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Yorkshire Puddings

Think savoury soufflé!

This quintessential accompaniment to roast beef or my favourite, beef wellington has been in existence since the 17th century. Easy and inexpensive to make, these puddings were often a great way to stretch an expensive meal.

Today, you will still find them countrywide regardless your class.

Yield 6

Mis en Place

3 Eggs 150 g All Purpose Flour 150 g Whole Milk

1/2 Tsp. Salt

1 Tsp. Thyme Leaves

1 Tbsp. Chives, chopped

Lard or Meat Drippings



Step 1

Preheat oven to 425 degrees F, if your oven runs really hot lower to 400 degrees F.

In a muffin tin with six wells, pour 1 tsp. of lard or drippings.

Place pan in preheated oven for 10-15 minutes to heat up.

Step 2 Make Batter.With a whisk beat eggs in a bowl. Set aside.

Sift flour and salt and combine with chopped thyme and chives, while whisking add to eggs.

Add milk and whisk until smooth.

Step 3

Transfer batter to a spouted cup or pitcher and carefully evenly pour batter into the six wells.

*I do this with the oven door open, taking care to not burn yoruself.

Bake for 15 minutes until well risen, golden brown, and crispy!

Serve hot with roast, trimmings and gravy.


1.Be sure that your ingredients are room temperature

2. Heating the fat in the pan is crucial for the rise of the Yorkies

3. Do not open oven door until 15 minutes has past

4. These can be made in advance and kept frozen. Be sure to reheat before serving.


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