Yorkshire Puddings

An old favourite kindly provided by Helen Lang from A Basing Bakes.  Check out A Basing Bakes  website and social platforms by clicking here

Yorkshire Puddings


  • 6 Eggs
  • 200g Cornflour
  • 300 ml Full fat milk or Dairy free alternative (**)
  • ½ tsp Salt


  1. Pre-heat the oven to 220c/200c fan/Gas Mark 7
  2. Whisk together the milk and eggs
  3. Sieve the flour and salt into a bowl
  4. Add the flour to the eggs and milk and whisk together, should be the thickness of double cream
  5. Place in a jug in the fridge
  6. Meanwhile put approximately 1 tsp of vegetable oil (I use Sunflower) in each hole of a muffin tin.
  7. Place in the oven for 5 minutes, till very hot
  8. Remove the batter from the fridge, give it a quick stir, then carefully remove the tin from the oven and pour the mixture into each hole, should be about ¾ filled, put back in the oven (THIS SHOULD BE DONE AS QUICKLY AS POSSIBLE TO ENSURE THE OIL STAYS HOT!).
  9. Once the Yorkshires are in the oven do not open the door for at least 30 minutes, or they will deflate and become stodgy.
  10. After 30 minutes, take them out and take out of the tin and serve or leave to cool.
  11. May be frozen for up to 3 months.

** – To make this recipe Dairy Free substitute the full fat milk for a non dairy alternative


Allergens in this dish indicated by the Box (es) Marked ‘x’




Dairy (Milk)













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