Yorkshire Pudding Day

Posted on February 04, 2012

To celebrate Yorkshire Pudding Day we are serving up a virtual version of one of the key features of a roast dinner.

Traditionally the perfect accompaniment to roast beef, the Yorkshire pudding is at home with any roast meat, or even as a snack with a generous helping of jam!

We may call Nottinghamshire our home county but we’re just a hop, skip and a jump from the South Yorkshire border and whenever Yorkshire puddings appear on our lunch menu the catering team are inundated with recipe requests, as well as queue of squeaky clean plates heading for seconds.

To achieve a proper pud:

  • The oven must be hot
  • Measure the eggs first and then match this with equal quantities of flour and milk
  • The fat in the baking tins must be sizzling before the batter is added
  • Avoid opening the oven door when the puds are cooking

Our Yorkshire Pudding Recipe

Makes a large Yorkshire pudding serving 6-8


  • 6 medium eggs - approximately 300ml
  • Equal quantity of whole milk to eggs
  • Equal quantity of plain flour to eggs
  • Sunflower oil for cooking
  • Salt and pepper to season
  • A handful of chopped parsley (optional extra!)


  • To make the batter sift the flour into a bowl
  • Add the eggs to the flour and beat by hand or with an electric whisk until smooth
  • Add the milk gradually to the batter mixture and continue to whisk until smooth
  • Season the batter with salt and pepper
  • Add the chopped parsley to the batter
  • Leave the batter to rest for 30 minutes
  • Heat the Oven to 230˚/gas mark 8
  • Add oil to a large roasting tin or each individual hole of a muffin tin and heat in the oven.
  • Remove the hot tin from the oven and add the batter.
  • Place the tins back in the oven for 20 minutes or until the puddings puffed and golden.
  • Serve and enjoy!




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