflower oil

    Salt and pepper


    1. Preheat oven to 425°F. In a medium mixing bowl, add flour and beaten eggs and stir until smooth. Gradually add milk, salt and pepper, and mix until lump-free. Set in the fridge for 10 to 15 minutes.

    2. In a standard muffin tin, pour ½ inch of room-temperature oil into each muffin tin hole. Place tin in oven to heat until oil just begins to hit smoke point. Remove from oven and carefully ladle batter into to hot muffin tins until ¾ full.

    3. Immediately put tin back in oven to bake undisturbed for 20 to 25 minutes—until the puddings have puffed up and have browned nicely. Serve immediately alongside Sunday’s roast.

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