It’s only right that being a Yorkshire man I should put as my first recipe on Best Life Cafe, the World’s best Yorkshire Puddings.

This recipe is actually one I picked up from Gary Rhodes, years ago.

It works perfectly and is delicious as a starter with onion gravy and mint sauce or as a traditional complement to roast beef and horseradish.

World’s Best Yorkshire Pudding Recipe

225g/8oz Plain Flour

pinch of salt & pepper

3 large eggs and 1 egg white

300ml/10oz milk (I like to do half milk and half water, as that’s more Yorkshire to me) (add a little more if needed, needs to coat the back of a spoon, not too thick, not too thin)

Cooking oil / beef dripping / lard


Sift your flour into a bowl, add the pinch of salt and pepper

Mix your eggs and milk together

slowly at first whisk your eggs and milk into the flour.

Mix well.

Leave to rest before cooking.

You can either bake a large one as shown above and serve to the table or make individuals ones. It’s best to bake in a silicon muffin tray or large non-stick tray.

Place a little oil/lard into your tray, or individually in a muffin tray, heat for 3 mins in an oven at 190oc.

Take your tray out of the oven, let the cooking oil/lard cool down slightly.

Pour your Yorkshire pudding batter a 1/3 up the tray, place back into the oven and bake until crisp and golden. (try not to open the oven whilst cooking and if you do, only for seconds as to not allow the heat escape, you don’t want a flat Yorkshire.

Individual puddings may take 20-25 mins to cook, a large one, depends on the size of your tray, could be 30-40 mins, Crisp and golden is what your looking for.

And if you want to have a little fun, shout Yorkshire, Yorkshire, Yorkshire to your oven as they are baking.

Enjoy. 🙂

Proud Yorkshireman 🙂

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