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A Yorkshire Lasses Guide to REAL Yorkshire Puddings

Updated on January 30, 2013


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Being from Yorkshire, i've seen some pretty (forgive me for saying) crap attemps at the Yorkshire Pudding. Even 'proper' restaurants, serving 'traditional' Yorkshire puddings, rarely get it right.(shame on you!). Another idea, i'm told more southerners do than northerners is to put Jam on their Yorkshire Puddings! JAM!!!!! you don't put jam on yorkshire puddings. I'm sure it tastes lovely. It's wrong. Stop abusing the jam pot. I don't put brown sugar in my tea :-P Gravy goes on Yorkshire puddings!

So if you want proper Yorkshire Puddings, do it the Yorkshire way. The proper way!

For ya Yorky Puds you'll need:

(Makes approx 12 small or 1 Large)

* 3 heaped tablespoons of plain flour

* 2 eggs

* 300ml milk

* A good shake of pepper

The trick to getting these right, so that they rise, is making the oil super dooper hot. The reason Yorkshire puddings don't work out or don't rise is because the oil isn't hot enough and hasn't been left in the oven long enough to get super hot!

Firstly, take a bun tin and put oil in each of the 12 parts. Pop this in the oven on a high heat for approx half an hour or when you can see the oil is smoking.Keep an eye on your oven at all times, you don't want to set your oven and kitchen on fire due to the oil being so hot. Also be sure not to splash the oil because It is very hot and will burn you.

1) Just before the oil is ready the mixture needs to be made. Beat the eggs really well then add the flour. Mix together then add the milk and a good shake of pepper. Now you are ready to drop the mixture into the hot oil parts of the bun tin.

2) Leave the Yorkshire Puddings in the oven until they have risen. (They can be tricky to get the hang of at first, so if they don't work first time, just try again )

3) Finally serve with Your Sunday lunch, with gravy (typically thjey are eaten with Sunday roast dinner, but can be eaten on anyday of the week)

~ Happy eating :-)


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    • lemonkerdz profile image


      5 years ago from LIMA, PERU

      Thanks for Putting yorkshire on the HUB map, being from Penistone and now in peru, these are the culinary delights i miss, and have made a mess of as well. my excuse is yorkshire pud´s don´t like 3,300mt above sea level. meat, uggins of gravy and a splash of mint sauce, culinary heaven. Thanks. voted up

    • Ninasvoice profile imageAUTHOR


      6 years ago from England

      Thankyou. Bac2basics your Na then made me laugh. Yep Salt and pepper can go in, but i've started cutting back on salt and just adding the pepper. I still sprinkle salt on the top though. Yep diogenes you are right people still do that now and still have some with the main too.

    • diogenes profile image


      6 years ago from UK and Mexico

      I lived near York (Gate Hemsley) and farmed for a year or so. One thing I learned is that Yorkshire Pud is served as a seperate dish before the main meal with gravy (as big as the plate).

      Maybe that was just for us hungry farm lads though.


    • samnashy profile image

      Sam Graham 

      6 years ago from Australia

      Mmmmmmmmm. Your photo"s are amazing. Usually I say that when I see stunning scenary, but ooooh those Yirkshires..... It's been tears since I had Yorkshire pudding , but I reckon I may give them a go.

    • Angela Blair profile image

      Angela Blair 

      6 years ago from Central Texas

      Definitely gonna try this one -- I'm just a country cook but love to try new recipes and as I'[ve heard of this one all my life but never tried it -- now's the time. Thanks for the recipe and enjoyed your Hub very much. Best/Sis

    • carol7777 profile image

      carol stanley 

      6 years ago from Arizona

      They are kind of like popovers. have tried with no success. They look yummy and I will have to try again.

    • bac2basics profile image


      6 years ago from Spain

      Na then Nina. I didn´t know you were from Yorkshire too. This is the second Yorkshire pudding recipe I have seen this week, and neither one is the way I make them. I´m going to have to try this method of beating the eggs up first before adding the flour. Did you forget to put salt on the recipe..not being picky love, just asking in case you forgot. By the way, when I was a kid, left over puds used to be lathered with jam as a pudding or treat. I love Yorkshire puddings but do prefer mine with gravy, and it has to be good gravy too mind, made with the meat and veg juices not this crap stuff out of a tin. I also loath frozen Yorkshire puddings, and agree with your sentiments entirely on them.


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