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Yorkshire puds

Updated on February 7, 2011

Cheap and Tasty

If you are fed-up with the factory produced yorkshire puddings that adorne the freezer aisle's of the nations supermarket's, look no further! Here is a simple recipe that will leave the cardboard tasting processed rubbish exactly where it belongs, in the freezer aisle!


75g of plain flour, 1 large egg (free-range please, lets be nice to chickens), 75ml of milk, 60 ml of water and a dash or three of pepper (optional). You will also need some vegetable oil to grease the tins.


Place all of the ingredients (except the oil) in a large mixing bowl and whisk until the mix is completly smooth. Put a few drops of oil in the the tins, and then pour in the mixture (you should have enogh for about 8 or 9 puds).

Many recipes will tell you to use the fat from the meat to grease the tins, this tends to result in the puds getting stuck. Use some vegetable oil instead.

Place in a pre-heated oven for 20 minutes at 180c. When cooked serve with roast meat, veg of your choice and lashings and lashings of gravy!

The Batter
The Batter
The finished article
The finished article


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